Strawberry Buttermilk Cake Recipe

There's nothing quite like the scent of freshly baked Strawberry Buttermilk Cake wafting from the oven – the buttery crumb, the sweet burst of strawberries, and that subtle tang from the buttermilk all coming together in one perfect bite. Whether you're hosting brunch or just need a quick dessert fix, this cake is a surefire winner.

I first made this cake on a whim one summer afternoon after a trip to the farmer’s market left me with more strawberries than I knew what to do with. One slice later, and it instantly earned a spot in our regular dessert rotation. It's simple, comforting, and downright irresistible.

Let’s dive into what makes this cake such a standout

Why You’ll Love This Strawberry Buttermilk Cake

Get ready to fall in love with your next go-to dessert. This Strawberry Buttermilk Cake is a total showstopper with minimal effort required.

First off, this recipe is ridiculously easy. No special equipment, no complicated techniques – just one bowl, a whisk, and a handful of pantry staples. It comes together in under 15 minutes of prep time, which means you can have a fresh-baked cake ready with almost no notice.

It’s also incredibly budget-friendly. The ingredients are simple – flour, sugar, eggs, and buttermilk – and it only calls for a cup of fresh strawberries, so it’s a great way to stretch a small berry haul into something spectacular.

Then there’s the versatility. You can serve it warm with a scoop of vanilla ice cream, let it cool and dust it with powdered sugar, or even enjoy it the next morning with your coffee. It’s just sweet enough to be dessert, but light enough to pass as a breakfast cake.

And perhaps best of all, it’s crowd-pleasing. Whether you’re feeding toddlers, grandparents, or anyone in between, everyone goes back for seconds. Even those “I don’t really like dessert” people (we all know at least one) can’t resist a slice.

So let’s take a closer look at what goes into making it so delightful.

Ingredients Notes

The beauty of this Strawberry Buttermilk Cake lies in its simplicity. You likely have most of the ingredients in your kitchen already, and the ones you don’t are easy to find at any grocery store.

Let’s start with the fresh strawberries. You’ll want ripe, juicy berries that are sweet but not overly soft. After washing and hulling them, slice them in half or quarters depending on size. Tossing them with a pinch of sugar before baking helps bring out their juices and caramelize them slightly in the oven.

Buttermilk is the unsung hero of this cake. It gives the crumb its signature tang and tenderness while helping activate the baking soda for a fluffy rise. If you don’t have buttermilk on hand, you can make a quick substitute by combining regular milk with a tablespoon of lemon juice or vinegar.

All-purpose flour provides the structure for the cake. Be sure to measure it properly – spooned into the measuring cup and leveled off – to avoid a dense or dry texture.

For fat, we use unsalted butter, which adds rich flavor and moisture. It should be softened but not melted. Creaming it with sugar until light and fluffy is key to a soft, tender crumb.

Finally, you’ll need a few baking staples: granulated sugar, eggs, vanilla extract, baking soda, and salt. The sugar sweetens the batter and balances the tartness of the berries and buttermilk, while the eggs bind everything together.

As for equipment, you’ll just need a 9-inch round cake pan, a mixing bowl, and a hand or stand mixer (or even a sturdy whisk if you’re up for a workout). Parchment paper in the bottom of the pan helps ensure easy release.

How To Make This Strawberry Buttermilk Cake

Making this cake is as easy as pie – actually, easier.

Start by preheating your oven to 350°F (175°C) and greasing your 9-inch cake pan. For extra insurance, line the bottom with parchment paper. Meanwhile, in a small bowl, toss your sliced strawberries with a teaspoon of sugar and set them aside to macerate.

In a large bowl, cream the softened butter and granulated sugar together until pale and fluffy. This step is crucial for that soft, airy texture, so don’t rush it – give it at least 2–3 minutes with a hand mixer.

Add the egg and vanilla extract, mixing until fully combined. The batter may look a little curdled at this stage, but that’s perfectly normal once the buttermilk enters the mix.

Now alternate adding your dry ingredients (flour, baking soda, salt) and the buttermilk to the butter mixture. Start and end with the flour for best results, mixing just until combined after each addition. Be careful not to overmix, or your cake could turn out tough.

Pour the batter into your prepared pan and smooth the top. Scatter the sugared strawberries evenly over the surface, gently pressing them into the batter. Don’t worry if it looks like a lot of berries – they’ll settle in perfectly as the cake bakes.

Pop it in the oven and bake for about 35–40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and the strawberries slightly sunken and jammy.

Let it cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature – both ways are divine.

Storage Options

This cake stores beautifully, making it a great make-ahead option for gatherings or lazy weekends.

If you have leftovers (a big if), store them in an airtight container at room temperature for up to 2 days. The cake stays moist thanks to the buttermilk and fruit, and the flavors deepen overnight.

For longer storage, wrap slices individually and refrigerate them for up to 4–5 days. Be sure to bring them to room temperature before serving for the best texture.

You can also freeze the cake. Wrap it tightly in plastic wrap, then foil, and store for up to 2 months. Thaw overnight in the fridge or at room temp for a few hours. A quick warm-up in the microwave brings it back to life.

To reheat, pop a slice in the microwave for about 15–20 seconds or warm it in a low oven. A scoop of vanilla ice cream on top doesn’t hurt either!

Variations and Substitutions

One of the best things about this cake is how adaptable it is. You can customize it based on what you have or what you’re craving.

Try swapping the strawberries for other fruits like blueberries, raspberries, or sliced peaches. Just keep the total volume of fruit the same. Frozen berries can also work – just don’t thaw them first to avoid excess moisture.

Want a citrusy twist? Add a teaspoon of lemon zest to the batter and a squeeze of lemon juice to the strawberries before baking. It adds a bright, fresh note that pairs beautifully with the buttermilk base.

For a more decadent version, sprinkle turbinado sugar over the top before baking. It creates a golden, crunchy crust that’s especially satisfying.

If you’re dairy-free, substitute the butter with a plant-based option and use a vegan buttermilk alternative (like almond milk mixed with apple cider vinegar). The texture may be slightly different, but still delicious.

Feel free to add a pinch of cinnamon or cardamom to the batter for a spiced version. Both add warmth that complements the strawberries beautifully.

Don’t be afraid to play around – that’s part of the fun!

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