Strawberry Buttermilk Cake Recipe

There's something magical about the sweet aroma of strawberries baking into a tender, buttery cake. This Strawberry Buttermilk Cake delivers the perfect balance of fruity freshness and rich, moist crumb, making it an instant crowd-pleaser.

I first stumbled upon this recipe during a summer farmer’s market trip when I came home with way more fresh strawberries than I knew what to do with. After a little experimenting, this simple buttermilk cake became a staple in our home — light enough for breakfast, yet indulgent enough for dessert. Let’s dive in and make it together!

Why You'll Love This Strawberry Buttermilk Cake

Get ready to meet your new favorite anytime cake. This Strawberry Buttermilk Cake is easy enough for a casual brunch but elegant enough to serve at a dinner party.

First, this cake is incredibly simple to prepare. No complicated steps or fancy equipment needed — just a bowl, a whisk, and a few staple ingredients you likely already have in your kitchen.

Second, it's budget-friendly and perfect for using up those ripe strawberries before they go bad. Fresh or even slightly overripe strawberries work beautifully in this recipe, adding bursts of juicy sweetness to every bite.

Another reason to love it: the texture. Thanks to the buttermilk, the crumb stays soft, tender, and moist, even a day or two after baking. It’s the kind of cake that stays delicious on your counter for days — if it lasts that long!

Finally, its versatility makes it a winner year-round. While strawberries shine here, you can easily swap in other berries like raspberries or blueberries depending on what’s in season or in your fridge.

Ingredients Notes

The beauty of this Strawberry Buttermilk Cake lies in its simple, high-quality ingredients that come together to create something truly special.

All-purpose flour serves as the sturdy base for the cake. Its structure allows the fruit to remain suspended throughout the batter rather than sinking to the bottom. Be sure to properly spoon and level your flour to avoid a dense cake.

Granulated sugar not only sweetens the batter but also creates a beautifully caramelized top crust as the cake bakes. Sprinkling a bit of sugar on top before baking gives the cake a delightful crunch.

Unsalted butter brings richness and flavor. It’s important to use room-temperature butter so it creams properly with the sugar, ensuring a light and fluffy texture.

Buttermilk is the secret ingredient that keeps this cake moist and tender. Its slight tanginess balances the sweetness of the strawberries perfectly. If you don’t have buttermilk on hand, you can substitute by mixing regular milk with a tablespoon of lemon juice or vinegar.

Fresh strawberries are, of course, the star of the show. Halve or quarter them depending on their size, and gently fold them into the batter. Their natural juices create little pockets of jammy goodness throughout the cake as it bakes.

For equipment, you’ll need a 9-inch round cake pan, a hand or stand mixer, and basic mixing bowls. A fine mesh sieve for sifting the dry ingredients helps prevent lumps and ensures even mixing.

How To Make This Strawberry Buttermilk Cake

Baking this delightful cake is a straightforward process that comes together in under an hour, start to finish.

Begin by preheating your oven to 350°F (175°C) and greasing your 9-inch round cake pan with butter or nonstick spray. Lightly dust the pan with flour, tapping out any excess, to prevent sticking and ensure easy release after baking.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. This step aerates the dry ingredients and helps create a light, tender crumb. Set the mixture aside while you prepare the wet ingredients.

In a large bowl, cream the softened butter and sugar together using a hand or stand mixer on medium speed. Beat the mixture for about 3-4 minutes until it becomes light and fluffy, scraping down the sides of the bowl as needed to ensure even mixing.

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

Reduce the mixer speed to low and alternately add the dry ingredients and buttermilk in batches, starting and ending with the dry mixture. Mix just until combined to avoid overworking the batter, which can make the cake tough.

Gently fold in about two-thirds of the prepared strawberries using a spatula. Pour the batter into the prepared pan, spreading it evenly. Scatter the remaining strawberries on top and lightly press them into the surface. Sprinkle an extra tablespoon of sugar over the top for a crunchy finish.

Bake the cake for 35 to 40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. You’ll be rewarded with a beautifully golden cake studded with juicy strawberries and a delicate sugary crust.

Storage Options

This Strawberry Buttermilk Cake stores surprisingly well, making it ideal for make-ahead occasions or enjoying over several days.

If you plan to eat it within a day or two, simply cover the cooled cake with plastic wrap or store it in an airtight container at room temperature. The buttermilk helps maintain the cake’s moist texture without drying out quickly.

For longer storage, refrigerate the cake in an airtight container for up to 5 days. The cool temperature helps preserve the freshness of the strawberries and prevents spoilage.

To freeze, wrap individual slices or the entire cake tightly in plastic wrap followed by a layer of aluminum foil. Store in the freezer for up to 3 months. When ready to enjoy, allow the cake to thaw at room temperature for a few hours.

When reheating, a quick 10-second zap in the microwave brings the cake back to life, making it taste almost like freshly baked.

Variations and Substitutions

One of the best things about this Strawberry Buttermilk Cake is its flexibility — you can easily tweak it based on your preferences or what you have on hand.

If strawberries aren’t in season, substitute them with fresh blueberries, raspberries, or blackberries. Each berry offers a slightly different flavor profile, but they all work beautifully with the tender buttermilk base.

For a citrusy twist, add a tablespoon of lemon zest to the batter. The bright, zesty notes pair wonderfully with the sweet-tart strawberries and enhance the overall flavor.

If you’re looking to make it gluten-free, simply swap the all-purpose flour for a reliable gluten-free baking blend. Be sure to choose one that includes xanthan gum for structure.

To elevate the richness, you can substitute part of the buttermilk with sour cream or Greek yogurt. This adds extra moisture and a slight tang that complements the fruit.

Feel free to experiment with add-ins like slivered almonds or a sprinkle of cinnamon in the batter. These small changes can transform the cake into something new each time you bake it.

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