I was extremely excited when I saw this month’s Have the Cake Challenge! So excited that it seems I have made the recipe three times with different variations! I love strawberries and decided to change the recipe to strawberries and lime. The first buttermilk cake I made was simple and delicious on its own. The next two times I decided to dress it up some! I thought that the recipe reminded me of a moist strawberry shortcake. So when I made the cake as a birthday cake for someone at work I decided it needed some whipped cream with it! Then the last take on the recipe was to make strawberry shortcupcakes 🙂 Both variations tasted amazing! The best part is that the recipe is very easy to follow and you can make your own buttermilk!
An Amazing Buttermilk Cake Recipe
Adapted from Gourmet, June 2009
*Makes one thin 9-inch cake or about 10-12 cupcakes*
1 cup – all-purpose flour
1/2 teaspoon – baking powder
1/2 teaspoon – baking soda
1/4 teaspoon – salt
1/2 stick – unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons – granulated sugar, divided
1/2 teaspoon – pure vanilla extract
1/2 teaspoon – grated lime zest
1 large – egg
1/2 cup – well-shaken buttermilk
*Note-Buttermilk can be made by adding
1 Tablespoon of either Lemon Juice or Vinegar to 1 Cup of Milk
and letting sit for 10 minutes*
1 cup – fresh strawberries, sliced
1. Preheat the oven to 400F with the rack positioned in the middle of the oven.
2. Butter and flour a 9-inch round cake pan. Or if making cupcakes, place 10-12 liners into a cupcake pan.
3. Whisk together flour, baking powder, baking soda, and salt. Set aside.
4. In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium high speed until pale and fluffy. (About 2 min.)
5. Then beat in the vanilla and lime zest. Once combined, beat the egg in well.
6. At a low speed, mix in the flour mixture in three batches, alternating with the buttermilk. Beginning and ending with the flour mixture and mixing until well combined.
7. *Please note if making cupcakes I mixed 3/4 of the sliced strawberries into the cake batter prior to pouring it into the cupcake liners. Then I used the rest of the sliced strawberries and pressed them into the top of the cupcakes. Also I only needed to bake the cupcakes for 15 minutes before they were done.*
8. Spoon batter into the cake pan and smooth over the top. Place strawberry slices evenly over the buttermilk cake and gently press down about halfway into the batter. Sprinkle the cake with the remaining 1 1/2 tablespoons of sugar.
9. Bake the cake 20 -25 minutes or until golden and a toothpick inserted into the center comes out clean.
10. Cool in pan for 10 minutes and then turn out onto a rack and cool to warm (10-15 minutes more).
11. Enjoy with some whip cream or ice cream! Yummy!
The Amazing Strawberry Lime Buttermilk ShortCupcakes!
Whipped Cream Cheese Icing with Cassis
Adapted from Allrecipes
1 (8 oz.) package reduced-fat cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 teaspoon creme de cassis liquor
2 cups heavy cream
1. Combine the cream cheese, sugar, vanilla extract, almond extract, and cassis liquor in a large mixing bowl.
2. Mix on medium speed until smooth.
3. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.
4. Use the whipped cream cheese to decorate or ice your cake or cupcakes.