Strawberry Buttermilk Cake is a simple yet delicious dessert with chopped fresh strawberries and buttermilk in it. Hope you like this recipe as you did like my previous recipe Palak Paratha.
One And A Half Cups – All-Purpose Flour
One Teaspoon – Baking Powder
One-Fourth Cup – Unsalted Butter
One Cup – Granulated Sugar(some extra sugar for sprinkle)
One And A Half Teaspoon – Vanilla Extract
Three – Large Eggs
One-Fouth Cup – Sour Cream And Buttermilk
Four Hundred Grams – Strawberry(sliced)
First, set oven to 350 F.
Lightly spray a baking pan.
Whisk together the ingredients the flour, baking powder, and salt and set aside.
Cream the soft butter and sugar together in a stand mixer for three to four minutes, until light and fluffy.
Scrape down the side of the bowl a couple of times.
Beat in the eggs, one at a time, and then beat in the vanilla.
Stir the sour cream and buttermilk together, and then add the flour to the mixing bowl alternately with the wet, beginning and ending with the flour.
Mix until combined, but don’t over mix.
Fold in the berries and turn into the prepared pan.
Smooth out the top, Sprinkle the surface of the cake with granulated sugar.
Bake for forty to forty-five minutes, or until the cake no longer jiggles in the centre and the top is golden and slightly crackled. You can insert a toothpick in the centre to test the cake.
Let cool briefly, and then unlatch the spring and remove the outer ring.
Cool completely on a rack before slicing.
Enjoy the strawberry buttermilk cake.
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