Strawberry Lemonade Buttermilk Cake

I’m excited to share my Strawberry Lemonade Buttermilk Cake—a soft, tangy-sweet cake infused with lemon zest and buttermilk, layered or topped with fresh strawberries, and finished with a light glaze for the perfect balance of bright and fruity flavors.

Why I’ll Love This Recipe

I love this cake because it’s moist, tender, and bursting with fresh, sunny flavor. The buttermilk gives it a slight tang, the lemon adds brightness, and the strawberries bring natural sweetness. It’s just as lovely for a casual afternoon treat as it is for a special occasion.

Ingredients

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

For the cake:

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Lemon zest

• Fresh lemon juice

• Buttermilk

• Fresh strawberries, diced

For the glaze:

• Powdered sugar

• Fresh lemon juice

• Milk or cream (optional, for thinning)

Directions

1. I preheat my oven to 350°F (175°C) and grease a 9-inch round cake pan or loaf pan.

2. I whisk together flour, baking powder, baking soda, and salt in a bowl.

3. In another bowl, I cream butter and sugar until light and fluffy.

4. I beat in the eggs one at a time, then mix in lemon zest and juice.

5. I alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients, mixing until just combined.

6. I gently fold in the diced strawberries.

7. I pour the batter into the prepared pan and bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.

8. I cool the cake for 10 minutes in the pan before transferring to a wire rack.

9. I whisk together powdered sugar and lemon juice to make the glaze, then drizzle it over the cooled cake.

Servings and Timing

• Servings: About 8–10 slices

• Prep time: 15 minutes

• Cook time: 35–45 minutes

• Total time: 50–60 minutes

Variations

• I sometimes add a handful of blueberries for a mixed berry twist.

• I use a cream cheese frosting instead of glaze for a richer dessert.

• I sprinkle coarse sugar on top before baking for a crunchy finish.

• I layer the cake with strawberry jam for extra sweetness.

Storage/Reheating

I store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, I warm slices in the microwave for 10–15 seconds for a just-baked feel.

FAQs

Can I use frozen strawberries?

Yes—but I don’t thaw them before adding to prevent excess moisture.

Can I make this cake ahead of time?

Yes—it stays moist for days thanks to the buttermilk.

Can I use milk instead of buttermilk?

Yes—I add 1 tablespoon lemon juice or vinegar to 1 cup milk and let it sit for 5 minutes to make a quick substitute.

Can I make this into cupcakes?

Yes—bake for 18–22 minutes and glaze after cooling.

How do I prevent strawberries from sinking?

I toss them lightly in flour before folding into the batter.

Conclusion

I love making Strawberry Lemonade Buttermilk Cake because it’s light, flavorful, and full of fresh fruit. It’s a beautiful balance of tart lemon and sweet strawberries, making it a treat I can enjoy all year round.