Strawberry Buttermilk Cake Recipe

Introduction 

Strawberry buttermilk cake is a soft, moist, and fruity cake that brings together the sweet taste of fresh strawberries and the gentle tang of buttermilk. This cake is simple to make and does not need any advanced baking skills. It uses basic kitchen ingredients and gives a bakery style result at home. The texture is tender and fluffy, and every bite has juicy strawberry pieces inside. It is the kind of cake that looks pretty and tastes even better. Even if you are new to baking, you can follow this recipe with ease and feel proud of your final cake.

People love this cake because it feels fresh, light, and comforting at the same time. The strawberries add natural sweetness and a little bit of bright flavor. The buttermilk makes the cake soft and rich without being too heavy. Many people enjoy it as a tea time snack, a family dessert, or a small celebration treat. It is also loved because it is not too creamy or too sugary. It feels homemade and honest. When served slightly warm or at room temperature, it melts in the mouth and makes everyone ask for another slice.

You can make this cake when strawberries are in season, when you want to bake something special for guests, or when you simply want a happy homemade dessert. It is perfect for birthdays, weekend baking, picnics, and family dinners. You can also make it when you want a mood lifting sweet dish without too much effort. The fruit gives it a fresh feel, and the soft crumb gives comfort. If you enjoy baking for fitness balance, this cake can also be made with small healthy swaps which you will read later in the tips section.

Ingredients You Will Need

Two cups all purpose flour
One cup fresh strawberries chopped into small pieces
Three fourth cup white sugar
Half cup unsalted butter at room temperature
Two large eggs at room temperature
One cup buttermilk
One and half teaspoon baking powder
Half teaspoon baking soda
Half teaspoon salt
One teaspoon vanilla essence
Two tablespoon milk if batter feels too thick
One tablespoon flour for coating strawberries
One tablespoon sugar for topping
One teaspoon lemon juice optional for brighter flavor

Step by Step Method

First wash the strawberries well and dry them with a clean cloth. Remove the green tops and cut them into small pieces. Put them in a bowl and sprinkle one tablespoon of flour over them. Mix gently. This helps the strawberries stay spread in the cake and not sink to the bottom. Keep them aside.

Preheat your oven to 180 degree Celsius. Grease a round or square cake pan with butter and lightly dust it with flour. Tap out extra flour. This helps the cake come out easily after baking.

Take a large mixing bowl. Add the soft butter and sugar. Using a hand whisk or electric mixer, beat them together until the mixture looks light and creamy. This may take about three to five minutes. Do not rush this step because it adds air and makes the cake soft.

Add the eggs one at a time into the butter and sugar mix. Beat well after each egg. The mixture should look smooth and slightly fluffy. If it looks a bit split, do not worry, it will come together after adding flour.

Add vanilla essence and mix again. This gives a nice sweet smell to the cake.

In another bowl, add flour, baking powder, baking soda, and salt. Mix these dry ingredients well with a spoon. This step helps everything spread evenly in the batter.

Now add half of the dry ingredients into the wet mixture. Mix gently. Then add half of the buttermilk. Mix again slowly. Repeat with the remaining dry ingredients and buttermilk. Always mix slowly and do not over mix. Over mixing can make the cake hard.

If the batter looks too thick, add one or two tablespoon of milk and mix gently. The batter should be thick but pourable.

Add the flour coated strawberry pieces into the batter. Fold them in using a spatula. Use soft hand movement so the strawberries do not break too much.

Pour the batter into the prepared cake pan. Spread it evenly. Sprinkle one tablespoon sugar on top. This gives a light sweet crust after baking.

Place the pan in the preheated oven. Bake for about thirty five to forty five minutes. Baking time can change based on your oven and pan size. Check after thirty five minutes by inserting a toothpick in the center. If it comes out clean or with a few crumbs, the cake is done.

Remove the cake from the oven and let it rest in the pan for ten minutes. Then gently take it out and place it on a cooling rack. Let it cool fully before slicing. This helps the texture set well.

Serve plain or with a spoon of yogurt or light cream if you like.

Why This Recipe Is Special

This strawberry buttermilk cake is special because it balances sweetness and freshness in a very simple way. Many cakes are either too sweet or too heavy, but this one feels light and pleasant. The buttermilk adds softness and a slight tang that improves the overall flavor. It also reacts with baking soda to make the cake rise better and become fluffy.

Strawberries bring natural fruit goodness. They contain vitamins and fiber, which makes this cake feel better than many artificial flavored desserts. When baked, strawberries become soft and juicy, creating little pockets of flavor inside the cake. Every slice looks pretty with red fruit pieces.

Another special point is that this cake does not need frosting to taste good. You can enjoy it as it is. That means less sugar and less extra work. It is perfect for people who want a simple homemade dessert without complicated decoration. It is also a good starter recipe for beginner bakers because the steps are clear and the method is forgiving.

Extra Tips for Better Taste

Use fresh ripe strawberries for the best flavor. If strawberries are not sweet enough, you can toss them with one teaspoon sugar and keep them aside for ten minutes before adding to batter.

Bring all cold ingredients to room temperature before mixing. This helps the batter mix smoothly and bake evenly.

Do not over mix the batter after adding flour. Mix only until you no longer see dry flour. This keeps the cake soft.

You can add a little lemon zest to the batter for a fresh citrus smell. It goes very well with strawberries.

For a slightly healthier version, you can replace half of the all purpose flour with whole wheat flour. The cake will be a bit more dense but still tasty.

You can replace some sugar with honey or coconut sugar if you prefer a different sweetness style. Adjust quantity to taste.

Add a few chopped nuts like almonds or walnuts for a light crunch. Mix them with the strawberries before folding into batter.

Serve the cake slightly warm with a spoon of plain yogurt and a drizzle of honey for a lovely dessert plate.

If you want a richer cake, add two tablespoon fresh cream into the batter along with buttermilk.

Final Thoughts

This strawberry buttermilk cake recipe is a wonderful choice when you want something easy, fruity, and comforting. It does not need fancy tools or expert skills. With simple steps and basic ingredients, you can create a cake that looks beautiful and tastes homemade and fresh. It fits many moments like family tea time, small celebrations, or a calm weekend bake. Once you try it, you will likely make it again during every strawberry season. Baking at home brings joy, and this cake is a perfect way to start or grow your baking journey.

Nutrition Details

Nutrition values are approximate and can change based on ingredient brands and portion size.

Recipe total approximate values

Calories about 2400 kcal
Carbohydrates about 320 grams
Protein about 40 grams
Fat about 110 grams
Fiber about 10 grams

Per serving if cut into 12 slices

Calories about 200 kcal
Carbohydrates about 27 grams
Protein about 3 grams
Fat about 9 grams
Fiber about 1 gram