Old-Fashioned Strawberry Cake

Old-Fashioned Strawberry Cake

If strawberry doughnuts are your thing, then this cake is absolutely your thing. A classic, old-fashioned buttermilk cake with bits of berries strewn throughout, it manages to taste just like your favorite fried treat (without the frying, of course). Be sure to bake the cake all the way through; strawberries have a high water content and tend to make for a soggy cake if not baked properly. The top should be crackly, deeply and perfectly golden brown, and the edges should pull away from the sides of the pan.
  • Total:
  • Serves: 8 persons



  1. Step 1

    Heat oven to 350 degrees. Smear or brush a bit of butter onto the bottom of a 9-inch cake pan and line with parchment paper (either cut to fit the bottom, or leaving some hanging over the edges for easy removal).
  2. Step 2

    Whisk flour, baking powder and salt together in a medium bowl.
  3. Step 3

    In a stand mixer (or using an electric hand mixer and a large bowl), beat butter, granulated sugar, brown sugar and vanilla together on medium-high, periodically scraping down the sides of the bowl to make sure everything incorporates, until the mixture is pale, light, fluffy and creamy, about 5 minutes.
  4. Step 4

    Add eggs, one at a time, beating to blend between additions. (This is a good time to scrape down the sides again.)
  5. Step 5

    Reduce the mixer speed to low and carefully add half the flour mixture, followed by half the buttermilk. Repeat with remaining flour mixture and buttermilk, beating just until no large lumps remain.
  6. Step 6

    Using a spatula, gently fold in half the strawberries and transfer the batter to the prepared cake pan. Scatter with remaining strawberries and sprinkle with demerara sugar.
  7. Step 7

    Bake until cake is puffed, deeply golden brown on the top and pulling away at the sides, 45 to 50 minutes. (It should spring back slightly when pressed in the center and appear fully baked where the strawberries meet the cake.)
  8. Step 8

    Let cake cool completely before removing it from the pan (either by inverting or lifting with the parchment lining). The cake can be baked up to three days ahead and stored tightly wrapped at room temperature, or refrigerated.