Strawberry Buttermilk Cake
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Strawberry Buttermilk Cake


Preheat oven to 350˚F Butter and flour two 9” cake pans and line the bottoms with parchment.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, whisk together jam and buttermilk. Set aside.

In the bowl of a stand mixer or a large bowl, beat butter until creamy. Add Sugar In The Raw Organic White® and beat until light and fluffy, about 3 minutes. Beat in vanilla. Add eggs one at a time, beating in until combined. Scrape the sides of the bowl as needed. Add the flour mixture in 2 parts alternating with the buttermilk mixture, beating until smooth. Divide batter between cake pans and bake until a toothpick inserted in the center comes out clean, about 25-30 minutes. Let cool in the pans on a wire rack for 10 minutes, then place a second rack over the cake pans and flip them carefully. Remove the cake pans and parchment and let cakes cool completely.

Make the frosting. In a food processor, pulse the strawberries until finely chopped. In the bowl of a stand mixer or a large bowl, beat the butter until smooth. Add cream cheese and beat until combined. Add powdered sugar and beat until smooth, scraping down the sides of the bowl as needed. Beat in 3 tablespoons of the chopped strawberries.

Place bottom cake layer on a serving plate or cake stand. Top with a thin layer of frosting. Place second cake layer on top, and top with remaining frosting and sliced strawberries. If desired, leave a few berries whole for garnishing.

In the raw® products used

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