Strawberry Buttermilk Cake Recipe

There's something magical about the scent of fresh strawberries baking into a tender, buttery cake. This strawberry buttermilk cake comes out of the oven with a golden, crackly top and bursts of juicy berries in every bite – the perfect treat for spring and summer.

I first made this cake on a whim after picking too many strawberries at a local farm. Since then, it’s become a staple in our kitchen – whether for breakfast, dessert, or a sweet afternoon snack. It’s quick, uncomplicated, and always a crowd-pleaser, especially with a scoop of vanilla ice cream or a dollop of whipped cream.

Let’s dive into what makes this cake so lovable.

Why You'll Love This Strawberry Buttermilk Cake

Get ready to meet your new favorite go-to cake. This strawberry buttermilk beauty is everything you want in a homemade dessert – light, moist, and full of fresh flavor.

First and foremost, it’s incredibly simple to make. With just a few pantry staples and some fresh strawberries, you can whip this cake together in about 15 minutes. No fancy tools or tricky techniques required.

It’s also a great way to use up buttermilk if you have some lingering in your fridge. The buttermilk gives the cake a subtle tang and makes the crumb unbelievably tender.

This recipe is budget-friendly, too. It doesn’t require a mountain of ingredients, and strawberries are often on sale during the warmer months. One bowl, one pan, and you’re set.

And let’s not forget versatility. You can serve it warm or at room temperature, for brunch or dessert, and it travels beautifully for potlucks and picnics. This cake is as low-maintenance as it is delicious.

Now that you know why it's so irresistible, let’s take a closer look at the ingredients that make this cake shine.

Ingredients Notes

The beauty of this cake lies in its simplicity – it calls for ingredients you likely already have on hand, with fresh strawberries as the star.

Strawberries are the heart of this recipe. Choose ripe, fragrant berries that are deep red all the way through. If your berries are especially juicy, give them a quick pat dry after slicing to avoid excess moisture in the batter. Frozen strawberries can be used in a pinch, but be sure to thaw and drain them well.

Buttermilk adds a subtle tang and ensures the cake stays moist and tender. Its acidity helps to activate the baking soda, giving the cake a light, fluffy texture. If you don’t have buttermilk, you can make a quick substitute by combining milk with a splash of vinegar or lemon juice – just let it sit for a few minutes before using.

Butter gives this cake a rich, melt-in-your-mouth flavor. Make sure your butter is softened to room temperature before creaming it with the sugar. This step helps create that light and airy crumb we all love in a good cake.

Flour provides the structure. All-purpose flour works beautifully here, giving the cake a soft but sturdy texture. Be careful not to overmix the batter after adding the flour – this can lead to a tougher cake.

As for equipment, you’ll need a standard 9-inch cake pan (either round or square) and an electric mixer or hand whisk. Parchment paper is optional but makes removal from the pan a breeze.

How To Make This Strawberry Buttermilk Cake

Making this strawberry buttermilk cake is as easy as it gets – the kind of recipe you can commit to memory after just one or two bakes.

Start by preheating your oven to 350°F (175°C). Grease your 9-inch cake pan and, if you’d like, line the bottom with parchment paper for easy removal. While the oven heats, wash, hull, and slice your strawberries. Set them aside so they’re ready to go.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer. Scrape down the sides of the bowl to make sure everything is well incorporated.

Crack in the egg and add the vanilla extract, mixing until just combined. The mixture may look slightly curdled at this point, but that’s perfectly normal. Next, stir in the buttermilk – the batter will be loose but smooth.

In a separate bowl, whisk together your flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet, stirring gently until just combined. Be careful not to overmix – stop as soon as the flour disappears.

Pour the batter into your prepared pan and smooth the top. Arrange the strawberry slices evenly over the batter – they’ll sink slightly during baking, creating those juicy pockets of fruit throughout. For an extra bit of sparkle and texture, sprinkle a tablespoon or two of sugar over the top.

Bake the cake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The edges should be lightly crisp, and the strawberries will bubble up beautifully.

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. You can serve it warm or wait until it cools completely – either way, it’s divine.

Storage Options

This cake stores well, which makes it perfect for baking ahead or savoring over a few days.

If you’re planning to enjoy it within a day or two, you can store the cake at room temperature. Just cover it loosely with foil or plastic wrap to keep it from drying out. Keep it in a cool, dry spot away from direct sunlight.

For longer storage, refrigerate the cake in an airtight container. It will stay fresh for up to five days this way. The texture may firm up slightly in the fridge, but a quick warm-up in the microwave or toaster oven brings it right back.

You can also freeze this cake. Wrap it tightly in plastic wrap, then again in foil or place it in a freezer-safe bag. It’ll keep for up to three months. Thaw overnight in the fridge or let it sit at room temperature for a few hours before serving.

To reheat, pop individual slices in the microwave for about 10–15 seconds or warm the whole cake (covered) in a 300°F oven for 10–15 minutes.

Variations and Substitutions

One of the best parts about this recipe is how adaptable it is – it welcomes creativity and pantry swaps.

If strawberries aren’t in season, try other fruits like raspberries, blueberries, or sliced peaches. Just make sure whatever fruit you choose isn’t too watery, or give it a quick blot before using.

Not a fan of buttermilk or don’t have any on hand? You can substitute with sour cream or plain Greek yogurt for a slightly different texture and tang. Even milk with a splash of lemon juice works in a pinch.

For a citrusy twist, add a teaspoon of lemon or orange zest to the batter. It brightens up the flavor and pairs beautifully with berries.

Want to make it dairy-free? Swap the butter for plant-based margarine and use a dairy-free buttermilk substitute (like almond milk with lemon juice). It may alter the flavor slightly, but the texture will still be spot-on.

And for a more decadent finish, serve the cake with a dusting of powdered sugar, a drizzle of sweetened cream, or even a scoop of vanilla bean ice cream.

This strawberry buttermilk cake is endlessly customizable – don’t be afraid to experiment and make it your own. Once you try it, you’ll find yourself baking it again and again, with or without the strawberries.

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