Name: Strawberry Lemonade Buttermilk Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1½ cups all-purpose flour; ½ tsp baking soda; ½ tsp baking powder; ¼ tsp salt; ½ cup unsalted butter, softened; ¾ cup granulated sugar; 2 large eggs; Zest of 1 lemon; 2 tbsp lemon juice; ½ cup buttermilk; 1 tsp vanilla extract; 1 cup fresh strawberries, chopped and lightly tossed in 1 tsp flour; 1 cup powdered sugar; 1–2 tbsp fresh lemon juice; Optional: 1–2 tsp milk or buttermilk for a creamier glaze; Extra sliced strawberries or lemon zest for garnish

Why You’ll Love This Recipe

I love this cake because it’s light, moist, and full of summery flavors. The strawberries bring natural sweetness and bursts of fruit in every bite, while the buttermilk gives the crumb a soft, rich texture. The lemon zest and glaze add a refreshing tartness that balances the sweetness perfectly. It’s an easy one-bowl cake that feels special without requiring a lot of effort.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Buttermilk
Fresh lemon juice
Lemon zest
Vanilla extract
Fresh strawberries, chopped
Powdered sugar (for glaze)

directions

I preheat the oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
In a bowl, I whisk together the flour, baking powder, baking soda, and salt.
In another large bowl, I cream the butter and sugar until light and fluffy.
I add the eggs one at a time, beating well after each, then stir in the vanilla, lemon juice, and lemon zest.
I mix in the dry ingredients alternately with the buttermilk, starting and ending with the flour mixture.
I gently fold in the chopped strawberries, making sure they’re evenly distributed.
I pour the batter into the prepared pan and smooth the top.
I bake for 35–40 minutes, or until a toothpick comes out clean.
While the cake cools, I whisk together powdered sugar and a bit of lemon juice to make the glaze.
Once the cake is fully cooled, I drizzle the lemon glaze over the top and let it set before slicing.

Servings and timing

This cake serves 8 to 10 people. It takes about 15 minutes to prep, 35–40 minutes to bake, and another 15–20 minutes to cool and glaze. I usually plan for about 1 hour total from start to finish.

Variations

Sometimes I add blueberries or raspberries along with the strawberries for more fruit flavor. I’ve also made this in a loaf pan or as cupcakes—just adjust the bake time accordingly. If I want a more intense lemon flavor, I add extra zest or even a bit of lemon extract. A handful of white chocolate chips folded into the batter also makes a nice twist.

storage/reheating

I store the cake covered at room temperature for up to 2 days or in the fridge for up to 5 days. If chilled, I let it come to room temperature before serving. I don’t usually reheat this cake, but if I want a warm slice, I microwave it for about 10 seconds.

FAQs

Can I use frozen strawberries?

Yes, I’ve used frozen strawberries, but I thaw and drain them well before adding to avoid excess moisture in the batter.

What can I use instead of buttermilk?

If I don’t have buttermilk, I mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5–10 minutes before using.

Can I make this cake ahead?

Absolutely. I often bake it a day in advance and glaze it just before serving. It stays moist and flavorful.

Can I use this recipe for cupcakes?

Yes, I divide the batter into a lined muffin tin and bake for 18–22 minutes. They make adorable little treats.

Can I freeze the cake?

Yes, I freeze it without the glaze by wrapping it tightly in plastic wrap and foil. I thaw it overnight in the fridge and glaze it before serving.

Conclusion

Strawberry Lemonade Buttermilk Cake is a light, flavorful dessert that brings together the best of sweet berries and tangy lemon in every soft, buttery bite. I love how easy it is to make, and how it always brings a fresh, sunny vibe to the table. Whether I serve it for a casual gathering or a special brunch, it’s a recipe I turn to again and again.