There’s something about the combination of strawberries and lemons that just sings of sunshine and happiness. The first time I baked this Strawberry Lemonade Buttermilk Cake, it was the middle of spring, and I wanted something that tasted as fresh and vibrant as the season. This cake delivered in every way—light, moist, and bursting with real fruit flavor.
It quickly became a staple in our family, making appearances at birthdays, weekend brunches, and even picnic potlucks. I especially love how this cake feels like a little piece of sunshine no matter the weather outside. With the tang of lemon juice, the richness of buttermilk, and the juicy bursts of strawberry, every bite tastes like a cheerful celebration.
Perfect for brunches, baby showers, or as a sweet finale to a summer cookout, this cake is a crowd-pleaser that looks just as good as it tastes. The tangy lemon glaze takes it to the next level, giving each bite a zesty finish that balances the sweetness beautifully. If you're craving a bright, fruit-forward dessert, this Strawberry Lemonade Buttermilk Cake is a must-try.
Why You’ll Love Strawberry Lemonade Buttermilk Cake
- Bright, Refreshing Flavor: Sweet strawberries and tart lemon make a perfect pair in every bite.
- Moist and Tender Texture: Thanks to the buttermilk, this cake stays soft, fluffy, and perfectly moist for days.
- Eye-Catching Presentation: Top with fresh strawberries and lemon zest for a colorful and beautiful finish.
- Perfect for Any Occasion: Great for spring and summer events, or whenever you need a cheerful dessert.
- Easy to Make: Straightforward steps and pantry-friendly ingredients make it approachable for all skill levels.
- Delicious Leftovers: It tastes even better the next day after the flavors meld together.
- Customizable: Easily swap in other berries, or make it into cupcakes, sheet cake, or even a loaf.
- Kid-Friendly and Adult-Approved: Both little ones and grown-ups adore this fruity, tangy cake.
Ingredients You’ll Need
For the Cake:
- ½ cup (1 stick) unsalted butter, softened
- 1¾ cups granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1½ cups chopped fresh strawberries (patted dry)
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoon fresh lemon juice
- Optional: extra lemon zest or strawberry slices for garnish
Optional Add-Ins:
- A few drops of lemon extract for extra zing
- A handful of white chocolate chips folded into the batter
- Diced candied lemon peel or a teaspoon of poppy seeds
Step-by-Step Instructions
- Prep the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a bundt pan. You can also line the bottom with parchment paper for extra insurance.
- Cream Butter and Sugar: In a large bowl, beat the butter and sugar together for 2–3 minutes until light, fluffy, and pale yellow.
- Add Eggs and Flavorings: Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract until well incorporated.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- Mix the Batter: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; don’t overbeat.
- Fold in Strawberries: Using a rubber spatula, gently fold in the chopped strawberries, ensuring they’re evenly dispersed throughout the batter without overmixing.
- Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Let the cake cool in the pan for about 10 minutes. Then carefully invert it onto a wire rack to cool completely. Let it sit for at least 30 minutes before glazing.
- Make the Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable. Adjust the consistency by adding more sugar or juice as needed.
- Glaze and Garnish: Drizzle the glaze generously over the cooled cake. Garnish with extra lemon zest, strawberry slices, or even edible flowers for a show-stopping presentation.
Serving and Storage Tips
Serve this cake slightly warm or at room temperature for the best flavor and texture. For a decadent treat, add a scoop of vanilla ice cream, lemon sorbet, or a dollop of whipped cream.
Presentation Ideas:
- Dust with powdered sugar before serving.
- Top with a crown of whipped cream and whole strawberries for parties.
- Slice and serve on a cake stand with fresh mint leaves for extra color.
Storage:
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days. Bring to room temperature before serving.
- You can freeze the cake (unglazed) for up to 2 months. Wrap tightly in plastic wrap and aluminum foil.
- Glaze just before serving for the freshest look and texture.
Helpful Notes
- Pat Strawberries Dry: Moisture from the berries can affect the texture of the cake, so make sure to pat them dry thoroughly.
- Room Temp Ingredients: Make sure eggs, butter, and buttermilk are at room temperature for a smoother, more cohesive batter.
- Try Other Berries: Blueberries, raspberries, or even a mix can add delicious variety.
- Extra Lemony: Add a bit more zest to the glaze or batter if you want a stronger lemon punch.
- Use Fresh Juice: Bottled lemon juice won’t have the same bright, fresh flavor.
- Flour the Berries: Toss strawberries in a tablespoon of flour before folding into the batter to help prevent sinking.
Frequently Asked Questions
- Can I use frozen strawberries?
Yes, but thaw and pat them dry thoroughly to avoid excess moisture. Chop them smaller if needed. - What if I don’t have buttermilk?
You can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5–10 minutes. - Can I make this into cupcakes?
Absolutely! Divide the batter into cupcake liners and bake for 20–25 minutes. Check with a toothpick for doneness. - Can I double the glaze?
Yes! If you love a lot of glaze, feel free to double the recipe and pour half while the cake is still warm, then the rest after cooling. - How do I know it’s fully baked?
The top should be golden, and a toothpick inserted in the center should come out clean or with a few moist crumbs.
Final Thoughts
Strawberry Lemonade Buttermilk Cake is a dessert that brings a little sunshine to any table. With its tender crumb, bright citrusy notes, and juicy strawberry bursts, it’s sure to become a favorite for you and your loved ones. It looks elegant, tastes divine, and is incredibly satisfying to make.
Whether you’re celebrating a special occasion or just want to make an ordinary day feel a bit more special, this cake is a delightful choice. Give it a try and let the vibrant flavors brighten your day. And if you do make it, don’t forget to snap a photo and tag us—we love seeing your beautiful bakes!
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