Name: Strawberry Lemonade Buttermilk Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1.5 cups granulated sugar; 4 large eggs; 2 tablespoons lemon zest; 0.25 cup fresh lemon juice; 0.5 teaspoon vanilla extract; 2.5 cups all-purpose flour; 0.5 teaspoon baking soda; 0.5 teaspoon baking powder; 0.5 teaspoon salt; 1 cup buttermilk; 0.75 cup finely chopped fresh strawberries; 1 cup powdered sugar; 2-3 tablespoons lemon juice; 0.5 teaspoon lemon zest

Jump to Recipe

There’s something magical about a cake that tastes like pure sunshine, and this Strawberry Lemonade Buttermilk Cake absolutely fits that bill. Each bite is a perfect blend of tart lemon, sweet strawberries, and the irresistible tang of buttermilk, all finished with a luscious lemon glaze. Whether you’re spoiling yourself on a quiet weekend or dazzling friends at brunch, you’ll fall in love with this delightful, crowd-pleasing treat.

Strawberry Lemonade Buttermilk Cake Recipe - Recipe Image

Ingredients You’ll Need

You won’t need anything fancy to make this vibrant cake, but each ingredient plays a special role in creating that moist, zesty, and fruity magic. Gather up these kitchen staples and let the Strawberry Lemonade Buttermilk Cake work its flavorful wonders!

Unsalted butter (1 cup, softened): The backbone for moisture and richness, so make sure it’s at room temperature for the fluffiest cake.
Granulated sugar (1.5 cups): Sweetens the cake and helps achieve a golden, tender crumb.
Eggs (4 large): These add structure and richness, holding everything together beautifully.
Lemon zest (2 tablespoons): Infuses the cake with bright, citrusy aroma and flavor.
Fresh lemon juice (0.25 cup): Provides tang and that unmistakable lemonade zing.
Vanilla extract (0.5 teaspoon): Rounds out the flavors with warm, sweet notes.
All-purpose flour (2.5 cups): The foundation for texture and body.
Baking soda (0.5 teaspoon): Works with the buttermilk for a lovely lift and softness.
Baking powder (0.5 teaspoon): Ensures your cake rises just right.
Salt (0.5 teaspoon): Enhances all the flavors without making the cake salty.
Buttermilk (1 cup): Adds tangy richness and guarantees a tender crumb.
Fresh strawberries, finely chopped (0.75 cup): Real bursts of berry goodness in every slice.
Powdered sugar, for glaze (1 cup): Creates the sweet-tart, velvety finishing touch.
Lemon juice, for glaze (2-3 tablespoons): The key to a zippy, pourable glaze that sets beautifully.
Lemon zest, for glaze (0.5 teaspoon): Brings that sunshiny flavor into every bite of the glaze.

How to Make Strawberry Lemonade Buttermilk Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Properly grease and flour either a 10-inch Bundt pan or a 9×13-inch baking dish. This step is the secret to an easy cake release and a stunning presentation for your Strawberry Lemonade Buttermilk Cake.

Step 2: Cream Butter and Sugar

In a large bowl, beat your softened butter and granulated sugar together until the mixture is light, fluffy, and almost cloud-like. The aeration here is key for a melt-in-your-mouth texture.

Step 3: Add Eggs and Flavors

Beat in your eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in lemon zest, lemon juice, and vanilla extract. You’ll immediately notice that zesty aroma filling your kitchen—pure happiness!

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together your flour, baking soda, baking powder, and salt. This helps ensure that your leaveners and salt are perfectly distributed, leading to even baking and flavor.

Step 5: Combine Wet and Dry Ingredients Alternately

With your mixer on low, add the dry ingredients to your wet mixture in three additions, alternating with buttermilk. Always begin and end with the dry ingredients—this prevents overmixing and yields a wonderfully tender Strawberry Lemonade Buttermilk Cake.

Step 6: Fold in Strawberries

Gently fold in the finely chopped fresh strawberries. Don’t overmix here! This keeps the berries whole and distributes them nicely throughout the batter for little pops of juicy sweetness.

Step 7: Pour, Smooth, and Bake

Pour the batter into your prepared pan and use a spatula to smooth out the top. Pop it in the oven and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Let your cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to finish cooling. Your patience will be rewarded!

