If you’re searching for a delightful way to celebrate fresh strawberries with a tender crumb and a tangy twist, this Strawberry Buttermilk Cake Recipe will quickly become your new favorite treat. Combining the bright flavors of lemon and orange zest with juicy strawberries folded into a moist, buttery buttermilk cake, this recipe offers a perfect balance of sweetness and citrusy freshness. Each bite is a cozy hug for your taste buds and a wonderful way to showcase the magic of spring and summer fruit all year round.
Ingredients You’ll Need
This Strawberry Buttermilk Cake Recipe relies on simple, high-quality ingredients that work in harmony to create a cake with irresistible texture and flavor. Each ingredient plays a crucial role, from the tender crumb of the all-purpose flour to the tang of buttermilk, delivering a perfect, moist finish every time.
- All-purpose flour: The foundation of the cake, providing a tender but sturdy crumb.
- Baking powder: Gives the cake a gentle rise, ensuring a light texture.
- Kosher salt: Enhances all the sweet and citrusy notes beautifully.
- Unsalted butter: Adds richness and moisture, creamed to perfection for fluffiness.
- Granulated sugar: Sweetens the cake and helps create a crackled top crust.
- Large eggs: Bind the cake and contribute to its lightness and color.
- Fresh lemon juice: Injects a bright, tangy zing that lifts the flavors.
- Lemon and orange zest: Bursts of citrus decorating each bite with fresh aroma.
- Sour cream: Balances sweetness with a subtle tang and adds moisture.
- Buttermilk: Essential for tenderizing the crumb and enhancing flavor depth.
- Fresh strawberries: The star ingredient, folded gently for juicy, fruity pockets throughout the cake.
How to Make Strawberry Buttermilk Cake Recipe
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 350°F. Lightly spray a 9-inch springform pan with nonstick spray to ensure the cake releases easily after baking. Setting the right temperature and prepping the pan is the first step toward baking success.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. This step evenly distributes the leavening agents and salt, which helps the cake rise uniformly and flavors to balance effortlessly.
Step 3: Cream Butter and Sugar
Using a hand mixer, cream together the unsalted butter and ¾ cup of granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes. Scrape down the sides of your bowl to incorporate everything evenly. This step is crucial for that soft, tender crumb.
Step 4: Add Eggs and Citrus Flavors
Beat in the eggs one at a time, mixing well after each addition to fully integrate them. Then stir in the freshly squeezed lemon juice, lemon zest, and orange zest, which infuse the batter with lively brightness making this Strawberry Buttermilk Cake Recipe truly memorable.
Step 5: Mix Sour Cream and Buttermilk
In a small bowl, combine the sour cream and buttermilk. These ingredients add a luscious moisture and a slightly tangy note to balance the sweetness of the cake.
Step 6: Alternate Adding Flour and Dairy Mixture
Add the flour mixture to the butter mixture alternately with the sour cream and buttermilk blend, starting and ending with the flour mixture. Stir gently to avoid overmixing, which keeps the cake tender and prevents toughness.
Step 7: Fold in Strawberries and Sugar Sprinkle
Carefully fold in the hulled and sliced fresh strawberries, being gentle so they don’t break apart and stain the batter too much. Pour the batter into your prepared pan, smooth the top, and sprinkle the remaining ¼ cup of granulated sugar over the surface to create a delightful crackled crust during baking.
Step 8: Bake to Golden Perfection
Bake the cake for 35 to 45 minutes until a toothpick inserted into the center comes out clean and the top is golden with a slight crackle. The cake should feel set and not jiggle when you gently shake the pan.
Step 9: Cool and Unmold
Allow the cake to cool on a rack for about 10 minutes. Run a thin knife along the edges to loosen the cake from the springform pan, then remove the ring. Cool completely before slicing for the perfect presentation and texture.
How to Serve Strawberry Buttermilk Cake Recipe
Garnishes
Elevate your cake by topping with a dusting of powdered sugar or a dollop of freshly whipped cream. Add a few whole strawberries or thin slices on top for an extra pop of color and fruity sparkle that will charm anyone at your table.
Side Dishes
Pair slices of this cake with a scoop of vanilla bean ice cream or a simple bowl of fresh berries for a light dessert experience that complements the citrus and strawberry flavors perfectly.
Creative Ways to Present
Try serving this cake layered with mascarpone cream between the slices for a modern twist or turn it into individual mini cakes using cupcake pans. You could even drizzle a homemade strawberry glaze over the top for a stunning and glossy finish.
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Buttermilk Cake Recipe will keep wonderfully when stored in an airtight container in the refrigerator for up to 3 days. This helps maintain freshness and moisture, so each bite tastes just as delightful as the first.
