The first words out of my daughter’s mouth after she took a bite of this fresh Strawberry Buttermilk Cake? “Wow ~ this is the best cake I’ve ever had!” She’s right, this cake is a keeper. The crust is crisp and sweet, and the inside is moist and creamy. This is a fantastic way to ease into strawberry season.
This strawberry buttermilk cake is a keeper!!
It’s a cake you can be proud to serve and share with loved ones and friends, so run, don’t walk, to your nearest market for a pound of strawberries. I like to use good quality ripe berries that aren’t too big ~ small to medium size berries have the best flavor, usually. Baking enhances the flavor of the berries, but it helps to start with good ones.
Do you love cake for breakfast as much as I do? Try my Rhubarb Breakfast Cake next, and then my Lemon Yogurt Breakfast Cake. Be sure to let me know what you think!
Serve your strawberry buttermilk cake for breakfast, brunch, tea, or coffee break.
It would fit into a classic afternoon tea party, and of course you can end your evening meal with a big slice with a dollop of whipped cream or a scoop of vanilla and some extra sliced berries, but it’s really fabulous all by itself. It makes a pretty presentation with its crackly crust and bits of rosy berries peeking out. It slices beautifully, too. Can you tell I’m exited about this cake??
Reader Rave ~
“I found this recipe about a year ago from. an article that was posted to Facebook, and it is my favorite cake recipe ever! It has been a hit at every event I have brought it to!” ~ Mary Grace
There’s a LOT of fresh strawberries in this cake
This recipe includes almost a pound of strawberries, which sounds like a lot for a one layer cake, but trust me, it works. The berries bake with the cake batter to create a soft, custardy interior which is magical.
Best pan for making this strawberry breakfast cake
- You’ll need a 9 inch round cake pan, and I like to use my spring form pan, it makes it super easy to pop the cake out for slicing. (See below for the pan I recommend.)
TIPS for making a perfect strawberry buttermilk cake :
- Cake recipes rely on precision, and changes can screw things up. This one is simple, but I recommend following it exactly the first time.
- You’ll need to buy large 16 ounce pack of strawberries for this recipe, but you won’t use every last one. I found that 14 ounces was perfect, so set aside a few berries for serving with your cake.
- Wash your berries and set them on a clean dish towel to try. Dripping wet berries will make the cake too wet.
- I used jumbo eggs. I know that’s unusual, but that’s what I used, and it resulted in the perfect texture. If you only have large eggs on hand, use 3, that works great too.
- A spring form pan is key here, because the cake is too delicate to be removed from a regular cake pan. The spring form allows you to remove the outer ring of the pan to neatly slice and serve the cake.
- This is best the day it’s made, but if you must store it, cover loosely with foil so the top doesn’t get soggy. Room temperature is fine.
tvfgi recommends: USA 9-inch Spring Form Pan
A spring form pan is handy for a recipe like this because the cake is very delicate, and removing it from a regular cake pan would be impossible. With a spring form pan you can release the sides so that even the most delicate cakes can be presented and sliced perfectly. I use my spring form pan for cornbread too because I love to be able to remove it and serve it on the table beautifully sliced. USA makes a whole line of bakeware and I’m slowly replacing all my pans. Plus, they’re made in the USA!
Reader Rave ~
“I loved your strawberry cake. I made it for a friend who loves strawberries. It has great fresh strawberry flavor. I’am now using blueberries and, I put on a crumb topping. Its just a great cake! Thanks” ~ John
Strawberry Buttermilk Cake
Ingredients
- 1 and 1/2 cups or 210 grams all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature
- 1 cup or 225 grams granulated sugar plus extra for sprinkling
- 1 1/2 tsp vanilla extract
- 3 large eggs or 2 jumbo eggs
- 1/4 cup or 60 grams sour cream
- 1/4 cup or 60 grams buttermilk
- 14 ounces or 398 grams fresh strawberries hulled and sliced
Instructions
- Set oven to 350F
- Lightly spray a 9 or 10 inch spring form pan.
- Whisk together the flour, baking powder, and salt and set aside.
- Cream the soft butter and sugar together in a stand mixer for 3-4 minutes, until light and fluffy. Scrape down the side of the bowl a couple of times.
