Strawberry Buttermilk Cake

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??

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.

*I adapted this recipe from Foodtastic Mom

Strawberry Buttermilk Cake

Yield: serves 6-8

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 1/4 cup for sprinkling later
  • 1 1/2 tsp vanilla extract
  • 2 jumbo eggs (or 3 large)
  • 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.

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
    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
      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
        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
    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
      June 2, 2018 at 8:40 am

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

  • Reply
    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
      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
    May 23, 2018 at 11:08 am

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

    • Reply
      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
    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
      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
    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
      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
    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
      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
    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
      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
    May 14, 2018 at 9:45 am

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

    • Reply
      May 14, 2018 at 10:26 am


  • Reply
    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
      May 13, 2018 at 6:04 pm

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

  • Reply
    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
      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
      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
      May 11, 2018 at 3:49 pm

      Report back please!

  • Reply
    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
      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
    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
      May 11, 2018 at 3:51 pm

      I just pulled a peach version out of the oven…

  • Reply
    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
      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
    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
      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.

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