This strawberry buttermilk cake is so good, delicious, moist and amazing. In a mixing bowl add two cups of all-purpose flour together with baking soda, salt and sugar. Stir it together for the ingredients to mix through. Into a measuring cup, add one cup of buttermilk, a third of a cup of vegetable oil, zest of a lemon, vanilla extract and one egg.
The buttermilk gives the cake a tangy flavour that complements strawberries. Whisk to mix the ingredients and make sure the egg is incorporated in the mixture then pour it into the dry ingredients. Mix everything with a whisk to combine, you do not want to overmix the batter, Mix just until the flour is moistened and the batter is smooth with no lumps.
Cut into half two cups of strawberries add them into a small bowl and then toss them with a tablespoon of flour. The flour will prevent the strawberries from getting mushy and sinking in the cake batter. Preheat your oven to 350F/180C, add the strawberries in the batter and fold them in. You can alternate the strawberries with blueberries or raspberries, whatever kind of berries you want.
Pour the cake batter into a greased and lined cake pan and add strawberries on top. Bake in the preheated 350F oven for 55 to 60 minutes. Once baked and out of the oven, you can let the cake cool and serve or make a little glaze for extra flavour. For the glaze, add a cup of powdered sugar in a medium mixing bowl, 1 teaspoon of heavy cream and one teaspoon of fresh lemon juice.
Stir it until smooth then add vanilla extract, mix it in then drizzle it over the cooled cake. Slice, serve and enjoy.
Ingredients;
- 2 cups (240grams/ 8.5Oz) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (150 grams/ 5.3Oz) sugar
- 1 cup (236ml) buttermilk
- 1/3 cup (79ml) vegetable oil
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 egg
- 2 cups chopped fresh strawberries
- 1 tablespoon flour
Glaze:
- 1 cup (120grams/ 3.5Oz) powdered sugar
- 1 teaspoon heavy cream
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla extract
