Strawberry Buttermilk Cake




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Girl holding a slice of Strawberry Buttermilk Cake

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.

Girl holding a slice of Strawberry Buttermilk Cake

I absolutely love this cake, it’s so delicious, and different, too.  This is 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!

A slice of Buttermilk Strawberry Cake

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


Strawberry Buttermilk Cake with slice removed

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.

Mixing the batter for Strawberry Buttermilk 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.

Strawberry buttermilk cake ready for the oven

Strawberry Buttermilk Cake cooling on a rack

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!

 

A slice of strawberry buttermilk cake 2


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


 


*I adapted this recipe from Foodtastic Mom

Strawberry Buttermilk Cake
Rate this recipe
261 ratings

Prep Time: 20 minutes

Cook Time: 40 minutes

Category: breakfast, dessert,

Cuisine: American

Yield: serves 10

Girl holding a slice of Strawberry Buttermilk Cake

A moist and easy fresh strawberry buttermilk cake that can go from breakfast and brunch to dessert.

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

  1. Set oven to 350F
  2. Lightly spray a 9 or 10 inch spring form pan.
  3. Whisk together the flour, baking powder, and salt and set aside.
  4. 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.
  5. Beat in the eggs, one at a time, and then beat in the vanilla.
  6. 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.
  7. Fold in the berries and turn into the prepared pan. Smooth out the top. Sprinkle the surface of the cake liberally with granulated sugar.
  8. 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.
  9. 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.
Nutrition label for Strawberry Buttermilk Cake

Make it your own ~

  • 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, I plan to.

 

Thanks for pinning this strawberry buttermilk cake

 

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Leave a Reply

148 Comments

  • Reply
    Jonnie
    May 20, 2019 at 4:35 pm

    I’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.

    • Reply
      Sue
      May 20, 2019 at 5:59 pm

      Baking 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!

  • Reply
    Leahann
    May 19, 2019 at 7:24 am

    Thank 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 :)

    • Reply
      Sue
      May 19, 2019 at 7:33 am

      Thanks 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?

  • Reply
    Mac
    May 17, 2019 at 7:36 pm

    Well, I bought my strawberries and tried the recipe. Thank you for sharing. It was wonderful z

    • Reply
      Sue
      May 17, 2019 at 7:40 pm

      :) I’m so glad.

  • Reply
    Jackie Gregory
    May 16, 2019 at 5:54 am

    Delicious 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!

    • Reply
      Sue
      May 16, 2019 at 7:03 am

      I 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.

      • Reply
        Jackie Gregory
        May 17, 2019 at 1:12 am

        Thank you! Determined to improve! Happy to bake more!! ?

      • Reply
        Shelly
        May 17, 2019 at 10:12 am

        Intstead 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).

  • Reply
    Samantha
    May 13, 2019 at 7:25 am

    This 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!

    • Reply
      Sue
      May 13, 2019 at 7:33 am

      Thanks 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 :)

  • Reply
    Elsie McElmeel
    May 13, 2019 at 6:19 am

    If 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.

    • Reply
      Sue
      May 13, 2019 at 7:05 am

      Basically you’ll use about 2 cups of thin sliced rhubarb, and if you want to check the weight, weigh it after chopping.

  • Reply
    Mary Grace
    May 10, 2019 at 1:47 pm


    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! 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!

    • Reply
      Sue
      May 10, 2019 at 6:16 pm

      Thanks Mary Grace, I hope you get around to all that other fruit this season :)

  • Reply
    Mac
    May 3, 2019 at 6:26 pm

    I’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

    • Reply
      Sue
      May 4, 2019 at 7:25 am

      You can use 2 jumbo, or 3 large, either will work!

  • Reply
    DeEtte
    April 28, 2019 at 8:29 am

    This 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!

    • Reply
      Sue
      April 28, 2019 at 8:32 am

      I’m so glad it worked out for you!

  • Reply
    Cat
    April 23, 2019 at 7:10 am

    This 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.

