A wonderful Summer dessert! This Warm Strawberry Buttermilk Cake is a flavourful, light cake and studded with beautiful roasted strawberries. Enjoy warm with a scoop of vanilla ice cream.
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 in to little nuggets of strawberry deliciousness in the oven. Add to that a warm, flavourful and light buttermilk cake and it’s 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.
Cook’s Notes for Warm Strawberry Buttermilk Cake
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
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
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.
Carol says
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.
Jennifer says
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 :)
Jenny | The Baking Skillet says
Such a delicious treat! Love skillet cakes especially when they are warm and this will be so good with some vanilla or strawberry icecream!
Jennifer says
Thanks so much, Jenny :)
Laura | Tutti Dolci says
This strawberry cake looks absolutely dreamy! The perfect summer recipe :)
Jennifer says
Thanks so much, Laura :)
Cathleen @ A Taste of Madness says
I just bought a bunch of strawberries, and was trying to think of what to do with them. This looks like the perfect solution!
Jennifer says
I think you will really enjoy this, Cathleen. A great way to enjoy strawberries :)
Milena says
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!
Jennifer says
Thanks so much, Milena. The roasted strawberries are so delicious in this. Your husband will love it :)
Tricia @ Saving Room for Dessert says
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 :)
Jennifer says
Thanks Tricia and yes, I just love my skillet :) It’s always just the right size and it cooks things so beautifully!
Mary Ann | The Beach House Kitchen says
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!
Jennifer says
Thanks so much, Mary Ann :)
sue | theviewfromgreatisland says
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!
Jennifer says
Thanks Sue and yes, I always have buttermilk on hand, too. So handy!
Linda Bailey says
Do anyone else have trouble with your print button not working ?
Jennifer says
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.
Chris Scheuer says
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!!
Jennifer says
Thanks Chris :) It’s a simply perfect little cake, sure to be enjoyed by all!