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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3.63 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

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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212 Comments

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    Please rate this recipe!




  • Reply
    Christine Meuser
    June 6, 2020 at 8:19 am

    5 stars
    This was absolutely delicious!!! Can you substitute blueberries n possibly put a crumble on it? I give it 5 stars!!!

    • Reply
      Sue
      June 6, 2020 at 11:16 am

      Blueberries will work great, and why not add a crumble? Sounds yummy.

  • Reply
    Jan Rutledge
    June 4, 2020 at 12:15 am

    I’m a new subscriber in the UK and would love to make this cake so would really appreciate the recipe (and others) in metric measurements. As you know baking is a science and exact weights are needed. Every cup conversion I check on line is different – can’t cope! I would be really grateful if you could do this for me.

    • Reply
      Sue Moran
      June 22, 2021 at 6:19 am

      Just use the toggle at the bottom of the recipe to get the metric measurements.

  • Reply
    Christine Meuser
    June 3, 2020 at 9:03 am

    If I have extra large eggs how many do I use? I’d like to make this today but I’m not sure how fast you are able to reply.

    • Reply
      Sue
      June 3, 2020 at 9:40 am

      Use 2 Christine.

      • Reply
        Christine Meuser
        June 3, 2020 at 11:59 am

        Ok thank you!

  • Reply
    Jo
    May 22, 2020 at 3:30 am

    5 stars
    Love making cakes in cast iron. Easy and not to sweet. Great way to use up left over buttermilk. Thank you

  • Reply
    Kristen
    May 10, 2020 at 8:39 am

    5 stars
    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!!

  • Reply
    TJ
    April 27, 2020 at 11:05 am

    I’m a bit confused. I read through the recipe and am at step 6. I have one bowl of dry ingredients and one bowl of wet ingredients. Now it says to mix together sour cream and buttermilk and start alternating wet and dry. Is that in a new large bowl? Or into the butter mixture bowl? All’s clear except step 6. Thanks

    • Reply
      Sue
      April 27, 2020 at 12:50 pm

      The sour cream and buttermilk are blended together, and then they get added, along with the flour, to the mixing bowl that you creamed the butter, sugar, and eggs in.

  • Reply
    maria v
    March 15, 2020 at 4:44 am

    5 stars
    Absolutely delicious!!! This will be one of those Forever Favorites! Thank you ?

    • Reply
      Sue
      March 15, 2020 at 8:49 am

      Love that, thanks Maria!

  • Reply
    Ann
    March 3, 2020 at 9:24 pm

    Can you give high altitude adjustments? Please?

    • Reply
      Sue
      March 4, 2020 at 7:26 am

      I’m going to refer you to this chart Ann, it will be the most accurate.

  • Reply
    Prachi Singh
    February 21, 2020 at 6:57 pm

    Hi,
    The cake looks beautiful and I am very eager to try it. I would like to know if we could substitute sour cream with yogurt as we don’t get sour cream easily around our place.

    • Reply
      Sue
      February 22, 2020 at 8:00 am

      You could, I would use full fat thick yogurt.

  • Reply
    Darlene
    February 19, 2020 at 11:20 am

    Can I use frozen fruit in this recipe?

    • Reply
      Sue
      February 19, 2020 at 12:49 pm

      The only issue is that strawberries are frozen whole, and you need chunks for this recipe. If you thaw and chop, you may need to drain away excess juice.

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