Strawberry Buttermilk Cake Recipe

There's something magical about the first bite of strawberry buttermilk cake — the tender crumb, the juicy berries, and the subtle tang of buttermilk all come together in perfect harmony. The aroma alone is enough to make your kitchen feel like a cozy countryside bakery.

I discovered this gem of a recipe one spring afternoon while trying to use up a surplus of fresh strawberries. Since then, it has become a seasonal tradition, gracing our table for brunches, afternoon tea, and even last-minute desserts. Its simplicity, versatility, and crowd-pleasing flavor make it a staple in our home. Let’s dive right in.

Why You'll Love This Strawberry Buttermilk Cake

Get ready to fall head over heels for this delightful treat. The strawberry buttermilk cake is as beautiful as it is delicious, and it's destined to become one of your favorite go-to recipes.

First, it’s wonderfully simple to prepare. With just a handful of pantry staples and fresh strawberries, you can whip up this cake in about an hour from start to finish. It’s perfect for impromptu guests or a last-minute dessert craving.

Another reason to love this cake is its budget-friendly nature. Fresh strawberries are often affordable during peak season, and the rest of the ingredients are kitchen staples like flour, sugar, and eggs.

The texture is absolutely divine. Thanks to the buttermilk, the crumb is tender and moist, while the strawberries melt into sweet pockets of juicy flavor. It strikes the perfect balance between rich and light.

Lastly, it's incredibly versatile. You can serve it as a simple snack cake, dress it up with a dusting of powdered sugar, or pair it with a dollop of whipped cream or a scoop of vanilla ice cream for a show-stopping dessert.

Once you try it, you’ll understand why it has earned a permanent place in so many recipe boxes.

Ingredients Notes

The magic of this strawberry buttermilk cake lies in the way its humble ingredients work together to create something special. Let’s take a closer look at what makes this cake shine.

All-purpose flour forms the sturdy yet tender base of the cake. It provides just the right amount of structure while allowing the buttermilk and strawberries to keep things soft and moist.

Fresh strawberries are the star of the show. I like to use firm, ripe strawberries, hulled and sliced into halves or quarters depending on their size. They soften beautifully during baking, releasing their juices into the surrounding cake.

Buttermilk adds a lovely tang and contributes to the moist, tender crumb. If you don’t have buttermilk on hand, you can make a quick substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes.

Unsalted butter gives the cake richness and a subtle buttery flavor. Be sure to let it come to room temperature before creaming it with the sugar to ensure a light and fluffy batter.

Granulated sugar sweetens the batter while also helping to aerate the butter when creamed together. A little extra sugar sprinkled on top before baking creates a delightful, crisp crust.

For equipment, you’ll need a 9-inch round cake pan, mixing bowls, an electric mixer or sturdy whisk, and a rubber spatula to fold in the strawberries gently.

How To Make This Strawberry Buttermilk Cake

Creating this luscious strawberry buttermilk cake is easier than you might think. Here’s how it all comes together, step by step.

Start by preheating your oven to 350°F (175°C). Generously butter and flour your 9-inch cake pan or line it with parchment paper to prevent sticking.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mixture will ensure the cake rises evenly and maintains a tender crumb.

In a large mixing bowl, beat the softened butter and sugar together until pale and fluffy. This step incorporates air into the batter, helping the cake stay light. Once fully creamed, beat in the egg and vanilla extract, mixing until smooth.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture, stirring gently between additions to avoid overmixing, which can lead to a dense cake.

Once the batter is smooth, gently fold in most of the sliced strawberries, reserving a handful for the top. This ensures that the fruit is evenly distributed throughout the cake and adds a beautiful, decorative touch.

Pour the batter into the prepared pan and smooth the top with your spatula. Arrange the reserved strawberries on top and sprinkle a tablespoon of sugar over the surface for a slight crunch once baked.

Bake for 35 to 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.

From start to finish, the entire process takes about an hour, leaving you with a beautiful, tender cake bursting with strawberry flavor.

Storage Options

One of the best parts of this strawberry buttermilk 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 two days. Simply cover it with plastic wrap or store it in an airtight container to keep it from drying out.

If you want to extend its life, you can refrigerate the cake for up to five days. Just bring it back to room temperature before serving to allow the flavors and texture to shine.

For longer storage, this cake freezes beautifully. Wrap it tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. It can be frozen for up to three months. Thaw overnight in the refrigerator before serving.

To reheat individual slices, simply microwave them for about 15-20 seconds. If you prefer a slightly warm slice, a brief stint in a 300°F oven for 5-10 minutes works wonderfully.

Variations and Substitutions

This strawberry buttermilk cake is delightfully versatile, allowing you to customize it to your taste or ingredients on hand.

If fresh strawberries aren’t in season, frozen strawberries can be used. Be sure to thaw and pat them dry to avoid excess moisture in the batter.

For a citrusy twist, add the zest of one lemon to the batter. The bright notes of lemon complement the strawberries beautifully and add an extra layer of flavor.

You can swap out the strawberries for other berries like blueberries, raspberries, or a combination of mixed berries. Each brings its unique flavor profile while maintaining the cake’s moist, tender texture.

For a slightly richer version, substitute part of the buttermilk with sour cream or Greek yogurt. This adds an extra tang and makes the cake even more tender.

If you’re feeling indulgent, serve the cake with a drizzle of homemade strawberry sauce or a dollop of freshly whipped cream. Both elevate the simple cake into an elegant dessert perfect for entertaining.

Don’t be afraid to experiment and make this recipe your own. The simple foundation allows for endless delicious possibilities that suit any occasion.

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