On a quiet Sunday morning, I opened the window and the breeze rolled in, carrying with it the scent of blooming roses and freshly cut grass. It reminded me of a cake my mother used to bake during strawberry season—soft, fragrant, and always glazed while the sun streamed through the kitchen curtains.
She’d hum a tune from her radio, slice strawberries while the kettle boiled, and ask me to watch the oven. We didn’t need fancy mixers back then—just a wooden spoon, a big bowl, and a bit of patience.
That particular day, I decided to recreate that cake—not from a crumpled recipe card, but from memory and heart. The moment I folded those ruby-red strawberry pieces into the buttermilk batter, something clicked. The smell of the cake rising in the oven felt like home. When I finally drizzled that glossy glaze on top, I knew this one was worth sharing.
It’s soft, with bursts of berries in every bite and a delicate sweetness from the glaze that settles gently on the tongue. It’s a memory baked into every slice—a taste of summer, family, and simple pleasures.
Short Description
This Glazed Strawberry Buttermilk Cake is tender, buttery, and bursting with fresh strawberries. It’s finished with a sweet vanilla glaze that adds the perfect touch of elegance and flavor.
Key Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1¼ cups granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup buttermilk (room temperature)
- 1½ cups chopped fresh strawberries
- 1 tablespoon all-purpose flour (to coat strawberries)
For the Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons milk or buttermilk
- ½ teaspoon vanilla extract (or lemon juice for a tangy finish)
Tools Needed
- 9-inch round cake pan or springform pan
- Mixing bowls (at least 2)
- Hand or stand mixer
- Rubber spatula
- Whisk
- Wire cooling rack
- Parchment paper (optional but helpful)
- Toothpick (for doneness check)
Cooking Instructions
Step 1: Preheat and Prepare Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or springform pan. Lining the bottom with parchment paper ensures easy release after baking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter with sugar for 3–5 minutes until the mixture is light and fluffy. This step helps create a soft, airy crumb.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mix until smooth.
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients in three parts, alternating with the buttermilk. Start and end with the dry mixture. Stir just until combined to avoid overmixing.
Step 6: Fold in Strawberries
Toss the chopped strawberries with 1 tablespoon of flour to prevent them from sinking during baking. Gently fold them into the batter using a spatula.
Step 7: Bake
Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Step 8: Cool and Glaze
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Once fully cooled, whisk the powdered sugar, vanilla (or lemon juice), and milk until smooth. Drizzle generously over the top.
Why You’ll Love This Recipe
– Soft, moist crumb with bursts of real strawberries
– Balanced sweetness thanks to the buttermilk
– Simple ingredients, no fancy techniques required
– Glaze adds flavor and elegance
– Perfect for spring brunches, baby showers, or quiet tea times
Mistakes to Avoid & Solutions
1. Using cold ingredients
Cold butter, eggs, or buttermilk will prevent the batter from blending smoothly.
→ Solution: Let all ingredients sit at room temperature for 30 minutes before starting.
2. Overmixing the batter
Too much stirring makes the cake dense and tough.
→ Solution: Mix until ingredients are just combined—some lumps are okay.
3. Strawberries sinking to the bottom
Uncoated fruit tends to sink.
→ Solution: Toss chopped strawberries in flour before folding them into the batter.
4. Underbaking or overbaking
Baking too long dries it out, too little leaves it gooey inside.
→ Solution: Start checking at 40 minutes. The toothpick should come out with a few moist crumbs but no wet batter.
5. Glazing too early
If the cake’s warm, the glaze will melt and run.
→ Solution: Wait until the cake is completely cool before drizzling.
Serving and Pairing Suggestions
Serve as a dessert with whipped cream or a scoop of vanilla bean ice cream
Pair with hot tea, iced coffee, or sparkling lemonade
Lovely as part of a brunch spread with quiche, fruit salad, or yogurt
Cut into small squares and serve on a cake stand for afternoon gatherings
Garnish with fresh strawberry slices or edible flowers for presentation
Storage and Reheating Tips
Refrigerate: Store in an airtight container in the fridge for up to 4 days.
Freeze: Wrap slices individually in plastic and foil; freeze for up to 2 months.