- Beat in the eggs, one at a time, and then beat in the vanilla.
- Stir the sour cream and buttermilk together, and then add the flour to the mixing bowl alternately with the wet, beginning and ending with the flour. Mix until combined, but don't over mix.
- Fold in the berries and turn into the prepared pan. Smooth out the top. Sprinkle the surface of the cake liberally with granulated sugar.
- Bake for 40-45 minutes, or until the cake no longer jiggles in the center and the top is golden and slightly crackled. The exact cooking time will depend on the pan size you use. You can insert a toothpick in the center to test.
- Let cool briefly, and then unlatch the spring and remove the outer ring. I like to run a spreading knife along the edge first to loosen any parts of the cake that are sticking to the pan. Cool completely on a rack before slicing.
Video
Notes
- I used half sour cream and half buttermilk, but you can use all sour cream, all buttermilk, half and half, full fat yogurt, or full fat milk for this cake.
- You can bake this in a 9 inch cast iron skillet. Serve it right in the pan.
- Try it with other fruit, especially other berries like blueberries, raspberries, or blackberries.
165 Comments
maria v
March 15, 2020 at 4:44 amAbsolutely delicious!!! This will be one of those Forever Favorites! Thank you ?
Sue
March 15, 2020 at 8:49 amLove that, thanks Maria!
Ann
March 3, 2020 at 9:24 pmCan you give high altitude adjustments? Please?
Sue
March 4, 2020 at 7:26 amI’m going to refer you to this chart Ann, it will be the most accurate.
Prachi Singh
February 21, 2020 at 6:57 pmHi,
The cake looks beautiful and I am very eager to try it. I would like to know if we could substitute sour cream with yogurt as we don’t get sour cream easily around our place.
Sue
February 22, 2020 at 8:00 amYou could, I would use full fat thick yogurt.
Darlene
February 19, 2020 at 11:20 amCan I use frozen fruit in this recipe?
Sue
February 19, 2020 at 12:49 pmThe only issue is that strawberries are frozen whole, and you need chunks for this recipe. If you thaw and chop, you may need to drain away excess juice.
Chris
January 26, 2020 at 5:05 pmCan I use Kefir instead of buttermilk? Am lactose intolerant. I make many many of ur wonderful, tasty, colorful recipes. Thank you
Sue
January 26, 2020 at 5:08 pmYes, that would be a great substitute.
Mary
September 28, 2019 at 5:02 pmCan I used frozen rhubarbs in this cake butter ?
Mary
September 28, 2019 at 4:59 pmHi my dear friend please let me know if I can use frozen rhubarb in this cake butter?
Sue
September 28, 2019 at 8:04 pmI think that should be fine Mary. I assume your rhubarb is already chopped? If so, use it straight from frozen.
Marnie
August 1, 2019 at 9:35 amcan this be frozen?
Sue
August 1, 2019 at 10:36 amYes, it should freeze well.
Niki
July 1, 2019 at 6:37 pmThis cake was a big hit with my family! I was going to make it last week because we bought a flat of local strawberries at a farm stand in Niagara, but we ate them all before I could make a cake :P This weekend the nearby strawberry patches opened for the season but there were huge lineups so we went out for brunch instead and then bought a flat of local strawberries at the grocery store (for much cheaper!) I made the cake in a 9″ round casserole dish and used 3 extra large eggs – then I thought it would be more moist than with large eggs so I used all sour cream and no buttermilk. It came out perfectly and was thoroughly enjoyed by everyone.
Sue
July 1, 2019 at 8:32 pmHaha, love this, it’s so true. I’m sure the grocery store berries were perfect :)
Corinne Clark
June 9, 2019 at 6:05 amI freeze sour cherries from my tree and plan on using them. I’ll defrost them slightly in the microwave, then slice them. I’ll let you know how it turns out!
A Nadel
June 1, 2019 at 10:11 amMade this gluten free by subbing 222grams of Bob’s Red Mill 1 to 1 flour. Also used s mixture of strawberries, blackberries and blueberries. It came out great!
Sue
June 1, 2019 at 10:24 amOh great, thanks! I definitely plan to try it with blackberries.