Step 8: Whip Up the Glaze

While the cake cools, whisk together powdered sugar, lemon juice, and zest in a small bowl. The glaze should be thick but pourable—add the lemon juice slowly to get just the right consistency.

Step 9: Glaze and Set

Once your Strawberry Lemonade Buttermilk Cake is completely cooled, drizzle the glaze over the top and let it set before slicing. This glossy finish is as beautiful as it is delicious!

How to Serve Strawberry Lemonade Buttermilk Cake

Garnishes

Elevate this cake with decorative touches like fresh strawberry slices, a sprinkle of extra lemon zest, or even a handful of edible flowers. Each adds a dash of color and makes that Strawberry Lemonade Buttermilk Cake pop with personality at your table.

Side Dishes

This cake shines next to a scoop of vanilla ice cream, a dollop of whipped cream, or alongside fresh berries. For a brunch affair, serve it with a tall glass of sparkling lemonade or a chilled berry compote.

Creative Ways to Present

Try cutting the cake into mini bars for a picnic, serving it as part of a dessert platter, or stacking slices with layers of whipped cream and berries for an impromptu trifle. The Strawberry Lemonade Buttermilk Cake is versatile enough for any celebration you dream up!

Make Ahead and Storage

Storing Leftovers

Store any leftover Strawberry Lemonade Buttermilk Cake in an airtight container at room temperature for up to two days. For longer keeping, refrigerate—just let it come back to room temperature before serving for the best flavor and texture.

Freezing

This cake freezes beautifully! Wrap individual slices or the entire unglazed cake tightly in plastic wrap, then foil. Freeze for up to 2 months. Simply defrost at room temperature and glaze before serving to recapture the fresh-baked magic.

Reheating

While this cake is lovely at room temperature, if you want to revive that fresh-from-the-oven warmth, zap individual slices in the microwave for 10–15 seconds. The glaze will get just a touch glossy, as if you’d just finished baking!

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries! Thaw them completely and pat dry before chopping to prevent extra moisture that could affect the cake’s texture.

What if I don’t have buttermilk?

No problem—simply stir 1 tablespoon of lemon juice into 1 cup of milk, let it sit for 5 minutes to thicken, and use it as a homemade buttermilk substitute for your Strawberry Lemonade Buttermilk Cake.

How do I prevent the strawberries from sinking?

Toss your chopped strawberries lightly with a tablespoon of flour before folding them into the batter. This helps suspend them evenly throughout the cake instead of sinking to the bottom.

Can I make this cake gluten-free?

Absolutely! Use a good-quality, cup-for-cup gluten-free flour blend in place of the all-purpose flour. Just check that all your other ingredients are gluten-free as well.

Is the glaze necessary?

While the glaze makes the Strawberry Lemonade Buttermilk Cake extra special with its tangy sheen, you can absolutely skip it or dust the cooled cake with powdered sugar if you prefer a lighter finish.

Final Thoughts

If you’re craving a sunny dessert that always gets rave reviews, this Strawberry Lemonade Buttermilk Cake is the one to try. I can’t wait for you to experience the perfect harmony of fresh strawberries, zesty lemon, and buttermilk tang. Your friends and family will be asking for the recipe, so be ready to share—and enjoy every last bite!

Strawberry Lemonade Buttermilk Cake Recipe

★★★★★

4.9 from 18 reviews

Author: Mariam
Total Time: 1 hour 10 minutes
Yield: 1 Bundt cake or 1 9×13-inch cake 1x
Diet: Vegetarian

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Description

This delectable Strawberry Lemonade Buttermilk Cake is a delightful combination of tangy lemon, sweet strawberries, and moist buttermilk. A perfect treat for any occasion!

Instructions

Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or a 9×13-inch pan.
Cream butter and sugar: Cream butter and granulated sugar until light and fluffy.
Add eggs and flavorings: Beat in eggs one at a time. Add lemon zest, lemon juice, and vanilla extract.
Prepare dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Combine wet and dry ingredients: Alternately add dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients.
Fold in strawberries: Gently fold in the chopped strawberries.
Bake: Pour the batter into the prepared pan and bake for 45–50 minutes until a toothpick comes out clean. Cool before transferring to a wire rack.
Make glaze: Whisk together powdered sugar, lemon juice, and zest for the glaze.
Glaze the cake: Drizzle the glaze over the cooled cake and allow it to set before slicing.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American