• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • All Recipes »
  • Most Popular »
    • 2-Banana Banana Bread
    • Creamy Baked Mac and Cheese
    • Extra Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15-Minute Udon Stir Fry
    • Multigrain Bread
    • Mango Salad
    • Pork Tenderloin Marsala
    • Homemade Baked Beans
    • Homemade Hamburger Buns
    • Carrot Cake Loaf
    • Classic Homemade Waffles
    • Authentic Poutine Recipe
  • SUBSCRIBE »
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Seasons and Suppers logo
menu icon
go to homepage
search icon
Homepage link
  • All Recipes »
  • Most Popular »
    • 2-Banana Banana Bread
    • Creamy Baked Mac and Cheese
    • Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15-Minute Udon Stir Fry
    • Multigrain Bread
    • Mango Salad
    • Pork Tenderloin Marsala
    • Homemade Baked Beans
    • Homemade Hamburger Buns
    • Carrot Cake Loaf
    • Homemade Classic Waffles
  • Subscribe
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Sweet Recipes

    Warm Strawberry Buttermilk Cake

    Jun 3, 2017 | by Jennifer | Last Updated: Jul 9, 2021

    Jump to Recipe

    A wonderful Summer dessert! This strawberry buttermilk cake is a flavourful, light cake and studded with beautiful roasted strawberries. Enjoy warm with a scoop of vanilla ice cream.

    Warm Strawberry Buttermilk Cake

    Fresh, local strawberries are just a few weeks away here and I can't wait :) When I tire of eating fresh strawberries out of hand, this is one my favourite ways to enjoy them. The fresh strawberries roast into little nuggets of strawberry deliciousness in the oven. Add to that a warm, flavourful and light buttermilk cake and its Summer dessert perfection.

    This cake is super easy to prepare. Simply mix up the batter, spoon it in to a pan, top with fresh, halved strawberries and bake. The berries will sink in to the cake as it bakes.

    Enjoy this cake warm with a scoop of vanilla ice cream or try it at room temperature for a lovely morning or afternoon treat.

    Warm Strawberry Buttermilk Cake

    Cook's Notes

    No buttermilk? Make your own by adding 1 1/2 tsp lemon juice to a scant 1/2 cup regular milk. Let stand for 10 minutes and use in this recipe.

    This beautiful buttermilk cake is a great base for all your summer fruit baking. Try topping with blueberries, peaches, plums or raspberries!

    More Strawberry Recipes You Might Like ...

    Rustic Strawberry Shortcake Cake
    Strawberry Meringue Dessert
    Strawberry Creme Fraiche Ice Cream

    Warm Strawberry Buttermilk Cake

    Warm Strawberry Buttermilk Cake

    Warm Strawberry Buttermilk Cake

    Easy and delicious, this warm strawberry cake is the perfect Summer dessert. Change it up with other fruits as they come in to season!
    Author: Jennifer
    5 stars from 3 ratings
    Print it Pin it + Collection Go to Collections Share by Text Share by Email
    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 1 hr 10 mins
    Course Dessert
    Servings 8 servings

    Ingredients
     

    • 1 1/2 cups unbleached all-purpose flour
    • 1 1/2 tsp baking powder
    • 1/2 tsp fine salt, 1/4 tsp less if you using salted butter
    • 6 Tbsp unsalted butter, at room temperature
    • 1 cup white sugar
    • 1 large egg, at room temperature
    • 1/2 cup buttermilk
    • 1 tsp vanilla
    • 1 lb strawberries, hulled and halved
    • Confectioners'/icing sugar, for dusting
    Prevent screen from going dark

    Instructions
     

    • Preheat oven to 350 F. with rack in middle of oven. Grease a 9-inch deep dish pie pan, 9-inch round baking pan or a 10-inch top diameter cast iron skillet. Set aside.
    • In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
    • In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 3-5 minutes. Add the egg, buttermilk and vanilla and mix until blended, about 1 minute. With the mixer on low speed, gradually add the flour mixture, mixing just until combined.
    • Remove bowl from mixer and use a spatula to scrape the sides and bottom of the bowl well, mixing in any stray flour. Spoon the batter in to the prepared pan and smooth the top. Arrange the strawberries in a randomly in a single layer on top, with the cut side down.
    • Bake the cake for 10 minutes, then reduce the oven temperature to 325 F. and continue baking for 50-60 minutes, or until a tester inserted in the middle comes out clean.
    • Allow the cake to cool slightly, then serve warm, with a dusting of confectioners/icing sugar and a scoop of vanilla ice cream, if you like.

