Strawberry Buttermilk Cake Recipe

There’s something undeniably nostalgic about the scent of strawberries baking in a warm, buttery cake. The sweet aroma fills the kitchen, hinting at a dessert that’s as cozy and comforting as a summer afternoon on the porch.

I first discovered this strawberry buttermilk cake while searching for an easy dessert to bring to a last-minute picnic. With just a handful of ingredients and one mixing bowl, it quickly became my go-to treat. Now, I whip it up all season long—especially when I’ve got fresh strawberries that are just a little too ripe.

Let me show you why this charming little cake deserves a spot in your baking rotation.

Why You’ll Love This Strawberry Buttermilk Cake

Get ready to fall head over heels for this sweet and simple dessert. This strawberry buttermilk cake is light, tender, and packed with juicy berries in every bite.

First, it’s incredibly easy to make. You don’t need any special equipment or complicated steps—just a bowl, a whisk, and a few pantry staples. It’s the kind of recipe that even beginner bakers can master on the first try.

It’s also wonderfully budget-friendly. With common ingredients like flour, eggs, and sugar, and a cup of seasonal strawberries, you can make an impressive dessert without breaking the bank.

The flavor is out of this world. The tanginess of the buttermilk balances the sweetness of the fruit and sugar, creating a cake that’s just sweet enough, with a hint of richness from the butter.

Lastly, this cake is as versatile as it is delicious. Serve it warm with whipped cream for a rustic dessert, or dust it with powdered sugar for a sweet brunch addition. It’s lovely at room temperature, making it ideal for potlucks and picnics too.

Let’s take a closer look at the simple ingredients that make this cake shine.

Ingredients Notes

This strawberry buttermilk cake is all about keeping things simple and letting the ingredients speak for themselves. Every item here has a specific role to play in building flavor and texture.

Fresh strawberries are the star of the show. You'll want to use ripe, juicy berries that are red all the way through. Slice them thin so they nestle into the batter, creating jammy pockets of fruit with every bite. If you only have frozen berries, thaw them first and pat them dry to prevent sogginess.

Buttermilk gives this cake its signature tenderness and subtle tang. It reacts with the baking powder to create a lovely rise, while adding moisture and depth. If you don’t have buttermilk, you can make a quick substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.

Unsalted butter is what makes this cake rich and flavorful. It’s creamed with sugar at the beginning, which creates a light and fluffy base. Be sure your butter is softened to room temperature so it incorporates easily into the batter.

All-purpose flour provides the structure for the cake. Spoon it into your measuring cup and level it off for accuracy—too much flour can make the cake dry. If you’re looking for a softer texture, you can swap in a small portion of cake flour, but it’s not necessary.

Vanilla extract adds warmth and enhances the flavor of the strawberries. A full teaspoon is just enough to round everything out. Don’t skip it—it brings the whole cake together in a subtle but important way.

You won’t need any fancy equipment for this recipe. A hand mixer is helpful for creaming the butter and sugar, but a sturdy whisk and spatula can do the job too.

How To Make This Strawberry Buttermilk Cake

Making this strawberry buttermilk cake is straightforward and satisfying. Here’s how to bring it all together step by step.

Start by preheating your oven to 350°F and greasing a 9-inch round cake pan. You can also line the bottom with parchment for easier removal. Wash and hull your strawberries, then slice them thin and set them aside.

In a large mixing bowl, cream the softened butter with granulated sugar until light and fluffy. This step is key to getting that tender crumb, so don’t rush it—beat the mixture for about 2-3 minutes until it looks pale and airy.

Crack in the egg and add the vanilla extract, mixing until fully incorporated. The batter may look slightly curdled at this stage, but it will smooth out once the dry ingredients are added.

In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Start and end with the flour, and mix gently after each addition to avoid overmixing.

Once your batter is smooth and creamy, pour it into the prepared pan and spread it evenly with a spatula. Arrange the sliced strawberries on top, pressing them lightly into the surface. They’ll sink slightly as the cake bakes, creating those gorgeous berry-studded pockets.

Bake for 35 to 40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack. Serve warm or at room temperature.

From start to finish, you’re looking at about 50 minutes—including prep and bake time. The result is a tender, lightly sweet cake that’s perfect for any occasion.

Storage Options

This cake stores beautifully, making it great for make-ahead treats or leftovers (if there are any!). Once completely cooled, cover it loosely with foil or plastic wrap and keep it at room temperature for up to 2 days.

For longer storage, you can refrigerate the cake. Wrap it tightly in plastic or store it in an airtight container. It will stay fresh in the fridge for up to 5 days, though the texture is best within the first couple of days.

You can also freeze slices of the cake individually. Wrap each piece in plastic wrap and then foil, and store in a freezer-safe bag or container. Freeze for up to 2 months.

To reheat, simply let it come to room temperature or warm individual slices in the microwave for 15–20 seconds. A quick warm-up brings back the soft, just-baked feel.

Variations and Substitutions

This recipe is endlessly adaptable, which is one of the reasons I love it so much. Here are a few ways to make it your own.

Swap out the strawberries for other berries like blueberries, raspberries, or blackberries. Just keep the quantity the same and follow the same slicing or prepping steps depending on the fruit.

Make it citrusy by adding a teaspoon of lemon zest to the batter. It brightens the flavor and pairs beautifully with the strawberries and buttermilk.

For a slightly richer cake, try substituting a portion of the flour with almond flour. This adds a subtle nuttiness and extra moisture that makes the cake even more decadent.

If you’re dairy-free, use a plant-based butter and replace the buttermilk with a dairy-free milk mixed with lemon juice. The cake will still turn out soft and flavorful with the same delightful crumb.

Looking for something more indulgent? Add a light dusting of powdered sugar or a dollop of whipped cream on top before serving. A scoop of vanilla ice cream doesn’t hurt either.

No matter how you choose to make it, this strawberry buttermilk cake is simple, satisfying, and sure to be a hit. Don’t be afraid to experiment and make it your own—you really can’t go wrong with a cake this lovely.

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