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
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3.64 from 594 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

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.

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

Nutrition

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 theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
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213 Comments

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  • 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

    5 stars
    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

    5 stars
    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

    5 stars
    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

    5 stars
    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

            5 stars
            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

    5 stars
    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

    5 stars
    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.

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