Strawberry Lemonade Buttermilk Cake

Strawberry Lemonade Buttermilk Cake is sunshine in cake form, and I’m genuinely so thankful you’re here to make it with me.

By Amanda DavisDEC 30, 20255 MIN

Instructions

Preheat and prepare Preheat oven to 350°F (175°C). Grease and flour your pan well.

Mix dry ingredients In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Cream butter and sugar Beat butter and sugar until light and fluffy, about 3–4 minutes.

Add eggs and flavorings Add eggs one at a time, mixing well after each addition. Mix in lemon zest, lemon juice, and vanilla.

Alternate dry ingredients and buttermilk Add dry ingredients in thirds, alternating with buttermilk. Begin and end with flour. Mix just until combined.

Fold in strawberries Gently fold in floured strawberries, being careful not to overmix.

Bake Pour batter into prepared pan and smooth the top. Bake 35–45 minutes, or until a toothpick inserted comes out clean.

The smell when this is baking is incredible!! Bright, citrusy, and pure happiness.

Cool and glaze Let cake cool completely. Whisk glaze ingredients together and drizzle over the cake.

Strawberry Lemonade Buttermilk Cake is sunshine in cake form, and I’m genuinely so thankful you’re here to make it with me. This is one of those recipes that feels happy from the very first step—the bright lemon aroma, the sweet strawberries, and that ultra-soft buttermilk crumb that just melts in your mouth. It’s fresh, cheerful, and downright irresistible.

Right after the first bite, you’ll taste why this cake deserves a permanent place in your recipe collection. And before we dive in, don’t forget to subscribe to receive this recipe by email, because this is one you’ll want to make again and again.

Overview of Strawberry Lemonade Buttermilk Cake

Strawberry Lemonade Buttermilk Cake combines the tangy brightness of lemonade, the sweetness of fresh strawberries, and the richness of buttermilk into one tender, flavorful dessert. It’s perfect for spring gatherings, summer cookouts, birthdays, or anytime you need a little joy on a plate.

Reasons to Love This Recipe

You’re going to adore this cake because it:

Has a soft, moist crumb thanks to buttermilk
Balances sweet strawberries with zesty lemon
Looks beautiful with minimal decorating
Works as a sheet cake, layer cake, or Bundt
Tastes even better the next day

What Does Strawberry Lemonade Buttermilk Cake Taste Like?

It’s lightly tangy, gently sweet, and incredibly refreshing. The lemon flavor is bright but not overpowering, while the strawberries add little bursts of fruity sweetness throughout the cake.

Benefits of This Recipe

Uses simple pantry ingredients
Great make-ahead dessert
Perfect balance of sweet and tart
Crowd-pleasing and kid-friendly

Ingredients for Strawberry Lemonade Buttermilk Cake

Cake Ingredients

2½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1¾ cups granulated sugar
3 large eggs, room temperature
1 tablespoon lemon zest
¼ cup fresh lemon juice
1 cup buttermilk, room temperature
1 teaspoon vanilla extract
1½ cups fresh strawberries, diced and lightly floured

Lemonade Glaze (Optional but Highly Recommended)

1½ cups powdered sugar
2–3 tablespoons fresh lemon juice
1 tablespoon strawberry puree or juice

Necessary Tools for Preparation

You’ll need:

Stand mixer or hand mixer
Mixing bowls
Measuring cups and spoons
Microplane or zester
Rubber spatula
9×13-inch pan, Bundt pan, or two 9-inch round pans

Ingredient Additions and Substitutions

Swap strawberries for raspberries or blueberries
Use Greek yogurt mixed with milk if you don’t have buttermilk
Add a drop of strawberry extract for extra flavor
Make it extra lemony with additional zest

How to Make Strawberry Lemonade Buttermilk Cake

Step-by-Step Instructions

Preheat and prepare Preheat oven to 350°F (175°C). Grease and flour your pan well.
Mix dry ingredients In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar Beat butter and sugar until light and fluffy, about 3–4 minutes.
Add eggs and flavorings Add eggs one at a time, mixing well after each addition. Mix in lemon zest, lemon juice, and vanilla.
Alternate dry ingredients and buttermilk Add dry ingredients in thirds, alternating with buttermilk. Begin and end with flour. Mix just until combined.
Fold in strawberries Gently fold in floured strawberries, being careful not to overmix.
Bake Pour batter into prepared pan and smooth the top. Bake 35–45 minutes, or until a toothpick inserted comes out clean.

The smell when this is baking is incredible!! Bright, citrusy, and pure happiness.

Cool and glaze Let cake cool completely. Whisk glaze ingredients together and drizzle over the cake.

What to Serve with Strawberry Lemonade Buttermilk Cake

This cake pairs beautifully with:

Whipped cream or vanilla ice cream
Fresh strawberries on the side
Iced tea or lemonade
A light brunch spread

Storage Instructions

Store covered at room temperature for up to 2 days
Refrigerate up to 5 days
Freeze unfrosted cake for up to 3 months

General Information

Buttermilk cakes are known for their tender crumb and balanced flavor. Paired with lemon and strawberries, this version feels fresh, nostalgic, and just a little fancy without any extra effort.

Conclusion

Strawberry Lemonade Buttermilk Cake is bright, moist, and full of flavor—the kind of cake that makes people smile after the first bite. It’s easy, beautiful, and perfect for sharing, which is exactly what the best recipes should be.

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