Grandma's Fluffy Buttermilk Strawberry Cake with Strawberries & Cream Frosting | Homemaking

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free alternative.

fresh strawberries

🥗Healthier: frozen strawberries

💰Cheaper: canned strawberries

Frozen strawberries are often less expensive and available year-round.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

Beat 1 cup of softened butter in a mixing bowl.

Gradually add in 2 cups of sugar while mixing.

Prepare the cake pan by greasing it, adding parchment paper, and spraying it.

Add 2 eggs one at a time to the butter and sugar mixture, mixing well after each addition.

Stir in 1 teaspoon of vanilla and 2 teaspoons of lemon juice.

In another bowl, mix 2 and 1/2 cups of cake flour, 1/4 teaspoon of salt, 1/2 teaspoon of baking soda, and 2 tablespoons of strawberry gelatin mix.

Alternately add the dry ingredients and 1 cup of buttermilk to the butter mixture until combined.

Fold in 2/3 cup of chopped strawberries into the batter.

Pour the batter into the prepared cake pan and bake for 30 to 40 minutes, checking at 20 minutes.

Allow the cake to cool for 1 hour before frosting.

For the frosting, mix 8 ounces of cream cheese and 2/3 cup of sugar together.

Add 2 tablespoons of lemon juice and 1 and 1/2 cups of heavy cream to the cream cheese mixture and mix until thick.

Gently stir in 2/3 cup of chopped strawberries into the frosting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens