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Buttermilk Strawberry cake

Written by Published on in Baking, Cakes, Desserts
8-10 Servings ~ 40 minutes
  • 170g (3/4 cup) caster sugar
  • 170g (3/4 cup) unsalted butter/ margarine
  • 220g (1 3/4 cup) self raising flour
  • 3 eggs
  • 300ml (1 1/4 cup) buttermilk
  • 200g (1 cup) fresh strawberries (cubed)
  • 2 tsp vanilla essence

I love cakes, I love baking and I especially love experimenting when baking and discover new flavours that work together. This cake is lovely. The texture is perfect and soft to the touch and when you bite into it, it could almost “melt” in your mouth if possible. The great thing I also love about this cake is that it’s dead simple to do. So let’s get to it.

p.s if you’re in Zimbabwe, you can use lacto/amasi in place of buttermilk (that’s what I used and didn’t make my own) It’s actually not difficult to make your own though. One of ways to make your own buttermilk is to add 1-2tbps lemon juice to every 250ml fresh milk. Let it stand for about 5 minutes before using, and there you have it, your homemade buttermilk!

Quick Instructions

  1. Preheat oven to 180 degrees Celsius. Get together all the ingredients you’ll need to use These are 170g (3/4 cup) caster sugar, 170g unsalted butter/ margarine (3/4 cup), 220g self raising flour (1 3/4 cup), 3 eggs, 300ml (1 1/4 cup) buttermilk, 200g (1 cup) fresh strawberries, 2 tsp vanilla essence. Wash and cut your fresh strawberries into cubes. Grease your baking tin. Put all the ingredients into the bowl save for buttermilk and strawberries.  Beat until well combined and smooth (Do not over-mix)
  2. Add buttermilk and beat until it’s incorporated well and creates a drop-consistency batter. Add the cubed strawberries and fold them in gently. Again do not over mix.
  3. Pour batter into greased cake tin and level out the surface. Bake in preheated oven for 40 minutes or until skewer comes out clean. Wait at least 15 minutes before attempting to take the cake out of the tin. Dust with a little icing sugar and enjoy your cake.
Also see  Mini Strawberry and Custard Scones

 

Pictorial Detailed Instructions

1
Preheat oven to 180 degrees Celsius. Get together all the ingredients you’ll need to use (a). Wash and cut your fresh strawberries into cubes. Grease your baking tin (b). Put all the ingredients into the bowl save for buttermilk and strawberries (c). Beat until well combined and smooth (Do not over-mix) (d)

 

2
Add buttermilk (b) and beat until it’s incorporated well and creates a drop-consistency batter. Add the cubed strawberries (c) and fold them in gently. Again do not over mix (d).

 

3
Pour batter into greased cake tin and level out the surface (a). Bake in preheated oven for 40 minutes (b) or until skewer comes out clean (c). Wait at least 15 minutes before attempting to take the cake out of the tin. Dust with a little icing sugar and enjoy your cake (d).

 

Zimbabwe-Buttermilk-Strawberry-cake(s)
Yum-Yum!

It’s very important not to over-mix during the preparation otherwise you won’t get the right texture of the cake. You can have this as a dessert or with a cuppa, whichever tickles your fancy. If you wish to  use icing, fresh cream icing would be the best for this kind of cake. Follow the link to see how I make mine. Go ahead and try it. Let me know how it goes once you do! All the best. P/s get on my mailing list here to get updates on new recipes.