Strawberry Lemonade Buttermilk Cake

A bright, tender Strawberry Lemonade Buttermilk Cake  bursting with fresh strawberries, tangy lemon glaze, and a buttery crumb. Easy 9×13 recipe for summer gatherings.

Why you’ll fall in love with this cake

This cake hits that rare sweet spot: it’s light and tender from buttermilk, tangy from real lemon, and dotted with juicy strawberries that soften into pockets of summer. It’s the kind of dessert that makes people stop mid-conversation, close their eyes, and smile — comforting and a little exuberant at once.

Tools you’ll need

• 9 × 13-inch baking pan (or equivalent)

• Electric mixer (hand or stand) or sturdy whisk and elbow grease

• Two medium mixing bowls (one for wet, one for dry)

• Measuring cups and spoons (preferably a kitchen scale for precision)

• Rubber spatula

• Whisk for the glaze

• Cooling rack

• Toothpick or cake tester

Ingredients (accurate quantities)

For the cake

• ½ cup (1 stick / 113 g) unsalted butter, softened

• 1¾ cups (350 g) granulated sugar

• 3 large eggs, room temperature

• 1 tablespoon lemon zest (from about 1–2 lemons)

• ¼ cup (60 ml) fresh lemon juice

• 1 teaspoon vanilla extract

• 2½ cups (312–325 g) all-purpose flour, spooned and leveled

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon fine salt

• 1 cup (240 ml) buttermilk, room temperature

• 1½ cups (about 225 g) chopped fresh strawberries, patted dry

For the lemon glaze

• 1 cup (120 g) powdered (confectioners’) sugar, sifted

• 2–3 tablespoons fresh lemon juice (adjust to desired pourable consistency)

• Optional: extra lemon zest or thin strawberry slices for garnish

Yield: about 12–15 servings (9×13 pan).

Step-by-step instructions

1. Preheat and prepare

Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch pan, or line it with parchment leaving an overhang for easy removal.

2. Cream butter and sugar

In a large bowl, beat the softened butter and granulated sugar for 3–4 minutes until the mixture is pale and fluffy. This adds air and yields a lighter crumb — don’t rush it.

3. Add the wet flavorings

Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla until combined.

4. Whisk the dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt so everything is evenly distributed.

5. Combine dry and wet, alternating with buttermilk

Add about one-third of the dry ingredients to the butter mixture and mix until nearly incorporated. Add half the buttermilk, then another third of the dry, then the remaining buttermilk, finishing with the last of the dry ingredients. Mix on low just until combined — overmixing will toughen the cake.

6. Fold in strawberries

Gently fold the chopped, patted-dry strawberries into the batter. Use a spatula and fold carefully so the berries don’t bleed too much color into the batter.

7. Bake

Pour the batter evenly into the prepared pan and smooth the top. Bake 35–40 minutes at 350°F (175°C), or until a toothpick inserted in the center comes out clean or with a few moist crumbs (not raw batter).

8. Cool, glaze, and garnish

Let the cake cool in the pan on a rack for about 20 minutes. Meanwhile, whisk the powdered sugar and lemon juice until smooth and pourable. When the cake is warm (not hot), drizzle the glaze over it so it melts slightly into the surface. Garnish with extra lemon zest or fresh strawberry slices if desired. Let the glaze set for 10–15 minutes before slicing.

Tips to guarantee success

• Room temperature ingredients: Bring eggs and buttermilk to room temperature — they incorporate more evenly and give a smoother batter.

• Dry strawberries well: Excess surface moisture on berries causes streaking and can thin the batter. Pat them dry on paper towels.

• Don’t overmix: Once the dry ingredients are added, mix only until combined. Overmixing creates gluten and a dense texture.

• Check early: Ovens vary — start checking at 32–33 minutes. A few moist crumbs on a toothpick are better than a wet batter.

• Use fresh lemon: Bottled lemon juice lacks brightness. Fresh juice and zest make the flavor sing.

