Strawberry Buttermilk Cake Recipe

There's something so comforting about the scent of Strawberry Buttermilk Cake baking in the oven. The sweet aroma of strawberries mingling with warm vanilla and a hint of tangy buttermilk fills the kitchen, drawing everyone in like a magnet.

I first made this cake on a whim after a Saturday morning strawberry-picking trip with my kids. What started as an experiment to use up an overflowing basket of berries quickly turned into a beloved family tradition. It's light, moist, and just sweet enough—perfect for brunch, dessert, or an afternoon snack.

Let’s dive into what makes this strawberry cake a must-bake.

Why You’ll Love This Strawberry Buttermilk Cake

This simple yet irresistible dessert is bound to become a staple in your baking rotation. Here’s why:

It’s wonderfully easy to make. With just a handful of ingredients and minimal prep, this cake is perfect for beginner bakers or anyone short on time. No fancy equipment, no complicated techniques—just good, old-fashioned baking.

The texture is absolutely dreamy. Thanks to the buttermilk, this cake bakes up with a moist, tender crumb that practically melts in your mouth. The strawberries soften as they bake, creating sweet-tart pockets of jammy fruit in every bite.

It’s budget-friendly. Using pantry staples like flour, sugar, and eggs along with fresh or even frozen strawberries makes this a cost-conscious choice, especially in berry season.

Versatility is baked right in. Serve it warm with whipped cream, cold with coffee, or even for breakfast (no judgment here). You can also easily swap out the fruit depending on what’s in season.

Whether you’re baking for a gathering or just because, this strawberry buttermilk cake is sure to please.

Ingredients Notes

The ingredients for this cake are simple but thoughtfully combined to create just the right balance of flavors and textures. Here’s what you need to know:

All-purpose flour forms the structure of the cake. It gives the cake just enough body while keeping the crumb light and soft. Don’t overmix once the flour is added—just enough to incorporate it will do.

Buttermilk is the secret star of this cake. Its slight tang enhances the flavor and reacts with the baking soda to create lift, resulting in a super tender texture. If you don’t have buttermilk on hand, you can make a quick substitute with milk and lemon juice or vinegar.

Fresh strawberries add bursts of juicy sweetness. I like to quarter smaller berries and slice larger ones to keep the distribution even. Tossing them lightly in flour before adding to the batter helps prevent them from sinking to the bottom.

Unsalted butter adds richness and that classic homemade flavor. Be sure to soften it to room temperature before creaming with the sugar—this helps incorporate air and makes for a lighter cake.

Vanilla extract rounds out the flavor with a warm, mellow note that pairs beautifully with both the strawberries and the buttermilk.

No special equipment is needed—just a mixing bowl, electric mixer (or a whisk and some elbow grease), and a 9-inch round cake pan. A springform pan also works well if you want easy release.

How To Make This Strawberry Buttermilk Cake

Making this cake is refreshingly simple. Here's how it all comes together.

Start by preheating your oven to 350°F (175°C) and greasing your cake pan. I like to line the bottom with parchment paper for extra insurance against sticking. While the oven heats, rinse and pat your strawberries dry. Cut them into halves or quarters, depending on size, and set them aside.

In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy—this usually takes about 3–4 minutes with an electric mixer. The air you incorporate here will help give the cake its lift and soft texture.

Add in the egg and vanilla extract, beating well until smooth and fully combined. Scrape down the sides of the bowl as needed to make sure everything is mixed evenly.

In a separate bowl, whisk together the flour, baking soda, and a pinch of salt. Add this to the wet mixture in two batches, alternating with the buttermilk. Start and end with the dry ingredients. Stir gently after each addition—overmixing can make the cake tough.

Pour the batter into the prepared pan and smooth the top. Arrange the strawberries over the batter, cut-side down. Some will sink slightly as the cake rises, creating lovely pockets of fruit inside.

Bake for 35–40 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 10–15 minutes before transferring to a wire rack.

From start to finish, you’re looking at about 1 hour—and most of that is hands-off baking time. The hardest part is waiting for it to cool before you dig in!

Storage Options

This cake stores beautifully, making it great for make-ahead treats or leftovers.

Once completely cooled, cover the cake tightly with plastic wrap or store it in an airtight container. It will keep at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Keep in mind the texture may firm up slightly in the fridge, but a quick 10-second zap in the microwave restores that fresh-from-the-oven feel.

If you’d like to freeze it, wrap individual slices in plastic wrap and place them in a freezer-safe bag. They’ll keep well for up to 3 months. Let them thaw at room temperature or warm gently in the oven.

To reheat a larger portion, cover with foil and warm in a 300°F oven for 10–15 minutes. This works especially well if you want to revive the just-baked taste.

Variations and Substitutions

One of the best things about this recipe is how flexible it is. Whether you're adapting for dietary needs or simply trying new flavors, there's plenty of room to experiment.

Try different berries. Blueberries, raspberries, or even blackberries work beautifully in place of strawberries. You can also mix and match for a berry medley twist.

Make it gluten-free. Substitute a 1:1 gluten-free flour blend (like Bob's Red Mill or King Arthur) to keep things light and tender without the gluten. Be sure the blend contains xanthan gum for best results.

Use yogurt or sour cream. If you don’t have buttermilk, plain Greek yogurt or sour cream (thinned with a tablespoon of milk) can be swapped in with excellent results. They still offer the tang and moisture this cake needs.

Add a citrus boost. A little lemon or orange zest stirred into the batter adds a bright contrast that pairs wonderfully with strawberries.

Go dairy-free. Use a plant-based butter alternative and dairy-free milk soured with a bit of vinegar or lemon juice. The texture may differ slightly, but the flavor still shines.

Don't be afraid to make this cake your own. It’s forgiving, fun, and endlessly adaptable—perfect for bakers who like to play with their food.

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