Fresh Berry Cake (Printable Version)
This soft cake combines fresh strawberries with creamy buttermilk for a dessert that works perfectly for casual get-togethers or formal dinners.
# Ingredients:
→ Cake Basics
01 -
½ teaspoon salt
02 -
½ teaspoon baking soda
03 -
1 cup unsalted butter, softened
04 -
1 teaspoon baking powder
05 -
1 tablespoon vanilla extract
06 -
1 cup buttermilk
07 -
2 cups granulated sugar
08 -
4 large eggs
09 -
2 ½ cups all-purpose flour
→ Strawberry Mix
10 -
2 tablespoons all-purpose flour (for coating)
11 -
1 ½ cups fresh strawberries, diced
→ Optional Sweet Topping
12 -
1 cup powdered sugar
13 -
½ teaspoon vanilla extract
14 -
2 tablespoons buttermilk
# Steps:
01 -
Turn your oven on to 325°F (165°C). Get your preferred Bundt pan or loaf pan ready with a layer of butter and a light dusting of flour so nothing sticks.
02 -
Mix the salt, baking soda, baking powder, and flour in a bowl using a whisk. Set aside for later steps.
03 -
Whip the softened butter and sugar in a mixer until it’s pale yellow and fluffy. This process should take about 3-5 minutes for the right texture.
04 -
Drop in one egg at a time, blending well after each addition. Then stir in the vanilla extract for a hint of flavor.
05 -
Gradually add in the dry mix and buttermilk in parts, alternating and starting with flour. Keep mixing just until combined without overworking it.
06 -
Toss those diced strawberries in the flour to coat them lightly. This trick keeps them from sinking to the bottom. Gently fold them into the batter.
07 -
Pour your batter into the prepared pan and smooth the top. Bake for 60-70 minutes, and it’s done when a toothpick inserted comes out mostly clean.
08 -
Once baked, leave the cake in the pan for 10 minutes. Then carefully flip it onto a rack to cool off completely.
09 -
Feeling fancy? Mix powdered sugar with a little buttermilk and vanilla until smooth. Drizzle it over the cooled cake for a sweet touch.
# Notes:
01 -
For the best results, ensure all your wet ingredients (butter, eggs, buttermilk) are at room temperature before starting.
02 -
Wrapped tightly, this cake stays good at room temperature for up to 3 days or in the fridge for about 7 days.
03 -
If fresh strawberries aren’t available, thaw and drain frozen ones thoroughly before use.
04 -
No buttermilk? Just mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk and wait 5 minutes to create your own.