Jonnie
May 20, 2019 at 4:35 pmI’ve made this cake twice and learned a lot on the first try. First, I remembered that I don’t like cooked strawberries. Second, I don’t have a springform pan so I made it in a round pie dish and it didn’t get completely cooked in the middle. The second time I made it I added blueberries instead of strawberries and baked it in a bundt pan. In both cases I sprayed a thick coating of Baker’s Joy and had no trouble with the cake sticking to the pan. The second time the cake was a huge hit and everyone loved it (everyone loved the Strawberry cake except me). I can’t wait until the peaches get ripe so I can try them in the cake.
Sue
May 20, 2019 at 5:59 pmBaking is such an adventure, isn’t it? So much to learn, and there are so many variables. I’m glad it worked out for you, and yes, go for the peaches when they get here!
Leahann
May 19, 2019 at 7:24 amThank you for this gorgeous recipe! It’s quickly become a huge favorite around here. When a little short on strawberries, I have added cubed pear in as well. Will be trying strawberry/raspberry tomorrow :)
Sue
May 19, 2019 at 7:33 amThanks Leahann, the combo of strawberries and pear is so unique. I will definitely try a pear version this fall, for sure! Isn’t it fun dreaming up new fruit combinations?
Mac
May 17, 2019 at 7:36 pmWell, I bought my strawberries and tried the recipe. Thank you for sharing. It was wonderful z
Sue
May 17, 2019 at 7:40 pm:) I’m so glad.
Jackie Gregory
May 16, 2019 at 5:54 amDelicious cake! However, the strawberries were all on the bottom! I’d made it dairy free (sunflower spread & soya milk) for very allergic grandson, was that the reason?? Luckily it tasted good, so just less aesthetically pleasing! Would welcome ideas for better strawberry distribution!
Sue
May 16, 2019 at 7:03 amI think your substitutions might have changed the consistency of the batter, which is quite thick and supports the berries. You might try cutting them small, and tossing in flour before folding in. If your batter is quite thin you might add a bit more flour.
Jackie Gregory
May 17, 2019 at 1:12 amThank you! Determined to improve! Happy to bake more!! ?
Shelly
May 17, 2019 at 10:12 amIntstead of adding more flour to the batter, toss the finer cut strawberries in 2 Tbsp of flour and decreasing the butter milk by 1 Tbsp, but yes, as you are surmising, changing the ingredients will definitely change the chemistry of anything (for example, instant (boxed pudding mix will not set when using soy or nut milk).
Samantha
May 13, 2019 at 7:25 amThis is one of my favorite cakes to bake- and enjoy for breakfast! I’ve made this with blackberries and it is absolutely delicious as well!
Sue
May 13, 2019 at 7:33 amThanks Samantha, I love hearing the great reports on this simple cake. I actually have blackberries in the fridge today, so maybe I should try that, it does sound good :)
Elsie McElmeel
May 13, 2019 at 6:19 amIf I used rhubarb do I slice it and meausre 16 oz in a cup or how
do I measure it or do I weigh 16 oz of rhub then cut it up.
Sue
May 13, 2019 at 7:05 amBasically you’ll use about 2 cups of thin sliced rhubarb, and if you want to check the weight, weigh it after chopping.
Mary Grace
May 10, 2019 at 1:47 pmI found this recipe about a year ago from. an article that was posted to Facebook, and it is my favorite cake recipe ever! It has been a hit at every event I have brought it to! My only changes were using salted butter, a normal round 9 inch pan (not spring-form) which still works great as long as you spray with cooking spray before adding the batter, and using a hand mixer instead of a stand mixer. I haven’t experimented with other fruits because the strawberry is so darn good, but I plan on doing so eventually!
Sue
May 10, 2019 at 6:16 pmThanks Mary Grace, I hope you get around to all that other fruit this season :)
Mac
May 3, 2019 at 6:26 pmI’m confused. The recipe says three eggs. The instructions say 3 if you are not using jumbo eggs, but that was not tested. Ideally should I use 2 jumbos? Thanks
Sue
May 4, 2019 at 7:25 amYou can use 2 jumbo, or 3 large, either will work!
