Strawberry Buttermilk Cake Recipe: A fresh strawberry buttermilk cake that is not only easy to make but also moist, and it can be used for breakfast, brunch, or even dessert.
Strawberry Buttermilk Cake Recipe
Not only was she correct, but this strawberry cake is one that you will be happy to serve and share with loved ones and friends. Therefore, you should not walk but rather sprint to the market that is closest to you in order to purchase one pound of strawberries. Generally speaking, the most flavorful berries are those that are small to medium in size. I prefer to utilize ripe berries that are of good quality and are not too large. Even while baking improves the flavor of the berries, it is still beneficial to begin with high-quality berries.
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar, plus extra for sprinkling
- 1 1/2 tsp vanilla extract
- 3 large eggs, or 2 jumbo eggs
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 14 ounces fresh strawberries, hulled and sliced
- Warm the oven to 350 degrees Fahrenheit.
- An 8- or 10-inch spring form pan should be lightly sprayed.
- Flour, baking powder, and salt should be mixed together with a whisk, and then left aside.
- The sugar and soft butter should be creamed together in a stand mixer for three to four minutes, until the mixture is frothy and light. It is recommended that you scrape down the side of the bowl a few times.
- Eggs should be beaten in one at a time, and then vanilla should be beaten in after that.The sour cream and buttermilk should be mixed together until they are completely combined. Next, add the flour to the mixing bowl in an alternating fashion with the sour cream and milk, starting with the flour and finishing with it. When mixing, make sure not to overmix the ingredients.
- After folding in the berries, transfer the mixture to the pan that has been prepared. Get the top to be smooth. The cake should be covered in a generous amount of granulated sugar all over its surface.
- Bake the cake for forty to forty-five minutes, or until the middle of the cake is flat and no longer jiggles, and the top is golden and slightly cracked. You will need to adjust the cooking time to accommodate the size of the pan you use. If you want to test it, you can put a toothpick in the middle of it.
- The spring should be unlatched and the outer ring should be removed after a brief period of cooling. In order to release any areas of the cake that are adhering to the pan, I like to begin by running a spreading knife down the edge of the cake. After allowing it to cool completely on a rack, slice it.