Whole Grain Strawberry Buttermilk Cake

Strawberry Buttermilk Cake

I picked those strawberries – whose nubbly, irregular appearance far belies their superior, sweet flavor – from our backyard garden boxes, weeks ago now, and baked this simple strawberry buttermilk cake as a special treat before my husband left for another deployment.

The night before he left, we sat out back in our adirondack chairs under the patio umbrella as it gently rained around us. It was still warm and the air was thick, in that humid, Summer-y way I mostly remember from living in the South.

We drank wine and ate cake, and lingered in the golden evening light, staying there longer than we normally might, soaking up the evening and each other’s company, and not wanting the day to end. The next morning, I dropped him off on post, then stopped at the market to buy a few bunches of bright, golden sunflowers, to keep things cheerful in his absence.

And I baked another cake.

Let’s talk about cake!

This strawberry buttermilk cake is a quintessential Summer cake. An everyday sort of cake.

Well, if your day happens to include butter and sugar, and those are always the very best days.

This cake is adapted from an old Gourmet magazine recipe, found long ago by way of Smitten Kitchen, and remains a lasting favorite. The kind of cake easily adapted to each season, that I find myself baking versions of over and over again.

The batter comes together quickly, the baking time is short, and the recipe includes simple ingredients you probably already have on hand, save for maybe the buttermilk, which you can fake in a pinch.

The cake base is moist and tender-crumbed (despite being composed entirely of whole grain spelt and almond flours), is studded with berries, and packed with a ton of flavor. The strawberries sink gently into the batter, and the cake emerges from the oven gently risen, with cheerful, sweet berry dimples.

It doesn’t need it, but a generous “frosting” of fresh whipped cream along with a vibrant pile of quick-macerated strawberries on top makes the whole affair a bit fancier, and gives off a celebratory vibe (instead of the leftover cake-for-breakfast scenario that happened in real life).

Strawberry buttermilk cake ingredients:

While this strawberry cake is pretty basic as far as from-scratch cakes go, it emerges from the oven full of flavor and anything but boring thanks to a handful of tasty ingredients. If you bake often, I’m guessing you have most of these in your pantry right now. Here’s what to put on your list:

• strawberries: of course! Super sweet, in season berries make this simple cake sing.
• flour: I love to use whole grain spelt flour, which adds a great depth and nuttiness. You can use regular all-purpose flour or a gluten free flour blend as well. See my recipe notes!
• almond flour: for a nutty flavor and a tender crumb.
• baking powder and soda: adds just the right amount of lift.
• salt: intensifies all the other ingredients (I typically use Diamond Crystal).
• butter: for the best flavor, we’ll start by creaming softened unsalted butter.
• sugar: granulated sugar adds just the right amount of sweetness, and some sparkle on top.
• vanilla and almond extract: for a sweet and classic flavor boost.
• egg: you’ll need just one egg (you can also use a flax egg, see notes).
• buttermilk: thick and creamy buttermilk adds a lovely tang and helps create a soft and tender cake.
• whipped cream and macerated berries: for serving. Though a plain cake is just as lovely too!

Find all the exact measurements and instructions in the recipe card, below.

No Buttermilk? Here’s how to make your own:

Real buttermilk has a texture and flavor that can’t exactly be replicated, and if it’s easily accessible to you, I would recommend using it here. That being said, it is possible to fake it.

Simply combine 1 tablespoon of lemon juice or vinegar with 1 cup whole milk. Let sit for 10 mins until it begins to curdle. Give it a stir, and add to the cake batter, and voila! You can also use an unsweetened plain yogurt or sour cream thinned with a little milk, which will give you that familiar tang.

As a side note, buttermilk can easily be frozen, so any leftovers can be put to good use the next time a recipe calls for a smaller amount!

Note: the baking temperature at 400℉ is warmer than typical for cake baking, so it’s important to make sure your oven isn’t running too hot. An oven thermometer is great for this!

A cake for every season

This simple strawberry buttermilk cake is not only a breeze to make, but easily adaptable and forgiving, whether you want to go gluten free, egg free, or with different fresh fruit.

If almond flour/meal is not something you keep in your pantry, feel free to use entirely spelt flour (or all-purpose) – but know that the almonds do add a nutty, flavorful element that I think is welcome here. I always keep a bag in the freezer for recipes like this, just in case.

Supposing strawberries are out of season where you are, as they’re close to being here in the Pacific Northwest, I’m confident that just about any Summer berry would work here – blueberries or raspberries especially – and slices of fresh peaches or plums would also be lovely. And I’ll definitely be trying apples in the Fall… Happy baking!!

If you make this strawberry buttermilk cake, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked it! Star ratings are especially helpful because they help others find my recipes too. xo, Laura