Strawberry Lemonade Buttermilk Cake 

If you’re searching for a dessert that perfectly captures the taste of summer, this strawberry lemonade buttermilk cake is the one to try. Soft, juicy, and bursting with tangy lemon and sweet strawberries, this cake offers a delightful contrast of flavors and textures. It’s finished with a fresh lemon glaze that adds a refreshing zing, making it the perfect treat for picnics, summer parties, or just a sweet moment at home. The use of buttermilk ensures a tender crumb while the natural sweetness of strawberries brings this cake to life.

Ingredients

For the Cake:
½ cup (1 stick) unsalted butter, softened
1¾ cups granulated sugar
3 large eggs
1 tablespoon lemon zest
¼ cup fresh lemon juice
2¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1½ cups fresh strawberries, chopped and lightly tossed in 1 tablespoon of flour

For the Lemon Glaze:
1 cup powdered sugar
2–3 tablespoons fresh lemon juice

Directions

Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper for easy removal.

Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This helps create a tender, airy texture in the cake.

Step 3: Add Eggs and Lemon
Beat in the eggs, one at a time. Stir in the lemon zest and lemon juice until well combined.

Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture.

Step 5: Fold in the Strawberries
Gently fold the floured strawberries into the batter. This light coating of flour prevents them from sinking to the bottom during baking.

Step 6: 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 in the pan.

Step 7: Make the Lemon Glaze
In a small bowl, whisk together powdered sugar and lemon juice until you reach a pourable consistency. Drizzle over the cooled cake and let it set before serving.

Serving and Storage Tips

Serving Suggestions
Serve this strawberry lemonade buttermilk cake chilled or at room temperature for the best flavor and texture. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Garnish each slice with a few fresh strawberry slices or a sprinkle of lemon zest for a bright and polished presentation at brunches, baby showers, or summer gatherings.

Storage Tips
To keep the cake fresh, store it in an airtight container at room temperature for up to 2 days. If you’d like to keep it longer, refrigerate it for up to 5 days. Make sure it’s covered to prevent it from drying out. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator or bring to room temperature before serving. The glaze may soften slightly when frozen, but the flavor will remain delicious.

Variations

Strawberry Lemonade Cupcakes
Transform the recipe into cupcakes by dividing the batter into a lined muffin tin and baking at 350°F for 18–22 minutes. Top each with a swirl of lemon glaze or cream cheese frosting for a handheld treat.

Strawberry Lemonade Layer Cake
Bake the batter in two 8-inch round cake pans and layer with lemon buttercream or whipped cream and fresh sliced strawberries for a show-stopping dessert.

Gluten-Free Option
Substitute a 1:1 gluten-free flour blend for the all-purpose flour to make this cake gluten-free. Make sure your baking powder and other ingredients are certified gluten-free.

Berry Medley Version
Replace half of the strawberries with raspberries or blueberries for a mixed-berry twist. The tartness of raspberries or the burst of blueberries adds new dimensions to the cake.

Lemon Cream Cheese Frosting
Swap the glaze for a tangy lemon cream cheese frosting for a richer, more decadent finish. This variation pairs especially well if you’re serving the cake chilled.

Lemon Poppy Seed Addition
Add 1 tablespoon of poppy seeds to the batter for a subtle crunch and visual flair. It gives the cake a charming bakery-style upgrade.

Strawberry Lemonade Sheet Cake Bars
Bake in a jelly roll pan for thinner layers and cut into bars. Perfect for potlucks, lunchboxes, or crowd-sized dessert platters.

FAQs

1. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries. Make sure to thaw and drain them well before folding into the batter to avoid excess moisture.

2. What can I use if I don’t have buttermilk?
You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5–10 minutes before using.

3. Can I make this cake in advance?
Absolutely. This cake can be baked a day ahead and stored covered at room temperature or in the fridge. Add the glaze just before serving for best results.

4. Can I use lemon extract instead of fresh lemon juice?
Yes, but fresh lemon juice gives a brighter, more natural flavor. If using extract, reduce the amount slightly to avoid overpowering the cake.

5. How do I prevent the strawberries from sinking in the batter?
Tossing chopped strawberries in a little flour before folding them into the batter helps suspend them evenly throughout the cake.

6. Can I double the recipe for a crowd?
Yes, this recipe can be doubled and baked in a large sheet pan. You may need to adjust the baking time slightly and test for doneness with a toothpick.

7. What’s the best way to drizzle the lemon glaze?
Use a spoon or a small whisk to drizzle the glaze in thin streams over the cooled cake. For a more even coating, you can also pour it on and spread gently with a spatula.

8. Can I leave out the lemon glaze?
Yes, the cake is still delicious without the glaze. However, the glaze adds an extra layer of tangy sweetness that enhances the overall flavor.

9. Is this cake suitable for freezing?
Yes, you can freeze the cake—either whole or in slices—wrapped tightly in plastic wrap and stored in a freezer bag. Thaw overnight in the refrigerator.

10. Can I make this cake without eggs?
For an egg-free version, try using ¼ cup of unsweetened applesauce or a commercial egg replacer per egg. The texture may vary slightly, but it will still taste great.

This strawberry lemonade buttermilk cake is everything you want in a summer dessert—tangy, fruity, moist, and incredibly easy to make. The vibrant flavor combination of strawberries and lemon is irresistible, especially when paired with the light sweetness of the glaze. Whether you serve it at a party or enjoy a slice on your own, this cake is sure to be a hit.

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