• Prevent sinking strawberries: Toss chopped berries in a tablespoon of flour before folding into batter to reduce sinking and color bleeding.

Variations & additions

• Strawberry swirl cake: Reserve ¼ cup of chopped strawberries, mash slightly with 1 tablespoon sugar, and swirl into the top of the batter before baking for pretty ribbons.

• Lemon-poppy seed: Add 1–2 tablespoons poppy seeds to the dry mix for a subtle crunch.

• Cream cheese glaze: Swap the lemon glaze for a simple cream cheese frosting (4 oz cream cheese + ¼ cup softened butter + 1½ cups powdered sugar + 1 tsp lemon juice).

• Lower-sugar option: Reduce granulated sugar by ¼ cup, and increase lemon zest slightly to maintain brightness. Texture may change a bit.

• Make it vegan: Try a vegan butter, flax “eggs” (3 tbsp ground flax + 9 tbsp water), plant-based milk thinned with 1 tbsp white vinegar as a buttermilk substitute. Results will differ from the original.

• Cupcakes: Line a 12-cup muffin tin and bake 18–22 minutes for strawberry lemonade cupcakes.

Storage & reheating

• Room temperature: Store covered (plastic wrap or airtight container) for up to 2 days. The glaze keeps the surface moist.

• Refrigerator: Keep in an airtight container for up to 4 days. Bring to room temperature before serving to restore tenderness.

• Freezer: Wrap tightly in plastic and foil (or freeze slices in airtight bags) for up to 3 months. Thaw overnight in the fridge, then bring to room temperature.

• Reheating: For a warm slice, microwave for 12–18 seconds (depending on microwave power) or reheat at 300°F (150°C) for 6–8 minutes in a small oven-safe dish. Watch carefully to avoid drying.

Approximate nutrition (per serving — based on 12 servings)

These are rough estimates for one slice (1/12 of the 9×13 cake with glaze).

• Calories: ~355 kcal

• Carbohydrates: ~67 g

• Fat: ~8 g

• Protein: ~4–5 g

• Sugar: ~35–40 g
  (Calculated from the ingredient totals and divided; values will vary with exact ingredient brands and final serving size.)

Timings & yield

• Active prep: 15–20 minutes

• Bake time: 35–40 minutes

• Cooling & glazing: 20–30 minutes

• Total time: about 1 hour 15 minutes from start to finish

• Yield: 12–15 slices (9×13 pan)

Frequently Asked Questions (FAQ)

Q: Can I use frozen strawberries?
A: Yes — but thaw and drain them well, then pat dry. Frozen berries release more juice and can make the batter wetter and more prone to streaks. Tossing thawed berries in a tablespoon of flour helps.

Q: My cake is dense — what went wrong?
A: Likely overmixing after adding flour, or cold ingredients. Use room-temperature eggs and buttermilk and mix gently.

Q: Can I make this as a layer cake?
A: Yes. Reduce bake time and use two 8- or 9-inch round pans (line and divide batter). Bake at 350°F but check earlier — 20–28 minutes depending on pan depth.

Q: How do I reduce the sweetness without losing flavor?
A: Cut granulated sugar by ¼ cup and add an extra ½–1 teaspoon lemon zest to keep brightness. Texture will change slightly.

Q: Can I double the recipe?
A: Yes — double everything and use a larger pan or two 9×13 pans. Baking time may need adjustment.

Q: Is buttermilk necessary?
A: Buttermilk tenderizes and gives tang. Substitute with 1 cup milk + 1 tablespoon white vinegar or lemon juice (let sit 5 minutes) in a pinch.

Q: Any allergen warnings?
A: Contains gluten, dairy, and eggs. See the vegan variation above if you need alternatives.

This Strawberry Lemonade Buttermilk Cake is simple, honest, and joyful — a small celebration you can slice and share. If you try it, tell me which variation you loved most (strawberry swirl? poppy seeds? cream cheese glaze?), and I’ll help you tweak it for your next bake.