Strawberry Buttermilk Cake Recipe

There's nothing quite like the sweet aroma of fresh strawberries baking into a tender, buttery cake on a sunny afternoon. This Strawberry Buttermilk Cake delivers a perfect balance of tangy, juicy berries and moist, fluffy crumb that practically melts in your mouth.

I first made this cake after a spontaneous trip to the farmers' market left me with an overflowing basket of ripe strawberries. Since then, it's become my go-to dessert for spring gatherings, summer picnics, and even cozy winter days when I use frozen berries. Simple, quick, and utterly satisfying, it's a recipe you'll come back to again and again.

Why You'll Love This Strawberry Buttermilk Cake

Get ready to fall head over heels for your new favorite dessert. This Strawberry Buttermilk Cake combines ease, flavor, and versatility in every bite.

First and foremost, it’s incredibly easy to make. You don’t need any special skills or equipment—just a bowl, a whisk, and a baking pan. From start to finish, it comes together in under an hour, making it perfect for last-minute entertaining or when a sweet craving strikes.

The flavor is simply divine. The buttermilk adds a subtle tang that perfectly complements the natural sweetness of the strawberries, while the buttery crumb stays light and tender. Each bite bursts with juicy berries that soften and sweeten as they bake.

It’s also quite budget-friendly. With basic pantry staples and affordable seasonal fruit, you can whip up this impressive dessert without breaking the bank.

Finally, it’s wonderfully versatile. Serve it warm with a scoop of vanilla ice cream for dessert, enjoy it with your morning coffee, or pack it for a picnic. You can even swap out the strawberries for other fruits like blueberries, raspberries, or peaches depending on the season.

With so many reasons to love it, this cake is sure to become a staple in your baking repertoire.

Ingredients Notes

The beauty of this Strawberry Buttermilk Cake lies in its simplicity. Each ingredient plays a crucial role in delivering that perfect texture and balanced flavor.

All-purpose flour forms the structure of the cake. I recommend measuring your flour carefully using the spoon-and-level method to avoid a dense crumb. The right amount ensures the cake stays tender and light, allowing the strawberries to shine.

Unsalted butter provides richness and moisture. Softened to room temperature, it creams beautifully with the sugar to create a fluffy base. The buttery notes complement the tanginess of the buttermilk and the sweetness of the strawberries.

Granulated sugar sweetens the batter and balances the tartness of the buttermilk. It also helps achieve that beautiful golden crust on top of the cake as it bakes.

Buttermilk is the star of this recipe. Its acidity reacts with the baking powder and baking soda to create a light, airy texture. It also adds a lovely tang that enhances the overall flavor profile.

Fresh strawberries bring bursts of juicy sweetness throughout the cake. I prefer slicing them into halves or quarters, depending on their size, to ensure even distribution and perfect bites of fruit in every slice.

For equipment, you’ll need a 9-inch round cake pan (preferably springform for easy release), a large mixing bowl, a whisk, and a hand or stand mixer for creaming the butter and sugar.

How To Make This Strawberry Buttermilk Cake

Creating this heavenly Strawberry Buttermilk Cake couldn’t be easier. Follow these simple steps for a flawless bake every time.

Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan. You can also line the bottom with parchment paper for extra insurance against sticking. While the oven heats, wash and pat dry your strawberries, then hull and slice them as needed.

In a large bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy. This process incorporates air, setting the stage for a soft, tender crumb. It usually takes about 3-4 minutes with a hand or stand mixer on medium speed.

Next, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, which adds warmth and depth to the cake’s flavor.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and a pinch of salt. This dry mixture will ensure even leavening and prevent lumps.

With the mixer on low, alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry. Mix just until combined to avoid overworking the batter, which can lead to a tough cake.

Pour the batter into your prepared pan, smoothing the top with a spatula. Arrange the sliced strawberries evenly over the surface, gently pressing them into the batter. Sprinkle a tablespoon of sugar over the top for a sweet, crackly finish.

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

In about an hour, you’ll have a beautiful, bakery-worthy cake ready to serve.

Storage Options

Storing your Strawberry Buttermilk Cake is simple, and you’ll love how well it holds up for days.

At room temperature, the cake can be kept in an airtight container for up to two days. If your kitchen is particularly warm or humid, you may want to refrigerate it to keep the strawberries fresh.

In the refrigerator, store the cake in a covered container for up to five days. The texture may firm up slightly, but the flavors will remain delicious. Let it come to room temperature before serving for the best taste and texture.

For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and placed in a freezer-safe bag. The cake will keep well for up to three months. Thaw slices in the refrigerator overnight or at room temperature for a few hours before enjoying.

To reheat, warm individual slices in the microwave for 10-15 seconds or in a low oven for a few minutes to restore that just-baked taste.

Variations and Substitutions

One of the best things about this Strawberry Buttermilk Cake is its adaptability. With a few simple tweaks, you can customize it to fit your preferences or what you have on hand.

If strawberries aren’t in season, try using blueberries, raspberries, or sliced peaches. All pair wonderfully with the buttermilk base and bake up beautifully.

For a slightly healthier version, you can substitute half of the all-purpose flour with whole wheat pastry flour. This adds a hint of nuttiness and extra fiber without compromising the cake’s tenderness.

If you don’t have buttermilk, make your own substitute by adding one tablespoon of lemon juice or white vinegar to one cup of milk. Let it sit for five minutes before using—it works perfectly in a pinch.

Those who prefer a dairy-free option can swap the butter for plant-based margarine and use almond or oat milk with a splash of vinegar as a buttermilk replacement.

For an extra decadent touch, serve the cake with a dollop of whipped cream or a drizzle of lemon glaze. Both additions highlight the bright, fresh flavors of the strawberries.

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