Strawberry Buttermilk Cake Recipe

There's something magical about the scent of fresh Strawberry Buttermilk Cake baking in the oven. As it rises, the sweet aroma of strawberries mingles with the rich, buttery vanilla notes to create a warm, comforting atmosphere that feels like home.

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I first made this cake on a rainy spring afternoon, looking to use up a basket of strawberries that were just past their peak. What emerged from the oven was nothing short of heaven—soft, moist, tangy-sweet, and utterly delightful. It’s now a seasonal staple that my family requests every time strawberries are in season.

Let’s dive into what makes this cake so special.

Why You'll Love This Strawberry Buttermilk Cake

Get ready to meet your new favorite anytime cake. This Strawberry Buttermilk Cake is equal parts elegant and easy, the kind of treat that works for brunch, dessert, or even a sweet snack with coffee.

This recipe is a total breeze. With just one bowl for the batter and no mixer required, cleanup is minimal and the process is refreshingly simple. You’ll be enjoying your first slice in just under an hour from start to finish.

It’s delightfully budget-friendly. Most of the ingredients—like flour, sugar, eggs, and butter—are pantry staples. Add a cup of fresh strawberries and a splash of buttermilk, and you’ve got an incredible treat for just a few dollars.

And did we mention how beautiful it is? The strawberries slightly sink into the golden cake as it bakes, creating a rustic, jewel-like top that looks as impressive as it tastes. No need for fancy frosting or decoration—this cake shines on its own.

Best of all, it's super versatile. Make it gluten-free with a simple flour swap, use frozen strawberries in a pinch, or double the batch for a larger crowd. This cake plays well with creativity.

Ingredients Notes

The beauty of this cake lies in its minimal but thoughtful ingredient list. Each component brings something essential to the flavor and texture that make this cake so memorable.

Fresh strawberries are the heart of this recipe. Look for ripe, red berries that are fragrant and slightly soft to the touch. Wash, hull, and slice them before folding into the batter. Their natural sweetness intensifies in the oven, making every bite juicy and flavorful.

Buttermilk adds a distinct tang that perfectly balances the sweetness of the cake. It also reacts with the baking soda to create a soft, tender crumb. If you don’t have buttermilk on hand, you can easily make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5–10 minutes.

Unsalted butter is essential for richness and flavor. Make sure it’s softened to room temperature so it creams easily with the sugar. If you’re in a rush, you can microwave it for a few seconds, but don’t let it melt.

All-purpose flour forms the structure of the cake. Be sure to measure it correctly—either by spooning it into the measuring cup and leveling off, or by weighing it. Too much flour can make the cake dense and dry.

You’ll also need granulated sugar, vanilla extract, an egg, baking soda, and a pinch of salt to round out the batter. No fancy equipment is necessary—just a mixing bowl, a whisk or spoon, and a 9-inch round cake pan (or an 8-inch if you prefer a taller cake).

How To Make This Strawberry Buttermilk Cake

Baking this cake is just as enjoyable as eating it. With a few simple steps, you’ll be pulling a golden beauty from your oven in no time.

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, but a good spray of nonstick baking spray works too.

In a large bowl, cream the softened butter with the sugar until it’s light and fluffy. This step helps incorporate air and gives the cake a tender crumb. Then, beat in the egg and vanilla extract until smooth and well combined.

Next, add the flour, baking soda, and salt. Stir until just starting to come together, then pour in the buttermilk. Mix gently until the batter is smooth—be careful not to overmix, as this can lead to a tougher cake.

Now for the star: fold in about two-thirds of the sliced strawberries, saving the rest to scatter on top. This gives you juicy bursts of berry flavor throughout the cake as well as a beautiful, baked-in garnish.

Pour the batter into your prepared pan and spread it evenly. Press the reserved strawberries into the top, cut side down, for that signature look. Sprinkle a bit of sugar over the top to create a subtle, crackly crust as it bakes.

Bake 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 to cool completely—or enjoy a warm slice if you just can’t wait.

Storage Options

This cake stores beautifully, making it perfect for baking ahead or enjoying over a few days.

At room temperature, you can keep the cake covered tightly with foil or plastic wrap for up to two days. I like to place it under a cake dome on the counter for easy snacking access.

For longer storage, refrigerate the cake in an airtight container for up to five days. The texture stays moist, though the sugar crust may soften slightly.

You can also freeze slices individually. Wrap them in plastic wrap and then place in a freezer-safe bag or container. They’ll keep for up to two months. Just thaw at room temperature for a few hours or gently warm in the microwave.

To reheat, pop a slice into the microwave for 10–15 seconds or warm it in a low oven. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat.

Variations and Substitutions

One of the best things about this cake is how easy it is to adapt. You can tweak it to match your tastes, dietary needs, or pantry contents.

Try switching out the strawberries for other berries like blueberries, raspberries, or even diced peaches. Just make sure they’re not too watery, or they might affect the texture.

For a richer twist, replace half of the buttermilk with sour cream or full-fat yogurt. It makes the crumb extra velvety and adds a subtle tang.

Need a gluten-free version? Use a 1-to-1 gluten-free flour blend in place of all-purpose flour. I’ve done this with great results, and the cake stays just as fluffy and flavorful.

If you’re out of butter, you can use neutral oil like canola or vegetable oil. The flavor will be a bit different, but the cake remains moist and tender.

Don’t be afraid to experiment. Add a little lemon zest to the batter for brightness, or sprinkle in some cinnamon for warmth. This cake is your canvas—make it yours.

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