Buttermilk cake with candied strawberries

This buttermilk cake with candied strawberries recipe was provided by Paula McIntyre and was demonstrated at Sea Bangor 2016.

Difficulty medium
Preparation Time
Cooking Time
Main Ingredients
  • 190g soft butter
  • 330g caster sugar
  • 3 large eggs
  • 210g plain flour
  • 1 teaspoon baking powder
  • 125ml buttermilk
  • 1 teaspoon vanilla extract
Candied Strawberries
  • 1 Punnet of strawberries, washed and hulled
  • 100g caster sugar
  • 100ml rose wine
  • Cream for serving

Main Instructions
  1. Set oven to 180 degrees and grease and line an 8 inch tin with parchment paper.
  2. Beat the butter and sugar until pale and fluffy.
  3. Add eggs one at a time.
  4. Mix the flour and baking powder and fold into the egg mixture in two rounds with the buttermilk and vanilla extract.
  5. Spoon into the cake tin and bake for roughly 45 minutes or until an inserted skewer comes out clean.
Candied Strawberries Instructions
  1. Heat the sugar in a frying pan and when caramelized add the wine and cook to a syrup. Toss in the strawberries.
  2. Cool and spoon onto cake.
  3. Serve with cream
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