Strawberry Buttermilk Cake
From Bake from Scratch, a delicious buttery cake topped with strawberries and a killer lemon cream!
Ingredients
Creamed Mixture
- 6 tablespoons (84 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
Dry Stuff
- 1⅔ cups (209 grams) all-purpose flour
- 1 teaspoon (5 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
Finish
- ½ cup whole buttermilk
- 1 teaspoon vanilla extract
- 8 ounce fresh strawberries, halved
- 2 tablespoons (24 grams) turbinado sugar
Lemon Cream
- 1½ cups heavy whipping cream
- 2/3 cup (80 grams) confectioners’ sugar
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon (0.75 gram) kosher salt
Instructions
The Cake
- Preheat oven to 325°F. Spray a 9-inch cast-iron skillet or cake pan with baking spray with flour.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and lemon zest at medium speed until fluffy, 3 to 4 minutes. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in vanilla.
- Pour batter into prepared pan, using an offset spatula to smooth top. Top with strawberries, and sprinkle with turbinado sugar.
- Bake until golden brown and a wooden pick inserted in center comes out clean, 45 minutes to 1 hour. Serve warm with Lemon Cream.
Lemon Cream
- In the bowl of a stand mixer fitted with the whisk attachment, beat cream and confectioners’ sugar at medium speed until soft peaks form. Add lemon zest and juice, vanilla, and salt, beating to combine. Makes about 3 cups