🍓🍋 Strawberry Lemonade Buttermilk Cake

Step 5: Alternate with Buttermilk

Add the dry mixture to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the flour mixture. Mix just until combined.

Step 6: Fold in Strawberries

Gently fold the chopped, patted-dry strawberries into the batter. Be careful not to overmix, as this can affect the cake’s texture.

Step 7: Bake

Pour the batter into the prepared pan and spread evenly. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool and Glaze

Let the cake cool in the pan for at least 20 minutes. While the cake is still slightly warm, whisk together the powdered sugar and lemon juice to make the glaze.

Drizzle the glaze over the top of the cake and let it set before slicing. Garnish with lemon zest or fresh strawberries for a fresh finish.

🔄 Variation:

Strawberry Swirl: Swirl in ¼ cup strawberry jam before baking for a marbled effect.
Cupcake Style: Pour batter into cupcake liners and bake 18–22 minutes
Add a Crunch: Sprinkle the top with turbinado sugar before baking for a crackly top.
Bundt Version: Use a Bundt pan and increase baking time to 45–50 minutes.

🍳 Cooking Note:

Using room temperature ingredients is key to achieving the perfect pound cake-like crumb. And don’t skip patting dry the strawberries — too much moisture can cause pockets or soggy spots.

🍽️ Serving Suggestions:

Serve chilled or room temperature — great for hot days.
Pair with sweet tea, lemonade, or sparkling wine
Top with whipped cream or vanilla bean ice cream.
Perfect for brunches, baby showers, and summer BBQs.

💡 Tips:

Zest lemons before juicing — it’s easier that way
Want it more lemony? Add ½ teaspoon lemon extract to the batter.
Use Greek yogurt or sour cream instead of buttermilk in a pinch.
Store covered in the fridge for up to 5 days — it just gets more flavorful

⏱️ Prep Time:

20 minutes

⏲️ Cooking Time:

35–40 minutes

⌛ Total Time:

1 hour (including cooling and glaze)

🧪 Nutritional Information (Approx. per slice – serves 12):

Calories: 360
Protein: 4g
Sodium: 220mg

❓ FAQs

Q: Can I use frozen strawberries?
A: Yes — but thaw and pat them very dry before folding in. Fresh strawberries provide the best texture, though.

Q: Can I make this cake a day ahead?
A: Absolutely! The flavors intensify and it stays moist. Store covered at room temp or chilled.

Q: Can I freeze it?
A: Yes! Freeze slices wrapped tightly in plastic wrap and foil. Thaw at room temp before serving.

Q: What if I don’t have buttermilk?
A: Make a quick substitute: 1 cup milk + 1 tablespoon lemon juice or vinegar. Let sit for 5 minutes.

📝 Conclusion:

Bright, bold, and bursting with flavor, this Strawberry Lemonade Buttermilk Cake is everything you want in a spring or summer dessert. The tang from the buttermilk and lemon is perfectly balanced by sweet strawberries and a tender crumb, all topped with a zesty glaze that ties it together like sunshine in icing form.

Whether you’re feeding a crowd or just craving something seasonal and sweet, this cake is as joyful to bake as it is to eat.

Ingredients

For the Cake:

½ cup (1 stick) unsalted butter, softened
1¾ cups granulated sugar
3 large eggs
1 tablespoon lemon zest
¼ cup fresh lemon juice
1 teaspoon vanilla extract
2½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1½ cups chopped fresh strawberries (patted dry)

For the Lemon Glaze:

1 cup powdered sugar
2–3 tablespoons fresh lemon juice
Optional: extra lemon zest or strawberry slices for garnish

Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line with parchment paper for easy lifting.

Step 2: Cream the Butter & Sugar
In a large bowl, beat together the butter and sugar until light and fluffy (about 3–4 minutes). This gives the cake a soft and airy base.

Step 3: Add Wet Ingredients
Add the eggs one at a time, beating after each addition. Stir in the lemon zest, lemon juice, and vanilla extract until well combined.

Step 4: Mix Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Step 5: Alternate with Buttermilk
Add the dry mixture to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the flour mixture. Mix just until combined.

Step 6: Fold in Strawberries
Gently fold the chopped, patted-dry strawberries into the batter. Be careful not to overmix, as this can affect the cake’s texture.

Step 7: Bake
Pour the batter into the prepared pan and spread evenly. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Tip: If strawberries are extra juicy, toss them in a tablespoon of flour before folding them into the batter — this helps prevent sinking.

Step 8: Cool and Glaze
Let the cake cool in the pan for at least 20 minutes. While the cake is still slightly warm, whisk together the powdered sugar and lemon juice to make the glaze.