    Nutrition

    Calories: 296kcal | Carbohydrates: 48g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 45mg | Sodium: 172mg | Potassium: 234mg | Fiber: 1g | Sugar: 28g | Vitamin A: 325IU | Vitamin C: 33.3mg | Calcium: 76mg | Iron: 1.5mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Dessert
    Cuisine American, Canadian
    Never miss a new recipe!SIGN UP for email updates!

     

    PinShareTweetShares1.3k

    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


    Seasons and Suppers is honoured to have been featured on these great sites ...

    graphic showing sites Seasons and Suppers has been featured on

     

    Tried this Recipe?
    You can leave a Recipe Rating by simply clicking on the stars in the Recipe Card above or if you like, you can leave a Comment and Rating in the comment section below! It's always helpful for other cooks to hear feedback on a recipe from someone who has tried it!

    You don't need to use your full name or even your real name when leaving a comment. You just need to be a real person :) Your email address will never be publicly displayed or shared.

    Reader Interactions

    Comments

    1. Jess says

      May 09, 2021 at 4:10 pm

      5 stars
      I don't understand where I've gone wrong. I found your recipe a few years ago and it used to work wonderfully. Today I tried to make the recipe again and my cakes overflowed the pan and collapsed, and are taking twice as long to bake. I don't understand, I used the exact recipe, I used baking powder in the exact amount, not baking soda, so I don't know why this happened.. it's never ever happened before, I even came back here to make sure I wrote everything down right, does anyone have any idea why this could have happened? The baking powder is double acting but I thought all baking powder is and that's nothing to do with the rising action? I'm so bummed right now, this recipe always turned out beautiful before for the last 3 years or so and I swear I haven't done anything differently.

      Reply
      • Jennifer says

        May 09, 2021 at 7:56 pm

        Hi Jess, I can't imagine what could be going on here. What size pan did you use? Was it aluminum by any chance?

        Reply
    2. Kerri Delpippo says

      April 26, 2021 at 9:11 am

      I don't own a skillet so would I be able to bake it in a cake pan.

      Reply
      • Jennifer says

        April 26, 2021 at 9:55 am

        Hi Kerri and yes, absolutely. A 9-inch cake pan would work fine here, as well.

        Reply
    3. Carol says

      November 19, 2018 at 1:49 pm

      5 stars
      Hi Jennifer,

      My sons and I tripped over this recipe and made this cake last week with some summer strawberries that we had frozen. We forgot about the powdered sugar and loved it anyway. My elder son has requested that I bring it to a school breakfast potluck tomorrow morning. Ideally, we will bring it warm and still in the cast iron pan. I am wondering if I might make the batter this evening and then keep it in the fridge overnight, pouring and baking it as we get ready for school. Our days start fairly early and with an hour bake time, it would help if I had it ready to pop into the oven. Not a highly labor intensive recipe, but every bit helps as we navigate our before school moments. Would it still be tasty and come out the same do you think? Have you ever tried to premake the batter? Any insights welcome. We will surely enjoy this recipe often, appreciate the taste without excessive sugar and explore other fruits over time.

      Thanks.

      Reply
      • Jennifer says

        November 19, 2018 at 3:48 pm

        Hi Carol, So glad you enjoyed this cake! As for making ahead, I have never tried it myself and I would worry about how it might affect rise/texture. If it were me, I would whisk up the dry ingredients and leave out on the counter (covered). Then whip up the butter mixture and refrigerate that separately. Prepare your fruit and refrigerate. Then in the morning, just combine the two :) Just bear in mind it might need a couple of extra minutes in the oven if batter is cooler. Hope that helps :)

        Reply
    4. Jenny | The Baking Skillet says

      June 11, 2017 at 5:01 pm

      Such a delicious treat! Love skillet cakes especially when they are warm and this will be so good with some vanilla or strawberry icecream!

      Reply
      • Jennifer says

        June 11, 2017 at 7:49 pm

        Thanks so much, Jenny :)

        Reply
    5. Laura | Tutti Dolci says

      June 05, 2017 at 11:20 pm

      This strawberry cake looks absolutely dreamy! The perfect summer recipe :)

      Reply
      • Jennifer says

        June 06, 2017 at 8:03 am

        Thanks so much, Laura :)

        Reply
    6. Cathleen @ A Taste of Madness says

      June 04, 2017 at 9:37 am

      I just bought a bunch of strawberries, and was trying to think of what to do with them. This looks like the perfect solution!

