Strawberry Buttermilk Cake

It’s no secret that I love summer strawberry season. Typically I go strawberry picking with my kids around Mother’s Day here in Kentucky. This year it was a little bit late. For the past several years this Strawberry Buttermilk Cake has been my top summer strawberry dessert. Even when we lived in Japan I made sure to find the ingredients to make this amazing cake. It’s the kind of cake that is simple enough to whip up, and has the wow-factor to serve for company. It really is one of my very favorite cakes and my go-to recipe for whenever I have a pound of fresh strawberries I need to use up. I hope you love it too!

Important Ingredients in Strawberry Buttermilk Cake

  • Unsalted Butter: I always bake with unsalted butter. Unsalted butter allows me to control the flavor in my baked goods — there is no standard for the amount of salt in salted butter, which makes using salted butter a little unpredictable.
  • Sugar: Granulated sugar gives the perfect sweetness that complements the sweetness of the sliced strawberries.
  • Egg: An egg adds richness and structure to this cake.
  • Buttermilk: Buttermilk makes this cake light and tender. I recommend using buttermilk if at all possible. If not, you can substitute 60 grams of sour cream mixed with 60 grams of milk. Mix the sour cream and milk together until combined and then add to the cake in place of the buttermilk. 
  • Vanilla Extract: This is a very simple cake recipe that lets the strawberries shine. Vanilla extract gives a vanilla flavor that compliments the strawberries.
  • All-Purpose Flour: All-purpose flour with an 11.5% protein content works well in this recipe.
  • Baking Powder: Baking powder gives this cake its rise.
  • Salt: Salt balances the flavors in this recipe. Don’t leave it out.
  • Strawberries: This is the perfect cake to use up strawberries just before they go bad. These strawberries will be cooked low and slow in the oven resulting in the most delicious, jammy strawberry flavor. Wash the strawberries, slice the tops off and cut them in half before adding to the top of the cake.
  • Whipped Cream: Freshly whipped cream makes this cake incredible. You can use whipped cream from a can in a pinch, or serve with vanilla ice cream.

Simple and Easy Strawberry Buttermilk Cake

Wet Ingredients: Mix together the wet ingredients, starting with the softened butter and granulated sugar. Use a hand mixer to mix together until pale and fluffy. Add the egg and vanilla extract and mix together until combined. Then add the buttermilk and mix again until creamy.

Dry Ingredients: To a separate mixing bowl, whisk together the all-purpose flour, baking powder and salt. Fluff together.

Mixing Together: Add the dry ingredients on top of the wet ingredients. Use your hand mixer to mix together until a smooth batter forms, about 1 minute. Pour the batter into a 9 inch round baking pan.

Slicing Strawberries for Strawberry Buttermilk Cake

Wash and dry the strawberries for the strawberry cake. You may think an entire 1 lb carton of strawberries is too much, but it is just about right for this cake. You want to fill the top of the cake with as many strawberries as you can jam on top. This is what gives the cake it’s delicious strawberry flavor. Cut the top off the strawberries and then slice them in half before adding them on top of the cake. Sprinkle sugar all over the top of the strawberries.

Baking Strawberry Cake

The baking is where all of the magic happens in this Strawberry Buttermilk Cake. The cake is initially baked at a higher temperature which helps activate the baking powder giving it a nice rise. The temperature is then dropped and it hangs out in the oven for about 50-55 minutes. This may seem like a long time, but those strawberries need time to react with the heat and sugar to break down into little gooey bites of strawberry jam. The berries create such a condensed, strawberry flavor. They are gooey and delicious giving the perfect flavor to this cake. The strawberries definitely steal the show of this Strawberry Buttermilk Cake, as they should!

Adding freshly whipped cream to the top of this strawberry buttermilk cake really takes it up a notch. It’s like strawberry shortcake, only lighter and more condensed strawberry flavor. Absolutely delicious.

