This easy strawberry buttermilk cake recipe makes a tender, golden one-layer cake covered with fresh strawberries and a crisp sprinkling of sugar. The batter comes together in about 15 to 20 minutes, then the cake bakes at two temperatures for approximately 60 to 70 minutes in a 10-inch round cake pan or 9-inch deep-dish pie plate.
Each slice has a buttery vanilla crumb, lightly caramelized edges, and juicy strawberry pockets that become wonderfully jammy in the oven. Serve this simple fruit cake warm or at room temperature, plain or with a spoonful of whipped cream, for an inviting spring or summer dessert.
Jump to RecipeWhy You’ll Love This Recipe
This strawberry buttermilk cake is the kind of dessert that looks special without requiring complicated decorating or multiple layers. The batter is mixed in one bowl after the dry ingredients are whisked together, and the fruit is simply arranged over the top before baking.
Buttermilk gives the crumb a delicate tenderness and a subtle tang that balances the sweetness of the berries. The butter provides a rich flavor, while vanilla makes the strawberries taste even more fragrant as they soften in the oven.
The finished cake is sturdy enough to slice neatly but soft enough to feel homemade and comforting. It is especially lovely when served warm, when the strawberry juices are still fragrant and the sugared top has a gentle crunch.
If you enjoy baking with fresh berries, you may also like our strawberry donuts for another cheerful fruit-filled breakfast or dessert.
Ingredients You’ll Need
The ingredient list is short, but each item has an important role in the cake’s texture and flavor. Set out the butter and egg ahead of time so they are ready to blend smoothly with the sugar.
- Unsalted butter: Six tablespoons of softened butter create a rich, tender base and help the sugar whip into a light mixture.
- All-purpose flour: One and one-half cups form the structure of the cake without making it heavy.
- Baking powder and salt: Baking powder helps the cake rise, while fine salt sharpens the buttery and fruity flavors.
- Granulated sugar: One cup sweetens the batter, and two additional tablespoons create a lightly crisp, golden coating over the berries and surface.
- Egg, buttermilk, and vanilla: These ingredients add moisture, tenderness, richness, and a warm aromatic note.
- Fresh strawberries: One pound of hulled and halved berries becomes juicy and soft while retaining enough shape to look beautiful on the cake.
Choose strawberries that are ripe but firm rather than very soft or bruised. Wash them, remove the hulls, halve them, and dry them thoroughly with paper towels; excess water can make the center soggy.
For another fruit-forward baking idea, take a look at our strawberry banana bread, which is a cozy way to use ripe produce.
How to Make It Step-by-Step
Step 1: Prepare the pan and oven.
Heat the oven to 350°F (175°C), then butter and lightly flour a 10-inch round cake pan or a 9-inch deep-dish pie plate. Parchment paper is optional, but lining the bottom can make lifting and serving easier after the cake has cooled.
Step 2: Mix the dry ingredients.
Whisk the all-purpose flour, baking powder, and fine salt in a medium bowl. A thorough whisk distributes the baking powder evenly, so the cake rises consistently from edge to center.
Step 3: Cream the butter and sugar.
Beat the softened butter with 1 cup of granulated sugar for about 2 to 3 minutes, until light and fluffy. This step adds air to the mixture and gives the finished crumb a pleasant, tender texture.
Step 4: Add the egg and vanilla.
Beat in the large egg and pure vanilla extract until the mixture is smooth. Scrape down the sides of the bowl if needed so the egg is fully incorporated before the dry ingredients are added.
Step 5: Combine the batter.
Add the flour mixture in three additions, alternating with the buttermilk in two additions. Begin and end with the flour mixture, mixing only until combined; a few tiny streaks disappearing at the end are preferable to a heavily mixed batter.
Step 6: Add the strawberries and sugar.
Spread the batter evenly in the prepared pan, taking it close to the edges without packing it down. Arrange the strawberries cut-side down over the batter, then sprinkle the remaining 2 tablespoons of sugar over the berries and exposed cake surface.
Step 7: Bake with two oven temperatures.
