This Strawberry Buttermilk Cake is so soft, light, and moist. It’s the perfect dessert with just the right flavor! This fresh strawberry cake has just a hint of citrus from the fresh lemon juice and orange zest. I love the strawberry lemon flavor combination in this moist and delicious cake recipe!
Buttermilk Cake Recipe
Buttermilk Cake is one of my favorite desserts. It’s light, soft, moist, tender, full of flavor…it’s everything you could want in a cake. And this Strawberry Buttermilk Cake has the perfect strawberry lemon flavor.
I really just love cakes of all kinds, and I’ve got plenty of them to share here. Whether it’s a bundt cake, a pound cake, a poke cake, a cheesecake, or a cupcake, I can never have enough cake!
This Lemon Strawberry Cake is the perfect addition. Fresh strawberries, lemon juice, buttermilk, and topped with a sprinkling of sugar, this cake is too tasty.
This cake is just so pretty and it makes things feel a little bit fancy. Serve this Strawberry Buttermilk Cake for an afternoon get together with tea or champagne, or just serve it for a nice dessert.
Lemon Strawberry Cake
The mix of strawberry and citrus makes the most perfect, sweet, light cake flavor. This Lemon Strawberry Cake has just a hint of citrus mixed in with the fresh strawberries, and none of it is overwhelming. It just tastes so light, a little bit sweet, and totally delicious!
What is the purpose of buttermilk in a cake?
There are actually quite a few reasons to use buttermilk in baking. Buttermilk makes cake (and other baked goods) extra soft and moist. That what makes this buttermilk cake recipe so good! It also adds a tangy flavor to recipes, which is great when you want something that isn’t overly sweet. It also has less fat than regular milk, which is just a bonus really.
How to Make Buttermilk Cake
Buttermilk cake are pretty easy to make. I find them to be quite simple and I love how incredibly moist they end up being. This Strawberry Cake is just takes a few steps and out pops a perfect strawberry lemon buttermilk cake!
Step by Step Recipe:
- Whisk together flour, baking powder, and salt
- In another bowl, blend together the butter & sugar for 3-4 minutes, until it becomes light and fluffy
- Beat in the eggs (one at a time), then the lemon juice, then citrus zest
- Mix sour cream and buttermilk together
- Add flour mixture, buttermilk mixture, and butter mixture into a bowl, alternating between each layer; start and end with flour mix
- Mix until flour is incorporated
- Gently fold in the fresh strawberries
- Pour buttermilk cake batter into baking pan
- Bake at 350°F for 35-45 minutes
The cake should not jiggle at all, and the top will look golden. Let the cake cool before slicing. Serve with extra strawberries and sugar sprinkled on top! See the recipe card for full instructions!
I’m so obsessed with this light and moist Strawberry Buttermilk Cake recipe! The flavor of this lemon strawberry cake is absolutely perfect, with lots of fresh strawberries and just a hint of citrus. You’re gonna love this cake!
If you like this strawberry cake, try these other strawberry dessert recipes:
- Fresh Strawberry Pie
- Strawberry Shortcake Pie
- Puff Pastry Strawberry Tart
- Lemon Strawberry Shortcake Cups
- Hummingbird Cake Recipe
Strawberry Buttermilk Cake
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Ingredients
- 1½ cups all-purpose flour 180 grams
- 1 teaspoon baking powder 4 grams
- ½ teaspoon kosher salt
- 6 tablespoons unsalted butter 85 grams, room temperature (¾ stick)
- 1 cup granulated sugar 200 grams, divided
- 3 large eggs 150 grams, room temperature
- 1 tablespoon freshly squeezed lemon juice 14 grams, from ½ lemon
- 1 tablespoon lemon zest 6 grams, from 1 lemon
- 2 tablespoons orange zest 12 grams, from 1 orange
- ¼ cup sour cream 57 grams, room temperature
- ¼ cup buttermilk 57 grams, room temperature
- 12 ounces fresh strawberries 340 grams, hulled and sliced (1 pint)
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 350°F and lightly spray a 9-inch spring form pan with nonstick spray. Set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon kosher salt
- In a large mixing bowl, using a hand mixer, cream the butter and ¾ cup sugar together until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.6 tablespoons unsalted butter, 1 cup granulated sugar
- Beat the eggs in, one at a time, then beat in the lemon juice, lemon zest, and orange zest.3 large eggs, 1 tablespoon freshly squeezed lemon juice, 1 tablespoon lemon zest, 2 tablespoons orange zest
- Stir together the sour cream and buttermilk.¼ cup sour cream, ¼ cup buttermilk
- Add the flour mixture to the butter mixture, alternately, along with the sour cream/buttermilk mixture; begin and end with the flour mixture.
- Mix just until the flour is incorporated.
- Fold in the strawberries and pour the batter into the prepared baking pan. Smooth the top and sprinkle with the remaining ¼ cup granulated sugar.12 ounces fresh strawberries
- Bake at 350°F for 35-45 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden, slightly crackled, and should not jiggle.
- Transfer the cake to a cooling rack and allow to cool 10 minutes. Run a thin knife along the edge to loosen any sticking edges. Remove the outer ring of the springform pan and cool the cake completely before slicing.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- For an even lighter and more delicate cake, replace the all-purpose flour with cake flour.
- You can replace the sour cream with plain yogurt.
- If you don't have buttermilk, you can replace it with whole milk or make your own.
- To make your own buttermilk, measure 1 cup of milk, remove 1 tablespoon of it, and mix in 1 tablespoon of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.
- Feel free to swap the strawberries for raspberries or blueberries.
Nutrition Information
Great recipe! I used raw milk buttermilk and the flavor was absolutely amazing! I shared it with friends and they all fought over the last 2 pieces! 🤣 Thank you so much for the recipe!
Looks amazing, Stacy!
Very good, very moist and very easy! Mine only rose to approx 1”, but that didn’t affect the taste. I love any dessert that calls for a spring form pan. I have 3!
Thanks for sharing!!
I’d like to make this cake, but I have several different sized spring-form pans. Wondering what size you used for this particular cake?
9 inch!
This recipe is a keeper! Moist, and just the right amount of “sweet” from the strawberries. Not a lot of carbs either.
Thanks for stopping by, Angela!
My husband loved it. I used frozen strawberries that we picked 2 weeks ago. Used a few less than 12 ounces since they were so juicy. Mixed a little flour with them before adding to batter. Very moist cake!!
Sounds amazing!!!
Could you use peaches in instead of strawberries?
I haven’t tried it, but you can give it a shot!
This cake was fantastic – moist, lots of strawberry taste, and a sophisticated look. Mine was a bit flat but that didn’t detract from the taste. Could apples be used in place of strawberries?
I haven’t tried that yet, why don’t you give it a try?!
Did not rise kinda short. Is it supposed to be? Taste goo. Kinda wet. Cooked it full 46 minutes
Sometimes ovens can vary, next time try leaving it in a little longer! Until you can put a knife or toothpick in it and it come out clean!
this cake was great, very moist. i have made fresh strawberry cakes before and not so successful, this was easy, pretty and delicious.
I’m so glad you were able to pull out a W on this one!!
Could you use a loaf pan, I don’t have a spring form pan? Looks delicious.
Yes, I would just make sure that it is cooked thoroughly!!