Strawberries are some of the first fruits of spring in Georgia. I love them and when they are in season, I eat them nearly every day. One of my favorite breakfasts is strawberries and buttermilk. Yes, I know how country-sounding that is, but if you like yogurt you will like buttermilk! It’s the same flavor profile. Plus, red Chanel lipstick or not, I am really a country girl. I am certain you are going to love my Strawberry Buttermilk Cake. Since it contains buttermilk and pureed strawberries, I was able to eliminate adding butter or oil — and it’s still super tender and moist. And, best of all — I make it in the food processor!
Baking with Buttermilk
Buttermilk is a staple in my refrigerator. And, before you ask — if it’s past the date, I keep it. As long as it pours I consider it usable. 😉 Buttermilk can give baked goods a fuller body and a hint of tartness due to lactic acid. The lactic acid helps keep baked goods moist and tender by breaking down long, tough strands of gluten. It also produces a chemical reaction when combined with baking soda, producing carbon dioxide gas, contributing to the leavening or rise of many baked goods.
Strawberry Health Benefits
According to WebMD, strawberries increase HDL (good) cholesterol, lower your blood pressure, and guard against cancer. Packed with vitamins, fiber, and particularly high levels of antioxidants known as polyphenols, strawberries are a sodium-free, fat-free, cholesterol-free, low-calorie food. One of my go-to recipes is this Strawberry Shrub. It is so refreshing!
Cookbooks with Virginia
A few folks asked me to feature my new ebook Fresh Start on my weekly Livestream, Cookbooks with Virginia. You can check out the IGTV video below. I share my 7 tips on healthy eating and weight loss. Heads up, I get a little emotional. Weight is a very intense subject — my new expression is that it is a “minefield of mind feels.” Check it out….
Point it Out
This cake comes in at only 5 points a slice! It surprised me, too! I was going to substitute applesauce, but then I considered that the pureed strawberries would act the same way and gave it a shot. It’s incredible how it worked so well! Woo-hoo!! I hope you enjoy it – so moist, tender, and delicious. If you give it a try, please tag me if you post on social. I’d love to see it! Thanks so much for reading.
Bon Appétit, Y’all
Strawberry Buttermilk Cake
- Nonstick baking spray
- 15 medium strawberries hulled, plus some halved for garnish
- 1/3 cup sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg room temperature
- 2/3 cup low-fat buttermilk + 1 Tablespoon
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon
- 1 cup of confectioner’s sugar
- 4 ounces Neufchatel
- Heat the oven to 350°F. Spray an 8-inch cake pan with nonstick baking spray. Set aside.
- Combine the strawberries and sugar in the bowl of a food processor fitted with the blade attachment. Puree until smooth.
- Add the flour, baking powder, baking soda, salt, egg, 2/3 cup buttermilk, and vanilla. Puree until smooth. Transfer the batter to the prepared pan. Bake until the cake comes away from the side of the pan and a toothpick inserted into the center is dry, about 25 minutes.
- Meanwhile, combine the confectioner’s sugar, Neufchatel, and remaining tablespoon of buttermilk in a bowl. (You can do it by hand or with a hand mixer.)
- Ice the top of the cake and decorate with additional halved strawberries.
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