Thawing: Let thaw overnight in the fridge or at room temperature for 2 hours.
Reheating: Microwave individual slices for 10–15 seconds. Don’t overheat or the glaze may melt.
FAQs
1. Can I use frozen strawberries instead of fresh?
Yes, but thaw and pat them dry before chopping. Coat with flour as usual to prevent bleeding and sinking.
2. Can I make this cake dairy-free?
Yes. Swap butter for plant-based butter and use non-dairy buttermilk (e.g., almond milk + 1 tbsp lemon juice).
3. What’s the best way to measure flour accurately?
Use the spoon-and-level method: spoon flour into your measuring cup, then level off with a knife.
4. Can I double this recipe for a larger group?
Certainly. Use a 9×13-inch pan and bake for 45–50 minutes. Check for doneness with a toothpick.
5. Why is my cake dense and heavy?
Likely overmixing or using cold ingredients. Make sure your butter is soft and eggs are room temperature for the best texture.
Tips & Tricks
Let the cake cool completely before glazing for a pretty, glossy finish.
If using a springform pan, wrap the bottom in foil to avoid leaks.
To boost strawberry flavor, add ¼ teaspoon of strawberry extract to the batter.
Don’t skip flouring the strawberries—it’s a small step that makes a big difference.
For an extra tangy twist, replace half the buttermilk with Greek yogurt.
Recipe Variations
1. Lemon-Strawberry Buttermilk Cake
Add 1 tablespoon lemon zest to the batter.
Use lemon juice in the glaze instead of vanilla.
Bright, citrusy finish pairs well with the sweet strawberries.
2. Strawberry-Almond Cake
Add ½ teaspoon almond extract to the batter.
Top with toasted slivered almonds before baking.
The nutty note complements the berries beautifully.
3. Chocolate-Strawberry Buttermilk Cake
Fold in ½ cup mini chocolate chips with the strawberries.
Drizzle with a chocolate ganache instead of vanilla glaze.
Great for birthdays and dessert tables.
4. Strawberry Shortcake Layer Cake
Bake in two 8-inch pans.
Fill with whipped cream and sliced strawberries.
Skip the glaze and dust with powdered sugar on top.
Final Thoughts
This cake has become a quiet favorite in my kitchen. Not flashy, not fussy—just a soft, strawberry-filled slice of comfort. Every time I bake it, the scent wraps around the room like an old friend dropping by. I love how each bite is both light and satisfying, and how the glaze adds that little sparkle, like sunlight hitting morning dew.
It’s the kind of recipe you make when your heart needs something tender, when you want to bring a bit of homemade joy to the table. I always make extra, knowing it’ll vanish before the day is done—shared with neighbors, grandkids, or tucked into a lunchbox. It’s these simple pleasures, these quiet triumphs of flavor and memory, that keep me baking.
And with strawberries in season, what better time to bring a little heritage back to the oven?
Glazed Strawberry Buttermilk Cake
Print ThisIngredients
- For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1¼ cups granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup buttermilk (room temperature)
- 1½ cups chopped fresh strawberries
- 1 tablespoon all-purpose flour (to coat strawberries)
- For the Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons milk or buttermilk
- ½ teaspoon vanilla extract (or lemon juice for a tangy finish)
Instructions
Step 1: Preheat and Prepare Pan
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or springform pan. Line the bottom with parchment paper.
Step 2: Mix Dry Ingredients
Whisk flour, baking powder, baking soda, and salt in a bowl. Set aside.
Step 3: Cream Butter and Sugar
Beat butter and sugar for 3–5 minutes until light and fluffy.
Step 4: Add Eggs and Vanilla
Add eggs one at a time, beating well after each. Stir in vanilla.
Step 5: Combine Wet and Dry Ingredients
Add dry mixture in three parts, alternating with buttermilk. Mix gently, just until combined.
Step 6: Fold in Strawberries
Toss strawberries with 1 tbsp flour, then fold into the batter.
Step 7: Bake
Pour batter into the pan. Bake 40–45 minutes, until golden and a toothpick comes out clean.
Step 8: Cool and Glaze
Cool in pan for 10 minutes, then transfer to a rack. Whisk glaze ingredients until smooth and drizzle over the cooled cake.
