The rain had started just after breakfast, turning our backyard into a puddled patchwork and canceling every plan my daughter had made for the day. She sulked for a while, flipping through her coloring books, before drifting into the kitchen and asking if we could “bake something pink.” Her little brother perked up at that idea too, mostly because he just wanted to eat frosting.

⁠

I pulled out the strawberries we’d picked up from the market earlier that week—slightly overripe but sweet and soft. We measured flour and sugar with the usual chaos, my daughter insisting on whisking, my son sneaking pinches of brown sugar when he thought I wasn’t looking. The buttermilk made the batter smooth and tangy, and as it baked, the scent filled the house, cutting through the wet, gray weather.

We mixed up a simple glaze while we waited. My daughter, now fully invested, carefully poured it over the cake once it cooled, letting it drip in glossy ribbons down the sides. We sliced it while it was still a little warm.

By the time my husband got home from work, we were curled up under blankets, plates in hand, crumbs everywhere, and the rain still tapping the windows. He didn’t mind the mess—he just asked for a second slice.

Short Description

This Glazed Strawberry Buttermilk Cake is light, moist, and packed with real strawberries. Finished with a silky vanilla glaze, it’s perfect for breakfast, brunch, or dessert.

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 (for dusting strawberries)

For the Glaze:

1 cup powdered sugar
1–2 tablespoons milk or buttermilk
½ teaspoon vanilla extract (or lemon juice for tang)

Tools Needed

9-inch round cake or springform pan
Electric hand or stand mixer
Mixing bowls
Spatula
Wire cooling rack
Whisk

Cooking Instructions

Step 1: Preheat and Prepare Pan
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake or springform pan. You can also line the bottom with parchment for easier removal.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar
In a large bowl, cream the butter and sugar using a mixer for 3–5 minutes until light and fluffy. The mixture should be pale and airy.

Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time. Mix until fully incorporated, then add vanilla extract and stir again.

Step 5: Combine Wet and Dry Ingredients
Add the dry mixture in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—avoid overmixing to keep the cake tender.

Step 6: Fold in Strawberries
Toss chopped strawberries with 1 tablespoon of flour to prevent them from sinking. Gently fold into the batter with a spatula.

Step 7: Bake
Pour the batter into the prepared pan. Smooth the top and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 8: Cool and Glaze
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Once cooled completely, whisk together the glaze ingredients in a small bowl. Drizzle over the cake and let it set before slicing.

Why You’ll Love This Recipe

Moist and tender with just the right crumb

Packed with real strawberries, not artificial flavor

Easy to make with pantry staples

Versatile—great for brunch, dessert, or gifting

Balanced flavor with sweet and tangy notes

Mistakes to Avoid & Solutions

Overmixing the batter: This can make the cake dense. Mix only until the flour disappears.

Skipping the flour toss for strawberries: They’ll sink to the bottom. Coat them in flour before folding in.

Using cold buttermilk or eggs: Room temperature ingredients blend better and make a smoother batter.

Removing the cake too soon: Let it cool in the pan for 10 minutes to prevent breaking.

Using too much glaze liquid: Add milk slowly to get a pourable consistency—thick but not runny.

Serving and Pairing Suggestions

Serve as a standalone treat or with a dollop of whipped cream.

Excellent with tea, iced coffee, or even a glass of sparkling rosé.

Perfect for brunch tables, baby showers, or picnics.

Slice and serve with fresh strawberries or a spoonful of Greek yogurt for breakfast.

Storage and Reheating Tips

Room temperature: Store in an airtight container for up to 2 days.

Refrigerator: Keep in a sealed container for up to 5 days. Let it come to room temp before serving.

Freezer: Wrap slices in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge.

Reheating: Warm individual slices in the microwave for 10–15 seconds for a fresh-baked feel.

FAQs

1. Can I use frozen strawberries?
Yes, but thaw them completely and pat dry before using. Chop and dust with flour as with fresh.

2. What if I don’t have buttermilk?
Mix 1 cup milk with 1 tablespoon lemon juice or vinegar. Let sit for 5 minutes before using.

3. Can this be made gluten-free?
Yes—substitute with a 1:1 gluten-free flour blend, but texture may vary slightly.

4. Can I make this in a loaf pan?
Yes, but increase the bake time to 50–60 minutes. Keep an eye on the center for doneness.

5. How do I keep the cake from sticking to the pan?
Grease thoroughly and flour the pan, or use parchment paper on the bottom for easy release.

Tips & Tricks

– Dust the strawberries just before folding to avoid clumping.

– Use a light-colored pan for even baking—dark pans may brown the edges too quickly.

– Don’t skip creaming the butter and sugar—it helps develop the cake’s structure.

– For a stronger strawberry flavor, try macerating the berries in a teaspoon of sugar before using.

– Let the glaze sit 2–3 minutes before drizzling to thicken slightly for a better finish.

Recipe Variations

Lemon Glazed Strawberry Cake
Replace vanilla in the glaze with lemon juice. Add 1 tablespoon of lemon zest to the cake batter.

Strawberry Almond Cake
Use almond extract instead of vanilla in the batter, and sprinkle sliced almonds on top before baking.

Chocolate Chip Strawberry Cake
Fold in ½ cup mini chocolate chips with the strawberries for a more decadent twist.

Whole Wheat Version
Swap half the flour with whole wheat flour. Expect a slightly denser but heartier crumb.

Dairy-Free Version
Use plant-based butter and almond milk with 1 tablespoon vinegar as a buttermilk substitute.

Final Thoughts

That afternoon felt slower, softer somehow—no noise from outside, just the occasional laugh, the scrape of forks, and the kind of quiet that only happens when everyone’s content. That strawberry buttermilk cake didn’t last past the next morning, but the comfort from that rainy day stuck around. I don’t always remember the forecast, but I remember that cake and the way my daughter looked so proud holding the first slice.

Glazed Strawberry Buttermilk Cake