Golden Buttermilk Cake with Strawberries

Salt enhances the flavor of baked goods, in this case underscoring the silky taste of the butter and buttermilk. We used unsalted butter here to better control the amount of salt in the recipe. For a more colorful topping, use equal amounts of strawberries, blueberries, blackberries, and raspberries.


8 servings (serving size: 1 cake slice and 1/2 cup berry mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 193
Caloriesfromfat 29 %
Fat 6.3 g
Satfat 3.8 g
Monofat 1.5 g
Polyfat 0.4 g
Protein 3.5 g
Carbohydrate 31.4 g
Fiber 2 g
Cholesterol 16 mg
Iron 1.8 mg
Sodium 253 mg
Calcium 75 mg


1 cup cake flour (about 4 ounces)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup granulated sugar
1/4 cup unsalted butter, softened
1/4 cup egg substitute
2/3 cup low-fat buttermilk
1 teaspoon vanilla extract
Cooking spray
1 teaspoon powdered sugar
4 cups sliced strawberries
1 tablespoon granulated sugar


Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.

Place 1/3 cup granulated sugar and butter in a medium bowl; beat with a mixer at medium speed until well blended. Add egg substitute; beat just until combined. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition. Stir in vanilla (batter will be thick).

Spoon batter into an 8-inch round cake pan coated with cooking spray. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on wire rack. Sift powdered sugar over top of cake.

Combine berries and 1 tablespoon granulated sugar; toss to coat. Let stand 15 minutes. Serve berry mixture with cake.

Jackie Mills, R.D.,

Cooking Light

March 2007
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