Strawberry Lemonade Buttermilk Cake

There’s something undeniably cheerful about the bright flavors of strawberries and lemons. This Strawberry Lemonade Buttermilk Cake brings those two sunny ingredients together in the most delightful way. Moist, tender, and bursting with fresh fruit flavor, this cake is a celebration of spring and summer wrapped in a pretty glaze. I like to bake this when I need a quick pick-me-up, or when guests are coming over and I want something that looks as good as it tastes.

Inspired by lemonade stands and berry picking days, this recipe pairs the tang of lemon juice and zest with the sweetness of strawberries, all mellowed out by rich, tangy buttermilk. The result is a cake that’s light yet satisfying, fresh but indulgent — and so simple to make!

Why You’ll Love Strawberry Lemonade Buttermilk Cake

• Fresh, bright flavor: Real lemon juice and strawberries give it a naturally sweet-tart punch.
• Incredibly moist: Thanks to buttermilk and butter.
• Great for spring and summer: Light and vibrant for warm weather occasions.
• Perfect for brunch or dessert: Versatile enough to fit any meal.
• No mixer required: Just a bowl, spoon, and some love.
• Make-ahead friendly: Stays moist for days and tastes even better the next.

Ingredients You’ll Need

For the Cake:

• ½ cup (1 stick) unsalted butter, softened – Adds rich flavor and tender crumb.
• 1¾ cups granulated sugar – Sweetens and helps with browning.
• 3 large eggs – For structure and richness.
• 1 tablespoon lemon zest – Infuses the batter with citrus fragrance.
• ¼ cup fresh lemon juice – Gives it that lemonade tang.
• 1 teaspoon vanilla extract – Balances the citrus with warmth.
• 2½ cups all-purpose flour – Provides structure.
• 1 teaspoon baking powder – Helps the cake rise.
• ½ teaspoon baking soda – Reacts with buttermilk for lightness.
• ½ teaspoon salt – Balances the sweetness.
• 1 cup buttermilk – Makes the cake tender and tangy.
• 1½ cups chopped fresh strawberries (patted dry) – Folded into the batter for fruity bursts.

For the Lemon Glaze:

• 1 cup powdered sugar – Base of the glaze.
• 2–3 tablespoon fresh lemon juice – Adjust for desired consistency.
• Optional: extra lemon zest or strawberry slices for garnish

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish or two 8-inch round pans.
2. Cream the butter and sugar in a large bowl until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. Mix in lemon zest, lemon juice, and vanilla.
5. In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
6. Add the dry ingredients to the wet mixture alternately with buttermilk, starting and ending with the flour.
7. Fold in chopped strawberries, being careful not to overmix.
8. Pour into prepared pan(s) and smooth the top.
9. Bake for 35–40 minutes, or until a toothpick comes out clean.
10. Cool completely before glazing.

Make the Glaze

• Whisk powdered sugar with lemon juice until smooth. Pour or drizzle over cooled cake.
• Garnish with lemon zest and sliced strawberries, if desired.

Serving and Storage Tips

• Serve slightly chilled or room temperature.
• Perfect with tea or coffee for a light afternoon treat.
• Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
• Freeze cake layers (unglazed) for up to 2 months; thaw and glaze before serving.

Helpful Notes

• Don’t skip patting the strawberries dry! It prevents soggy spots in the cake.
• Make cupcakes by dividing batter into lined muffin tins and baking for 18–22 minutes.
• Double the glaze if you like it extra lemony.
• No buttermilk? Use 1 cup milk mixed with 1 tablespoon lemon juice; let sit for 5 minutes.
• Add poppy seeds or shredded coconut for a twist.

Frequently Asked Questions

1. Can I use frozen strawberries?
   Yes, but thaw and drain them well before using.
2. Can I make this cake gluten-free?
   Yes! Substitute a 1:1 gluten-free baking flour blend.
3. Can I make it ahead?
   Absolutely. It stays moist and flavorful for several days.
4. Can I use bottled lemon juice?
   Fresh is best, but bottled will work in a pinch.
5. Can I turn this into a layer cake?
   Yes! Just divide into two 9-inch round pans and adjust baking time.

Final Thoughts

This Strawberry Lemonade Buttermilk Cake is a sunny, sweet treat that feels like a bite of summer with every forkful. With the richness of buttermilk, the tang of lemon, and the juicy bursts of strawberry, it hits that perfect balance of fresh and indulgent. Whether you’re making it for a birthday, brunch, or just because, this cake is sure to impress. So go ahead, grab those berries and lemons, and bake up something beautiful.