Freezing
You can freeze this cake by wrapping it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months and thaw in the refrigerator overnight before serving. This way, you have a delicious dessert ready to enjoy anytime.
Reheating
To revive the soft texture, warm individual slices gently in the microwave for about 10 to 15 seconds or in a low oven wrapped in foil. This brings back the freshly baked charm and makes it feel homemade all over again.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries are best for this cake, you can use frozen berries if fresh aren’t available. Just make sure to thaw and drain them well to prevent excess moisture from making the cake soggy.
What makes buttermilk important in this recipe?
Buttermilk adds acidity that reacts with baking powder to create a tender crumb. It also adds subtle tanginess that balances the sweetness and enhances the flavors of the strawberries and citrus zest.
Can I substitute sour cream with yogurt?
Yes! Plain full-fat yogurt can be used as a substitute for sour cream. It provides similar moisture and tang, though the texture may vary slightly depending on the yogurt’s thickness.
How can I tell when the cake is done baking?
Insert a toothpick into the center — if it comes out clean or with only a few moist crumbs attached, the cake is done. The top will be nicely golden and firm, without any jiggle.
Is this cake suitable for special occasions?
Absolutely! Its beautiful color, fresh fruit, and delicate citrus flavors make this Strawberry Buttermilk Cake Recipe a fantastic choice for birthdays, brunches, or anytime you want to impress family and friends.
Final Thoughts
Now that you’ve got this wonderful Strawberry Buttermilk Cake Recipe in your back pocket, I encourage you to bake it soon and share it with the people you love. It’s not just a cake — it’s a celebration of fresh flavors, simple ingredients, and joyful moments at the table. Happy baking and even happier tasting!
Print
Strawberry Buttermilk Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Strawberry Buttermilk Cake is a moist and flavorful dessert perfect for spring and summer. Infused with fresh lemon and orange zest, and packed with juicy strawberries, it offers a bright citrus aroma and a tender crumb. The combination of buttermilk and sour cream keeps the cake exceptionally moist, while the crunchy sugar topping adds texture. Baked in a springform pan, it makes for an elegant presentation ideal for gatherings or special occasions.
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour (180 grams)
- 1 teaspoon baking powder (4 grams)
- ½ teaspoon kosher salt
Wet Ingredients
- 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)
Fruit
- 12 ounces fresh strawberries (340 grams, hulled and sliced – 1 pint)
Instructions
- Prepare the baking pan: Preheat your oven to 350°F (175°C) and lightly spray a 9-inch springform pan with nonstick spray to ensure easy removal of the cake after baking.
- Mix dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set this mixture aside as it will be added later.
- Cream butter and sugar: In a large mixing bowl, use a hand mixer to cream together the room temperature unsalted butter and ¾ cup of the granulated sugar until the mixture becomes light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl as necessary to ensure thorough mixing.
- Add eggs and citrus flavors: Beat in the eggs one at a time to the butter-sugar mixture. Then, incorporate freshly squeezed lemon juice, lemon zest, and orange zest to give the cake a bright, citrusy flavor.
- Combine sour cream and buttermilk: In a small bowl, stir together the sour cream and buttermilk until well combined to add moisture and tenderness to the cake.
- Alternate adding dry and wet mixtures: Add the flour mixture to the butter mixture alternately with the sour cream and buttermilk mixture, starting and ending with the flour mixture. Be careful not to overmix; just combine until all ingredients are incorporated.
- Fold in the strawberries: Gently fold the hulled and sliced strawberries into the batter, ensuring they are evenly distributed without breaking them up too much.
- Pour and top the batter: Pour the batter into the prepared springform pan, smooth the top evenly, and then sprinkle the remaining ¼ cup granulated sugar over the surface to add a subtle crunchy top layer.
- Bake the cake: Place the pan in the preheated oven and bake for 35 to 45 minutes. The cake is done when a toothpick inserted into the center comes out clean, the top is golden and slightly crackled, and the cake no longer jiggles when moved.
- Cool and remove from pan: Transfer the cake to a cooling rack and allow it to cool for 10 minutes. Run a thin knife along the edges to loosen it from the pan, then carefully remove the outer ring of the springform pan. Allow the cake to cool completely before slicing and serving.
Notes
- Room temperature ingredients help create a smooth batter and better texture.
- Do not overmix the batter once the flour is added to avoid a dense cake.
- Fresh strawberries add moisture; avoid using frozen as they may make the batter watery.
- Use a springform pan for easy removal and beautiful presentation.
- The sugar sprinkled on top caramelizes during baking for a delicate crust.
- Check doneness early at 35 minutes to prevent overbaking.
- Allow the cake to cool fully to let the structure set before slicing.
