Glazed Strawberry Buttermilk Cake

Introduction

Nothing says Southern charm quite like a moist, fruity cake baked with love and topped with a sugary glaze. This Glazed Strawberry Buttermilk Cake is the epitome of that charm. With its soft, tender crumb, tangy flavor from buttermilk, bursts of fresh strawberries in every bite, and a sweet, glossy glaze, it’s a dessert you’ll want to make again and again.

Perfect for spring gatherings, picnics, baby showers, or lazy Sunday afternoons, this cake is as pretty as it is delicious. The buttermilk adds incredible moisture while balancing the sweetness, and the glaze gives it that bakery-style finish everyone loves.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1¼ cups granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk, room temperature
• 1½ cups chopped fresh strawberries
• 1 tablespoon all-purpose flour (for dusting strawberries)

For the Glaze:

• 1 cup powdered sugar
• 1–2 tablespoons milk or buttermilk
• ½ teaspoon vanilla extract (or lemon juice for a tangy finish)

Preparation

Step 1: Preheat and Prepare Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan. You can also line the bottom with parchment paper for easier release.

Step 2: Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar
In a large bowl, cream the softened butter and sugar together until light and fluffy—about 3–5 minutes. This incorporates air into the batter for a lighter crumb.

Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, ensuring each is fully incorporated. Add vanilla extract and mix well.

Step 5: Combine Wet and Dry Ingredients
Add the flour mixture in three parts, alternating with the buttermilk. Begin and end with the flour. Mix just until combined—do not overmix.

Step 6: Fold in Strawberries
Toss the chopped strawberries with 1 tablespoon of flour (to prevent sinking). Gently fold them into the batter.

Step 7: Bake
Pour the batter into your prepared pan and smooth the top. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.

Step 8: Cool and Glaze
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. In a small bowl, whisk together the glaze ingredients until smooth. Drizzle over the cooled cake.

Variations

• Strawberry Lemon: Add 1 tablespoon of lemon zest to the batter and replace vanilla in the glaze with lemon juice.
• Berry Mix: Substitute half the strawberries with blueberries or raspberries for a mixed-berry version.
• Strawberry Shortcake Style: Split the cake in half horizontally and fill with whipped cream and sliced strawberries.

COOKING Note:

Use room-temperature ingredients for best results. This ensures a smoother batter and more even baking. Also, don’t skip flouring the strawberries—it helps them stay suspended in the cake rather than sinking to the bottom.

Serving Suggestions:

• Serve with a dollop of fresh whipped cream
• Pair with sweet tea or strawberry lemonade
• Add fresh strawberry slices and mint leaves on top for a decorative touch
• Enjoy slightly warm with a scoop of vanilla ice cream

Tips:

• For extra flavor, roast your strawberries in the oven with a bit of sugar before adding them to the batter.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• This cake freezes well—wrap slices individually for quick snacks later.

Prep Time:

20 minutes

Cooking Time:

45 minutes

Total Time:

1 hour 5 minutes

Nutritional Information (per slice, based on 10 servings):

• Calories: 340
• Protein: 4g
• Sodium: 180mg
  (Estimates only; values may vary based on ingredients used)

FAQs

Q: Can I use frozen strawberries?
Yes, but thaw and drain them well first to avoid excess moisture in the batter.

Q: Can this cake be made gluten-free?
Absolutely. Use a 1:1 gluten-free flour substitute and be sure to check that your baking powder and vanilla are gluten-free as well.

Q: How do I make this dairy-free?
Swap butter for vegan butter and use a plant-based buttermilk (like almond milk + 1 tbsp lemon juice).

Q: Can I double the recipe for a layer cake?
Yes, double the ingredients and use two 9-inch pans. Adjust baking time as needed.

Conclusion

This Glazed Strawberry Buttermilk Cake is a stunningly simple dessert that brings freshness and flavor to any occasion. Light yet indulgent, fruity yet balanced with the creamy tang of buttermilk, and beautifully topped with a glaze that takes it over the top, this cake is bound to become a favorite in your recipe book.

Bake it for springtime brunches, garden parties, or just to celebrate strawberry season. No matter the reason, every slice brings sunshine to your plate.

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