Strawberry Lemon Buttermilk Cake with Honey Whipped Cream
Made with fresh strawberries folded into a tender lemon buttermilk cake batter, this Strawberry Lemon Cake with Honey Whipped Cream is an easy dessert that's perfect for spring and summer gatherings. The strawberries bake right into the cake, creating juicy pockets of fruit in every slice, while the honey-sweetened whipped cream adds just the right finishing touch. Baked in a single cake pan and ready in about 40 minutes, it's a simple alternative to strawberry shortcake that's easier to serve, transport, and share.
Servings 16
Calories 165kcal
Equipment
Ingredients
- ½ cup sugar
- 1 lemon lemon zest
- 1 ⅓ cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 egg
- ⅔ cup buttermilk
- ¼ cup butter melted
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 1 cup fresh strawberries sliced
TOPPING
- 1 cup heavy cream
- 2 tablespoons honey
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla
- fresh strawberries sliced
Instructions
- Preheat oven to 350º. Grease and flour a 9 inch round cake pan.
- Mix together the sugar and lemon zest, pinching it together with your fingers until combined. Add flour, baking soda, baking powder and salt, whisk to combine and set aside.
- In a separate bowl, mix together egg, buttermilk, butter, lemon juice and vanilla. Slowly add to flour mixture mixing just until moistened. Gently fold in strawberries.
- Pour batter into prepared pan and spread evenly. Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire rack for 10 minutes. Remove from pan to wire rack to cool completely.
- For topping: Whip the cream and add honey, sugar and vanilla. Spoon on the top of the cake or dollop onto individual slices. Top with sliced strawberries. If strawberries are not very sweet, add a teaspoon or two of sugar to the cut strawberries. Drain juice before topping.
Notes
- Add a little sugar to sliced strawberries before spooning them over the cake so they don’t taste tart next to the sweeter cake.
- Store: Cool the cake completely before covering it. Store the plain cake tightly wrapped or in an airtight container in the refrigerator for up to 3 days. Keep the whipped cream separate and add it when serving.
- Freeze: Freeze the cake plain, after it has cooled completely. Wrap it tightly in plastic wrap, then place it in a freezer bag or wrap in foil. Freeze for up to 3 months, thaw in the refrigerator, and serve with fresh whipped cream and strawberries.
