Strawberry Lemonade Buttermilk Cake

If you’ve been looking for a dessert that screams summer in every bite, then let me introduce you to this Strawberry Lemonade Buttermilk Cake. It’s like a sunshine-filled slice of cake that brings together the sweet, juicy flavor of strawberries and the tart, refreshing zing of lemonade. This cake is perfectly soft, moist, and bursting with those light, bright flavors we all crave when the weather warms up. Every bite is like a little celebration. Trust me, you’re going to want to make this one again and again.

This cake is more than just a treat—it’s an experience. With a tangy buttermilk base, a hint of lemon, and the sweetness of fresh strawberries, it’s an effortless crowd-pleaser that works for everything from birthdays to casual afternoon tea. Plus, it’s incredibly easy to make, so even if you’re not a seasoned baker, you can still wow your guests with this beautiful creation.

Why You’ll Love Strawberry Lemonade Buttermilk Cake

Light and Refreshing: The bright flavors of lemon and strawberry make this cake feel like a breath of fresh air.
Moist and Fluffy: The buttermilk gives the cake an irresistible texture that’s soft and tender.
Perfect for Summer: It’s everything you want in a warm-weather dessert—sweet, tart, and refreshing.
Quick and Easy: This cake comes together quickly, with simple ingredients you likely already have in your pantry.
Customizable: You can easily swap out fresh strawberries for other berries or add a glaze for extra sweetness.

Ingredients in Strawberry Lemonade Buttermilk Cake

This cake might seem fancy, but it’s made with simple, everyday ingredients that come together in the most delicious way. Here’s what you need:

All-Purpose Flour

The foundation of the cake, giving it structure and a soft crumb.

Baking Powder

To help the cake rise to that perfect light and fluffy texture.

Salt

A small pinch to balance all the flavors and enhance the sweetness.

Unsalted Butter

For a rich, moist cake that’s just the right amount of indulgent.

Granulated Sugar

Sweetens the cake and helps create a tender crumb.

Eggs

The binding agents that hold everything together while contributing to the cake’s richness.

Buttermilk

This is the secret to the cake’s moist texture and soft crumb. It adds a tangy flavor that balances the sweetness of the strawberries.

Lemon Zest

For a burst of citrus flavor that gives the cake that fresh, zesty kick.

Fresh Strawberries

Chopped into small pieces, these juicy berries provide bursts of sweetness in every bite.

Lemon Juice

Brightens the flavor and gives a little tangy kick to complement the sweet strawberries.

Note: the full ingredients list, including measurements, is provided in the recipe card directly below.

Instructions

Let’s dive into the steps to create this delicious cake:

Preheat Your Equipment

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan (or line it with parchment paper). This ensures your cake doesn’t stick, and it’ll come out of the pan perfectly.

Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps ensure even distribution of the dry ingredients throughout the cake.

Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until it’s light and fluffy—about 3–4 minutes. You want it to be pale and airy, which creates a tender cake.

Add the Eggs

Add the eggs, one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.

Incorporate the Wet Ingredients

Add the buttermilk, lemon zest, and lemon juice. Beat until smooth and well combined. This will make the batter nice and creamy, with that tangy lemony goodness.

Add the Dry Ingredients

Gradually add the flour mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can lead to a dense cake. It’s okay if there are a few lumps!

Fold in the Strawberries

Gently fold in the chopped strawberries, making sure they’re evenly distributed throughout the batter. You’ll have little pockets of fruity sweetness in every slice.

Bake to Perfection

Pour the batter into your prepared cake pan and spread it out evenly. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top and spring back when lightly touched.

Cool and Serve

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This gives it time to firm up and makes slicing easier.

Optional: Add a Glaze or Whipped Cream

For a little extra indulgence, drizzle with a lemon glaze or top with freshly whipped cream. You could even add more chopped strawberries on top for a pretty presentation.

Serve and Enjoy

Slice it up, grab a fork, and dig into this refreshing, zesty, and sweet cake. Every bite is a reminder of why summer desserts are the best!

Nutrition Facts

Servings: 8
Calories per serving: Approx. 300–350 (depending on serving size and any optional toppings)

Preparation Time

Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes

How to Serve Strawberry Lemonade Buttermilk Cake

As a Light Dessert: This cake is perfect on its own, but it’s especially delicious paired with a cup of iced tea or lemonade for an afternoon treat.
With Whipped Cream: A dollop of freshly whipped cream or a scoop of vanilla ice cream pairs wonderfully with this cake’s fresh fruit flavors.
For a Celebration: This cake is stunning enough to serve at birthday parties, summer BBQs, or any gathering. It’s light, refreshing, and totally crowd-pleasing.
With Extra Fruit: Serve it with additional fresh strawberries or other berries to enhance the fruity flavor.

Additional Tips

Don’t Overmix: To keep the cake light and fluffy, avoid overmixing the batter once the flour is added.
Use Fresh Strawberries: Fresh strawberries work best here, but if you have to use frozen, be sure to thaw and drain them thoroughly before adding them to the batter.
Lemon Glaze: For extra lemony goodness, drizzle a simple glaze made from powdered sugar and lemon juice over the cooled cake.
Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

FAQ Section

Q1: Can I use frozen strawberries?
A1: Yes, but be sure to thaw and drain them completely so the excess moisture doesn’t affect the cake’s texture.

Q2: Can I make this cake ahead of time?
A2: Absolutely! This cake holds up well for a day or two, and it actually gets even better as the flavors meld together.

Q3: Can I substitute the buttermilk?
A3: You can substitute the buttermilk with regular milk, but for the best flavor and texture, buttermilk is highly recommended. If you don’t have buttermilk, you can make your own by adding a tablespoon of lemon juice or vinegar to a cup of milk, then letting it sit for 5–10 minutes.

Q4: How do I make the cake more lemony?
A4: You can add extra lemon zest or a little more lemon juice to the batter or the glaze for an added burst of citrus.

Q5: Can I freeze this cake?
A5: Yes, you can freeze the cake (either whole or in slices) for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. To serve, let it thaw at room temperature.

Q6: How can I make this cake dairy-free?
A6: Substitute the butter with dairy-free butter and use a non-dairy milk, like almond or oat milk, in place of the buttermilk.

Q7: Can I make this cake in a different pan?
A7: You can definitely use a square or rectangular pan—just adjust the baking time accordingly, and keep an eye on it as it bakes.

Conclusion

This Strawberry Lemonade Buttermilk Cake is the perfect summer dessert—light, fruity, and absolutely delicious. With its soft, moist texture and the perfect balance of sweet strawberries and tangy lemon, it’s a dessert that will brighten up any table. Whether you’re serving it at a special occasion or just indulging in a little sweet treat for yourself, this cake is sure to bring a smile to your face with every bite. Enjoy!

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