This strawberry buttermilk cake is tender and light, with a hint of almond and chunks of fresh strawberry in every bite! It's a simple, single layer cake that is perfect for spring and summer.
Strawberry Buttermilk Cake is the kind of cake that I make on repeat all summer long.. easy, light, and the best use of my almost bad strawberries. I love this cake with a little dollop of whipped cream or a scoop of vanilla ice cream.
For more single layer cake recipes like this try my lemon blueberry cake, raspberry peach cake or my zucchini chocolate chip cake.
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Why You Will Love This Cake
- Single Layer: A simple single layer with no need to frost.
- Fresh Strawberries: The perfect use of those strawberries that are starting to soften in the fridge.
- Moist & Light: The buttermilk makes this cake extra moist, and the texture is light and airy.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I always use salted butter, but unsalted will work great too.
- Sugar: You will use granulated sugar for this cake.
- Eggs: Allow your eggs to come to room temperature before mixing. If you need to quicken this process soak them in a bowl of room temperature water for 5-10 minutes.
- Flour: All-purpose or gluten free will work great for this cake.
- Buttermilk: You can also sub in greek yogurt or sour cream if you don't have buttermilk.
- Strawberries: I have only made this using fresh strawberries.
- Turbinado Sugar: This is a coarse sugar that gives a nice crunch on top.
Step by Step Instructions
- Step 1: Cream together the butter and sugar until light. Add in the eggs, almond and vanilla extract and blend together for 2-3 minutes until light and airy.
- Step 2: Add salt, baking powder and ½ the flour and mix, followed by the buttermilk and then the remaining flour.
- Step 3: Smooth the batter into the prepared pan. Top with cut strawberries and then sprinkle with turbinado sugar.
- Step 4: Bake for about 40-45 minutes until lightly golden brown around the edges. Let cool before serving.
Expert Baking Tips
- I have only made this using fresh fruit. If you want to use frozen I would suggest allowing it to thaw first and then drain any excess liquid.
- Feel free to sub in other fruit or berries based on what you have. I also have an apple version of this I love making in the fall.
- I have omitted the extract and added 1 tablespoon of fresh lemon juice and zest to this before and it was perfectly lemony!
Storing & Freezing
Strawberry buttermilk cake should be stored at room temperature in an airtight container. You can wrap it in tinfoil, as this will help the sugar topping from getting too sticky and moist.
This cake freezes well for up to 3 months. If frozen, thaw and allow to come to room temperature before serving.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Strawberry Buttermilk Cake
Ingredients
- ½ cup (113.5 g) salted butter room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs room temperature
- ½ teaspoon (0.5 teaspoon) almond extract
- 1 teaspoon vanilla extract
- ½ teaspoon (0.5 teaspoon) salt
- 1 teaspoon baking powder
- 1⅓ cups (186 g) all-purpose flour
- ½ cup (120 g) buttermilk
- 1½ cups (216 g) strawberries halved
- 1½ tablespoons (1.5 tablespoons) turbinado sugar for sprinkling on top
Instructions
- Preheat oven to 325 F. Spray a 8-9" spring form pan, cake pan or pie plate with non-stick spray. Set aside.
- Cream together the butter and sugar until light. Add in the eggs, almond and vanilla extract and blend together for 2-3 minutes until light and airy.
- Add salt, baking powder and ½ the flour and mix, followed by the buttermilk and then the remaining flour.
- Smooth the batter into the prepared pan. Top with cut strawberries and then sprinkle with turbinado sugar.
- Bake for about 40-45 minutes until lightly golden brown around the edges. Let cool before serving.
Kim Huish
This was so easy to make and a total crowd pleaser! Definitely making again. I didn’t have almond extract so just used vanilla and it turned out great.
Sarah
This was so simple and SO good! We made it when my father in law was here and he loved it! I don’t love almond extract so I left that out and did the vanilla-amazing!
Felice
As a novice baker this seemed like the perfect recipe for a first attempt at a cake. Like the others, I didn’t have almond extract, so I opted for vanilla as suggested above. It turned out great and helped boost my confidence as a baker! I’m looking forward to trying some of your other recipes
brooke
I'm so glad hear that!! Thank you so much for trying it!
Sara
Whipped up this delicious cake for Easter! It was so easy and everyone loved it! I stayed true to the recipe and used almond & vanilla extract. Perfect for summer!
Laura
Really good!! I’m sure my oven temp is off but I baked mine for 65 mins! Took to friends’ house and everyone loved it!
brooke
Yay! Glad it was a hit. And yes, oven temps can totally vary.
Dayna Mattsson
Wow! So yummy! Loved it.
Julie
So yummy!!! My daughter loved it so much she asked if we can do this for her birthday! Whole family loved it, she it was super easy to make. Total win.
brooke
Thank you so much! I always love these kind of easy and quick cakes.
Lauren S
This is the perfect spring cake! I added both strawberries and blackberries to mine. I love the almond flavor that comes through!
Sandy
I made this using a Cup4Cup gluten free flour and it turned out so great! We topped it with a little whipped cream and it was loved by everyone! Will definitely make this again and again! Thanks Brooke!
Jayme Zeiser
Do you think I could make this with peaches instead of strawberries? Would I need to adjust any of the ingredients?
brooke
I think that would be great!