DeEtte
April 28, 2019 at 8:29 amThis was absolutely delicious! I used frozen strawberries because I have a bunch of them (I grow them)! I thawed them about half way, then sliced them. They worked great! Also, I don’t have a scale to weigh out 14 ounces, so I just kept adding the berries until the batter looked “right”. :-) Another thing, I don’t have a stand mixer, so I used a hand mixer. It worked perfectly!
Sue
April 28, 2019 at 8:32 amI’m so glad it worked out for you!
Cat
April 23, 2019 at 7:10 amThis is absolutely delicious! I made two batches yesterday. One, sticking to the recipe, the other using 50:50 Splenda Sugar blend (I bought it by accident, might as well use it) and adding a hint of grated tonka bean for flavor. The second batch, split between two 6″ cake pans, baked up in about 35 minutes (if anyone cares). (I did convert all measurements to metric with no problems)
My addition: some of the pictures look like they have a crackly crust so I decided to play off of that with a very thin buttermilk + icing sugar glaze that dries almost clear and gives a slight texture as you bite in. I like to tell myself it’ll keep the cakes fresh too.
Sue
April 23, 2019 at 8:10 amSounds great Cat! I’ve never had tonka bean, I’m curious :)
Erica Martin
May 13, 2019 at 12:00 pmCat could you please give the metric measurements. would be appreciated. Thanks
Sue
May 13, 2019 at 12:24 pmI’ve just added those Erica!
Erica
May 18, 2019 at 11:00 amI just baked it today and additionally dusted it with icing powder. Delicious!!! Thanks for this recipe Sue
Staci
April 20, 2019 at 5:16 amMade this for my mother’s birthday brunch; and we all LOVED this delicious beautiful cake! Can it be reheated?
Sue
April 20, 2019 at 7:44 amI think the best way to reheat would be to do individual slices very briefly in the microwave. The oven might t dry it out. I guess you could wrap it well in foil and reheat in the oven, but that’s something I’ve never done.
Shelly
May 17, 2019 at 10:28 amGinny, I noticed that “Cat,” who posted here on April 23, 2019 said that she substituted using a 50:50 Spenda Sugar mix and liked the results. She made a couple of other variations to the recipe, as well
Erica
May 13, 2019 at 1:35 pmThank you so much Sue. I’ll bake it over the weekend. The local farmer comes round in his van with his strawberries.
Theresa
April 6, 2019 at 3:16 pmJust made this and I will make it again! I couldn’t wait to taste it.
I used 0% Greek yogurt instead of sour cream. Also I don’t keep buttermilk handy so I used 2% milk with a teaspoon of vinegar added (something my mother did when making buttermilk pancakes).
Even though it has a cup of sugar it is not overly sweet.
Sue
April 6, 2019 at 3:29 pmNice to know that the no-fat yogurt works so well, thanks Theresa :)
Ginny
April 5, 2019 at 3:07 pmWould love to try. I’m a weight watcher member. Do you think I could substitute the sugar with Splenda and how much would I use.
Sue
April 5, 2019 at 3:19 pmI’m not too familiar with Splenda Ginny but I believe you can use the granulated form in the same amount as the sugar in recipes.
JEANNE
March 14, 2019 at 1:00 pmI made this cake yesterday – very moist and flavorful! And it was just like the picture!
Sue
March 14, 2019 at 1:32 pmI love hearing that, thanks Jeanne!
Barbara
March 3, 2019 at 8:17 amThe local grocery story had a sale of flats of strawberries. Of course I bought too many!! I made this recipe last night and it turned out great. Looked just like the picture and was delicious. Will try it with other fruit.
Sue
March 3, 2019 at 8:18 amI love it when people say a recipe turned out just like the pictures, that makes me feel good :) I think other fruit will be wonderful, I’m definitely trying that too :)
Mary Ann Clevenger
February 6, 2019 at 8:53 pmIt is so addicting! I made it twice in 1 week!
Sue
February 7, 2019 at 7:35 amLove that, thanks Mary Ann!
Penny
February 3, 2019 at 12:53 pmWhat size springform pan did you use, please?
Sue
February 3, 2019 at 1:45 pmMine was a 9 inch, Penny.
