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.
strawberry cake pin
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213 Comments

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  • Reply
    Chris
    January 26, 2020 at 5:05 pm

    Can I use Kefir instead of buttermilk? Am lactose intolerant. I make many many of ur wonderful, tasty, colorful recipes. Thank you

    • Reply
      Sue
      January 26, 2020 at 5:08 pm

      Yes, that would be a great substitute.

  • Reply
    Mary
    September 28, 2019 at 5:02 pm

    Can I used frozen rhubarbs in this cake butter ?

  • Reply
    Mary
    September 28, 2019 at 4:59 pm

    Hi my dear friend please let me know if I can use frozen rhubarb in this cake butter?

    • Reply
      Sue
      September 28, 2019 at 8:04 pm

      I think that should be fine Mary. I assume your rhubarb is already chopped? If so, use it straight from frozen.

  • Reply
    Marnie
    August 1, 2019 at 9:35 am

    can this be frozen?

    • Reply
      Sue
      August 1, 2019 at 10:36 am

      Yes, it should freeze well.

  • Reply
    Niki
    July 1, 2019 at 6:37 pm

    5 stars
    This cake was a big hit with my family! I was going to make it last week because we bought a flat of local strawberries at a farm stand in Niagara, but we ate them all before I could make a cake 😛 This weekend the nearby strawberry patches opened for the season but there were huge lineups so we went out for brunch instead and then bought a flat of local strawberries at the grocery store (for much cheaper!) I made the cake in a 9″ round casserole dish and used 3 extra large eggs – then I thought it would be more moist than with large eggs so I used all sour cream and no buttermilk. It came out perfectly and was thoroughly enjoyed by everyone.

    • Reply
      Sue
      July 1, 2019 at 8:32 pm

      Haha, love this, it’s so true. I’m sure the grocery store berries were perfect 🙂

  • Reply
    Corinne Clark
    June 9, 2019 at 6:05 am

    I freeze sour cherries from my tree and plan on using them. I’ll defrost them slightly in the microwave, then slice them. I’ll let you know how it turns out!

  • Reply
    A Nadel
    June 1, 2019 at 10:11 am

    5 stars
    Made this gluten free by subbing 222grams of Bob’s Red Mill 1 to 1 flour. Also used s mixture of strawberries, blackberries and blueberries. It came out great!

    • Reply
      Sue
      June 1, 2019 at 10:24 am

      Oh great, thanks! I definitely plan to try it with blackberries.

  • Reply
    Jonnie
    May 20, 2019 at 4:35 pm

    I’ve made this cake twice and learned a lot on the first try. First, I remembered that I don’t like cooked strawberries. Second, I don’t have a springform pan so I made it in a round pie dish and it didn’t get completely cooked in the middle. The second time I made it I added blueberries instead of strawberries and baked it in a bundt pan. In both cases I sprayed a thick coating of Baker’s Joy and had no trouble with the cake sticking to the pan. The second time the cake was a huge hit and everyone loved it (everyone loved the Strawberry cake except me). I can’t wait until the peaches get ripe so I can try them in the cake.

    • Reply
      Sue
      May 20, 2019 at 5:59 pm

      Baking is such an adventure, isn’t it? So much to learn, and there are so many variables. I’m glad it worked out for you, and yes, go for the peaches when they get here!

  • Reply
    Leahann
    May 19, 2019 at 7:24 am

    5 stars
    Thank you for this gorgeous recipe! It’s quickly become a huge favorite around here. When a little short on strawberries, I have added cubed pear in as well. Will be trying strawberry/raspberry tomorrow 🙂

    • Reply
      Sue
      May 19, 2019 at 7:33 am

      Thanks Leahann, the combo of strawberries and pear is so unique. I will definitely try a pear version this fall, for sure! Isn’t it fun dreaming up new fruit combinations?

  • Reply
    Mac
    May 17, 2019 at 7:36 pm

    5 stars
    Well, I bought my strawberries and tried the recipe. Thank you for sharing. It was wonderful z

    • Reply
      Sue
      May 17, 2019 at 7:40 pm

      🙂 I’m so glad.

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