      Reply
      • Jennifer says

        June 04, 2017 at 10:36 am

        I think you will really enjoy this, Cathleen. A great way to enjoy strawberries :)

        Reply
    7. Milena says

      June 03, 2017 at 11:56 pm

      5 stars
      Sounds so simple to make, yet looks unbelievably good. Will give it a try next week - my husband loves strawberry desserts and I am such a sucker for ice cream melting over a warm piece of pie or poached fruit. With this cake everyone will be pleased!

      Reply
      • Jennifer says

        June 04, 2017 at 8:12 am

        Thanks so much, Milena. The roasted strawberries are so delicious in this. Your husband will love it :)

        Reply
    8. Tricia @ Saving Room for Dessert says

      June 03, 2017 at 3:28 pm

      Buttermilk cake is the best and the addition of strawberries is terrific! You do amazing things in your cast iron skillet! I was thinking about making a pie in my cast iron skillet and noticed there are cast iron pie plates available now. I am intrigued! Eating this cake warm with ice cream must be an amazing treat. Great recipe! Sharing and pinning :)

      Reply
      • Jennifer says

        June 03, 2017 at 7:42 pm

        Thanks Tricia and yes, I just love my skillet :) It's always just the right size and it cooks things so beautifully!

        Reply
    9. Mary Ann | The Beach House Kitchen says

      June 03, 2017 at 11:33 am

      I just made one of these a week or so ago Jennifer! It's one of my favorite recipes for summer strawberries! Yours looks delicious!

      Reply
      • Jennifer says

        June 03, 2017 at 11:54 am

        Thanks so much, Mary Ann :)

        Reply
    10. sue | theviewfromgreatisland says

      June 03, 2017 at 9:57 am

      The name is so enticing! I am never without a carton of buttermilk in the fridge, I use it for so many things, so I'm all set to try this gorgeous cake, sharing!

      Reply
      • Jennifer says

        June 03, 2017 at 11:54 am

        Thanks Sue and yes, I always have buttermilk on hand, too. So handy!

        Reply
    11. Linda Bailey says

      June 03, 2017 at 9:37 am

      Do anyone else have trouble with your print button not working ?

      Reply
      • Jennifer says

        June 03, 2017 at 11:52 am

        Hi Linda, I just checked myself and the print button is working fine for me. Have you tried the Print link at the top of the page (right under the big top photo)? You might have better luck with that one. Let me know.

        Reply
    12. Chris Scheuer says

      June 03, 2017 at 8:46 am

      Yes please! We're having friends for dinner tomorrow night. This will be dessert! I just need to pick up buttermilk. Thanks Jennifer, it looks WONDERFUL!!

      Reply
      • Jennifer says

        June 03, 2017 at 8:51 am

        Thanks Chris :) It's a simply perfect little cake, sure to be enjoyed by all!

        Reply

    Add a Comment, Question or Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    “One of the best Food Blogs in Canada.” - National Post

    Hi! I'm Jennifer. Are you are looking for simple, seasonal and delicious everyday recipes? Do you love classic, homey, comforting food, but with a modern, real food update? Good! Me, too!

    Learn more about me here →

    Trending Recipes

    • Simply Perfect 2-Banana Banana Bread
    • Mango Salad with Zesty Lime Vinaigrette
    • Extra Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15 Minute Spicy Udon Stir Fry
    • Authentic Canadian Poutine Recipe

    Spring Recipe Collections

    • Rhubarb Recipes
    • Celebrating Citrus
    • Maple Recipes
    • Spring Favourites

    Footer

    ↑ back to top

    Explore

    • About
    • My Amazon Shop
    • YouTube Channel
    • My Web Stories
    • Privacy Policy

    Newsletter

    • Sign Up! for free email updates of new posts and seasonal favourites from the recipe archives. It's sent just once a week and your email address is never shared or sold.

    Contact

    • Contact Me

    As an Amazon Associate I earn from qualifying purchases.
    This site uses Cookies to provide the best user experience. Learn more in our Privacy Policy.

    Copyright © 2022 Seasons and Suppers. All Rights Reserved.