    • Reply
      Sue
      April 23, 2019 at 8:10 am

      Sounds great Cat! I’ve never had tonka bean, I’m curious :)

      • Reply
        Erica Martin
        May 13, 2019 at 12:00 pm

        Cat could you please give the metric measurements. would be appreciated. Thanks

        • Reply
          Sue
          May 13, 2019 at 12:24 pm

          I’ve just added those Erica!

          • Erica
            May 18, 2019 at 11:00 am

            I just baked it today and additionally dusted it with icing powder. Delicious!!! Thanks for this recipe Sue

  • Reply
    Staci
    April 20, 2019 at 5:16 am

    Made this for my mother’s birthday brunch; and we all LOVED this delicious beautiful cake! Can it be reheated?

    • Reply
      Sue
      April 20, 2019 at 7:44 am

      I 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.

      • Reply
        Shelly
        May 17, 2019 at 10:28 am

        Ginny, 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

    • Reply
      Erica
      May 13, 2019 at 1:35 pm

      Thank you so much Sue. I’ll bake it over the weekend. The local farmer comes round in his van with his strawberries.

  • Reply
    Theresa
    April 6, 2019 at 3:16 pm

    Just 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.

    • Reply
      Sue
      April 6, 2019 at 3:29 pm

      Nice to know that the no-fat yogurt works so well, thanks Theresa :)

  • Reply
    Ginny
    April 5, 2019 at 3:07 pm

    Would 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.

    • Reply
      Sue
      April 5, 2019 at 3:19 pm

      I’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.

  • Reply
    JEANNE
    March 14, 2019 at 1:00 pm

    I made this cake yesterday – very moist and flavorful! And it was just like the picture!

    • Reply
      Sue
      March 14, 2019 at 1:32 pm

      I love hearing that, thanks Jeanne!

  • Reply
    Barbara
    March 3, 2019 at 8:17 am

    The 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.

    • Reply
      Sue
      March 3, 2019 at 8:18 am

      I 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 :)

  • Reply
    Strawberry Buttermilk Cake Recipe - HouseKeeperMag.com
    February 21, 2019 at 2:57 am

    […] This is a cake you can be proud to serve and share with loved ones and friends. Full recipe below. Strawberry Buttermilk Cake Recipe […]

  • Reply
    Mary Ann Clevenger
    February 6, 2019 at 8:53 pm


    It is so addicting! I made it twice in 1 week!

    • Reply
      Sue
      February 7, 2019 at 7:35 am

      Love that, thanks Mary Ann!

  • Reply
    Penny
    February 3, 2019 at 12:53 pm

    What size springform pan did you use, please?

    • Reply
      Sue
      February 3, 2019 at 1:45 pm

      Mine was a 9 inch, Penny.

  • Reply
    John Nuckols
    January 30, 2019 at 1:45 pm


    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

    • Reply
      Sue
      January 30, 2019 at 7:41 pm

      Thanks John, I love your idea of blueberries with the crumb topping, may need to steal that!

  • Reply
    Lee Mowery
    January 1, 2019 at 5:19 am

    Do you use 3or2 jumbo eggs?

    • Reply
      Sue
      January 1, 2019 at 7:43 am

      It’s 3 large, or if you want to use jumbo eggs, it would be 2, Lee.

  • Reply
    A Patt
    December 19, 2018 at 3:00 pm


    This 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!

  • Reply
    Pamela Bienvenu
    November 16, 2018 at 3:25 am

    Your 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.

    • Reply
      Sue
      November 16, 2018 at 5:37 am

      Love this Pamela!! I’ve done it with several different fruits so far and they’ve all worked, my latest was fresh cranberries.

  • Reply
    Melanie
    October 28, 2018 at 4:44 pm

    Have you ever tried frozen berries? Well drained of course!

    • Reply
      Sue
      October 28, 2018 at 4:46 pm

      I haven’t but in the case of strawberries they would need to be sliced as well.

  • Reply
    Grace
    August 7, 2018 at 7:52 am


    Made 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!

    • Reply
      Sue
      August 7, 2018 at 9:20 am

      Thanks Grace, I love all the variations people are coming up with for this cake. Yours sounds so pretty.

