Strawberry Buttermilk Cake Recipe

Strawberry Buttermilk Cake That’s Soft, Moist, and Loaded With Fresh Berries

Strawberry season always feels too short, doesn’t it? One minute the farmers’ market tables are piled high with sweet berries, and the next… it’s cherries and stone fruit taking over. This Strawberry Buttermilk Cake is my favorite “one last hurrah” bake—simple, cozy, and unbelievably moist with a tender crumb and juicy pockets of fruit.

I love this cake because it feels a little fancy (hello, sugared strawberries on top) but it’s still an everyday, mix-and-bake kind of dessert. The secret is buttermilk: it keeps the cake soft, gives it a gentle tang, and helps the crumb stay tender instead of dry or bready.

Flavor & Texture Highlights

This cake has a lightly crisp, golden top, a soft and buttery inside, and that bright, fresh strawberry flavor that tastes like summer. The sugar sprinkled on top melts into a thin crackly layer while the berries roast and turn jammy—so every slice feels extra special.

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Why You’ll Love It · What You’ll Need · How to Make It · Variations · Expert Tips · How to Store · FAQs · Recipe Card

Why You’ll Love This Strawberry Buttermilk Cake

• Moist and tender thanks to buttermilk.
• Super simple—no layers, no frosting required.
• Perfect for brunch or dessert (it’s amazing with coffee).
• Easy to customize with other berries when strawberries are gone.

What You’ll Need To Make This Strawberry Buttermilk Cake

Note: The full ingredients list with measurements is in the recipe card below.

• Flour – the base of the cake for a soft, sliceable crumb.
• Baking powder + baking soda – the combo that helps the cake rise and stay light while buttermilk adds its tang.
• Salt – a small amount makes the strawberry flavor pop.
• Butter – brings that classic rich cake taste.
• Sugar – sweetens the batter and creates that sparkly top when you sprinkle a bit extra.
• Vanilla – rounds out the fruitiness and makes everything taste “bakery warm.”
• Buttermilk – the secret to moisture and tenderness.
• Fresh strawberries – half folded in, half scattered on top for the prettiest finish.

Quick Homemade Buttermilk (If You Don’t Have It)

Pour 1 cup milk into a cup, stir in 1 tablespoon lemon juice or vinegar, and let it sit for 5 minutes. Stir again and you’ve got a quick buttermilk-style substitute.

How to Make Strawberry Buttermilk Cake Step by Step

Note: Please see the recipe card below for the complete written instructions.

1. Step 1: Prep your pan and oven.
   Heat the oven and set your rack in the middle. Butter and flour a 9-inch round cake pan so the cake releases cleanly after baking.
2. Step 2: Mix the dry ingredients.
   Whisk together the flour, baking powder, baking soda, and salt. This helps the cake rise evenly and keeps the crumb light.
3. Step 3: Cream butter and sugar.
   Beat the butter with most of the sugar until pale and fluffy. This adds air to the batter and makes the cake feel soft (not heavy).
4. Step 4: Add vanilla (and egg if using).
   Beat in the vanilla. If you’re using the egg version, add it now and beat until smooth and fully combined.
5. Step 5: Alternate dry mix and buttermilk.
   Mix the flour mixture in 3 additions, alternating with buttermilk. Start and end with flour, and mix just until combined—don’t overbeat.
6. Step 6: Add strawberries.
   Fold half of the strawberries into the batter. Spread the batter into the pan, then scatter the remaining strawberries on top and sprinkle with the reserved sugar.
7. Step 7: Bake and cool.
   Bake until golden and a toothpick comes out clean. Cool 10 minutes in the pan, then turn out onto a rack to cool completely.
8. Step 8: Slice and serve.
   For clean wedges, warm your knife under hot water, wipe dry, and slice. Serve as-is or with whipped cream and a dusting of powdered sugar.

Variations

• Blueberry: Swap strawberries for blueberries (no slicing needed).
• Raspberry: Raspberries are softer, so fold them in gently to avoid crushing.
• Lemon twist: Add a little lemon zest to the batter for a bright, fresh flavor.

Expert Tips

• Dry your strawberries after washing so the batter doesn’t get watery.
• Don’t overmix once the flour goes in—this keeps the cake tender.
• Scatter berries on top so you get that jammy, roasted strawberry look in every slice.
• Use room-temp butter so it creams properly with sugar.

How to Store and Reheat It

• Room temp: Cover and keep for up to 2 days.
• Fridge: Store in an airtight container for up to 5 days (bring to room temp before serving for best texture).
• Freezer: Wrap slices tightly and freeze up to 2 months. Thaw overnight in the fridge.

Frequently Asked Questions

Can I use frozen strawberries?

Yes, but thaw them first and drain very well. Frozen berries release extra moisture, so drying them helps prevent a soggy middle.

What does buttermilk do in cake?

Buttermilk adds a gentle tang and helps create a tender crumb. It also works with baking soda to give the cake a light lift.

Can I make it eggless?

You can. Use the eggless option by replacing the egg with additional buttermilk (see recipe card note). The texture will be slightly denser but still moist and delicious.

How do I get clean slices?

Let the cake cool fully, then slice with a knife warmed under hot water and wiped dry between cuts.

Strawberry Buttermilk Cake

Prep Time: 15 minutes  |  Cook Time: 25–30 minutes  |  Total Time: 45–55 minutes

Servings: 8 slices

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 stick (4 tablespoons) unsalted butter, softened
• 2/3 cup granulated sugar
• 1 1/2 tablespoons granulated sugar (for topping)
• 1/2 teaspoon pure vanilla extract
• 1 large egg (see eggless option below)
• 1/2 cup buttermilk, well-shaken
• 1 cup fresh strawberries (about 5 oz), hulled and halved (or sliced if large)

Eggless option: Replace the 1 egg with an additional 1/2 cup buttermilk. (Texture will be slightly denser but still moist.)

Instructions

1. Preheat and prep the pan.
   Preheat oven to 400°F (200°C) and place a rack in the middle. Butter a 9-inch round cake pan, then dust with flour and tap out the excess.
2. Mix the dry ingredients.
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Set aside.
3. Cream butter and sugar.
   In a large bowl, beat the softened butter and 2/3 cup sugar with an electric mixer on medium-high until pale and fluffy, about 3 minutes.
4. Add vanilla and egg.
   Beat in the vanilla. Add the egg and beat again until smooth and fully incorporated, about 1–2 minutes. (If using eggless option, skip the egg and move to the next step.)
5. Alternate flour and buttermilk.
   With the mixer on low, add the flour mixture in 3 additions, alternating with the buttermilk. Start and end with flour. Mix only until just combined—do not overmix.
6. Fold in half the strawberries.
   Gently fold in about half the strawberries. Spread the batter into the prepared pan and smooth the top.
7. Top and sugar.
   Scatter the remaining strawberries evenly over the batter. Sprinkle with the remaining 1 1/2 tablespoons sugar.
8. Bake.
   Bake for 25–30 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean (a few moist crumbs are okay, but no wet batter).
9. Cool properly.
   Cool in the pan for 10 minutes. Turn out onto a wire rack and cool completely. Then invert onto a serving plate (so the top is right-side up).
10. Slice and serve.
    Warm a knife under hot water, wipe dry, and slice into wedges (re-warm and wipe between cuts for clean slices). Serve plain, or add whipped cream and/or a dusting of powdered sugar.

Notes

• If your strawberries are very juicy, pat them dry before adding to the batter.
• For extra flavor, add a little lemon zest to the batter.
• Best texture is at room temperature after fully cooling.

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