Sandra
February 21, 2020 at 9:02 amI use a cake pan. It works great.
John Nuckols
January 30, 2019 at 1:45 pmI loved your strawberry cake. I made it for a friend who loves strawberries. It has great fresh strawberry flavor. I’am now using blueberries and, I put on a crumb topping. Its just a great cake! Thanks
Sue
January 30, 2019 at 7:41 pmThanks John, I love your idea of blueberries with the crumb topping, may need to steal that!
Lee Mowery
January 1, 2019 at 5:19 amDo you use 3or2 jumbo eggs?
Sue
January 1, 2019 at 7:43 amIt’s 3 large, or if you want to use jumbo eggs, it would be 2, Lee.
A Patt
December 19, 2018 at 3:00 pmThis is truly a delicious cake recipe! Very moist. I have done this cake with chopped bananas, one with chopped apple, and another with leftover homemade cranberry sauce. Always good! I’ve added cinnamon to the sugar topping once or twice. I make these cakes to give away, as they are much too dangerous sitting in my kitchen to tempt me!
Pamela Bienvenu
November 16, 2018 at 3:25 amYour buttermilk strawberry cake has become known here in Switzerland as “Magic Cake”. Using the same basic recipe it works with any fruit combo. Also I use a Kugloff bundtpan from King Arthur collection and it works perfecly. Just butter and sugar the mound really well before.
Sue
November 16, 2018 at 5:37 amLove this Pamela!! I’ve done it with several different fruits so far and they’ve all worked, my latest was fresh cranberries.
Melanie
October 28, 2018 at 4:44 pmHave you ever tried frozen berries? Well drained of course!
Sue
October 28, 2018 at 4:46 pmI haven’t but in the case of strawberries they would need to be sliced as well.
Grace
August 7, 2018 at 7:52 amMade this last night for a family dinner. I used raspberries since I had lots and instead of mixing into the batter, which I knew would break them up and make it all pink, I covered the top of the cake with them and slightly pressed into the batter. I sprinkled the sugar on top as per the recipe. The cake was a hit ! Everyone raved about the lovely fresh taste and I admit, it was pretty great. I will make this again -SOON. Thank you!
Sue
August 7, 2018 at 9:20 amThanks Grace, I love all the variations people are coming up with for this cake. Yours sounds so pretty.
Brenda
August 1, 2018 at 7:21 amI love strawberries but I think this cake would be fabulous with peaches too!
Sue
August 1, 2018 at 7:35 amFunny you should mention that, Brenda, PEACHES AND CREAM BREAKFAST CAKE…
Chris
July 31, 2018 at 8:16 pmCan you used all purpose gluten free flour to make this cake
Sue
July 31, 2018 at 8:16 pmI think that would work fine, Chris.
Alene
March 10, 2019 at 11:41 amDid you bake it with g.f. flour? Would love to know how it came out.
Nancy Jane Neal
April 13, 2019 at 7:22 amI’d love to know if the GF flour turned out as well.
Jennie
July 8, 2018 at 7:30 amMade this using apples, what a delicious cake, will be trying with other fruits too, yum yum
Sue
July 8, 2018 at 7:47 amYou beat me to it Jennie! I can’t wait to try it with apples, which kind did you use?
Jennie
July 8, 2018 at 7:59 amI used pink lady apples, in the autumn I will use cox’s as they have a wonderful flavour. Great recipe thank you
Jennie
Denise
July 2, 2018 at 10:06 amMade it, loved it! Used salted butter but omitted salt in recipe as you suggested. I also used all sour cream instead of half buttermilk (only because I couldn’t find a date on the boxed buttermilk I had in the cabinet). I made it in a spring form pan as directed and was so impressed with how beautifully it cuts, even the first slice, making for a company-worthy presentation. Thanks for a great recipe!
Sue
July 2, 2018 at 12:09 pmThat’s great to hear Denise, and the perfect cutting is such a nice bonus, isn’t it?
Denise
June 22, 2018 at 3:10 pmI only have salted butter on hand. Will it do?
Sue
June 22, 2018 at 3:15 pmSure Denise, but be sure to leave the 1/4 tsp salt out of the batter.
