Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups brown sugar
2 large eggs
1 1/2 cups buttermilk
2 cups fresh strawberries, hulled and sliced
3 tablespoons lemon juice
1 tablespoon lemon zest
For the frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
Zest of 1 lemon
Instructions
Preheat oven to 350°F (175°C) and grease a 9-inch round or loaf pan
In a bowl, whisk flour, baking powder, baking soda, and salt
In another bowl, cream butter and brown sugar until light and fluffy
Beat in eggs one at a time, then stir in buttermilk
Fold in flour mixture alternately with strawberry slices
Pour batter into prepared pan and bake 30-35 minutes until golden and toothpick-clean
Let cool, then frost with lemon cream cheese frosting
Prepare frosting by beating cream cheese and butter until smooth, gradually adding powdered sugar and lemon zest
Notes
Substitute cake flour for lighter texture or use plant-based butter for vegan version
Swap 25% brown sugar for coconut sugar for lower glycemic index
Store in an airtight container at room temperature up to 2 days or refrigerate up to 4 days
Fresh strawberries may require patting dry to avoid sogginess
- Prep Time: 30
- Cook Time: 30
- Category: Strawberry Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 80mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg