By Becky Hardin
Published Jul 1, 2018
This Strawberry Buttermilk Cake is so soft, light, and moist. It’s the perfect dessert with just the right flavor! This fresh strawberry cake has just a hint of citrus from the fresh lemon juice and orange zest. I love the strawberry lemon flavor combination in this moist and delicious cake recipe!
Buttermilk Cake Recipe
Buttermilk Cake is one of my favorite desserts. It’s light, soft, moist, tender, full of flavor…it’s everything you could want in a cake. And this Strawberry Buttermilk Cake has the perfect strawberry lemon flavor.
I really just love cakes of all kinds , and I’ve got plenty of them to share here. Whether it’s a bundt cake , a pound cake , a poke cake , a cheesecake , or a cupcake , I can never have enough cake!
This Lemon Strawberry Cake is the perfect addition. Fresh strawberries, lemon juice, buttermilk, and topped with a sprinkling of sugar, this cake is too tasty.
This cake is just so pretty and it makes things feel a little bit fancy. Serve this Strawberry Buttermilk Cake for an afternoon get together with tea or champagne, or just serve it for a nice dessert.
Lemon Strawberry Cake
The mix of strawberry and citrus makes the most perfect, sweet, light cake flavor. This Lemon Strawberry Cake has just a hint of citrus mixed in with the fresh strawberries, and none of it is overwhelming. It just tastes so light, a little bit sweet, and totally delicious!
What is the purpose of buttermilk in a cake?
There are actually quite a few reasons to use buttermilk in baking. Buttermilk makes cake (and other baked goods) extra soft and moist. That what makes this buttermilk cake recipe so good! It also adds a tangy flavor to recipes, which is great when you want something that isn’t overly sweet. It also has less fat than regular milk, which is just a bonus really.
How to Make Buttermilk Cake
Buttermilk cake are pretty easy to make. I find them to be quite simple and I love how incredibly moist they end up being. This Strawberry Cake is just takes a few steps and out pops a perfect strawberry lemon buttermilk cake!
Step by Step Recipe:
- Whisk together flour, baking powder, and salt
- In another bowl, blend together the butter & sugar for 3-4 minutes, until it becomes light and fluffy
- Beat in the eggs (one at a time), then the lemon juice, then citrus zest
- Mix sour cream and buttermilk together
- Add flour mixture, buttermilk mixture, and butter mixture into a bowl, alternating between each layer; start and end with flour mix
- Mix until flour is incorporated
- Gently fold in the fresh strawberries
- Pour buttermilk cake batter into baking pan
- Bake at 350°F for 35-45 minutes
The cake should not jiggle at all, and the top will look golden. Let the cake cool before slicing. Serve with extra strawberries and sugar sprinkled on top! See the recipe card for full instructions!
I’m so obsessed with this light and moist Strawberry Buttermilk Cake recipe! The flavor of this lemon strawberry cake is absolutely perfect, with lots of fresh strawberries and just a hint of citrus. You’re gonna love this cake!
If you like this strawberry cake, try these other strawberry dessert recipes:
- Fresh Strawberry Pie
- Strawberry Shortcake Pie
- Puff Pastry Strawberry Tart
- Lemon Strawberry Shortcake Cups
- Hummingbird Cake Recipe
Ingredients1x2x3x
- ▢ 1½ cups all-purpose flour 180 grams
- ▢ 1 teaspoon baking powder 4 grams
- ▢ ½ teaspoon kosher salt
- ▢ 6 tablespoons unsalted butter 85 grams, room temperature (¾ stick)
- ▢ 1 cup granulated sugar 200 grams, divided
- ▢ 3 large eggs 150 grams, room temperature
- ▢ 1 tablespoon freshly squeezed lemon juice 14 grams, from ½ lemon
- ▢ 1 tablespoon lemon zest 6 grams, from 1 lemon
- ▢ 2 tablespoons orange zest 12 grams, from 1 orange
- ▢ ¼ cup sour cream 57 grams, room temperature
- ▢ ¼ cup buttermilk 57 grams, room temperature
- ▢ 12 ounces fresh strawberries 340 grams, hulled and sliced (1 pint)
Instructions
- Preheat oven to 350°F and lightly spray a 9-inch spring form pan with nonstick spray. Set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside. 1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon kosher salt
- In a large mixing bowl, using a hand mixer, cream the butter and ¾ cup sugar together until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed. 6 tablespoons unsalted butter, 1 cup granulated sugar
- Beat the eggs in, one at a time, then beat in the lemon juice, lemon zest, and orange zest. 3 large eggs, 1 tablespoon freshly squeezed lemon juice, 1 tablespoon lemon zest, 2 tablespoons orange zest
- Stir together the sour cream and buttermilk. ¼ cup sour cream, ¼ cup buttermilk
- Add the flour mixture to the butter mixture, alternately, along with the sour cream/buttermilk mixture; begin and end with the flour mixture.