Julia Sybert
June 5, 2018 at 8:13 amHas anyone made it with frozen strawberries? Not store bought, but strawberries frozen and then vacuum packed?
Sue
June 5, 2018 at 8:43 amI’m not sure how you would slice them without defrosting them? And then they might be soggy…
Kathleen
June 10, 2018 at 5:55 pmHow would you make this Gluten free?
Elizabeth
July 30, 2019 at 9:57 amFrozen strawberries are easier to slice when frozen vs thawed. Looking forward to making this and experimenting with different fruits!
Berni
May 30, 2018 at 8:18 amThis cake turned out fabulous another favorite. My daughter is trying to lose weight after having her baby and has asked me nicely to stop finding these great recipes! Hee, hee…
Sue
June 2, 2018 at 8:40 amHaha, well at least this one has some nice healthy fruit in it :)
Shelly
May 17, 2019 at 10:46 amDette Apr 14. 28, 2019 post)tried it with frozen strawberries… she said she thawed them until they were able to be sliced in half (no draining necessary, and it worked great).
Amber
May 28, 2018 at 8:29 amHi Sue,
I’m so excited to try this recipe! I want to bring it to my work and was wondering if it would still be good if I made it the night before? What’s the best way to store it?
Sue
May 28, 2018 at 9:34 amI love cakes the day they are made Amber, but you can make this the night before, and I would suggest covering it very loosely with foil and leaving it out on the counter. The issue is that the crisp top crust gets a little soft when it’s covered with plastic.
Heather
May 23, 2018 at 11:08 amDo you think this cake could be made as muffins? I love individual sized goodies!
Sue
May 23, 2018 at 11:25 amIt’s a very moist cake Heather, so I’m not sure how it would turn out, you would definitely want to use paper liners if you try.
Brenda
May 20, 2018 at 3:47 pmHi Sue. This sounded and looked delicious so we made it for The Royal Wedding, yesterday. It was super delicious and easy to make.
Sue
May 20, 2018 at 5:22 pmThanks Brenda ~ hope you enjoyed the wedding, I missed it but loved the pics of the dress ;)
Caroline
May 16, 2018 at 10:30 amMade this today, baked for 45 minutes. I think next time I will add a touch less sugar and use the whole 16 oz. of strawberries. Regardless, a delicious cake! Tastes like the cakeist pancake. :) Thanks for sharing your recipe.
Sue
May 16, 2018 at 10:42 amThanks so much Caroline, I appreciate the feedback so much, it helps everybody. Wouldn’t this be amazing as pancakes!!
Nancy
May 15, 2018 at 4:38 pmThis looks amazing! I have a ton of blueberries and don’t want to go shopping again…, would you do anything differently with blueberries?
Sue
May 15, 2018 at 5:51 pmNo, I think they’d work with the same recipe Nancy, let us know how it turns out.
Caz
May 14, 2018 at 1:53 pmI have all ingredients ready to go, but was wondering if anyone has tried it with 3 large eggs vs. 2 jumbo. I only have large … should I try three?
Sue
May 14, 2018 at 2:13 pmHey Caz, I just made it with peaches, which will be up on the blog soon, and I used 3 large eggs, it worked great.
monique
May 14, 2018 at 9:45 amIt’s very good! Made and approved!:)
Sue
May 14, 2018 at 10:26 amYay!
Shawn
May 13, 2018 at 5:31 pmThis cake is too good! My stomach hurts from eating so much. It is delicious. Will definitely make again!
Sue
May 13, 2018 at 6:04 pmHaha, sorry about the tummy ache, but glad you liked it Shawn.
Marge
May 12, 2018 at 7:56 amThis cake was a HUGE hit with my family. Strange thing though, I cooked it to the time frame, cake tester came out clean. When we cut into it, it was runny. Through it back in the oven for 20 more minutes. It was perfect. I forgot to dry the strawberries before slicing them. Do you think that could be the issue?
Sue
May 12, 2018 at 8:20 amThe extra moisture could have been the issue, Marge, and your strawberries could have been extra juicy. I’ll amend the recipe to note that the cooking time can be longer than expected.
