Strawberry Lemon Buttermilk Cake with Honey Whipped Cream Recipe
This Strawberry Lemon Buttermilk Cake is a light and moist dessert perfect for spring and summer. Infused with zesty lemon and fresh strawberries, it's complemented by a luscious honey whipped cream topping that enhances the cake’s fresh flavors. The tender crumb and fruity accents make it an ideal treat for gatherings or a delightful afternoon snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake Ingredients
- ½ cup sugar
- 1 lemon, zested
- 1 ⅓ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ⅔ cup buttermilk
- ¼ cup butter, melted
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
Honey Whipped Cream Topping
- 1 cup heavy cream
- 2 tablespoons honey
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh strawberries, sliced (for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Grease and flour a 9-inch round cake pan to prevent sticking and ensure your cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, combine the sugar with the lemon zest. Pinch it together with your fingers until the sugar is fragrant and mixed with the zest. Add the flour, baking soda, baking powder, and salt, whisking these dry ingredients together and then set aside.
- Combine Wet Ingredients: In a separate bowl, whisk the egg, buttermilk, melted butter, lemon juice, and vanilla extract until fully blended. Slowly pour this wet mixture into the dry ingredients, stirring gently just until moistened to avoid overmixing the batter.
- Fold in Strawberries: Carefully fold in the sliced fresh strawberries to the batter, distributing them evenly without crushing.
- Bake the Cake: Pour the batter evenly into the prepared cake pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from oven and let it cool on a wire rack for 10 minutes. Then, remove it from the pan and allow it to cool completely on the rack.
- Prepare Honey Whipped Cream: Using a mixer, whip the heavy cream until it begins to thicken. Gradually add honey, powdered sugar, and vanilla extract, continuing to whip until stiff peaks form.
- Assemble and Serve: Spoon or dollop the honey whipped cream generously over the cooled cake. Garnish with additional fresh strawberry slices. If your strawberries are tart, you can sprinkle them with a teaspoon or two of sugar beforehand and drain any excess juice to keep the topping from becoming soggy.
Notes
- For best results, use fresh, ripe strawberries to maximize sweetness.
- Make sure not to overmix the batter to keep the cake tender and light.
- If you don’t have buttermilk, make a substitute by adding 1 tablespoon lemon juice or vinegar to ⅔ cup milk and letting it sit for 5 minutes.
- The cake is best enjoyed the same day but can be stored covered in the refrigerator for up to 2 days.
- Adjust the sweetness of the whipped cream or strawberries according to your preference.