Buttermilk Cake with Strawberries and Cream


One of my favourite summertime memories will always be picking strawberries. We do it every year and it manages to be the hottest day ever.


I love to bake a rhubarb strawberry crisp with the berries but on the day of picking its mandatory to whip some cream and eat them on cake.


Freshly picked berries! There were 6 more baskets…


The cake starts by whisking together the dry ingredients.


You add in the buttermilk, oil, sour cream, egg and vanilla.


Give the berries a quick rinse.


Stir in a few spoonfuls of sugar!


Lightly whip cream to soft peaks and dollop it on the cake. Spoon the berries and some of their juice on top.


A perfect summertime treat.

Buttermilk CakeĀ 


1 cup all purpose flour

3/4 cup white sugar

2 tsp baking powder

1/4 tsp salt

3 tbsp canola oil

1/2 cup buttermilk

1/3 cup sour cream

1 tsp vanilla extract

Heavy cream and strawberries for serving


  1. Preheat the oven to 350 degrees Fahrenheit. Line an 8-inch square baking pan with parchment paper. Set aside.
  2. In a bowl, whisk together the flour, sugar, baking powder and salt.
  3. Combine the buttermilk, oil, sour cream, vanilla and egg in a measuring cup.
  4. Add to the wet ingredients to the dry. Beat together for 2 minutes until smooth and fluffy.
  5. Pour the batter into the prepared pan and bake for 25-35 minutes.
  6. Whip cream, sweeten with icing sugar. Slice berries and stir in a spoonful of sugar.
  7. Cut the cake into squares, dollop the whipped cream and spoon berries on top.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s