Lesli
May 14, 2018 at 10:54 amMine fell in the middle as it cooled. Can I still put it back in the oven? I will make a note on my recipe to bake longer next time to begin with. It looked and tested (the toothpick test) done. I’m hoping that I love this recipe!!
Elora Trumper
May 11, 2018 at 3:37 pmI might try this with rhubarb or a mix of strawberries and rhubarb.
Sue
May 11, 2018 at 3:49 pmReport back please!
Jacynda
May 11, 2018 at 3:30 pmMy brother wants a strawberry cake for his birthday, this looks perfect! I feel as if he’d be disappointed without an icing however, what do you suggest?
Sue
May 11, 2018 at 3:47 pmWell, this cake is really more of a coffee cake than a dessert cake, and while you could frost it, it would be a little odd. If it were me, I’d maybe serve it with macerated strawberries or a strawberry sauce for some added excitement? Or maybe a strawberry glaze made with pureed strawberry mixed with powdered sugar.
Deb
May 11, 2018 at 2:59 pmThis looks delicious and easy. PERFECT! Can’t wait to try it, maybe over Memorial Day weekend-family coming.
Sue
May 11, 2018 at 3:51 pmI just pulled a peach version out of the oven…
Bethanie
May 11, 2018 at 12:32 pmI have a bunch of fresh rhubarb from my moms garden. Do you think I could add some into this cake? It looks delicious
Sue
May 11, 2018 at 12:42 pmAbsolutely I think that would be really great, the two go so well together. You could also use all rhubarb if you wanted to.
Sarah
May 10, 2018 at 8:22 pmI don’t have a springform so I am intrigued to use a cast iron pan but should I expect it to bake differently?
Sue
May 10, 2018 at 9:07 pmI’d bake it the same way Sarah, if it’s a 9 inch pan. If it’s bigger or smaller you’ll have to adjust the baking time.
Germaine
May 10, 2018 at 1:47 pmCan you use Self-rising flour?
Sue
May 10, 2018 at 2:09 pmSure Germaine, just leave out the salt and baking powder.
Robyn Larson
May 10, 2018 at 10:30 amI am on a Keto diet, so I am going to try and convert this recipe. With your permission of course.
Sue
May 10, 2018 at 11:37 amGo for it Robyn, and please report back :)
Loletta Rogers
May 29, 2018 at 2:00 pmHow did you make it? I’m new to the no sugar scene and haven’t quite mastered cooking with Stevia. I need pointers!
Janet
May 7, 2018 at 5:15 pmThis cake was amazing and so easy to make. Thanks for the recipe.
Sue
May 7, 2018 at 5:28 pmYou’re so welcome Janet, I’m glad you enjoyed it :)
Anne
April 29, 2018 at 6:18 amHi Sue I made this last night and it was perfection. So delicious because the strawberries made it so fresh. It was so easy to make too. Made it in 20 mins from start to finish to go in the oven. How could it get any better. Thank you so much. Love your site, you make food beautiful and I love that.
Sue
April 29, 2018 at 7:44 amI’m so glad to hear this Anne, it’s just what I hope for all my recipes, that they’re easy and bring such pleasure. Thanks for your support :)
Angela McDarren
April 21, 2018 at 11:20 amHi Sue
I’m with your daughter on this one, my favorite cake also. My little 21 month old granddaughter is crazy about this cake also. I’ve just pulled my 2nd one this week out of the oven and it smells amazing. Thank you for this great recipe. Love your site, always fun to read. Angela
Sue
April 21, 2018 at 11:53 amI’m honored to have created a recipe that’s now your favorite, Angela, I’m really excited to make my next version of this, I’m debating between peach and blackberry…
Angela McDarren
April 22, 2018 at 9:14 amI bet peach would be great. Have you ever tried the strawberry cake with just rhubarb or half and half strawberry rhubarb? Rhubarb is late this year , but finally in the stores now. Angela
Sue
April 22, 2018 at 9:18 amI haven’t but I’m sure it would work out perfectly. And I have a GREAT rhubarb breakfast cake that’s somewhat similar HERE.
