If you’re dreaming of a dessert that wraps up the bright flavors of summer in one moist, irresistible slice, you’ll absolutely fall in love with Strawberry Lemonade Buttermilk Cake. This easy-to-make treat combines the tangy zing of lemonade with fresh strawberries and creamy buttermilk, all finished off with the prettiest pink glaze. It’s sunshine on a plate, perfect for special gatherings or a sweet afternoon indulgence at home.
Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient in this Strawberry Lemonade Buttermilk Cake plays a starring role, from building the tender crumb to delivering that pop of citrus and berry magic. Keeping things simple but choosing quality ingredients really lets the flavors shine through in every bite.
- All-purpose flour: Gives the cake structure while keeping it delightfully soft and fluffy.
- Baking powder: Ensures just the right lift for a light yet satisfying crumb.
- Baking soda: Enhances the cake’s rise and works with the buttermilk for extra tenderness.
- Salt: Brings out and balances all the sweet and tangy flavors in the cake.
- Unsalted butter (softened): Adds richness and creates that classic buttery texture in every bite.
- Granulated sugar: Sweetens the cake while also helping to cream the butter for maximum fluffiness.
- Large eggs: Bind everything together and contribute to the cake’s lovely texture.
- Lemon zest: Infuses the batter with fragrant, sunshiny citrus aroma.
- Fresh lemon juice: Delivers bright acidity for a true lemonade tang.
- Vanilla extract: Adds depth to the fruity flavors and a subtle warmth.
- Buttermilk: Keeps the cake incredibly moist and tender, while balancing the tartness.
- Fresh strawberries (chopped): Dots the cake with juicy bursts of flavor and gorgeous color.
- All-purpose flour (for tossing strawberries): Prevents the berries from sinking to the bottom of the cake.
- Powdered sugar (for glaze): Creates a velvety, sweet finish for the topping.
- Fresh lemon juice (for glaze): Carries the lemony zing right into the glaze for extra pop.
- Strawberry puree (for glaze): Turns the glaze a beautiful pink and adds concentrated berry flavor.
How to Make Strawberry Lemonade Buttermilk Cake
Step 1: Prepare Your Pan & Oven
Start by preheating your oven to 350°F (175°C) and generously greasing a 9×13-inch baking pan. Getting your pan ready before you mix your batter means you can slide the cake straight into the oven at its fluffiest moment.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This little step makes a world of difference in evenly distributing the leaveners and salt for a perfectly risen cake.
Step 3: Cream Butter & Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light, fluffy, and almost cloud-like. Patience pays off here since well-creamed butter lays the foundation for the cake’s airy texture.
Step 4: Add Eggs and Flavorings
Add the eggs one at a time, mixing well after each addition so the batter stays silky smooth. Stir in the lemon zest, fresh lemon juice, and vanilla extract. Right now, the aroma should already have you excited for that first slice of Strawberry Lemonade Buttermilk Cake!
Step 5: Combine Wet and Dry Mixtures
Alternate adding the flour mixture and buttermilk to your batter, beginning and ending with flour. Mix just until combined—this keeps the crumb tender and ensures everything is evenly incorporated.
Step 6: Add the Strawberries
Toss the chopped strawberries with 1 tablespoon of flour to help them stay perfectly scattered throughout the cake. Gently fold the berries into the batter, making sure not to overmix so you keep those juicy pockets of fruit intact.
Step 7: Bake
Pour the glorious, berry-studded batter into your prepared baking pan and smooth the top. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before glazing to avoid a melty mess!
Step 8: Make the Strawberry Lemonade Glaze
Whisk together the powdered sugar, fresh lemon juice, and strawberry puree until the glaze is perfectly smooth and slightly thick. Drizzle it generously over the cooled cake for a jaw-droppingly beautiful finish and a burst of fruit flavor in every bite.
How to Serve Strawberry Lemonade Buttermilk Cake
Garnishes
A flourish of freshly sliced strawberries and a little extra lemon zest sprinkled on top will make your Strawberry Lemonade Buttermilk Cake look irresistible. You can even add a dusting of powdered sugar for that classic bakery touch or a few sprigs of mint for a hint of green.
