Why You’ll Love This Recipe

This cake is a true celebration of summer flavors, combining the sweet and tart notes of fresh strawberries with the citrusy zing of lemonade. The addition of buttermilk makes it extra tender and moist, while the light dusting of powdered sugar adds a delicate sweetness. It’s simple to make, yet the result is a showstopper. Whether you’re serving it for a special occasion or just enjoying a treat at home, this cake is sure to brighten your day!

Ingredients

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
1/4 cup fresh lemon juice
Zest of 1 lemon
1 cup fresh strawberries, diced
1/4 cup powdered sugar (for dusting)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Strawberry Lemonade Buttermilk Cake

Directions

Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients.
Add lemon and strawberries: Stir in the lemon juice and lemon zest until just combined. Gently fold in the diced strawberries.
Bake the cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar: Once cooled, dust the top with powdered sugar before serving.

Servings and Timing

Servings: 8 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Variations

Lemon flavor: For an extra punch of lemon flavor, increase the lemon zest to 2 teaspoons or add a few tablespoons of lemon juice to the batter.
Berry mix: You can substitute the strawberries with other berries like raspberries, blackberries, or blueberries for a different flavor combination.
Glaze option: For a sweeter touch, drizzle a simple lemon glaze made with powdered sugar and lemon juice over the cake after it has cooled.

Storage/Reheating

Storage: Store leftover cake in an airtight container at room temperature for up to 3 days.
Reheating: This cake is best served at room temperature, but you can reheat individual slices in the microwave for 10-15 seconds if you prefer it warm.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be made a day in advance. It stores well at room temperature and will keep for about 3 days.

Can I use frozen strawberries?

Fresh strawberries are ideal for this recipe, but you can use frozen strawberries if fresh ones are not available. Be sure to thaw and drain them well before adding them to the batter to avoid excess moisture.

Can I use a different type of flour?

If you prefer, you can use whole wheat flour for a slightly denser and nuttier flavor, but all-purpose flour works best for this cake.

Can I add frosting to this cake?

While this cake is delicious on its own, you can add a simple frosting, like a lemon buttercream or whipped cream, for an extra indulgent treat.

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free. Just ensure you use a blend that works as a 1:1 replacement for all-purpose flour.

Can I substitute the buttermilk?

If you don’t have buttermilk, you can make a quick substitute by adding 1/2 tablespoon of lemon juice or vinegar to a 1/2 cup of milk. Let it sit for a few minutes before using.

How do I know when the cake is done?

To check if the cake is done, insert a toothpick into the center. It should come out clean or with just a few moist crumbs. The edges should also be slightly golden brown.

Can I freeze this cake?

Yes, you can freeze the cake before dusting it with powdered sugar. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw at room temperature before serving.

Can I add more strawberries to the batter?

Feel free to add more strawberries if you want a more fruity cake, but keep in mind that too many strawberries may affect the texture. About 1 cup is ideal.

What can I serve with this cake?

This cake pairs beautifully with whipped cream, vanilla ice cream, or a fresh berry compote for an extra refreshing touch.

Conclusion

The Strawberry Lemonade Buttermilk Cake is the perfect dessert to welcome the warmer months. Its delicate balance of fresh strawberries and zesty lemonade flavors, combined with the rich, tender crumb from the buttermilk, makes it a crowd-pleasing treat. Simple to prepare and full of bright, fruity flavors, this cake is perfect for any summer gathering or as a sweet finish to a meal.

Strawberry Lemonade Buttermilk Cake

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This Strawberry Lemonade Buttermilk Cake is a moist, tangy dessert that beautifully combines fresh strawberries with the zesty flavors of lemonade. Perfect for summer, this cake is light, flavorful, and refreshing—ideal for warm-weather gatherings or just a simple dessert at home!

Author: Amy
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 8 servings
Category: Dessert, Cake, Summer Desserts
Method: Baking
Cuisine: American, Summer
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients.
Add lemon and strawberries: Stir in the lemon juice and lemon zest until just combined. Gently fold in the diced strawberries.
Bake the cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar: Once cooled, dust the top with powdered sugar before serving.

Notes

Lemon flavor: For a stronger lemon flavor, increase the lemon zest to 2 teaspoons or add a few tablespoons of lemon juice to the batter.

Berry mix: You can substitute the strawberries with raspberries, blackberries, or blueberries for a different flavor.

Glaze option: Drizzle a simple lemon glaze made with powdered sugar and lemon juice over the cooled cake for extra sweetness.