Strawberry Lemonade Buttermilk Cake is a bright, tangy-sweet dessert that blends the flavors of fresh strawberries, zesty lemon, and rich buttermilk into a soft, moist cake. It’s the kind of treat I love baking when the weather turns warm — refreshing, fruity, and perfect with a dusting of powdered sugar or a light glaze.
Why You’ll Love This Recipe
I love how this cake balances tart lemon with the natural sweetness of strawberries. The buttermilk keeps the crumb incredibly tender, while the berries burst with juicy flavor in every bite. It’s a simple cake that comes together easily and feels just right for spring and summer afternoons, brunches, or garden parties.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Granulated sugar
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Baking powder
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Baking soda
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Salt
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Eggs
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Buttermilk
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Lemon zest
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Fresh lemon juice
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Unsalted butter, melted
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Vanilla extract
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Fresh strawberries, chopped
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Powdered sugar or lemon glaze (optional, for topping)
Directions
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I preheat the oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
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In a large bowl, I whisk together flour, baking powder, baking soda, and salt.
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In another bowl, I beat the eggs with sugar, then stir in the buttermilk, lemon juice, lemon zest, vanilla extract, and melted butter.
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I combine the wet and dry ingredients, mixing just until no dry streaks remain.
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I gently fold in the chopped strawberries.
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I pour the batter into the prepared pan, smoothing the top.
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I bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
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I let it cool completely before dusting with powdered sugar or drizzling with a lemon glaze.
Servings and Timing
This cake serves about 8–10 people.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Variations
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I sometimes use blueberries or raspberries for a berry twist.
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When I want more lemon flavor, I add a teaspoon of lemon extract to the batter.
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I swap in sour cream for buttermilk if that’s what I have on hand.
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For a fancier finish, I top it with whipped cream and extra sliced strawberries.
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I’ve made it in cupcake form too — I just adjust the baking time to around 18–20 minutes.
Storage/Reheating
I store this cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If I refrigerate it, I let it come to room temperature before serving. It stays moist thanks to the buttermilk and fruit, so it doesn’t need reheating unless I want to warm it slightly in the microwave for a softer bite.
FAQs
Can I use frozen strawberries?
Yes, I sometimes use frozen strawberries, but I thaw and drain them well before folding them into the batter.
What can I use instead of buttermilk?
If I don’t have buttermilk, I mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes.
How do I keep the strawberries from sinking?
I toss them lightly in flour before folding them into the batter — it helps distribute them evenly.
Can I make this cake gluten-free?
Yes, I use a 1:1 gluten-free baking flour and check that my other ingredients are gluten-free.
What glaze works best on top?
I love a simple lemon glaze made with powdered sugar and fresh lemon juice — it adds a bright, tangy finish.
Conclusion
Strawberry Lemonade Buttermilk Cake is one of those easy, feel-good desserts that makes the most of fresh seasonal flavors. I love how it comes out soft, moist, and bursting with fruit every single time. Whether I serve it plain, dusted, or glazed, it always feels like a sweet little slice of sunshine.
Print
Strawberry Lemonade Buttermilk Cake
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8–10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Lemonade Buttermilk Cake is a soft, tangy-sweet dessert that combines fresh strawberries, lemon zest, and rich buttermilk into a moist, tender crumb. Perfect for spring and summer, this easy cake is bursting with fruity flavor and bright citrus notes — ideal for brunch, picnics, or garden parties.
Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Eggs
- Buttermilk
- Lemon zest
- Fresh lemon juice
- Unsalted butter, melted
- Vanilla extract
- Fresh strawberries, chopped
- Powdered sugar or lemon glaze (optional, for topping)
Instructions
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Preheat oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
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In a large bowl, whisk together flour, baking powder, baking soda, and salt.
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In a separate bowl, beat eggs with sugar, then stir in buttermilk, lemon juice, zest, vanilla, and melted butter.
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Combine wet and dry ingredients, mixing just until no dry streaks remain.
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Gently fold in chopped strawberries.
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Pour batter into the prepared pan and smooth the top.
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Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
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Cool completely, then top with powdered sugar or a lemon glaze if desired.
Notes
- Substitute blueberries or raspberries for strawberries for a variation.
- Add lemon extract for extra citrus flavor.
- Sour cream can be used instead of buttermilk.
- Great as cupcakes — bake for 18–20 minutes.
- Top with whipped cream and sliced strawberries for a fancy finish.
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