When you need a cake that’s pure sunshine in dessert form, Strawberry Lemonade Buttermilk Cake is the one to call. It’s sweet, it’s tart, it’s buttery, and it packs a juicy punch of real strawberries in every bite. Imagine the nostalgic flavor of a strawberry lemonade stand—only now it’s layered into a tender, moist cake you can bring to brunch, a baby shower, or honestly, just to treat yourself on a regular Tuesday. No judgement here.
The best part? It’s not fussy. This cake gives major “spent all afternoon baking” energy, but the reality is way easier—and way tastier—than you’d expect.
Why You’ll Fall Hard for Strawberry Lemonade Buttermilk Cake
This isn’t your basic lemon cake with a hint of strawberry. Nope. This beauty is bursting with real strawberries folded into the batter and a bright, zesty lemon flavor that keeps it fresh and lively, not cloying. Thanks to buttermilk, it has that tender crumb that practically melts in your mouth while still feeling hearty enough to slice and stack beautifully.
Whether you’re gearing up for Mother’s Day, craving something fresh for spring, or just obsessed with anything strawberry (guilty ), this cake checks all the boxes.
Bonus: For another bright, festive option, you’ll love this Mother’s Day Pink Chiffon Cake too!
Ingredients & Substitutions
Strawberries: Fresh is best here. Chop them small so you get sweet bursts throughout the cake. Frozen can work in a pinch, but make sure to thaw and drain them very well to avoid a soggy batter.
Lemon Zest & Juice: Fresh lemons are non-negotiable. They bring the zing you can’t fake.
Buttermilk: This is the magic ingredient for that tender, tangy crumb. No buttermilk? No worries! You can make a quick substitute by adding 1 tablespoon lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Butter: For a richer flavor, we’re using real, unsalted butter. Let it come to room temperature so it creams properly with the sugar.
Eggs: Room temperature eggs will mix more evenly into the batter for a fluffier cake.
Flour: Stick with all-purpose flour, but sift it to keep the cake light and airy.
How to Make Strawberry Lemonade Buttermilk Cake
Prep Your Pans: Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper. Trust me, you’ll thank yourself when it’s time to pop them out later.
Cream the Butter and Sugar: Beat the softened butter and sugar together until light and fluffy, about 3 minutes. This step is what gives the cake a soft, tender crumb—don’t rush it!
Add the Eggs and Lemon: Beat in the eggs one at a time, then stir in the lemon zest and fresh lemon juice. (Cue that dreamy lemonade smell.)
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Alternate Dry and Wet: Add the dry ingredients to the butter mixture, alternating with the buttermilk. Always start and end with the dry ingredients for the smoothest batter.
Fold in the Strawberries: Gently fold in your diced strawberries. Be careful not to overmix—nobody wants pink mush cake.
Bake: Divide the batter evenly between your pans and bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
Cool: Let the cakes cool in their pans for about 10 minutes, then turn out onto wire racks to cool completely before frosting.
Frosting Ideas (Because Cake Is Just an Excuse for Frosting)
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Lemon Cream Cheese Frosting: Tangy, creamy, and absolutely heavenly.
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Whipped Lemon Buttercream: Light and fluffy for a more summery feel.
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Strawberry Buttercream: Double down on the berry goodness!
Feeling extra? Layer some fresh sliced strawberries between the cake layers for that “Wow, you did what?!” moment.
For another playful and pastel treat that would pair perfectly on a dessert table, you’ll adore this Cotton Candy Cake.
Toppings & Variations
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Strawberry Sauce Drizzle: Mash up a few fresh strawberries with sugar and a splash of lemon juice for a natural, beautiful sauce.
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Candied Lemon Slices: Top the cake with thin lemon slices cooked in sugar syrup until translucent — a citrusy twist that pairs beautifully with our Magic Lemon Cobbler if you’re planning a full lemon dessert spread.
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Fresh Mint Garnish: A few sprigs of mint can make your cake look like it belongs on a magazine cover.
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Gender Reveal Cake Idea: Color half the batter with pink or blue gel food coloring for a sweet surprise center! (Peep our Gender Reveal Cake Guide for more fun inspo.)
How to Store Strawberry Lemonade Buttermilk Cake
Short Term: Cover and refrigerate the frosted cake for up to 4 days. Bring to room temperature before serving to get the best texture and flavor.
Freezer Friendly: You can freeze unfrosted cake layers for up to 2 months. Just wrap them tightly in plastic wrap and aluminum foil.
Pro Tip: If freezing, double wrap and label with the date so you don’t lose them in the back of the freezer (it happens to the best of us).
Strawberry Health Perks
Aside from being delicious little jewels, strawberries bring real nutritional benefits to the table. They’re packed with antioxidants, vitamin C, and fiber, and they’ve even been linked to heart health and reduced inflammation. Read more about the health benefits of strawberries if you need an extra excuse to load up your cake.
Perfect Occasions for Strawberry Lemonade Buttermilk Cake
Birthday Parties: It’s colorful, happy, and totally festive.
Baby Showers: Especially gorgeous when paired with a Snickers Strawberry Cheesecake for a berry sweet theme.
Mother’s Day Brunch: Make it the centerpiece with fresh blooms and bubbly.
Summer BBQs: End the cookout with this bright, refreshing dessert and leave everyone asking for the recipe.
Other Cake Recipes You’ll Fall in Love With
Strawberry Crunch Cake: Layers of strawberry and vanilla cake with a nostalgic crunch topping—like an ice cream bar in cake form!
Mother’s Day Pink Chiffon Cake: Light, airy, and perfect for celebrating the sweetest moms.
Cotton Candy Cake: Fluffy, fun, and an absolute hit with kids and adults alike.
Gender Reveal Cake Guide: All the cutest ideas for the most memorable announcement ever.
Final Thoughts
There’s just something magical about the combination of strawberries and lemon. It’s like the essence of warm weather, laughter, and long afternoons captured in dessert form. Strawberry Lemonade Buttermilk Cake isn’t just a treat—it’s a whole mood. Fresh, bright, buttery, and just sweet enough to make every bite feel like a tiny celebration.
Next time you’re looking for a bake that brings sunshine to the table, reach for this one. You’ll thank yourself—and so will everyone lucky enough to grab a slice.
Strawberry Lemonade Buttermilk Cake
Ingredients
- 1 cup fresh strawberries, diced thawed and drained well if using frozen
- 2 ½ cups all-purpose flour sifted
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs room temperature
- 2 tablespoons lemon zest from about 2 lemons
- ¼ cup fresh lemon juice
- 1 cup buttermilk or use milk + 1 tbsp lemon juice substitute
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Beat softened butter and sugar together until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Stir in lemon zest and lemon juice.
- Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
- Gently fold in the diced strawberries. Do not overmix.
- Divide batter evenly between the prepared pans and smooth the tops.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
Notes