By Becky Hardin
Published Apr 3, 2020
This recipe takes your favorite Kentucky butter cake to another level! This amazingly moist cake is drizzled with a butter sauce and then topped with strawberries and cream for a show stopping treat!
Kentucky Butter Cake with Strawberries and Cream
There is never a bad time for cake…never! If you haven’t had a Kentucky cake before I implore you to give this a go! It’s a perfect occasion cake, or simply enjoy it with a mid afternoon cup of coffee.
How To Make A Kentucky Butter Cake
Be sure to scroll down to get the full recipe!
Prep: Grease and flour a 10 inch tube pan and pre heat the oven.
Combine: Cream the butter and sugar and mix in the eggs in one bowl. In another bowl mix the dry ingredients. Combine the two bowls while adding buttermilk. Pour the batter into the pan.
Bake: Bake until a toothpick inserted in the center comes out clean. Let the cake cool.
Finish: Remove the cake from the pan. Poke holes in it and pour over the butter sauce. Top with the strawberries and cream.
How to make the butter sauce
Heat the sugar, salt, butter and water and whisk til combined. Remove from the heat and mix in the almond and vanilla extract.
How to make the strawberries and cream
Whisk together all of the ingredients, except for the strawberries until stiff peaks form. Fold in the strawberries.
What Is A Kentucky Butter Cake?
A butter cake is similar to a pound cake, it has a rich and buttery taste and has fine crumbs with a moist and tender texture. It is much lighter than a pound cake though and the butter sauce that is poured over the cake creates a wonderful sugary crust.
Can you make it ahead of time?
It’s actually highly encouraged to make this butter cake at least a day, if not two ahead of time. This really allows the flavors to develop and the cake becomes more moist as it sits.
Let the cake cool and pour over the butter sauce, then store it at room temperature and keep it covered. Do not add the strawberries and cream topping until you are ready to serve it.
Can you freeze it?
Yes! This cake will keep well frozen for up to 3 months. Glaze the cake and let it cool completely before wrapping in plastic wrap and foil. Place in a freezer bag and freeze.
Allow the cake to thaw in the fridge overnight and let it come to room temperature before adding the strawberries and cream and serving.
Recipe Notes and Tips
- Use room temperature ingredients when you make the cake batter. It is harder to over mix them and results in a softer and fluffier cake.
- Thoroughly cream the butter and sugar until fluffy. This will help to trap air and will make your Kentucky butter cake less dense.
- Don’t over mix. When adding the eggs, just beat them until the yellow has disappeared. If you over mix them it can cause the batter to be too runny.
- Don’t keep checking your cake in the oven. Wait until 55 minutes to check for doneness otherwise your cake could collapse.
More Cake Recipes
- Old Fashioned Oatmeal Cake
- Italian Cream Cake
- White Layer Cake with Strawberry Filling
- Iced Lemon Loaf Cake
- Hummingbird Cake
- Gooey Texas Sheet Cake
Ingredients1x2x3x
For the Cake
- ▢ 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- ▢ 2 cups granulated sugar 400 grams
- ▢ 4 large eggs 200 grams, room temperature
- ▢ 1½ teaspoons pure vanilla extract 6 grams
- ▢ ½ teaspoon almond extract 2 grams
- ▢ 3 cups all-purpose flour 360 grams
- ▢ 1 teaspoon baking powder 4 grams
- ▢ ½ teaspoon baking soda 3 grams
- ▢ 1 teaspoon kosher salt 3 grams
- ▢ 1 cup buttermilk 227 grams
For the Butter Sauce
- ▢ 1 cup granulated sugar 200 grams
- ▢ ¼ teaspoon kosher salt
- ▢ ½ cup unsalted butter 113 grams, cubed (1 stick)
- ▢ ¼ cup water 57 grams
- ▢ ½ teaspoon almond extract 2 grams
- ▢ 2 teaspoons vanilla extract 8 grams
For the Strawberries & Cream
- ▢ 1 pint heavy cream 454 grams
- ▢ 2 tablespoons powdered sugar 14 grams
- ▢ ½ teaspoon pure vanilla extract 2 grams (or Frangelico liqueur)
- ▢ 1 pint fresh strawberries 454 grams, washed, dried, hulled, and chopped
Video
Instructions
- Grease and flour (or spray with nonstick baking spray) a 10-inch tube pan. Adjust oven rack to the middle position and preheat oven to 350°F.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on high speed until pale yellow and light and fluffy, about 3-4 minutes. Add eggs, one at a time, beating well after each addition. Add the vanilla and almond extracts and beat until incorporated. 1 cup unsalted butter, 2 cups granulated sugar, 4 large eggs, 1½ teaspoons pure vanilla extract, ½ teaspoon almond extract
- In a separate large bowl, whisk the flour, baking powder, baking soda, and salt together. Add the flour mixture and the buttermilk alternately to the creamed mixture, beginning and ending with the flour mixture. Beat well after each addition. 3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon kosher salt, 1 cup buttermilk
- Bake at 350°F for 55-75 minutes, or until a toothpick inserted in the center comes out clean. Transfer the cake to a cooling rack set over waxed paper or parchment paper and allow it to cool for 15 minutes in the pan.
- Run a knife around the inside edge and around the edge in the center of the tube. Carefully remove the cake from the pan and set it upright onto the wire rack to cool further.
