Strawberry Buttermilk Cake

This fresh, homemade strawberry buttermilk cake is baked in a cast iron skillet but you can make it in a springform pan just the same.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 350 Calories

Ingredients

• 1 teaspoon baking powder
• 2 tablespoons sugar
• 1 cup sugar
• 3 large eggs, at room temperature
• 1 (16 ounce) package strawberries, diced
• 1.5 cups all-purpose flour
• 1.5 teaspoons vanilla extract
• 0.25 teaspoon salt
• 0.5 cup unsalted butter, at room temperature
• 0.5 cup buttermilk, at room temperature

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch cast iron skillet.

Step 2

Combine flour, baking powder, and salt in a bowl. Set aside.

Step 3

Cream butter and 1 cup sugar with an electric mixer together in another bowl until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Add vanilla. Add dry ingredients and buttermilk alternately. Fold in strawberries. Transfer batter into the prepared skillet and smooth out the top. Sprinkle with 2 tablespoons sugar.

Step 4

Bake in the preheated oven until golden brown and a toothpick inserted in center comes out clean, 60 to 75 minutes.