Strawberry Buttermilk Cake Recipe

There’s something magical about the scent of strawberries baking in the oven—sweet, warm, and just a little bit nostalgic. This Strawberry Buttermilk Cake delivers all that and more, with a light, tender crumb and juicy berries nestled into the top like jewels.

this Recipe

I first whipped this up on a lazy Saturday afternoon, looking for a way to use up some overripe strawberries and a half-empty carton of buttermilk. The result? A simple cake that’s now a year-round favorite, perfect with a cup of coffee in the morning or a scoop of vanilla ice cream at night.

Let’s dive into why this charming little cake belongs in your baking rotation.

Why You’ll Love This Strawberry Buttermilk Cake

Get ready to meet your new go-to cake for spring, summer, and everything in between. This strawberry buttermilk cake is more than just beautiful—it’s deliciously simple and endlessly reliable.

First, it’s quick to make. From start to finish, you’ll need just about an hour, and most of that is hands-off baking time. The batter comes together in one bowl with minimal fuss, making it ideal for both beginner and experienced bakers.

Second, it’s a budget-friendly treat. You don’t need any fancy ingredients here—just basic pantry staples, some fresh strawberries, and a bit of buttermilk. It’s the kind of recipe you can whip up without a special grocery trip.

The texture is another reason to love it. Thanks to the buttermilk, this cake bakes up incredibly moist with a delicate, tender crumb that perfectly complements the slightly caramelized edges of baked strawberries.

And finally, it’s versatile. Serve it for breakfast, bring it to a brunch, or dress it up with whipped cream for dessert. You can even swap out the fruit depending on what’s in season—blueberries, raspberries, or thinly sliced peaches all work beautifully.

Now let’s take a closer look at the ingredients that make this cake shine.

Ingredients Notes

The beauty of this cake lies in how just a few thoughtfully chosen ingredients create something truly special. Each one plays an important role in building flavor and texture, so it’s worth taking a moment to understand what makes them work.

All-purpose flour forms the structure of the cake. It gives the batter enough body to support the juicy strawberries without becoming dense or heavy. Be sure to spoon and level your flour when measuring for the best results.

Buttermilk is the star of the show here. It reacts with the baking soda to give the cake its tender, moist crumb and slightly tangy flavor. If you don’t have buttermilk on hand, you can make a quick substitute by mixing a tablespoon of lemon juice or vinegar into a cup of milk and letting it sit for a few minutes.

Unsalted butter, softened to room temperature, adds rich flavor and helps give the cake its soft, fluffy texture. Creaming it with sugar creates air pockets in the batter, which translates to a lighter final bake.

Fresh strawberries provide a burst of natural sweetness and a bit of visual drama. Slice them thinly so they bake evenly into the top of the cake, creating gorgeous pockets of jammy fruit in every bite. Make sure they’re dry before layering them on so they don’t sink.

You’ll also need a standard 9-inch round cake pan and either parchment paper or a light coating of butter and flour to prevent sticking. A hand or stand mixer makes creaming easier, but this cake can be made entirely by hand if needed.

How To Make This Strawberry Buttermilk Cake

Making this cake is refreshingly straightforward, with just a few steps and very little cleanup required. Here’s how to bring it all together.

Start by preheating your oven to 350°F (175°C). Prepare your cake pan by greasing it and lining the bottom with parchment paper. This ensures your cake releases cleanly once it’s baked and cooled.

In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is pale and fluffy. This usually takes about 3–5 minutes. Don’t rush this step—it helps build the cake’s structure and softness.

Add the egg and vanilla extract to the butter mixture, mixing until fully incorporated. The batter might look slightly curdled at this point, but that’s perfectly normal. Next, stir in the buttermilk, which will further emulsify the ingredients.

In a separate bowl, whisk together your dry ingredients: flour, baking soda, baking powder, and salt. Gradually add this dry mixture into the wet ingredients, mixing just until no flour streaks remain. Overmixing can lead to a tough cake, so stop as soon as everything is combined.

Pour the batter into your prepared pan and smooth the top. Now, gently arrange your sliced strawberries over the surface of the batter. They’ll sink slightly as the cake bakes, creating that beautiful rustic top. For an extra touch, sprinkle a tablespoon of sugar over the top to create a delicate, crackly crust.

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

This cake takes about 1 hour from start to finish, and once cooled, it’s ready to serve. The result? A tender, fruity cake that’s equally welcome at breakfast or dessert.

Storage Options

This cake keeps surprisingly well, making it ideal for baking ahead or enjoying over a few days. After it’s cooled completely, store it at room temperature in an airtight container for up to 2 days. If your kitchen runs warm or humid, it’s safer to refrigerate it.

For longer storage, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well in the freezer for up to 2 months. Let frozen slices thaw at room temperature or reheat briefly in the microwave.

To reheat the entire cake or individual slices, warm it in a 300°F oven for 10–15 minutes. This will refresh the crumb and bring back the just-baked aroma that makes this cake so irresistible.

Variations and Substitutions

One of the best things about this strawberry buttermilk cake is how easily you can change it up to suit what’s in your fridge or pantry.

Swap the strawberries for another fruit, such as blueberries, raspberries, or thinly sliced peaches. You can also use a combination of berries for a more colorful and flavor-packed twist.

If you’re dairy-free, try substituting the buttermilk with a plant-based alternative. A mix of oat milk and lemon juice mimics the tang and acidity well enough to still create a fluffy texture.

Want a little extra sweetness? Add a handful of white chocolate chips or a swirl of strawberry jam into the batter before baking. These additions blend beautifully with the fruit without overpowering it.

To make it gluten-free, use a 1:1 gluten-free flour blend designed for baking. Just be sure not to overmix the batter, as gluten-free cakes can toughen more easily.

Feel free to add a touch of spice too—ground cardamom or cinnamon adds a lovely depth that pairs well with strawberries. Don’t be afraid to experiment. That’s how the best recipes are born.

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