Side Dishes
Pair this vibrant cake with a scoop of vanilla ice cream, a dollop of whipped cream, or a simple fruit salad brimming with extra berries. A tall glass of iced tea or a cold lemonade will double down on the refreshing flavors, turning any occasion into a summer celebration.
Creative Ways to Present
Turn each slice into a showstopper by layering with extra fresh strawberries, serving in individual glass jars, or cutting into cute squares for a dessert platter. For special gatherings, try making the Strawberry Lemonade Buttermilk Cake as a double layer (simply divide the batter between two 9-inch pans) and stack with generous layers of glaze and fruit in between!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Strawberry Lemonade Buttermilk Cake fresh by covering it tightly at room temperature for up to two days. For longer storage, refrigerate it—just let slices come to room temp before serving for the best texture and flavor.
Freezing
This cake freezes beautifully, even with the glaze. Wrap individual slices or the whole cake well in plastic wrap and foil, then freeze for up to three months. Thaw overnight in the refrigerator or at room temperature for a special treat anytime.
Reheating
If you’d like to warm up your Strawberry Lemonade Buttermilk Cake, pop individual slices in the microwave for 10-15 seconds. Just enough to soften and release the cake’s amazing aromas—without melting the glaze—makes leftovers feel freshly baked.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! If using frozen strawberries, keep them unthawed and toss with flour as directed to prevent excess moisture from making the cake soggy. This way, you’ll still get bursts of berry flavor in every bite.
What’s the best way to make the glaze thicker or thinner?
For a thicker glaze, simply add a bit more powdered sugar until you reach the desired consistency. If you prefer a thinner, drippy glaze, stir in an extra teaspoon of lemon juice or strawberry puree. You can easily adjust to make the glaze perfect for your taste and presentation.
Can I make this as a layer cake?
Of course! To make the Strawberry Lemonade Buttermilk Cake as a dreamy layered dessert, divide the batter between two 9-inch round pans, reduce bake time to about 25-30 minutes, and cool completely before stacking and frosting with glaze and extra fruit.
Is there a way to make the cake dairy-free?
You can swap in your favorite plant-based butter and a dairy-free buttermilk substitute (such as almond milk plus a tablespoon of lemon juice), but keep in mind the flavor and texture may be a little different. The strawberries and glaze still shine, so it will be delicious!
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice really gives the brightest, most vibrant flavor, but if you’re in a pinch, bottled will work. For best results, try to use freshly grated zest along with the bottled juice to keep the “lemonade” sparkle front and center.
Final Thoughts
I hope you feel inspired to bring a little extra sunshine into your home with this Strawberry Lemonade Buttermilk Cake. Whether you serve it for a celebration or as a simple snack with loved ones, it’s a recipe that never fails to brighten the table and the mood. Give it a try—you’re going to fall in love with every luscious, tangy-sweet bite!
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Strawberry Lemonade Buttermilk Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of fresh strawberries and zesty lemon flavors with this moist and tender Strawberry Lemonade Buttermilk Cake. Topped with a sweet glaze, this cake is perfect for summer gatherings or special occasions.
Ingredients
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh strawberries (chopped)
- 1 tablespoon all-purpose flour (for tossing strawberries)
For the Strawberry Lemonade Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons strawberry puree (blend fresh strawberries)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Prepare wet ingredients: In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla extract.
- Combine ingredients: Alternate adding the flour mixture and buttermilk to the batter, beginning and ending with flour. Toss chopped strawberries with 1 tablespoon of flour and gently fold them into the batter.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- Make the glaze: Whisk together powdered sugar, lemon juice, and strawberry puree until smooth. Drizzle over the cooled cake before serving.
Notes
- For a layered cake, divide the batter between two 9-inch round pans and adjust baking time to 25–30 minutes.
- The glaze can be adjusted to preferred thickness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 32g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
