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Strawberry Buttermilk Cake Recipe

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This Strawberry Buttermilk Cake is the ultimate summer dessert—light, moist, and full of sweet, juicy strawberries. Made with tangy buttermilk and pantry staples, this easy cake recipe is perfect for brunch, tea time, or a simple treat. It’s a quick and delightful way to showcase fresh seasonal berries with the rich, tender texture only buttermilk can bring.

Ingredients

Scale

  • 1 cup granulated sugar

  • ½ cup unsalted butter, softened

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1¾ cups all-purpose flour

  • ½ tsp baking soda

  • ½ tsp salt

  • ½ cup buttermilk

  • 1½ cups fresh strawberries, halved

  • 1 tbsp flour (to toss with strawberries)

  • Optional: powdered sugar for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment.

  2. In a large bowl, cream butter and sugar until light and fluffy.

  3. Beat in eggs one at a time, then add vanilla.

  4. In a separate bowl, whisk flour, baking soda, and salt.

  5. Gradually add dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.

  6. Toss strawberries with 1 tbsp flour, then gently fold into the batter.

  7. Pour batter into the prepared pan and spread evenly.

  8. Bake for 35–40 minutes or until a toothpick comes out clean.

  9. Let cool before removing from pan. Dust with powdered sugar if desired.

Notes

  • Can substitute frozen strawberries (thawed and drained).

  • Store covered at room temperature for 1–2 days or refrigerate up to 5 days.

  • Add a dollop of whipped cream or serve with vanilla ice cream for extra indulgence.

Nutrition

Find it online: https://elianarecipes.com/strawberry-buttermilk-cake-recipe/