This strawberry buttermilk cake is one of those simple signature cakes every baker needs ~ soft, tender, full of fresh berries, and universally loved.
It’s the cake I come back to every strawberry season: simple to make, and so pretty. My strawberry buttermilk cake works for a weekend breakfast, feels special enough for company, and has earned a permanent place in my rotation.
What readers are saying about this strawberry buttermilk cake
➡ “Wow ~ this is the best cake I’ve ever had!”
➡ “Easy and fun to make. I’ve made this breakfast cake several times now and it always gets raves.”
➡ “We ate this entire cake in one sitting -SO GOOD!!
➡ “it is my favorite cake recipe ever! It has been a hit at every event I have brought it to!”
Ingredient notes
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.
- 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.
- sour cream and buttermilk
- Why use both? Buttermilk keeps the crumb light and tender, while sour cream adds richness and a little structure. Together they give this strawberry cake that just-right texture ~ soft, plush, and sturdy enough to hold all those juicy berries.
Baking details that matter
- Follow the recipe exactly the first time.
- Cake recipes rely on precision, and even small changes can affect the final texture. This strawberry buttermilk cake is simple, but it’s worth making as written before experimenting.
- Buy a 16-ounce package of strawberries.
- You won’t use every last berry. I found 14 ounces to be the sweet spot, so save a few for serving.
- Dry the berries thoroughly.
- After washing, spread the strawberries out on a clean dish towel and let them dry. Wet berries can add extra moisture to the batter and make the cake too soft in the center.
- Jumbo eggs are intentional.
- I used jumbo eggs for this cake, which I know is unusual, but they gave me the texture I was after. If you only have large eggs, use 3 large eggs instead ~ that works well too.
- Use a springform pan if you can.
- This cake is tender and fruit-filled, so the removable outer ring makes it much easier to slice and serve neatly. You can use a regular cake pan, but plan to serve the cake directly from the pan.
- Store it loosely covered.
- This cake is best the day it’s made. If you need to store it, cover it loosely with foil and keep it at room temperature; airtight wrapping can soften the top too much.
Best pan for making this strawberry cake
I recommend: 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!
Your questions
Fresh strawberries are best here because they hold their shape and don’t flood the batter. Frozen berries can work in some cakes, but I don’t recommend them for this one.
Yes, but plan to serve it from the pan. This cake is tender and fruit-filled, so a springform pan makes slicing and serving much neater.
It’s best the day it’s baked, when the top is prettiest and the texture is freshest. You can bake it earlier in the day and leave it loosely covered at room temperature.
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Strawberry Buttermilk Cake
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Equipment
- a 9 or 10 inch spring form pan
Ingredients
- 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
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 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.
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.
Nutrition
What to make next with strawberries
Strawberry Shortcake
Strawberry Shortcake is the iconic American summer dessert with ripe strawberries, whipped cream, and a delicate, crumbly shortcake.
Strawberry Sheet Cake
Strawberry sheet cake is a soft yellow cake topped with an irresistible fresh strawberry frosting. It’s a classic summer dessert, done right!
Strawberry Buttermilk Ice Cream
An old fashioned strawberry ice cream recipe.
The Best Spring Strawberry Cakes
The prettiest strawberry cakes to celebrate spring ~ perfect for Mother’s Day, Easter, birthdays, baby showers, and graduations. Spring is full of reasons to celebrate ~ birthdays, new babies, weddings, graduations, and backyard parties. That means you’re going to need a great strawberry cake or two, and luckily you’ve come to the right place. Here
This is the most glorious cake!! I’ve made the strawberry version and just yesterday made a fresh blueberry version. This cake is outstanding. It is easy to prepare and the results are out of this world delicious!!
I’ve made this recipe several times and I always get rave reviews. The cake is more moist than most cakes and is therefore a bit heavier in texture than a typical cake but that in no way diminishes it and actually makes it rather unique. This recipe has become a “go-to” recipe when I want something fresh and fruity to present to family and friends. I serve it with lightly sweetened whipped cream.
Delicious, but baked up more like custard or pudding. Tester came out clean after 45 minutes, but I kept putting it back in the oven – over an hour in total – partially because the top didn’t look brown enough. I used a 9″ spring form pan, and the batter was thick enough that it did have to be spread. I used a slotted spoon to drain excess juice as I folded the strawberries into the batter. Everyone has commented on how moist it is, but this pudding-like consistency the way it’s supposed to be?
It sounds like yours was extra moist, for sure Joan. It sounds like it needed a bit more cooking, maybe your oven is a little low? Or did you use frozen berries? That can make it more moist.
This cake was a huge hit! Our 6 year old granddaughter loves anything strawberry so of course she wanted strawberry cake for her bday. She loved helping me make it!! We made it late in the day so it was still warm when it was time for cake. Served in bowls with heavy cream to everyone’s delight. DELICIOUS!! You are my go-to person for recipes, you never let me down! Thank you!
This might be cheating because I wrote a 5* review of this cake 2 years ago. But hubby came home with a flat of local strawberries, and I remembered this delicious cake and whoo boy it did not disappoint! I used a pound of berries and 1/2 c buttermilk (no sour cream) plus I added a pinch of nutmeg. Hubby said the cake was delicious and has already requested that I make another one 🙂
This makes me so happy Niki, enjoy those berries!
Amazing, eaten up in one sitting by family of four. didn’t make it to breakfast but would be divine with morning coffee. Thanks for this beautiful recipe.
So glad you enjoyed it so much Peta, thanks.
Before making this recipe and commenting on it, I would like to share with you and other home bakers one of the best kitchen equipment things I have found and adopted since the microplane. And may I say, that I unfortunately
have no stake in this company whatsoever! I share it because it is something that in baking I cannot live without and I am sure you and others will feel the same. It is so annoying to have to stop and scrape down the sides of my KitchenAid mixer while preparing batter. This beater really eliminates that forever! I found it some years ago and have been using it ever since. How clever of whoever of these people invented it!!! Check it out: http://www.beaterblade.com I am always shocked that I don’t see well-known cooks, chefs and bakers using it. In recent years I see the KitchenAid has tried to copy it themselves but I suspect it isn’t as good as the original with a two-sided rubber scraper blade. This is made in AMERICA something I love to see and am always anxious to support. I gave one to my son and he loves it, too. Truly one of the best improvements on a great classic (KitchenAid mixer).
Sue, I hope you’ll try it and I’d love to know what you think? By the way, you had me a ‘strawberries’ & ‘custardy’ in this recipe. Sincerely Dee K, NYC
This recipe was ok. I made it exactly according to the instructions, right down to the jumbo eggs. It was not terrible- just ok. It was rather soggy and not very sweet. If I had baked it longer, the outer edges would have been too dry , so I don’t think the sogginess came from under baking. I wouldn’t make it again.
I made this recipe the other day and it is delicious. It’s moist and tender, just the right amount of sweetness and the strawberries really shine. I was quite generous with the sugar sprinkled on top – I wanted that crunchy looking top and I got it. This is one of my very, very favorites.
Can frozen strawberries be used in this cake?
The problem with frozen strawberries is that they’re usually whole, and you need sliced for this cake. If you thaw frozen strawberries they get watery, so I suggest using only fresh for this particular recipe.