- While the cake cools, make the butter sauce: In a small saucepan set over medium heat, combine the sugar, salt, butter, and water. Whisk until butter is melted and the sugar and salt are dissolved. Remove from the heat and whisk in almond and vanilla extracts. 1 cup granulated sugar, ¼ teaspoon kosher salt, ½ cup unsalted butter, ¼ cup water, ½ teaspoon almond extract, 2 teaspoons vanilla extract
- Make the strawberries and cream: Add the heavy cream, powdered sugar, and flavoring to a stand mixer bowl. Whisk until stiff peaks form and transfer to a medium bowl. Fold in the chopped strawberries and keep refrigerated until ready to serve. 1 pint heavy cream, 2 tablespoons powdered sugar, ½ teaspoon pure vanilla extract, 1 pint fresh strawberries
- Poke holes in the warm cake and evenly spoon ¼ cup Butter Sauce over cake, let stand 5 minutes. Repeat the procedure twice more and brush any remaining sauce over the sides of the cake. Cool completely and serve with a large spoonful of Strawberries & Cream.
Equipment
- Kitchen Scale (optional)
- Tube Pan
- Stand Mixer
Becky’s Tips
- Use room temperature ingredients when you make the cake batter. It is harder to over mix them and results in a softer and fluffier cake.
- Thoroughly cream the butter and sugar until fluffy. This will help to trap air and will make your cake less dense.
- Don’t over mix. When adding the eggs, just beat them until the yellow has disappeared. If you over mix them it can cause the batter to be too runny.
- Don’t keep checking your cake in the oven. Wait until 55 minutes to check for doneness otherwise your cake could collapse.
Nutrition information is automatically calculated, so should only be used as an approximation.
Kentucky Butter Cake with Strawberries & Cream
Equipment
- Kitchen Scale (optional)
- Tube Pan
- Stand Mixer
Ingredients
For the Cake
- 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- 2 cups granulated sugar 400 grams
- 4 large eggs 200 grams, room temperature
- 1½ teaspoons pure vanilla extract 6 grams
- ½ teaspoon almond extract 2 grams
- 3 cups all-purpose flour 360 grams
- 1 teaspoon baking powder 4 grams
- ½ teaspoon baking soda 3 grams
- 1 teaspoon kosher salt 3 grams
- 1 cup buttermilk 227 grams
For the Butter Sauce
- 1 cup granulated sugar 200 grams
- ¼ teaspoon kosher salt
- ½ cup unsalted butter 113 grams, cubed (1 stick)
- ¼ cup water 57 grams
- ½ teaspoon almond extract 2 grams
- 2 teaspoons vanilla extract 8 grams
For the Strawberries & Cream
- 1 pint heavy cream 454 grams
- 2 tablespoons powdered sugar 14 grams
- ½ teaspoon pure vanilla extract 2 grams (or Frangelico liqueur)
- 1 pint fresh strawberries 454 grams, washed, dried, hulled, and chopped
Instructions
- Grease and flour (or spray with nonstick baking spray) a 10-inch tube pan. Adjust oven rack to the middle position and preheat oven to 350°F.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on high speed until pale yellow and light and fluffy, about 3-4 minutes. Add eggs, one at a time, beating well after each addition. Add the vanilla and almond extracts and beat until incorporated. 1 cup unsalted butter, 2 cups granulated sugar, 4 large eggs, 1½ teaspoons pure vanilla extract, ½ teaspoon almond extract
- In a separate large bowl, whisk the flour, baking powder, baking soda, and salt together. Add the flour mixture and the buttermilk alternately to the creamed mixture, beginning and ending with the flour mixture. Beat well after each addition. 3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon kosher salt, 1 cup buttermilk
- Bake at 350°F for 55-75 minutes, or until a toothpick inserted in the center comes out clean. Transfer the cake to a cooling rack set over waxed paper or parchment paper and allow it to cool for 15 minutes in the pan.
- Run a knife around the inside edge and around the edge in the center of the tube. Carefully remove the cake from the pan and set it upright onto the wire rack to cool further.
- While the cake cools, make the butter sauce: In a small saucepan set over medium heat, combine the sugar, salt, butter, and water. Whisk until butter is melted and the sugar and salt are dissolved. Remove from the heat and whisk in almond and vanilla extracts. 1 cup granulated sugar, ¼ teaspoon kosher salt, ½ cup unsalted butter, ¼ cup water, ½ teaspoon almond extract, 2 teaspoons vanilla extract
- Make the strawberries and cream: Add the heavy cream, powdered sugar, and flavoring to a stand mixer bowl. Whisk until stiff peaks form and transfer to a medium bowl. Fold in the chopped strawberries and keep refrigerated until ready to serve. 1 pint heavy cream, 2 tablespoons powdered sugar, ½ teaspoon pure vanilla extract, 1 pint fresh strawberries
- Poke holes in the warm cake and evenly spoon ¼ cup Butter Sauce over cake, let stand 5 minutes. Repeat the procedure twice more and brush any remaining sauce over the sides of the cake. Cool completely and serve with a large spoonful of Strawberries & Cream.
Video
Notes
- Use room temperature ingredients when you make the cake batter. It is harder to over mix them and results in a softer and fluffier cake.
- Thoroughly cream the butter and sugar until fluffy. This will help to trap air and will make your cake less dense.
- Don’t over mix. When adding the eggs, just beat them until the yellow has disappeared. If you over mix them it can cause the batter to be too runny.
- Don’t keep checking your cake in the oven. Wait until 55 minutes to check for doneness otherwise your cake could collapse.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
