Homemade Strawberry Cake with Buttermilk

Delicious and moist strawberry cake made with strawberry jam, freeze dried strawberries, and buttermilk. This flavorful two-layer cake is great year-round for any occasion. Decorate with any frosting and/or fresh strawberries. Try strawberry buttercream for extra berry flavor.

Course Dessert

Cuisine American, Southern

Keyword Layer Cake, Strawberries, Strawberry Cake, Strawberry Frosting

Prep Time 15

Cook Time 25

Cooling Time 1 20

Total Time 2

Servings

Calories 342kcal

Author Emma J. Watling

Equipment

Two 9 inch round cake pans

Ingredients

2 cups All Purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/3 cup freeze dried strawberries = 2 Tablespoons ground
1½ cups granulated sugar
2/3 cup vegetable oil
1/3 cup strawberry preserves or jam
3 large eggs
2 teaspoons vanilla extract
3/4 cup buttermilk see below for substitute

Instructions

Prep:

Lightly grease or spray two 9 inch round pans or line with parchment. Set aside.
If using whole freeze dried strawberries, place in a bag and crush to a powder.

Combine Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, salt, and ground freeze-dried strawberries. Set aside.

Make the cake batter:

In a large mixing bowl (or the bowl of a stand mixer), combine the sugar, oil, and strawberry jam. Use a hand or stand mixer to beat on low until smooth.
On medium-low speed, beat in the eggs, one at a time until incorporated. Then, stir in the vanilla.
Add in half of the flour mixture and beat on low speed until just combined.
Using low speed, stir in all of the buttermilk.
Add in the remaining flour mixture and mix until just incorporated.
Distribute the cake batter evenly between the two cake pans.
Bake for 25 to 30 minutes, or until a toothpick inserted comes out nearly clean.
Let cakes cool in the pan for 15 to 20 minutes then move to a cooling rack to cool completely before frosting as desired.

Suggested frosting:

For more strawberry flavor, use strawberry buttercream. This cake is also great with chocolate, white chocolate, or vanilla buttercream.
Add extra jam or preserves, fresh sliced strawberries, or strawberry sauce between layers for more moisture and flavor.

Notes

Buttermilk substitute: stir together 1/4 cup sour cream and 1/2 cup milk until creamy. Use as directed above.

Optional additions: increase freeze-dried strawberries to 1/2 cup for a little extra flavor and/or add food coloring for a pink cake.

To make cake ahead: let cool completely then wrap cakes individually. Store at room temperature overnight or freeze in a an airtight container up to 1 month (let thaw before use).

If cake is decorated with any fresh berries, store at room temperature up to 2 days or in the fridge for 4 days.

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