This strawberry buttermilk cake is a flavourful, light cake combined with fresh strawberries. Enjoy warm with a scoop of vanilla ice cream for a wonderful Summer dessert.

This lovely strawberry buttermilk cake is super easy to prepare and a perfect way to enjoy strawberries. 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.

Ingredients and substitutions

A few notes about the key ingredients …

Strawberries – fresh strawberries will always bring the best flavour, but frozen strawberries should work here as well. If frozen, use from frozen. No need to thaw.

Buttermilk – real buttermilk is recommended if possible. If not, make your own buttermilk substitute by stirring together 1/2 cup milk with 1 1/2 teaspoons lemon juice or white vinegar.

Recipe tips!

  • I love to bake in my cast iron skillet. My skillet shown here is 8″ in diameter across the bottom and 10″ in diameter across the top. It is the perfect size for this cake. You could also use a 9″ pie plate or a 9″ round or square cake pan instead of the skillet.
  • This beautiful buttermilk cake is a great base for all your summer fruit baking. Try topping with blueberries, peaches, plums or raspberries!
  • Enjoy this cake as is, warm or at room temperature or top with a dollop of whipped cream or a scoop of ice cream.
skillet strawberry rhubarb cake in pan

Making ahead, storing and freezing

This cake is best enjoyed on the day it is baked, but will keep well covered and stored at room temperature for a couple of days.

This cake will also freeze well for up to 3 months.

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skillet strawberry rhubarb cake in pan

Get the Recipe: Strawberry Buttermilk Cake

This easy and delicious strawberry buttermilk cake is the perfect Summer dessert. You can also change it up with other fruits as they come into season!
5 stars from 2 ratings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 8 servings

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt, 1/4 tsp less if using salted butter
  • 6 Tablespoons unsalted butter, at room temperature
  • 1 cup white granulated sugar
  • 1 large egg, at room temperature
  • 1/2 cup buttermilk, *see Note 1 below for buttermilk substitute
  • 1 teaspoon vanilla extract
  • 1 lb fresh strawberries, hulled and halved *see Note 2 below
  • Confectioners’/icing sugar, for dusting

Instructions
 

  • Preheat oven to 350F (regular bake setting/non-convection/not fan-assisted). Position a rack in the middle of the 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 together the butter and sugar on medium speed for 3-5 minutes until light and fluffy. Add the egg, buttermilk and vanilla and mix until well blended, about 1 minute. With the mixer running on low speed, gradually add the flour mixture, mixing just until combined. Do not over-mix.
  • Remove the 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 into the prepared pan and smooth the top. Arrange the strawberries randomly in a single layer on top, with the cut side of the strawberry 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.

Notes

Note 1: Make your own buttermilk by stirring together 1/2 cup milk and 1 1/2 teaspoons of lemon juice or white vinegar. Let stand for 10 minutes before using.
Note 2: Fresh strawberries are recommended, for the best results. In a pinch, frozen whole strawberries will work. Use from frozen and allow an extra few minutes of baking time.
Be sure to read the notes above this recipe card for more tips on making this recipe.
Cuisine: American, Canadian
Course: Dessert
Serving: 1serving, 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
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