Bake at 350°F for 10 minutes, then reduce the oven temperature to 325°F (165°C) and continue baking for about 50 to 60 minutes. The two-temperature method helps the cake rise at the beginning while giving the center time to finish baking without making the edges too dark.
Step 8: Cool and serve.
Let the cake cool in the pan for about 20 minutes before slicing. Serve it warm or at room temperature, allowing the buttery crumb and soft strawberry topping to be enjoyed at their best.
Pro Tips for the Best Strawberry Cake
Dry the berries carefully. Strawberries naturally release moisture as they bake, so starting with thoroughly dried fruit is important. Very wet berries can add more liquid than the cake can comfortably absorb, especially in the center.
Keep the mixing gentle. Once flour meets liquid, mixing develops gluten. Stir only until the batter comes together to keep every slice soft rather than dense.
Use the correct pan. A 10-inch round cake pan gives the batter room to spread, while a 9-inch deep-dish pie plate is also suitable. A smaller or shallow pan may change the depth and baking time, so use one of the recommended options for the most dependable result.
Check the right spot. Insert a skewer into the cake portion rather than through a strawberry. The skewer should come out clean when the cake is ready, while a berry may naturally leave moisture or juice behind.
Watch the temperature change. Do not skip the initial 10-minute bake at 350°F. Reducing the oven to 325°F afterward helps the middle finish cooking while the strawberry topping remains attractive and the outer crust does not overbrown.
For a savory recipe to balance your dessert menu, our cheeseburger dip makes a popular party appetizer before the cake is served.
Serving, Storage & Reheating
This cake is delicious on its own because the strawberries create their own soft, fruity topping. For a more celebratory presentation, serve each slice with whipped cream, although the cake does not require frosting.
Let leftovers cool completely before covering them. Store the covered cake at room temperature for short-term serving, or refrigerate it if you prefer a firmer texture and longer keeping; bring refrigerated slices toward room temperature before serving for the best crumb.
To warm a slice, use gentle heat until it is just warm rather than hot. Warming revives the buttery aroma and softens the fruit, but avoid overheating because the strawberry topping can become watery.
This recipe is also a thoughtful choice for a brunch table because it can be baked ahead and served at room temperature. If you are planning a pastry-filled spread, our easy beignets offer another freshly made treat.
For a complete meal before dessert, consider pairing it with simple sides such as our roasted potatoes; their savory flavor is a pleasant contrast to the sweet, fruity cake.
Easy Strawberry Buttermilk Cake
Ingredients
Method
- Heat the oven to 350°F (175°C). Butter and lightly flour a 10-inch round cake pan or a 9-inch deep-dish pie plate, and line the bottom with parchment paper if desired.
- Whisk the flour, baking powder, and fine salt together in a medium bowl so the leavening and seasoning are evenly distributed.
- Beat the softened butter and 1 cup of granulated sugar for about 2 to 3 minutes, until the mixture is light and fluffy. Beat in the egg and vanilla extract.
- Add the flour mixture in three additions, alternating with the buttermilk in two additions. Mix only until the ingredients are combined.
- Spread the batter evenly in the prepared pan. Arrange the hulled, halved strawberries cut-side down over the batter, then sprinkle the remaining 2 tablespoons of sugar over the berries and cake surface.
- Bake at 350°F for 10 minutes. Reduce the oven temperature to 325°F (165°C) and continue baking for about 50 to 60 minutes, until the top is golden and a skewer inserted into the cake portion comes out clean.
- Cool the cake in the pan for about 20 minutes before serving. Enjoy it warm or at room temperature.
Notes
Final Thoughts
This easy strawberry buttermilk cake proves that a small list of familiar ingredients can create an impressive dessert. A tender vanilla-butter cake, bright fresh strawberries, and a sparkling sugar topping come together in a single pan with very little fuss.
Take the time to dry the berries, mix the batter gently, and follow the two-temperature baking method. After about 20 minutes of cooling, you will have a warm, fragrant cake ready for relaxed sharing with coffee, tea, or a simple spoonful of cream.
Make it when strawberries are ripe and fragrant, and keep this recipe close for potlucks, weekend brunches, family dinners, and casual celebrations. It is simple enough for a new baker and satisfying enough to become a seasonal favorite.