Strawberry Buttermilk Cake Recipe

There's something magical about the sweet aroma of strawberries baking into a tender, buttery cake that fills your kitchen with warmth and comfort. This Strawberry Buttermilk Cake brings together the bright freshness of ripe strawberries with the rich tang of buttermilk, resulting in a dessert that's equal parts elegant and homey.

this Recipe

I first made this cake on a whim during strawberry season when I found myself with a few too many berries nearing their prime. What began as a simple experiment quickly became one of my most requested springtime bakes. It’s perfect for brunch, afternoon tea, or a casual weeknight treat when you want something special without too much fuss.

Let’s dive right into why this cake deserves a spot in your regular baking rotation.

Why You'll Love This Strawberry Buttermilk Cake

Get ready to meet your new go-to dessert. This Strawberry Buttermilk Cake checks all the boxes: easy, delicious, and beautifully impressive.

First off, it's wonderfully simple to make. You don’t need any fancy equipment or complicated techniques—just basic ingredients, a bowl, and a mixer. From start to finish, you can have this beauty cooling on your counter in just about an hour.

It’s also incredibly budget-friendly. Strawberries, flour, sugar, and buttermilk are all affordable pantry staples, making this an economical choice whether you're baking for your family or a gathering of friends.

The versatility of this cake is another huge win. Serve it as-is with a dusting of powdered sugar, or dress it up with a dollop of whipped cream or scoop of vanilla ice cream for a show-stopping dessert.

Finally, this recipe is wonderfully forgiving. Whether your strawberries are perfectly ripe or just slightly over, the buttermilk helps keep the crumb tender and moist, ensuring a delicious bite every time.

Now that you know why it’s a must-bake, let’s take a closer look at the ingredients that make this cake so special.

Ingredients Notes

The beauty of this Strawberry Buttermilk Cake lies in its simple, well-balanced ingredients. Each one plays a key role in creating a moist, flavorful cake that’s bursting with strawberry goodness.

All-purpose flour forms the sturdy yet tender base of the cake. Its protein content gives just enough structure while still allowing for a soft crumb. Be sure to measure your flour correctly to avoid a dense cake—spoon it into your measuring cup and level it off.

Buttermilk is the star of the show here. Its slight tang enhances the flavor of the cake while also reacting with the leavening agents to create a wonderfully light and tender texture. If you don’t have buttermilk on hand, you can easily make a substitute by combining regular milk with a tablespoon of lemon juice or white vinegar.

Fresh strawberries are, of course, the highlight. Look for ripe, fragrant berries that are firm but not hard. Slice them evenly so they distribute beautifully throughout the batter and slightly caramelize on top as the cake bakes.

Unsalted butter brings richness and moisture. Make sure your butter is softened to room temperature so it creams easily with the sugar, creating a light and fluffy base for your batter.

Granulated sugar sweetens the cake without overwhelming the natural flavor of the strawberries. A little extra sprinkled on top before baking adds a lovely sparkle and subtle crunch.

You’ll also need a 9-inch round cake pan (or a springform pan for easy removal), a hand or stand mixer, and some parchment paper to help prevent sticking.

How To Make This Strawberry Buttermilk Cake

Creating this delightful Strawberry Buttermilk Cake is a straightforward process that even novice bakers can master with ease. Let’s walk through it together.

Start by preheating your oven to 350°F (175°C). Prepare your 9-inch round cake pan by buttering it generously and lining the bottom with parchment paper. This ensures your cake releases easily once it’s baked.

In a medium bowl, whisk together your dry ingredients: the flour, baking powder, baking soda, and salt. Set this mixture aside so it’s ready to incorporate later.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for creating air pockets that help the cake rise beautifully. Scrape down the sides of the bowl as needed to ensure even mixing.

Next, beat in the egg and vanilla extract until fully combined. The batter should look smooth and glossy at this point.

Now, alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the flour. This technique helps maintain a tender crumb without overworking the batter. Mix just until combined after each addition.

Pour the batter into your prepared pan and smooth the top with a spatula. Arrange your sliced strawberries evenly across the surface, gently pressing them into the batter. Sprinkle a tablespoon of sugar over the top for that irresistible sugary crust.

Bake the cake in your preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden and the strawberries will have sunken slightly, creating beautiful pockets of jammy fruit.

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. In total, you’ll spend about 15 minutes prepping and 40 minutes baking—less than an hour from start to finish!

Storage Options

Storing your Strawberry Buttermilk Cake is a breeze, making it perfect for both planned events and spontaneous cravings.

If you plan to enjoy the cake within a day or two, simply cover it with plastic wrap or place it in an airtight container at room temperature. It will stay moist and delicious for up to 2 days.

For longer storage, refrigerate the cake. Wrapped tightly in plastic wrap or placed in a sealed container, it will keep fresh in the fridge for up to 5 days. Allow it to come to room temperature before serving to bring back its tender crumb.

If you’d like to freeze the cake, wrap it securely in plastic wrap followed by aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator, then let it sit at room temperature before serving.

To reheat individual slices, a quick 10-second zap in the microwave will bring back the cake’s lovely softness without drying it out.

Variations and Substitutions

One of the best things about this Strawberry Buttermilk Cake is how easily you can adapt it to suit your tastes and what you have on hand.

For a mixed berry version, substitute half of the strawberries with blueberries, raspberries, or blackberries. The combination creates a beautiful mosaic of colors and flavors.

If buttermilk isn’t available, you can make a homemade version using 1 cup of milk mixed with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes before using.

To add a citrusy twist, incorporate the zest of one lemon or orange into the batter. The bright citrus notes pair wonderfully with the sweet strawberries.

For a slightly richer cake, substitute half of the butter with cream cheese. This adds a tangy depth and extra moisture to the cake.

And if you’re feeling indulgent, drizzle the cooled cake with a simple glaze made from powdered sugar and lemon juice for an extra layer of sweetness and shine.

Don’t be afraid to get creative with this recipe. Each tweak offers a new way to enjoy this delightful cake while still capturing its core charm.

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