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 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

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!

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??

“I found this recipe about a year ago on 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

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.

Mixing the batter for Strawberry Buttermilk Cake

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.)
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

“This is amazing – made it for Mother’s Day and I think this is my new favorite strawberry cake. Not overly sweet and perfectly moist. Thank you!!”  

~ Kristen
Girl holding a slice of Strawberry Buttermilk Cake
3.63 from 589 votes

Strawberry Buttermilk Cake

A moist and easy fresh strawberry buttermilk cake that can go from breakfast and brunch to dessert.
Course Breakfast, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Yield 10 servings
Calories 276kcal
Author Sue Moran


  • a 9 or 10 inch spring form pan


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


  • 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 to blend, and then add the flour to the mixing bowl alternately with the sourcream/milk, 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.

Cook’s 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.
*I adapted this recipe from Foodtastic Mom


Calories: 276kcal | Carbohydrates: 38g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 90mg | Potassium: 160mg | Fiber: 1g | Sugar: 23g | Vitamin A: 405IU | Vitamin C: 23mg | Calcium: 50mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
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    Please rate this recipe!

  • 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
      April 11, 2018 at 7:40 pm

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

  • Reply
    April 11, 2018 at 8:40 am

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

    • Reply
      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
        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
          April 14, 2018 at 7:36 pm

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

  • Reply
    April 11, 2018 at 8:36 am

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

    • Reply
      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
      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
      April 11, 2018 at 8:11 am

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

  • Reply
    [email protected]'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
      April 11, 2018 at 8:11 am

      Thanks Angie <3

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