Strawberry Buttermilk Cake Recipe

There’s something magical about the scent of strawberries baking into a soft, buttery cake. The sweet aroma fills your kitchen and hints at the tender crumb and juicy bites that await.

this Recipe

This Strawberry Buttermilk Cake has become a go-to in our house, especially during strawberry season. It’s light, fresh, and incredibly easy to whip up. Whether served as an afternoon treat or a simple dessert with whipped cream, this cake is a guaranteed crowd-pleaser.

I first made this cake on a whim after picking up a few too many pints of strawberries at the farmers market. I wanted something fuss-free that would really let the berries shine. Since then, it’s become a family favorite we make on repeat.

It’s quick to prepare, uses ingredients you probably already have on hand, and delivers that perfect balance of tangy and sweet. Let me show you why this is one recipe you’ll want to keep forever.

Why You'll Love This Strawberry Buttermilk Cake

This cake might look simple, but it packs a flavor punch that’s anything but basic. Here’s why you’ll want to add it to your regular baking rotation:

First, it’s incredibly easy to make. You don’t need a mixer or fancy equipment. Just a couple bowls and a whisk, and you're good to go. Perfect for when you want homemade without the hassle.

The buttermilk is a game changer here. It gives the cake a tender, moist texture and adds a subtle tang that balances the sweetness of the strawberries beautifully.

This recipe is also budget-friendly. It uses basic pantry staples and just a single egg. Even better, you can stretch it over a few days — if it lasts that long!

And let’s not forget how versatile it is. While strawberries are the star, you can swap in blueberries, raspberries, or even sliced peaches depending on the season or what you have on hand.

With all that going for it, it’s no surprise this cake has become a staple in our home. Ready to dive into the ingredients?

Ingredients Notes

The beauty of this Strawberry Buttermilk Cake is how simple the ingredient list is. Every component has a job to do, and together they create a moist, tender cake with pops of sweet, jammy strawberries in every bite.

Let’s start with the strawberries. Fresh is best here. Slice them thinly so they sink just slightly into the top of the cake as it bakes. If you’re using frozen strawberries, make sure to thaw and pat them dry to avoid excess moisture.

Next, the buttermilk. This is what gives the cake its soft texture and gentle tang. If you don’t have buttermilk on hand, you can make a quick substitute by adding a tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5 minutes.

All-purpose flour provides structure, while a touch of baking powder and baking soda ensures the cake rises evenly. The combination of both leaveners helps balance the acidity of the buttermilk and gives you that light, fluffy crumb.

The butter should be melted, not creamed. This not only makes prep easier (no softening time!) but also helps give the cake a more tender, almost pudding-like center. Use unsalted butter so you can control the saltiness.

You’ll only need one egg, which helps bind everything together without making the cake too dense. Finally, a bit of vanilla extract ties all the flavors together for a subtly fragrant finish.

No special tools are required here – just a 9-inch round cake pan, a couple of mixing bowls, and your trusty whisk.

How To Make This Strawberry Buttermilk Cake

Making this cake is wonderfully straightforward. It comes together in under 15 minutes and bakes to golden perfection with minimal effort.

Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal. While the oven heats, go ahead and slice your strawberries.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed throughout the cake.

In a separate large bowl, whisk the melted butter with the sugar until combined. Then, add the egg, buttermilk, and vanilla extract. The mixture should be smooth and creamy with a pale yellow hue.

Gradually stir the dry ingredients into the wet, mixing just until the batter comes together. Be careful not to overmix, which can make the cake tough.

Pour the batter into your prepared pan and smooth the top with a spatula. Arrange the sliced strawberries on top, gently pressing them into the batter. Sprinkle with a tablespoon of sugar for a sweet, crackly finish.

Bake for 35 to 40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

From start to finish, this cake takes about 55 minutes, and the end result is worth every second. You’ll have a rustic, beautiful dessert that looks as good as it tastes.

Storage Options

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

If you have leftovers, store them tightly covered at room temperature for up to 2 days. After that, transfer any remaining slices to the fridge where they’ll keep for another 2 to 3 days.

For longer storage, you can freeze individual slices wrapped in plastic wrap and stored in a freezer bag. Just thaw overnight in the fridge or let come to room temperature for an hour before serving.

To reheat, warm slices in the microwave for 10-15 seconds to revive that soft, just-baked texture. You can also pop them into a 300°F oven for 5 minutes if you prefer.

Variations and Substitutions

One of the best things about this Strawberry Buttermilk Cake is how adaptable it is to different tastes and seasons.

You can easily swap out the strawberries for other fresh fruit. Try blueberries, raspberries, or a mix of berries for a colorful twist. Sliced peaches or plums also work beautifully in summer.

To make it a bit richer, try adding a handful of white chocolate chips or a sprinkle of lemon zest to the batter. Both pair wonderfully with strawberries.

For a dairy-free version, substitute the butter with melted coconut oil and use a plant-based milk with a bit of vinegar or lemon juice in place of the buttermilk.

Want to go gluten-free? Use a 1:1 gluten-free baking flour blend. The texture will be slightly different, but still delicious and tender.

No matter how you mix it up, this cake is forgiving and flavorful. Don’t be afraid to get creative and make it your own!

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