There’s something undeniably refreshing about the combination of strawberries and lemons—it’s sweet, tart, and full of sunshine. Now imagine that flavor duo baked into a soft, tender cake with the creamy tang of buttermilk. That’s exactly what you get with this Strawberry Lemonade Buttermilk Cake: a light and vibrant dessert that’s perfect for spring, summer, or anytime you crave something fruity and fresh.
This cake is the ultimate treat for brunches, birthdays, afternoon tea, or even as a picnic-perfect sweet. With a bright citrus kick and bursts of strawberry in every bite, it’s a delightful twist on traditional fruit cakes.
Why You’ll Love This Cake
✅ Tender and moist thanks to tangy buttermilk
✅ Natural fruit flavor from fresh strawberries and real lemon zest
✅ Beautifully balanced sweet and tart profile
✅ Easy to make with basic ingredients
✅ Versatile – serve with glaze, frosting, or as-is!
Whether you’re a beginner baker or a pro, this cake comes together effortlessly and delivers bakery-level flavor.
Ingredients You’ll Need
For the Cake:
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup buttermilk
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup chopped fresh strawberries (plus a few for garnish)
- 1 tablespoon flour (for coating strawberries)
Optional Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
- 1 teaspoon lemon zest
How to Make Strawberry Lemonade Buttermilk Cake
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan, or line with parchment paper.
2. Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar
In a separate large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes). Add eggs one at a time, beating well after each. Mix in lemon zest, lemon juice, and vanilla extract.
4. Alternate Mixing
Add the dry ingredients and buttermilk to the butter mixture in alternating batches—starting and ending with dry ingredients. Mix until just combined (do not overmix).
5. Fold in Strawberries
Toss chopped strawberries with 1 tablespoon of flour (prevents them from sinking), then gently fold them into the batter.
6. Bake
Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
7. Glaze and Garnish
Once the cake is fully cooled, drizzle with lemon glaze or dust with powdered sugar. Garnish with fresh strawberries or lemon zest.
Optional Add-Ons and Variations
- Lemon cream cheese frosting for a richer version
- Swap berries: Use raspberries or blueberries for variety
- Layer it up: Double the recipe and make a 2-layer cake
- Make cupcakes: Adjust baking time to 18–20 minutes
- Add crunch: Sprinkle with slivered almonds or crumble topping before baking
When to Serve This Cake
This cake is perfect for:
- Spring and summer gatherings
- Mother’s Day or Easter
- Bridal or baby showers
- Afternoon tea
- Weekend baking and snacking
Pair it with iced tea, lemonade, or even a fruity cocktail!
Storage Tips
- Store at room temperature in an airtight container for up to 2 days
- Keep in the fridge for up to 5 days (great cold too!)
- Freeze slices (without glaze) for up to 2 months — wrap tightly in plastic wrap and foil
Final Thoughts
The Strawberry Lemonade Buttermilk Cake is the perfect balance of soft texture, bright citrus, and fresh berry flavor. It’s a simple, stunning dessert that feels both homemade and elegant. With the richness of buttermilk and the freshness of seasonal fruit, this cake brings a burst of sunshine to every slice.
So whether you’re celebrating or just treating yourself, bake this cake and enjoy a sweet slice of strawberry-lemon bliss. 🍓🍋