I have found that this cake tastes better after it has mostly cooled. Because the strawberries are doing their magic in the oven, to get the full flavor of the berries the cake really does need to cool a bit. This cake stores well covered on the counter for a day or two and it will freeze well if you have any leftover. Whatever you do, go pick yourselves some strawberries and make this Strawberry Buttermilk Cake this weekend. You won’t regret it!

Strawberry Buttermilk Cake

Light, tender and filled with fresh jammy strawberries, this strawberry buttermilk cake is perfection. Serve with a dollop of homemade whipped cream and you have a match made in strawberry heaven!
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 1 9 inch cake



Strawberry Buttermilk Cake

  • 85 grams unsalted butter softened, 6 Tablespoons
  • 220 grams granulated sugar about 1 cup
  • 1 large egg
  • 4 grams vanilla extract 1 teaspoon
  • 120 grams buttermilk 1/2 cup, shaken before poured
  • 190 grams all purpose flour about 1 1/4 cup
  • 4 grams salt about 1/2 teaspoon
  • 6 grams baking powder about 1 teaspoon
  • 1 lb strawberries washed & dried about 450 grams
  • 2 Tablespoons granulated sugar for sprinkling on top of the cake

Homemade Whipped Cream

  • 120 grams heavy whipping cream about 1/2 cup
  • 5-10 grams granulated sugar about 2 teaspoons
  • dash of vanilla extract


  • Preheat the oven to 375ºF. Prepare a 9 inch springform pan by greasing the bottom with cooking spray or butter. Or line a round cake pan with parchment paper and grease the edges. Set aside.
  • To a medium-sized bowl, cream together softened butter and granulated sugar. Mix on high for a few minutes until the mixture is light in color and creamy. Add the egg and mix again for 1 minute until incorporated. Add the vanilla extract and mix again.
  • Shake the buttermilk and add buttermilk to the mixture. Mix to incorporate, scraping down the sides and mixing until you have a creamy liquid mixture. See recipe notes for buttermilk substitution.
  • To a small bowl, add the flour, baking powder and salt. Fluff together with a fork. Add the dry flour mixture on top of the liquid mixture and mix for about 1 minute until completely incorporated and combined. Spread the cake batter into the prepared pan.
  • Cut up 1 lb of fresh strawberries. Slice the top off the strawberry and then slice the berry in half. Dot the entire cake with strawberries, nestling them as close together as possible into the cake. The more strawberries, the more sweet strawberry flavor. Sprinkle 2 Tablespoons of sugar all over the top of the strawberries and cake batter.
  • Bake the cake for 5 minutes at 375 ºF. After 5 minutes reduce the temperature to 325ºF and bake for about 50-55 minutes or until a toothpick inserted comes out clean (with maybe a little strawberry gooeyness clinging to it).
  • While the cake bakes, whip up some fresh whipped cream: Pour cold whipped cream into a bowl. Add 5-10 grams granulated sugar and a dash of vanilla extract. Whip until medium peaks (lift the beaters out of the bowl and a peak will hold it's shape, but droop down a little). Cover and refrigerate before serving.
  • Let cake cool before slicing and serving with a dollop of homemade whipped cream. Enjoy!


Buttermilk: This is a strawberry buttermilk cake and buttermilk is what make the cake light and tender. If you don’t have buttermilk, I recommend substituting 60 grams of sour cream mixed with 60 grams of milk. Mix them together until combined and then add to the cake in place of the buttermilk. 
Keyword fresh strawberry cake recipe, strabwerry buttermilk cake recipe, strawberry buttermilk cake, strawberry cake recipe, sweet strawberry cake
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Recipe Rating


  1. Two thumbs up 👍🏻👍🏻 !! And if I had more thumbs, they’d be up, too!! 🙌🏻🙌🏻!! 🍓😋

  2. This cake was so delicious! I will definitely make it again. Thanks for sharing the recipe.

  3. I am excited to be making this cake tomorrow. I will let you know how it turns out