If you’re looking for a cake that screams fresh, tender, and celebration-worthy, this Buttermilk Strawberry Cake with Buttercream Frosting is it. The tangy richness of buttermilk, the burst of fresh strawberry flavor, and the classic vanilla buttercream create a dessert that’s equally perfect for birthdays, showers, holidays—or just because it’s strawberry season.
No food coloring. No boxed shortcuts. Just old-fashioned cake goodness with a hint of southern charm.
Why I Love This Recipe
This cake has everything: a soft, buttery crumb, vibrant strawberry flavor (without artificial flavors), and a light, creamy frosting that ties it all together. The buttermilk makes the texture impossibly moist, and the mashed strawberries infuse the batter with natural sweetness. Add a swirl of velvety buttercream and it’s a cake worth every whisk and bowl.
It’s a bake-on-repeat kind of recipe, especially when strawberries are in season.
Ingredients
For the Strawberry Buttermilk Cake:
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- ½ cup mashed fresh strawberries
- 1 cup buttermilk
- Optional: ½ cup finely chopped strawberries folded in for texture
For the Vanilla Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tbsp heavy cream or milk
- 2 tsp vanilla extract
- Pinch of salt
Swaps and Tips
- Buttermilk: No buttermilk? Make a quick sub by combining 1 cup milk + 1 tbsp lemon juice or vinegar. Let sit for 5 minutes.
- Strawberries: Fresh is best, but thawed frozen strawberries can work in a pinch. Drain well before mashing.
- Frosting variations: Add a spoonful of mashed strawberries or lemon zest to the buttercream for a fruity twist.
- Make it a sheet cake: Pour batter into a 9×13-inch pan and bake for 35–40 minutes.
Instructions
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment rounds).
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter & Sugar
In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3–4 minutes.
Step 4: Add Eggs & Strawberries
Add eggs one at a time, beating well after each. Stir in vanilla extract and mashed strawberries.
Step 5: Alternate Dry Ingredients & Buttermilk
Add the dry ingredients to the wet mixture in 3 parts, alternating with the buttermilk, beginning and ending with the dry. Stir just until combined—don’t overmix.
If using chopped strawberries, fold them in gently with a spatula.
Step 6: Bake
Divide batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then invert onto wire racks and cool completely.
Step 7: Make the Frosting
Beat softened butter until creamy. Gradually add powdered sugar, 1 cup at a time, beating between each addition.
Add cream or milk, vanilla, and salt. Beat for 2–3 minutes until fluffy and spreadable.
Step 8: Assemble the Cake
Place one cake layer on a plate or stand. Spread a thick layer of frosting on top. Add the second cake layer and frost the top and sides as desired. Garnish with fresh strawberries if you like.
Tips for Success
- Room-temp ingredients mix better and yield fluffier results.
- Cool completely before frosting to avoid a melty mess.
- Use a serrated knife to level cakes if needed.
- Chill the frosted cake for 20 minutes before slicing for cleaner cuts.
Serving Suggestions and Pairings
This cake is a celebration all on its own, but it also plays well with:
- A scoop of vanilla bean ice cream
- A glass of rosé or sparkling lemonade
- A side of Big Family Banana Pudding for a dreamy dessert table
- A mix of Pumpkin Delight and Neiman Marcus Cookies at your next gathering
Storage & Leftovers
- Room temperature: Store covered for up to 2 days.
- Refrigerator: Keeps well up to 5 days. Let slices come to room temp before serving.
- Freezer: Freeze unfrosted cake layers for up to 2 months. Wrap tightly in plastic and foil.
More Recipes You’ll Love
If this cake made your sweet tooth sing, try these next:
- Easy Pumpkin Spice Muffins – perfect for cozy mornings
- Snow Globe Cookies – festive and fun to decorate
- Pumpkin Delight Dessert – creamy, layered, and fuss-free
- Neiman Marcus Cookies – chewy and loaded with texture
- Big Family Banana Pudding – creamy and nostalgic
Final Thoughts
This Buttermilk Strawberry Cake is the kind of homemade dessert that reminds you why we bake from scratch. It’s tender, packed with real fruit, and frosted with just the right amount of creamy sweetness. Whether you’re marking a special occasion or just celebrating strawberry season, this cake is a guaranteed showstopper.
If you bake it, tag @chefmaniac—we’d love to see your slice! Want more from-scratch cakes and sweets? Follow along for more recipes you’ll crave.
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