There's something magical about the sweet, fragrant aroma of strawberries baking into a buttery, golden cake. This Strawberry Buttermilk Cake is tender, moist, and studded with juicy berries that burst with flavor in every bite.

I first made this cake on a rainy spring afternoon, trying to use up a surplus of strawberries from the farmer’s market. It was meant to be a snack for the kids, but after one bite, I knew it had earned a spot in our regular dessert rotation.

Whether you're looking for a quick dessert, a sweet brunch option, or a cozy afternoon treat, this cake is sure to become a favorite. Let’s dive into what makes it so special.

Why You’ll Love This Strawberry Buttermilk Cake

Get ready to fall in love with the ultimate spring and summer dessert. This Strawberry Buttermilk Cake checks all the boxes for ease, flavor, and crowd-pleasing charm.

It’s ridiculously easy to make. No layers, no frosting, no fancy techniques. You’ll just mix, pour, and bake. If you can stir batter in a bowl, you can make this cake.

It’s made with basic, budget-friendly ingredients. You likely have everything you need already in your pantry and fridge, and strawberries are easy to find during peak season – often on sale.

It’s perfect for any occasion. Serve it warm for a casual family dessert, or dress it up with whipped cream and powdered sugar for brunches, showers, or picnics.

The texture is unbeatable. Thanks to the buttermilk, the cake is incredibly moist and tender, with a subtle tang that complements the sweetness of the berries.

This is one of those recipes you’ll find yourself turning to again and again – especially once strawberry season is in full swing.

Ingredients Notes

The magic of this Strawberry Buttermilk Cake lies in its simple yet thoughtful ingredient list. Each item contributes to that tender crumb and bright berry flavor.

Fresh strawberries are the star of the show. Choose ripe, red berries that are sweet and fragrant. Halve or quarter them depending on size – they’ll sink slightly into the batter, creating little pockets of jammy goodness.

Buttermilk is the secret to that perfect texture. Its tang not only adds flavor but also reacts with the baking soda for a light, fluffy crumb. If you don’t have buttermilk, you can make a substitute with milk and lemon juice or vinegar, but the real thing is worth it.

Unsalted butter brings richness and that classic homemade flavor. Make sure it’s softened to room temperature so it creams smoothly with the sugar and eggs.

All-purpose flour provides structure without making the cake too dense. Don’t overmix the batter once you add the flour – just enough to combine everything evenly.

Vanilla extract ties all the flavors together. A splash of good vanilla adds warmth and depth, enhancing the sweetness of the berries and the richness of the butter.

As for equipment, all you need is a mixing bowl, a hand mixer or stand mixer, and a 9-inch round cake pan (preferably springform or well-greased). A fine-mesh sieve for dusting with powdered sugar is a nice touch, but optional.

How To Make This Strawberry Buttermilk Cake

Creating this cozy and beautiful cake couldn’t be simpler. Let’s walk through the process step by step.

Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. This ensures the cake releases easily after baking.

In a large mixing bowl, cream ½ cup of softened unsalted butter with ⅔ cup of granulated sugar until light and fluffy. This should take about 2–3 minutes with a hand mixer. Scrape down the sides to make sure everything is well incorporated.

Add 1 large egg and 1 teaspoon of vanilla extract, beating until fully combined. At this point, the batter will look creamy and pale.

In a separate bowl, whisk together 1 cup of all-purpose flour, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Slowly add the dry ingredients to the wet, alternating with ½ cup of buttermilk. Start and end with the flour mixture. Stir gently until everything is just combined – don’t overmix.

Pour the batter into your prepared pan and spread it out evenly with a spatula. Now comes the fun part: scatter 1 cup of halved or quartered strawberries across the top of the batter. They’ll sink slightly as the cake bakes, creating a lovely mosaic of fruit.

Bake the cake in the center of your oven for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Once cooled, dust with powdered sugar if desired. The result is a simple yet stunning cake that looks as good as it tastes.

Storage Options

This cake stores beautifully, making it a great make-ahead option for gatherings or snacks throughout the week.

To store at room temperature, wrap the cooled cake tightly in plastic wrap or place it in an airtight container. It will stay fresh for up to 2 days on the counter.

For longer storage, refrigerate the cake. It keeps well in the fridge for 4–5 days, though the texture may firm up slightly. Let slices come to room temperature before serving for the best flavor and softness.

You can also freeze the cake! Wrap it tightly in plastic wrap and then foil, or store slices in a freezer-safe bag. It will keep for up to 2 months. Thaw overnight in the fridge or on the counter for a few hours.

To reheat, pop a slice in the microwave for 10–15 seconds if you like it warm – especially good with a dollop of whipped cream or a scoop of vanilla ice cream.

Variations and Substitutions

One of the best things about this Strawberry Buttermilk Cake is how adaptable it is. You can tweak the ingredients to suit your pantry or mood without losing the magic.

Try swapping the strawberries for other berries like blueberries, raspberries, or a mix of both. Just be sure to keep the total amount the same – about 1 cup of fruit.

If you’re dairy-free, substitute the buttermilk with a plant-based alternative mixed with a teaspoon of lemon juice. Vegan butter or a neutral oil like avocado oil can replace the butter.

For a citrusy twist, add a teaspoon of lemon zest to the batter. It brightens the flavor and pairs beautifully with the strawberries.

Want it sweeter? Sprinkle a tablespoon of coarse sugar on top of the batter before baking. It adds a little sparkle and a delicious crunch.

You can even make it gluten-free by using a 1-to-1 gluten-free flour blend. Just check that your other ingredients are certified gluten-free if needed.