Strawberry Buttermilk Cake

Prepare Your Ingredients and Pan

1. Preheat your oven to 350°F. Position a rack in the center of the oven for even baking.
2. Lightly mist a 9-inch springform pan with nonstick cooking spray. If you don’t have a springform pan, you can use a regular 9-inch cake pan lined with parchment paper for easy removal.
3. In a large bowl, whisk together the flour, baking powder, and salt until well combined. This step helps distribute the leavening agents evenly throughout the flour.
4. Make sure your Eggland’s Best eggs and butter are at room temperature. This ensures proper incorporation and a smoother batter. Cold ingredients don’t blend as well and can result in a denser cake.

Create the Perfect Batter

1. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and 1 cup of sugar together for 3-4 minutes, until light and fluffy. Don’t rush this step—proper creaming incorporates air into the batter, creating a lighter cake texture.
2. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed. Add the vanilla extract and mix until incorporated.
3. Add the Eggland’s Best eggs one at a time, beating well after each addition. This gradual addition prevents the batter from curdling and ensures each egg is fully incorporated before adding the next.
4. In a small bowl, whisk together the Greek yogurt and buttermilk until smooth. The combination of these two ingredients adds both richness and tang to the cake.
5. With the mixer on low speed, add the flour mixture and buttermilk mixture to the butter mixture, alternating between the two. Begin and end with the flour mixture (flour → buttermilk → flour → buttermilk → flour). Mix just until combined after each addition. Overmixing can develop too much gluten, resulting in a tougher cake.

Add the Strawberries and Bake

1. Gently add in about ¾ of the diced strawberries using a rubber spatula. Save the remaining berries for topping the cake. Folding (rather than stirring) preserves the air you’ve incorporated into the batter.
2. Transfer the batter to your prepared springform pan, spreading it evenly to the edges and smoothing the top with a spatula.
3. Scatter the remaining diced strawberries over the top of the batter, then sprinkle with the reserved 2 tablespoons of granulated sugar. This creates a beautiful, slightly crisp, sparkly top as the cake bakes.
4. Bake for 40-45 minutes, or until the cake is set in the middle and the top is golden and slightly crackled. A toothpick inserted into the center should come out clean or with a few moist crumbs.
5. Allow the cake to cool in the pan for about 20-30 minutes. Then run a knife around the edges to loosen it before releasing the springform ring.
6. Let the cake cool completely on a wire rack before slicing and serving. This cooling time allows the cake to set properly and makes it easier to cut clean slices.