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 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 ~

“It is so addicting! I made it twice in 1 week!”  ~ Mary Ann

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 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, you could try using 3, but I haven’t tested that.
  • 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!

*I adapted this recipe from Foodtastic Mom

Strawberry Buttermilk Cake
Rate this recipe
114 ratings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Category: breakfast, dessert,

Cuisine: American

Yield: serves 10

Strawberry Buttermilk Cake


  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup granulated sugar, plus extra for sprinkling
  • 1 1/2 tsp vanilla extract
  • 3 large eggs
  • 1/4 cup sour cream
  • 1/4 cup buttermilk
  • 14 ounces fresh strawberries, hulled and sliced


  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.


Don’t forget to pin this strawberry buttermilk cake

Strawberry Buttermilk Cake is an easy coffee cake loaded with fresh strawberries ~ make it for breakfast, brunch, or dessert. This is the perfect spring breakfast cake. #cake #coffeecake #breakfastcake #strawberries #strawberrycake #brunch #mothersday #easter #springcake


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Leave a Reply


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

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

    • Reply
      February 7, 2019 at 7:35 am

      Love that, thanks Mary Ann!

  • Reply
    February 3, 2019 at 12:53 pm

    What size springform pan did you use, please?

    • Reply
      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
      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
      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
      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
    October 28, 2018 at 4:44 pm

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

    • Reply
      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
    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
      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.

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    August 1, 2018 at 7:21 am

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

  • Reply
    July 31, 2018 at 8:16 pm

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

    • Reply
      July 31, 2018 at 8:16 pm

      I think that would work fine, Chris.

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