  • Reply
    Cinnamon Pound Cake - Julie Blanner
    August 2, 2018 at 8:54 am

    […] Strawberry Buttermilk Cake […]

  • Reply
    Brenda
    August 1, 2018 at 7:21 am

    I love strawberries but I think this cake would be fabulous with peaches too!

  • Reply
    Chris
    July 31, 2018 at 8:16 pm

    Can you used all purpose gluten free flour to make this cake

    • Reply
      Sue
      July 31, 2018 at 8:16 pm

      I think that would work fine, Chris.

    • Reply
      Alene
      March 10, 2019 at 11:41 am

      Did you bake it with g.f. flour? Would love to know how it came out.

      • Reply
        Nancy Jane Neal
        April 13, 2019 at 7:22 am

        I’d love to know if the GF flour turned out as well.

  • Reply
    Strawberries and Cream Magic Bars | TidyMom®
    July 29, 2018 at 8:14 am

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  • Reply
    Jennie
    July 8, 2018 at 7:30 am

    Made this using apples, what a delicious cake, will be trying with other fruits too, yum yum

    • Reply
      Sue
      July 8, 2018 at 7:47 am

      You beat me to it Jennie! I can’t wait to try it with apples, which kind did you use?

      • Reply
        Jennie
        July 8, 2018 at 7:59 am

        I used pink lady apples, in the autumn I will use cox’s as they have a wonderful flavour. Great recipe thank you

        Jennie

  • Reply
    Denise
    July 2, 2018 at 10:06 am

    Made 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!

    • Reply
      Sue
      July 2, 2018 at 12:09 pm

      That’s great to hear Denise, and the perfect cutting is such a nice bonus, isn’t it?

  • Reply
    Denise
    June 22, 2018 at 3:10 pm

    I only have salted butter on hand. Will it do?

    • Reply
      Sue
      June 22, 2018 at 3:15 pm

      Sure Denise, but be sure to leave the 1/4 tsp salt out of the batter.

  • Reply
    Julia Sybert
    June 5, 2018 at 8:13 am

    Has anyone made it with frozen strawberries? Not store bought, but strawberries frozen and then vacuum packed?

    • Reply
      Sue
      June 5, 2018 at 8:43 am

      I’m not sure how you would slice them without defrosting them? And then they might be soggy…

      • Reply
        Kathleen
        June 10, 2018 at 5:55 pm

        How would you make this Gluten free?

  • Reply
    French Strawberry Cake | thebrookcook
    June 2, 2018 at 1:45 pm

    […] recipe was adapted from Foodtastic Mom, via The View from the Great Island. I used 3 large eggs instead of jumbo eggs and modified the baking time. The recipe suggests baking […]

  • Reply
    Berni
    May 30, 2018 at 8:18 am

    This 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…

    • Reply
      Sue
      June 2, 2018 at 8:40 am

      Haha, well at least this one has some nice healthy fruit in it :)

      • Reply
        Shelly
        May 17, 2019 at 10:46 am

        Dette 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).

  • Reply
    Amber
    May 28, 2018 at 8:29 am

    Hi 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?

    • Reply
      Sue
      May 28, 2018 at 9:34 am

      I 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.

  • Reply
    Heather
    May 23, 2018 at 11:08 am

    Do you think this cake could be made as muffins? I love individual sized goodies!

    • Reply
      Sue
      May 23, 2018 at 11:25 am

      It’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.

  • Reply
    Brenda
    May 20, 2018 at 3:47 pm

    Hi Sue. This sounded and looked delicious so we made it for The Royal Wedding, yesterday. It was super delicious and easy to make.

    • Reply
      Sue
      May 20, 2018 at 5:22 pm

      Thanks Brenda ~ hope you enjoyed the wedding, I missed it but loved the pics of the dress ;)

  • Reply
    Caroline
    May 16, 2018 at 10:30 am

    Made 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.

    • Reply
      Sue
      May 16, 2018 at 10:42 am

      Thanks so much Caroline, I appreciate the feedback so much, it helps everybody. Wouldn’t this be amazing as pancakes!!

  • Reply
    Nancy
    May 15, 2018 at 4:38 pm

    This looks amazing! I have a ton of blueberries and don’t want to go shopping again…, would you do anything differently with blueberries?

