Strawberry Buttermilk Cake

Strawberry Buttermilk Cake

  • Author: Nicoletta
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 1 9-inch cake 1x


Strawberry Buttermilk Cake, as simple as the title states and flavors that are luxurious and moist, and delectable, using the freshness of B.C. strawberries and the passion for baked goods.


  • 1 cup (130 g) organic, unbleached all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 56 grams coconut oil, melted (or butter, if you prefer)
  • 2/3 cup (146 g) plus 1/2 tablespoons brown sugar, divided
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon finely grated lemon zest
  • 1 egg
  • 1/2 cup (118 ml) buttermilk
  • 1 cup fresh strawberries (or any fruit you like)


  1. Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan (or use a non-stick pan like I did).
  2. Whisk together flour, baking powder, baking soda, and salt and set aside.
  3. In the bowl of a stand mixer, beat coconut oil and 2/3 cup brown sugar at medium-high speed until pale and fluffy, then add in vanilla and lemon zest,
  4. Add egg and beat well.
  5. At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
  6. Spoon batter into cake pan, smoothing top.
  7. Press strawberries lightly and evenly over top and sprinkle with remaining 1/2 tablespoons brown sugar.
  8. Bake until cake is golden and a wooden pick inserted into the center comes out clean, about 20 minutes.
  9. Cool in pan 10 minutes, then turn out onto a rack, invert, and let cool completely.


No buttermilk? Add one tablespoon of vinegar or lemon juice to one cup of milk and let it sit until it clabbers, about 10 minutes.


  • Serving Size: 8-10 servings
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