- Mix just until the flour is incorporated.
- Fold in the strawberries and pour the batter into the prepared baking pan. Smooth the top and sprinkle with the remaining ¼ cup granulated sugar. 12 ounces fresh strawberries
- Bake at 350°F for 35-45 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden, slightly crackled, and should not jiggle.
- Transfer the cake to a cooling rack and allow to cool 10 minutes. Run a thin knife along the edge to loosen any sticking edges. Remove the outer ring of the springform pan and cool the cake completely before slicing.
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Hand Mixer
Becky’s Tips
- For an even lighter and more delicate cake, replace the all-purpose flour with cake flour.
- You can replace the sour cream with plain yogurt.
- If you don’t have buttermilk, you can replace it with whole milk or make your own. To make your own buttermilk, measure 1 cup of milk, remove 1 tablespoon of it, and mix in 1 tablespoon of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.
- Feel free to swap the strawberries for raspberries or blueberries.
Nutrition information is automatically calculated, so should only be used as an approximation.
Strawberry Buttermilk Cake
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Hand Mixer
Ingredients
- 1½ cups all-purpose flour 180 grams
- 1 teaspoon baking powder 4 grams
- ½ teaspoon kosher salt
- 6 tablespoons unsalted butter 85 grams, room temperature (¾ stick)
- 1 cup granulated sugar 200 grams, divided
- 3 large eggs 150 grams, room temperature
- 1 tablespoon freshly squeezed lemon juice 14 grams, from ½ lemon
- 1 tablespoon lemon zest 6 grams, from 1 lemon
- 2 tablespoons orange zest 12 grams, from 1 orange
- ¼ cup sour cream 57 grams, room temperature
- ¼ cup buttermilk 57 grams, room temperature
- 12 ounces fresh strawberries 340 grams, hulled and sliced (1 pint)
Instructions
- Preheat oven to 350°F and lightly spray a 9-inch spring form pan with nonstick spray. Set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside. 1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon kosher salt
- In a large mixing bowl, using a hand mixer, cream the butter and ¾ cup sugar together until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed. 6 tablespoons unsalted butter, 1 cup granulated sugar
- Beat the eggs in, one at a time, then beat in the lemon juice, lemon zest, and orange zest. 3 large eggs, 1 tablespoon freshly squeezed lemon juice, 1 tablespoon lemon zest, 2 tablespoons orange zest
- Stir together the sour cream and buttermilk. ¼ cup sour cream, ¼ cup buttermilk
- Add the flour mixture to the butter mixture, alternately, along with the sour cream/buttermilk mixture; begin and end with the flour mixture.
- Mix just until the flour is incorporated.
- Fold in the strawberries and pour the batter into the prepared baking pan. Smooth the top and sprinkle with the remaining ¼ cup granulated sugar. 12 ounces fresh strawberries
- Bake at 350°F for 35-45 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden, slightly crackled, and should not jiggle.
- Transfer the cake to a cooling rack and allow to cool 10 minutes. Run a thin knife along the edge to loosen any sticking edges. Remove the outer ring of the springform pan and cool the cake completely before slicing.
Notes
- For an even lighter and more delicate cake, replace the all-purpose flour with cake flour.
- You can replace the sour cream with plain yogurt.
- If you don’t have buttermilk, you can replace it with whole milk or make your own. To make your own buttermilk, measure 1 cup of milk, remove 1 tablespoon of it, and mix in 1 tablespoon of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.
- Feel free to swap the strawberries for raspberries or blueberries.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