    • Reply
      Sue
      May 15, 2018 at 5:51 pm

      No, I think they’d work with the same recipe Nancy, let us know how it turns out.

  • Reply
    Caz
    May 14, 2018 at 1:53 pm

    I 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?

    • Reply
      Sue
      May 14, 2018 at 2:13 pm

      Hey Caz, I just made it with peaches, which will be up on the blog soon, and I used 3 large eggs, it worked great.

  • Reply
    monique
    May 14, 2018 at 9:45 am

    It’s very good! Made and approved!:)

    • Reply
      Sue
      May 14, 2018 at 10:26 am

      Yay!

  • Reply
    Shawn
    May 13, 2018 at 5:31 pm

    This cake is too good! My stomach hurts from eating so much. It is delicious. Will definitely make again!

    • Reply
      Sue
      May 13, 2018 at 6:04 pm

      Haha, sorry about the tummy ache, but glad you liked it Shawn.

  • Reply
    Marge
    May 12, 2018 at 7:56 am

    This 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?

    • Reply
      Sue
      May 12, 2018 at 8:20 am

      The 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.

    • Reply
      Lesli
      May 14, 2018 at 10:54 am

      Mine 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!!

  • Reply
    Elora Trumper
    May 11, 2018 at 3:37 pm

    I might try this with rhubarb or a mix of strawberries and rhubarb.

    • Reply
      Sue
      May 11, 2018 at 3:49 pm

      Report back please!

  • Reply
    Jacynda
    May 11, 2018 at 3:30 pm

    My 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?

    • Reply
      Sue
      May 11, 2018 at 3:47 pm

      Well, 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.

  • Reply
    Deb
    May 11, 2018 at 2:59 pm

    This looks delicious and easy. PERFECT! Can’t wait to try it, maybe over Memorial Day weekend-family coming.

    • Reply
      Sue
      May 11, 2018 at 3:51 pm

      I just pulled a peach version out of the oven…

  • Reply
    Bethanie
    May 11, 2018 at 12:32 pm

    I have a bunch of fresh rhubarb from my moms garden. Do you think I could add some into this cake? It looks delicious

    • Reply
      Sue
      May 11, 2018 at 12:42 pm

      Absolutely I think that would be really great, the two go so well together. You could also use all rhubarb if you wanted to.

  • Reply
    Sarah
    May 10, 2018 at 8:22 pm

    I don’t have a springform so I am intrigued to use a cast iron pan but should I expect it to bake differently?

    • Reply
      Sue
      May 10, 2018 at 9:07 pm

      I’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.

  • Reply
    Germaine
    May 10, 2018 at 1:47 pm

    Can you use Self-rising flour?

    • Reply
      Sue
      May 10, 2018 at 2:09 pm

      Sure Germaine, just leave out the salt and baking powder.

  • Reply
    Robyn Larson
    May 10, 2018 at 10:30 am

    I am on a Keto diet, so I am going to try and convert this recipe. With your permission of course.

    • Reply
      Sue
      May 10, 2018 at 11:37 am

      Go for it Robyn, and please report back :)

    • Reply
      Loletta Rogers
      May 29, 2018 at 2:00 pm

      How did you make it? I’m new to the no sugar scene and haven’t quite mastered cooking with Stevia. I need pointers!

  • Reply
    Janet
    May 7, 2018 at 5:15 pm

    This cake was amazing and so easy to make. Thanks for the recipe.

    • Reply
      Sue
      May 7, 2018 at 5:28 pm

      You’re so welcome Janet, I’m glad you enjoyed it :)

  • Reply
    Anne
    April 29, 2018 at 6:18 am

    Hi 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.

    • Reply
      Sue
      April 29, 2018 at 7:44 am

      I’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 :)

  • Reply
    Strawberry and Arugula Pizza--A Sweet and Savory Flatbread Recipe
    April 22, 2018 at 10:37 am

    […] more reason to grab some fresh strawberries and whip up this delicious flatbread and serve up this Strawberry Buttermilk cake for […]

  • Reply
    Angela McDarren
    April 21, 2018 at 11:20 am

    Hi 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

    • Reply
      Sue
      April 21, 2018 at 11:53 am

      I’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…

      • Reply
        Angela McDarren
        April 22, 2018 at 9:14 am

        I 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

        • Reply
          Sue
          April 22, 2018 at 9:18 am

          I haven’t but I’m sure it would work out perfectly. And I have a GREAT rhubarb breakfast cake that’s somewhat similar HERE.

