Strawberry Buttermilk Cake Recipe

There's something magical about the sweet, slightly tangy aroma of strawberries baking in the oven, especially when it's folded into a rich, tender buttermilk cake. Every bite of this cake bursts with fresh strawberry flavor, balanced perfectly by the light tang of buttermilk and the soft, buttery crumb.

this Recipe

I first made this cake on a rainy spring afternoon when I had an abundance of fresh strawberries from the farmers' market. Since then, it’s become a family staple — perfect for brunches, potlucks, or just a sweet treat with afternoon tea. The best part? It’s wonderfully simple to make and requires just a few pantry staples. Let’s dive in.

Why You'll Love This Strawberry Buttermilk Cake

Get ready to discover your new favorite go-to dessert. This Strawberry Buttermilk Cake delivers on every level, making it an irresistible option for any occasion.

First of all, this recipe is incredibly easy and quick to prepare. In under an hour, you can have a beautiful homemade cake cooling on your counter. Whether you're a seasoned baker or a complete beginner, the simple steps make this recipe foolproof.

It’s also budget-friendly. With affordable, everyday ingredients like flour, sugar, and buttermilk, you don’t need to break the bank to create a delightful dessert that feels luxurious.

The versatility of this cake is another major win. You can serve it as a light dessert, a coffee cake for brunch, or even a sweet breakfast treat. And if strawberries aren’t in season, you can easily swap in other berries or fruit.

Lastly, the flavor and texture are simply outstanding. The buttermilk gives the cake a moist, tender crumb while enhancing the natural sweetness of the strawberries. Each bite offers a perfect balance of flavors that will have everyone reaching for seconds.

Ingredients Notes

The beauty of this Strawberry Buttermilk Cake lies in its simple, wholesome ingredients. Each one plays an important role in creating the cake's moist texture and vibrant flavor.

The star of the show is, of course, the fresh strawberries. Look for ripe, juicy berries that are bright red all the way through. If your strawberries are particularly large, cut them into halves or quarters to ensure even distribution throughout the batter.

The buttermilk is what sets this cake apart from ordinary vanilla cakes. Its slight tang reacts with the baking soda to create a tender crumb and subtle depth of flavor. If you don't have buttermilk on hand, you can make a quick substitute by adding a tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5 minutes.

All-purpose flour provides the structure for the cake. Be sure to measure your flour correctly — spoon it into the measuring cup and level it off — to avoid a dense texture.

Unsalted butter gives the cake its rich, buttery flavor and tender crumb. Make sure your butter is softened to room temperature so it creams smoothly with the sugar.

You’ll also need a few kitchen basics like granulated sugar, eggs, baking powder, baking soda, salt, and vanilla extract. A hand or stand mixer will make creaming the butter and sugar much easier, but you can certainly mix by hand if needed.

How To Make This Strawberry Buttermilk Cake

Making this Strawberry Buttermilk Cake is as satisfying as eating it. Here’s how to bring it to life step-by-step.

Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan. For extra insurance against sticking, line the bottom with parchment paper. This simple step ensures the cake releases beautifully once baked.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mixture will help evenly distribute the leavening agents throughout the batter, ensuring a uniform rise.

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. This process incorporates air, giving the cake its tender texture. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

With the mixer on low speed, alternate adding the dry ingredients and the buttermilk, starting and ending with the dry mixture. This helps maintain a smooth, even batter without overmixing, which could lead to a tough cake.

Gently fold in the chopped strawberries, being careful not to crush them. The goal is to distribute the fruit evenly without releasing too much juice into the batter, which can affect the cake’s texture.

Pour the batter into the prepared pan, smoothing the top with a spatula. If you like, you can arrange a few extra strawberry slices on top for a beautiful presentation. Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Once cooled, you can dust it lightly with powdered sugar for a simple but elegant finish.

Storage Options

This Strawberry Buttermilk Cake stores beautifully, making it perfect for preparing in advance or enjoying over a few days.

At room temperature, the cake can be kept in an airtight container for up to two days. Make sure it's completely cooled before storing to prevent moisture buildup.

For longer storage, refrigerate the cake in a covered container. It will stay fresh and moist for up to five days in the fridge. Allow it to come to room temperature before serving to enjoy its best texture and flavor.

You can also freeze the cake for future enjoyment. Wrap individual slices or the entire cake tightly in plastic wrap and then in aluminum foil. Freeze for up to two months. Thaw overnight in the refrigerator and bring to room temperature before serving.

When reheating, a brief 10-15 seconds in the microwave will revive the softness of each slice without drying it out.

Variations and Substitutions

The flexibility of this Strawberry Buttermilk Cake means you can easily adapt it to suit different tastes, dietary needs, or ingredient availability.

If strawberries aren’t in season, try using other berries like blueberries, raspberries, or blackberries. They all pair wonderfully with the tangy buttermilk and create equally delicious results.

For a citrusy twist, add a tablespoon of lemon or orange zest to the batter. The bright notes will complement the fruit and add a refreshing dimension to the cake.

If you prefer a lighter cake, you can substitute half of the all-purpose flour with cake flour. This will create an even more delicate crumb that practically melts in your mouth.

For a slightly healthier option, consider replacing half of the butter with unsweetened applesauce. This will reduce the fat content while maintaining moisture, though the flavor will be slightly less rich.

And of course, don’t hesitate to get creative with toppings. A dollop of freshly whipped cream, a drizzle of lemon glaze, or a scoop of vanilla ice cream can take this humble cake to the next level.

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