This Warm Strawberry Buttermilk Cake is a wonderful Summer dessert. With 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!
Looking for more recipes to use your fresh strawberries? I’ve got you covered!
For more strawberry baking ideas, you can’t go wrong with my Strawberry Shortcake Muffins. They are strawberry shortcake in muffin form. Great for snacking, gifting or bake sales!
Looking for something savoury? How about my Strawberry, Spinach and Goat Cheese Salad.
I love these Fresh Strawberry Glaze Pie. It’s like the best of both worlds as you get pie and keep the fresh strawberries!
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!
- 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
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.