Strawberry Buttermilk Cake

Strawberry Buttermilk Cake
Yields 6
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  1. 2½ cups whole-wheat pastry flour
  2. 1 tablespoon baking powder
  3. 5½ tablespoons fine-grain cane sugar
  4. 2½ tablespoons vanilla sugar
  5. 3 tablespoons finely ground toasted almonds
  6. ½ teaspoon kosher salt
  7. 1 cup whole buttermilk
  8. 2 large eggs, at room temperature
  9. ¼ cup unsalted butter, melted and cooled
  10. 2 tablespoons sour cream
  11. 1½ teaspoons lemon zest
  12. 2 cups chopped strawberries
  13. 3 tablespoons turbinado sugar
  14. 1 teaspoon coarse or flaked sea salt
  15. 1 recipe Lemon Cream (recipe follows)
  1. Preheat oven to 400°. Spray a 2½-quart baking dish with nonstick baking spray with flour.
  2. Sift together pastry flour and baking powder. Add cane sugar, vanilla sugar, almonds, and salt, whisking to combine.
  3. In a medium bowl, whisk together buttermilk, eggs, butter, sour cream, and lemon zest. Pour buttermilk mixture into flour mixture, and gently stir until combined. Pour mixture into prepared pan. Scatter strawberries across the top. Sprinkle with turbinado sugar and sea salt.
  4. Bake until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Serve warm with Lemon Cream.
Taste of the South
Lemon Cream
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  1. 1½ cups heavy whipping cream
  2. 2/3 cup confectioners’ sugar
  3. 2 teaspoons lemon zest
  4. 1 tablespoon fresh lemon juice
  5. 1 teaspoon vanilla extract
  6. 1/8 teaspoon kosher salt
  1. In a medium bowl, combine cream and sugar. Beat at medium speed with an electric mixer until soft peaks form. Add zest, juice, vanilla, and salt, beating to combine. Serve with warm Strawberry Buttermilk Cake.
Taste of the South


  1. I would like to know where you can purchase whole wheat pastry flour?
    I live in NJ and have not heard of whole wheat pastry flour.
    the cake looks good and I would love to make it.


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