Strawberry Buttermilk Summer Cake

Wherever you are looking in the market, you will be seeing a fresh pack of strawberries enticing you, calling your name and asking you to pick it up. And this seduction works, you have just bought some more berries. Luckily the blogsopshere is buzzing with such great recipes and ideas to make these strawberries enter your mouth in the most delectable way, that you might have to run for another pack. Before you run out, don't forget to bake this one summer delight- an easy breezy of a cake, which gets ready even before you realize. 

Both me and my husband are not much of fruits person, yet we simply can't resist the idea of buying fresh fruits on a regular basis, in the hope that our little son might get tempted to have a bite, unlike his fussy eating habits. So we always have more fruits than we can handle (you got to believe me on that).Thankfully I'm learning to blend the love of baking with desire for seasonal fruits into a treat. So while I was searching for a strawberry cake or tart, yet I didn't want fussy or even overburdened with berries- yes those pictures looked too tempting, yet I wasn't sure we would like it. I much preferred this recipe at Smitten Kitchen where the berries are playing hide-n-seek with light and fluffy cake, in a playful manner to entice anyone, even my son!!

Strawberry Summer Cake Recipe

All-purpose flour - 1 cup

Baking powder - 1/2 tsp

Baking soda - 1/2 tsp

Salt - 1/4 tsp

Unsalted butter, softened - 1/2 stick (1/4 cup/56 grams)

Sugar - 2/3 cup plus 1 1/2 tbsp

Vanilla Extract - 1/2 tsp

Finely grated lemon zest - 1/2 tsp (optional- I didn't use it)

Egg - 1 large

Buttermilk  - 1/2 cup (well-shaken)

Fresh strawberries - 1 cup (5 ounces or 140 grams) - Sliced in half 


  • Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

  • Whisk together flour, baking powder, baking soda, and salt and set aside.

  • Beat butter and sugar (2/3 cup) in a larger bowl, with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla and zest, if using. Add egg and beat well.

  • At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.

  • Spoon batter into cake pan, smoothing top with the spatula. 

  • Scatter strawberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.

  • Bake for 20-25 mins, till its golden brown and passes the skewer test. 

  • Cool in pan for 10 minutes, then place on a cooling rack for 10-15 mins. 

  • Transfer to a serving dish and serve warm with scoop of vanilla ice cream.


  1. You can replace strawberries to your choice of berries. Original recipe was with raspberries. You can mix different types of berries.

  2. My oven is superfast. Cake was golden within 18-20 mins. So keep a watch.

  3. Ensure to scatter sugar evenly on top, else it would accumulate at one place

  4. Always prepare cake pans with soft butter, not melted. Melted butter makes the batter stick more

Sending this as my entry to breakfast-club-11-berries, originally started by Helen's breakfast club and Stuffed Sweets by Akila's Kitchen.

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