Strawberry Buttermilk Cake Recipe

There’s something undeniably comforting about the scent of fresh strawberries and vanilla sugar baking into a golden, tender cake. This Strawberry Buttermilk Cake is a rustic dessert that’s equally at home on a summer picnic table or served warm with whipped cream after Sunday dinner.

I first made this cake during strawberry season with a basket of overripe berries that needed saving. What started as a last-minute idea turned into a yearly tradition – this cake is now my go-to whenever I want a dessert that feels both effortless and special.

It’s soft and buttery with bursts of juicy strawberries throughout, balanced by the gentle tang of buttermilk. And the best part? It all comes together in just one bowl. Let’s dive into what makes this cake such a keeper.

Why You'll Love This Strawberry Buttermilk Cake

This cake is everything you want from a simple homemade dessert – it’s soft, sweet, and just fancy enough to impress without the stress.

It’s incredibly easy to make. No complicated steps or fancy equipment needed – just one bowl, a whisk, and a little bit of love. It’s the kind of recipe you can memorize after making it once.

Perfect for any time of day. While it’s officially a dessert, I’ve absolutely enjoyed a slice with morning coffee or as an afternoon pick-me-up. It’s not too sweet, making it beautifully versatile.

Budget-friendly and seasonal. Strawberries are often on sale during spring and summer, and the rest of the ingredients are pantry staples. It’s a great way to stretch your grocery budget without sacrificing flavor.

Kid and crowd approved. This cake always disappears quickly, whether it’s at a potluck, picnic, or casual family dinner. The moist crumb and pops of strawberry keep everyone coming back for “just one more slice.”

With all that going for it, this cake is sure to become a favorite in your rotation. Let’s take a look at what you’ll need to bring it to life.

Ingredients Notes

The beauty of this Strawberry Buttermilk Cake lies in its simplicity. Each ingredient plays a key role in creating that perfect balance of sweetness, softness, and fruitiness.

Fresh strawberries are the star of this show. Choose ripe, red berries that are fragrant and juicy. If your berries are a little soft or past their prime, even better – they’ll melt into the batter and add extra flavor. Slice them thin so they distribute nicely throughout the cake.

Buttermilk gives the cake its signature tang and tenderness. The acidity helps activate the baking powder and soda, which gives the cake a light, fluffy texture. If you don’t have buttermilk on hand, you can substitute it with whole milk and a tablespoon of lemon juice or vinegar.

Unsalted butter brings rich flavor and a soft crumb. Make sure it’s softened to room temperature so it creams easily with the sugar. This step helps create a light and airy batter that bakes up beautifully.

All-purpose flour keeps the structure of the cake simple and soft. Don’t be tempted to use cake flour here – the all-purpose variety gives just enough structure without making the crumb too delicate.

You’ll also need a 9-inch cake pan, parchment paper for easy removal, and a fine-mesh sieve for dusting with powdered sugar if you want that final bakery-style flourish.

How To Make This Strawberry Buttermilk Cake

Making this cake is a breeze – the kind of recipe you can pull together even when you're short on time or energy.

Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan. I like to line the bottom with parchment paper just to ensure the cake releases easily once baked. Set it aside while you prepare the batter.

In a large mixing bowl, cream together your softened butter and sugar until light and fluffy. This should take about 2-3 minutes with a hand mixer. Once that’s ready, beat in the egg and vanilla extract until smooth.

Next, stir in the buttermilk. The mixture might look slightly curdled – that’s totally normal. The buttermilk’s acidity is reacting with the fat in the butter and the protein in the egg to tenderize the cake.

Now it’s time for the dry ingredients. Add the flour, baking powder, baking soda, and salt directly into the wet ingredients. Mix just until combined – don’t overdo it, or your cake might turn out tough. The batter will be thick, and that’s exactly what you want.

Spread the batter into your prepared cake pan and smooth the top. Scatter the sliced strawberries evenly over the surface. They’ll sink slightly during baking, creating beautiful pockets of fruit throughout.

Bake the cake for 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Let it cool in the pan for about 10 minutes, then transfer to a wire rack. Dust with powdered sugar just before serving if you like.

This cake takes about an hour from start to finish, including cooling time. The result? A golden, buttery cake that smells like summer and tastes even better.

Storage Options

This cake stores beautifully, making it a great make-ahead option or treat for the week.

For room temperature storage, let the cake cool completely and then cover tightly with plastic wrap or foil. It will stay fresh for up to two days – just make sure it’s in a cool, dry spot away from direct sunlight.

If you prefer to refrigerate it, store the cake in an airtight container. It will keep for up to five days. Keep in mind that refrigeration can dry out baked goods, so bring it to room temperature before serving for the best texture.

To freeze, wrap the cake (or individual slices) tightly in plastic wrap and then foil. It can be frozen for up to three months. Thaw overnight in the fridge or on the counter for a few hours before serving.

For reheating, a quick 10–15 seconds in the microwave brings back that just-baked softness, especially if you’re serving it with coffee or tea.

Variations and Substitutions

This cake is a perfect blank canvas, and there are so many ways to make it your own.

Try using different berries – blueberries, raspberries, or blackberries all work beautifully in place of the strawberries. Just keep the total fruit amount the same so the texture doesn’t change.

Swap the vanilla extract for almond extract if you want a slightly more sophisticated flavor. Almond pairs wonderfully with strawberries and gives the cake a subtle marzipan-like aroma.

Add a handful of chopped nuts to the batter for some crunch – slivered almonds or chopped pecans are lovely and toast up nicely in the oven.

You can also turn this into muffins! Divide the batter into a greased or lined muffin tin and bake at 350°F for about 20-25 minutes. They make perfect on-the-go snacks or lunchbox treats.

Don’t be afraid to experiment. This is the kind of recipe that invites creativity, whether you're using what's in your fridge or putting your own spin on it for a special occasion.

Let this Strawberry Buttermilk Cake be your new go-to whenever you need a simple, satisfying dessert that tastes like home. Whether you serve it warm from the oven or cold from the fridge, it’s a slice of seasonal magic you’ll want to make again and again.

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