Strawberry Buttermilk Cake Recipe

There's something truly magical about the scent of fresh strawberries baking in the oven, filling the kitchen with a sweet, summery aroma. The light, tender crumb of this Strawberry Buttermilk Cake melts in your mouth, while bursts of juicy berries add a pop of flavor in every bite.

this Recipe

I first baked this cake on a lazy Sunday afternoon, inspired by a basket of strawberries that were just a day away from becoming too ripe. That spontaneous bake quickly became a family staple, perfect for brunches, afternoon tea, or even a simple dessert after dinner. The best part? It's wonderfully simple, using pantry staples and ready in under an hour.

Why You'll Love This Strawberry Buttermilk Cake

Get ready to add a new favorite to your recipe box. This Strawberry Buttermilk Cake is not just delicious—it's downright irresistible for so many reasons.

First of all, it's incredibly easy to make. You don’t need any special equipment or complicated steps. With just a few bowls and a hand mixer, you can whip this up even on your busiest day.

The buttermilk gives the cake an exceptionally moist and tender crumb. Unlike many other cakes that risk being dry, this one stays soft for days, making it perfect for making ahead or enjoying as leftovers.

It’s budget-friendly too. Strawberries are often affordable, especially when in season, and the rest of the ingredients are common pantry staples like flour, sugar, eggs, and butter.

Finally, this cake is wonderfully versatile. Serve it as a simple coffee cake, dress it up with whipped cream for a fancier dessert, or enjoy a slice straight from the fridge on a warm summer evening.

Ingredients Notes

The charm of this Strawberry Buttermilk Cake lies in its simple, straightforward ingredients. Each one plays a role in creating the perfect balance of sweet, tangy, and tender.

The fresh strawberries are, of course, the star of the show. Choose ripe, juicy berries for maximum sweetness and flavor. If strawberries aren’t in season, you can also substitute with frozen berries—just make sure to thaw and pat them dry to avoid excess moisture in the batter.

The buttermilk is what gives this cake its signature texture. The acidity tenderizes the crumb and balances the sweetness. If you don’t have buttermilk on hand, you can easily make a substitute by mixing one cup of milk with a tablespoon of lemon juice or white vinegar and letting it sit for five minutes.

Unsalted butter adds richness and depth to the cake. Make sure your butter is softened to room temperature before creaming it with the sugar; this ensures a light, fluffy batter.

The all-purpose flour provides the structure. For best results, spoon the flour into your measuring cup and level it off with a knife to avoid packing it too tightly, which can lead to a dense cake.

You’ll also need basic pantry ingredients like granulated sugar, baking powder, baking soda, salt, vanilla extract, and eggs. Together, they balance sweetness, enhance flavor, and provide lift for the perfect rise.

No fancy equipment is needed here—just a few mixing bowls, a hand or stand mixer, and a 9-inch round cake pan will do the trick.

How To Make This Strawberry Buttermilk Cake

Baking this Strawberry Buttermilk Cake is a straightforward process that delivers delightful results every time.

Start by preheating your oven to 350°F (175°C) and greasing your 9-inch round cake pan. For extra insurance against sticking, line the bottom with parchment paper and lightly dust the pan with flour.

In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This step incorporates air into the batter, giving the cake a light texture. It usually takes about 3-4 minutes on medium speed.

Add in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated. Stir in the vanilla extract for that warm, aromatic note.

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

With your mixer on low speed, alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.

Gently fold in half of the diced strawberries. Pour the batter into your prepared pan, smoothing the top with a spatula. Scatter the remaining strawberries over the surface, pressing them lightly into the batter.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the edges slightly pulling away from the pan.

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This rest time allows the crumb to set, making slicing easier.

Storage Options

One of the best things about this cake is how well it keeps, making it perfect for enjoying over a few days.

At room temperature, the cake stays fresh for up to 2 days when stored in an airtight container. Keep it in a cool, dry spot away from direct sunlight to maintain its texture.

For longer storage, refrigerate the cake. Wrapped tightly in plastic wrap or placed in a sealed container, it can last for up to 5 days. Let it come to room temperature before serving for the best flavor and texture.

If you want to freeze the cake, wrap it well in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator, then allow it to come to room temperature before serving.

To reheat individual slices, pop them in the microwave for about 10-15 seconds. This gently warms the cake without drying it out, reviving its soft crumb.

Variations and Substitutions

This recipe is wonderfully adaptable, making it easy to tweak based on your taste or what you have on hand.

Try swapping out the strawberries for other fresh berries like blueberries, raspberries, or blackberries. Each adds its own unique flavor and beautiful color to the cake.

For a slightly different texture, you can substitute part of the all-purpose flour with almond flour. This will give the cake a delicate nutty flavor and an extra tender crumb.

If you’re looking to reduce sugar, you can cut the granulated sugar by ¼ cup without drastically changing the outcome. The natural sweetness of the berries helps compensate.

Add a citrusy twist by stirring a teaspoon of lemon or orange zest into the batter. The bright notes pair beautifully with the sweet strawberries.

For a dairy-free version, use plant-based butter and substitute the buttermilk with a mixture of non-dairy milk and lemon juice. The cake remains moist and flavorful with just a slight variation in taste.

Feel free to experiment and make this Strawberry Buttermilk Cake your own. Every variation offers a new reason to fall in love with this simple, delicious treat all over again.

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