        • Reply
          Angela McDarren
          April 25, 2018 at 4:02 pm

          Hi 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 pm

            Great to know…I have some rhubarb in the fridge right now…

  • Reply
    Judy
    April 16, 2018 at 3:29 pm

    Going to try it Gluten Free cuz I have too!!

    • Reply
      Sue
      April 16, 2018 at 3:48 pm

      Let me know :)

      • Reply
        Alene
        March 10, 2019 at 11:40 am

        Let me know too!! It’s strawberry season in Florida! We’re ahead of everyone else. It took some getting used to. :)

    • Reply
      Cathy24r
      April 16, 2018 at 4:59 pm

      Please let us know how it turns out.

  • Reply
    Amy Abbott
    April 16, 2018 at 10:03 am

    I 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.

    • Reply
      Sue
      April 16, 2018 at 10:05 am

      I’m so excited to have been a part of an Inn breakfast!

  • Reply
    Laura | Tutti Dolci
    April 15, 2018 at 9:22 pm

    Dreamy spring cake, love the strawberries and buttermilk!

  • Reply
    Tricia @ Saving Room for Dessert
    April 13, 2018 at 5:59 am

    I 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!

  • Reply
    Traci | Vanilla And Bean
    April 12, 2018 at 2:27 pm

    That crackle top… I can SEE why your daughter said it’s the best cake…. oh my! Just perfection Sue!

  • Reply
    Jennifer @ Seasons and Suppers
    April 12, 2018 at 4:34 am

    Beautiful cake! Can’t wait for lovely strawberries to arrive here ;)

  • Reply
    Chris Scheuer
    April 12, 2018 at 3:29 am

    What a delicious and beautiful way to break in strawberry season! It won’t be long here in NC, can’t wait to try it!

  • Reply
    Gerlinde @ Sunnycovechef
    April 11, 2018 at 8:26 pm

    I just love cakes like this, simple but oh so good.

  • Reply
    Claire Bonnstetter
    April 11, 2018 at 6:17 pm

    Mmmmmmm! Can’t wait to try this! I imagine this would be delightful with peaches too! Thanks for sharing!

    • Reply
      Sue
      April 11, 2018 at 7:40 pm

      You know I’m going to make it with peaches, just wait :)

  • Reply
    Chris
    April 11, 2018 at 8:40 am

    What other type of baking pan could you use? Bundt would be too large, I imagine.

    • Reply
      Sue
      April 11, 2018 at 8:53 am

      Hey 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.

      • Reply
        Chris
        April 14, 2018 at 6:31 pm

        Thank 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! :)

        • Reply
          Sue
          April 14, 2018 at 7:36 pm

          I really appreciate that so much Chris :) I hope you like the cake!

  • Reply
    Leslie
    April 11, 2018 at 8:36 am

    Will make this yummy little recipe this weekend. Will let you know how mine turns out..

    • Reply
      Sue
      April 11, 2018 at 8:52 am

      Thanks Leslie, enjoy!

  • Reply
    Lynn A
    April 11, 2018 at 8:21 am

    That 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!!

    • Reply
      Sue
      April 11, 2018 at 8:22 am

      Sorry you have to wait, but when the time comes it’ll be all the sweeter ;)

  • Reply
    John / Kitchen Riffs
    April 11, 2018 at 7:35 am

    Love strawberry season! And wow, what a neat way to use strawberries — this cake looks exceptional. So good! :-) Thanks.

    • Reply
      Sue
      April 11, 2018 at 8:11 am

      Like the kid said, this cake is the best ever, hope you try it John :)

  • Reply
    Angie@Angie's Recipes
    April 11, 2018 at 5:25 am

    It’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!

    • Reply
      Sue
      April 11, 2018 at 8:11 am

      Thanks Angie <3

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