Angela McDarren
April 25, 2018 at 4:02 pmHi Sue, I tried making the half strawberry and half rhubarb today and it is excellent ( just a little more tart ) would be great with all rhubarb also I would think. Your cake recipe is wonderful, thanks again. Angela
Sue
April 25, 2018 at 4:12 pmGreat to know…I have some rhubarb in the fridge right now…
Judy
April 16, 2018 at 3:29 pmGoing to try it Gluten Free cuz I have too!!
Sue
April 16, 2018 at 3:48 pmLet me know :)
Alene
March 10, 2019 at 11:40 amLet me know too!! It’s strawberry season in Florida! We’re ahead of everyone else. It took some getting used to. :)
Cathy24r
April 16, 2018 at 4:59 pmPlease let us know how it turns out.
Amy Abbott
April 16, 2018 at 10:03 amI made this for dessert this weekend for my inn guests. I grated some lemon zest in & used cream fraiche instead of the sour cream. A dollop of sweetened whipped cream & a few sliced berries atop & everyone loved it. Thank you for the spring inspiration. It still looks like winter here, still snowing! Ugh.
Sue
April 16, 2018 at 10:05 amI’m so excited to have been a part of an Inn breakfast!
Laura | Tutti Dolci
April 15, 2018 at 9:22 pmDreamy spring cake, love the strawberries and buttermilk!
Tricia @ Saving Room for Dessert
April 13, 2018 at 5:59 amI worked on a strawberry cake all last spring and never got anything this perfect! You nailed it Sue – and I can’t wait to try it!
Traci | Vanilla And Bean
April 12, 2018 at 2:27 pmThat crackle top… I can SEE why your daughter said it’s the best cake…. oh my! Just perfection Sue!
Jennifer @ Seasons and Suppers
April 12, 2018 at 4:34 amBeautiful cake! Can’t wait for lovely strawberries to arrive here ;)
Chris Scheuer
April 12, 2018 at 3:29 amWhat a delicious and beautiful way to break in strawberry season! It won’t be long here in NC, can’t wait to try it!
Gerlinde @ Sunnycovechef
April 11, 2018 at 8:26 pmI just love cakes like this, simple but oh so good.
Claire Bonnstetter
April 11, 2018 at 6:17 pmMmmmmmm! Can’t wait to try this! I imagine this would be delightful with peaches too! Thanks for sharing!
Sue
April 11, 2018 at 7:40 pmYou know I’m going to make it with peaches, just wait :)
Chris
April 11, 2018 at 8:40 amWhat other type of baking pan could you use? Bundt would be too large, I imagine.
Sue
April 11, 2018 at 8:53 amHey Chris, this is a little tricky because the cake is so moist, and won’t turn out from most pans. You can cook it in a 9×9 square baking pan and just cut and serve from the pan. Likewise a 9 inch cake pan, but don’t plan on removing it before cutting.
Chris
April 14, 2018 at 6:31 pmThank you–I will use a 9×9 square pan. Wanted you to know I so enjoy your posts– great recipes, lovely photography and good explanations. I forward many of your recipes to my friends! :)
Sue
April 14, 2018 at 7:36 pmI really appreciate that so much Chris :) I hope you like the cake!
Leslie
April 11, 2018 at 8:36 amWill make this yummy little recipe this weekend. Will let you know how mine turns out..
Sue
April 11, 2018 at 8:52 amThanks Leslie, enjoy!
Lynn A
April 11, 2018 at 8:21 amThat looks amazingly delicious! Can’t wait for strawberry season to arrive – but, living in the frozen northland, its still gonna be a while! Will be saving this recipe to try! Thanks for all your inspired recipes!!
Sue
April 11, 2018 at 8:22 amSorry you have to wait, but when the time comes it’ll be all the sweeter ;)
John / Kitchen Riffs
April 11, 2018 at 7:35 amLove strawberry season! And wow, what a neat way to use strawberries — this cake looks exceptional. So good! :-) Thanks.
Sue
April 11, 2018 at 8:11 amLike the kid said, this cake is the best ever, hope you try it John :)
Angie@Angie's Recipes
April 11, 2018 at 5:25 amIt’s tea time here and how I wish I could have a slice of buttermilk cake with my tea :-) Looks absolutely stunning and so spring!
Sue
April 11, 2018 at 8:11 amThanks Angie <3