strawberry cake

There’s a certain magic in the air when strawberry season arrives. I always think back to my childhood, spending sunny afternoons in the strawberry patch, searching for the juiciest, most vibrant red berries. That memory is what I try to capture in this fresh strawberry buttermilk cake. Every bite is a burst of bright, fruity sweetness, balanced by a moist, tender crumb from the buttermilk. It’s a classic I adore, much like my popular strawberry tres leches cake.

What Makes This Fresh Strawberry Buttermilk Cake So Special?

I truly believe the best recipes don’t need to be complicated, and this cake is proof. It comes together in just about an hour, with only 25 minutes of prep and 35 minutes of baking. It relies on the pure, unadulterated flavor of fresh strawberries and tangy buttermilk rather than any artificial shortcuts. It’s my absolute go-to for a homemade dessert that feels special enough for a celebration but is easy enough for a weekday treat.

The Key Ingredients You’ll Need

For me, the two non-negotiables are fresh, ripe strawberries and real buttermilk. The berries provide that authentic summer flavor, while buttermilk gives the cake its signature tenderness. These simple staples create amazing results, just like they do in my easy strawberry honeybun cake.

Daniel

Fresh Strawberry Buttermilk Cake

An incredibly moist and tender cake bursting with fresh strawberry flavor, made with a rich buttermilk batter and topped with a luscious strawberry cream cheese frosting. The perfect from-scratch strawberry cake for any occasion.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 585

Ingredients Equipment Method Notes

Ingredients

  

For the Strawberry Puree

• 1 lb fresh strawberries hulled and rinsed (about 3 cups)

For the Strawberry Cake

• 2.5 cups all-purpose flour spooned and leveled
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter softened to room temperature
• 1.75 cups granulated sugar
• 3 large eggs room temperature
• 1 tbsp vanilla extract
• 1 cup buttermilk room temperature

For the Strawberry Cream Cheese Frosting

• 8 oz cream cheese full-fat, softened to room temperature
• 1/2 cup unsalted butter softened to room temperature
• 4 cups powdered sugar sifted
• 1 tsp vanilla extract
• 1 pinch salt

Equipment

• Two 9-inch round cake pans
• Stand mixer or electric hand mixer
• Mixing Bowls
• Food Processor or Blender
• Wire cooling rack

Method

 

Prepare Puree and Cake Pans

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. In a food processor or blender, blend the hulled strawberries until completely smooth. You should have about 1.5 cups of puree. Measure out 1 cup for the cake batter and set aside the remaining 1/2 cup for the frosting.

Make the Strawberry Cake Batter

1. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
3. Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed. Beat in the vanilla extract.
4. With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.
5. Gently fold in the 1 cup of strawberry puree with a rubber spatula until just incorporated. The batter will be a beautiful pink color.
6. Divide the batter evenly between the two prepared cake pans and smooth the tops. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.

Make the Frosting and Assemble the Cake

1. In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese and butter on medium-high speed until smooth and creamy, about 2 minutes.
2. Reduce the mixer speed to low and gradually add the sifted powdered sugar, mixing until just combined. Add the vanilla extract and salt.
3. Add the reserved 1/2 cup of strawberry puree. Increase the speed to medium-high and beat for 2-3 minutes until the frosting is light, fluffy, and a pale pink color. If the frosting is too thin, add a bit more powdered sugar; if too thick, add a teaspoon of milk or cream.
4. Once the cake layers are completely cool, place one layer on a serving plate or cake stand. Spread a generous layer of frosting over the top. Place the second cake layer on top and frost the top and sides of the entire cake. Garnish with fresh strawberry slices if desired.

Notes

For the best results, ensure all your cold ingredients (butter, eggs, buttermilk, cream cheese) are at room temperature. This helps them combine evenly, creating a smoother batter and a more tender cake. Do not overmix the batter once the flour is added, as this can lead to a tough cake. Store the cake in an airtight container in the refrigerator for up to 4 days.

My Approach to Making Fresh Strawberry Buttermilk Cake

My method for this cake is all about building layers of flavor. I begin by preparing a simple strawberry puree, which gets mixed directly into the batter for an all-over fruity taste. After creaming the butter and sugar until it’s perfectly pale and fluffy, I gently fold in the remaining ingredients. While the cakes bake to golden perfection, I whip up the simple cream cheese frosting. It reminds me of the simple joy found in my strawberries and cream coffee cake.

My Tips for the Perfect Outcome

• Always use room temperature ingredients; it makes for a smoother, more uniform batter.
• Gently fold in the flour and don’t overmix!
• Ensure your cakes are completely cool before you even think about frosting them.

How I Serve and Store This Dish

I love serving this cake just as it is, letting the fresh strawberry flavor shine. It’s a perfect centerpiece for brunch or an after-dinner treat. To store leftovers, I place the cake in an airtight container in the refrigerator for up to four days due to the cream cheese frosting. Unlike my room-temp-friendly cinnamon swirl bundt cake, this one needs to stay chilled.

Frequently Asked Questions

Can I use frozen strawberries for this cake?

Yes, you absolutely can! I just recommend thawing them completely and patting them dry with a paper towel to remove any excess water. This prevents the cake batter from becoming too thin and ensures a perfect texture.

What can I use if I don’t have buttermilk?

It’s easy to make your own! My go-to method is to add one tablespoon of white vinegar or fresh lemon juice to one cup of whole milk. Let it stand for about five minutes, and you’ll have a perfect substitute.

Can I prepare this cake in advance?

Of course. I often bake the cake layers a day ahead. Once they’ve cooled completely, I wrap them securely in plastic wrap and keep them at room temperature. Then, I just have to frost and assemble it before serving.

Can this recipe be adapted for a different pan size?

It sure can. I’ve made this as a single-layer cake in a 9×13 inch pan before. You’ll just need to adjust the baking time. I’d recommend starting to check for doneness with a toothpick around the 30-minute mark.

Conclusion

This recipe is my little slice of summer, and I truly hope it brings as much joy to your kitchen as it does to mine. It’s a heartfelt cake meant for sharing. If you try it, I would absolutely love to hear what you think in the comments below!