Strawberry Lemonade Buttermilk Cake
This Strawberry Lemonade Buttermilk Cake is like summer in every single bite. Light, moist, and bursting with bright, zesty flavor, it combines the tang of fresh lemon with the sweet juiciness of strawberries in the most irresistible way. Picture this: a soft, tender crumb thanks to the buttermilk, balanced by the sweet-tart punch of strawberry lemonade flavor, and topped off with a drizzle of lemon glaze or fresh strawberries. It’s sunshine on a plate, and trust me this one’s going to be on repeat in your kitchen.
Why You’ll Love Strawberry Lemonade Buttermilk Cake
This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for brunch, dessert, or even as a sweet afternoon snack with tea or lemonade.
Budget-Friendly: Uses simple ingredients you probably already have in your kitchen.
Quick and Easy: Comes together without fancy techniques just mix, bake, and enjoy.
Customizable: Add a lemon glaze, fresh whipped cream, or extra strawberries make it your own.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients in Strawberry Lemonade Buttermilk Cake
This cake is light and fluffy with just the right balance of fruity brightness and creamy richness. Here’s how the ingredients bring it all together:
Buttermilk: Gives the cake that tender, moist crumb and a subtle tang that pairs beautifully with citrus.
Fresh Strawberries: Juicy, sweet, and bursting with flavor they add vibrant color and fruity goodness to every bite.
Lemon Zest and Juice: These bring that bold, citrusy punch that makes this cake taste like fresh lemonade.
All-Purpose Flour: The sturdy yet soft foundation that helps give the cake structure.
Granulated Sugar: Sweetens everything up and balances the tartness of the lemon.
Eggs: Bind the ingredients and give the cake its lovely rise and fluffy texture.
Butter or Oil: Adds moisture and richness your choice depending on preference.
Baking Powder and Baking Soda: These help the cake rise and stay perfectly soft and airy.
Vanilla Extract: A warm, comforting backdrop to enhance all the fruity flavors.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment
Start by preheating your oven to 350°F. Grease and flour your cake pan (or line it with parchment) so the cake slides out effortlessly later.
Prepare the Dry Ingredients
In a bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution and prevents clumping later.
Cream the Butter and Sugar
In a large mixing bowl, beat the butter and sugar together until light and fluffy. This step is key for a soft, airy cake.
Add the Eggs and Vanilla
One at a time, mix in the eggs, followed by the vanilla extract. Beat until the mixture is smooth and creamy.
Mix in the Lemon
Stir in the lemon zest and juice. Your kitchen will instantly smell like fresh lemonade—get ready for flavor!
Alternate Buttermilk and Dry Ingredients
Gradually add the dry ingredients and buttermilk, alternating between the two, starting and ending with the dry mixture. Mix until just combined don’t overmix!
Fold in the Strawberries
Gently fold in the diced strawberries. You want them evenly distributed without breaking them up too much.
Bake to Perfection
Pour the batter into your prepared cake pan and smooth the top. Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
Let It Cool
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve and Enjoy
Top with fresh strawberries, a dusting of powdered sugar, or a drizzle of lemon glaze—and dig in!
Nutrition Facts
Servings: 8
Calories per serving: 360
(Note: Nutritional values may vary based on specific ingredients used.)
Preparation Time
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
How to Serve Strawberry Lemonade Buttermilk Cake
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for dessert. Fresh berries on the side add an extra juicy punch, or try it with a refreshing glass of strawberry lemonade for a full-themed treat. Want a showstopper? Layer it with cream cheese frosting and make it into a two-tier cake for celebrations.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Don’t skip the buttermilk it’s what makes the crumb extra moist and tender.
- Toss your strawberries in a little flour before folding them in to prevent sinking.
- Want extra lemon flavor? Add a lemon glaze made with powdered sugar and lemon juice.
- Use room temperature ingredients for the smoothest batter.
- Store leftovers tightly wrapped at room temperature for up to 2 days or refrigerate for longer freshness.
FAQ’s
1. Can I use frozen strawberries?
Yes, but thaw and drain them well first to avoid excess moisture in the batter.
2. What if I don’t have buttermilk?
You can make a quick substitute by mixing 1 tablespoon of lemon juice or vinegar into 1 cup of milk and letting it sit for 5 minutes.
3. Can I make this cake ahead of time?
Absolutely! Bake the cake a day in advance and store it covered until ready to serve.
4. Can I turn this into cupcakes?
Yes! Just reduce the baking time to 18–22 minutes and watch closely.
5. Is this cake super sweet?
No, it has a perfect balance between sweet and tart, thanks to the lemon and buttermilk.
6. What kind of pan should I use?
An 8 or 9-inch round or square pan works well, but you can also use a loaf pan or bundt pan with adjusted baking times.
7. Can I freeze this cake?
Yes! Freeze the fully cooled cake (unglazed) wrapped tightly for up to 3 months.
8. Can I add a glaze?
Definitely a lemon glaze takes it to the next level. Just mix powdered sugar with fresh lemon juice until pourable.
9. How do I prevent the strawberries from sinking?
Toss them in a bit of flour before folding them into the batter to help them stay suspended.
10. Can I make this dairy-free?
Yes, by using dairy-free butter and plant-based milk with vinegar or lemon juice as a buttermilk alternative.
Conclusion
This Strawberry Lemonade Buttermilk Cake is the kind of dessert that brings smiles and sunshine, no matter the season. It’s light, zesty, sweet, and just the right amount of tangy a true celebration of fresh flavors and comforting textures. Whether you’re making it for a special gathering or just because you want something delicious in your life, this cake delivers every single time. One slice in and you’ll understand why it’s destined to be a favorite.
Print
Strawberry Lemonade Buttermilk Cake
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Lemonade Buttermilk Cake is a bright, tangy-sweet dessert that brings together the refreshing flavors of summer in every bite. Made with rich buttermilk, fresh strawberries, and zesty lemon, this moist and tender cake is perfect for gatherings, picnics, or afternoon tea.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups chopped fresh strawberries
- 1 tablespoon flour (to toss strawberries)
- Powdered sugar or glaze for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla extract.
- Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Toss chopped strawberries with 1 tablespoon of flour, then gently fold into the batter.
- Pour batter into prepared pan and spread evenly.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or drizzle with glaze if desired.
Notes
- Use ripe, sweet strawberries for the best flavor.
- For extra tang, add a lemon glaze made with lemon juice and powdered sugar.
- Store covered at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: strawberry lemonade cake, buttermilk cake, summer dessert, lemon strawberry dessert, homemade fruity cake