Strawberry Buttermilk Cake

Strawberry Buttermilk Cake

Who doesn’t love spring? You wake up in the morning to birds chirping, the sun shining and flowers blooming. I long for this time of year when strawberries fill the shelves at the grocery store.  It is no secret that I am a huge fan of simple ingredients to make beautiful desserts. My favorite recipes include foods that do not have bleach, added colors or artificial flavors.  Strawberry buttermilk cake is my go to recipe when the temperatures start to rise. It is a light cake filled with fresh strawberries. The last thing you need on a hot day is something heavy. What are you favorite strawberry delights?

Strawberry Buttermilk Cake

When I started baking I was very particular about the ingredients I used in my baked goods. I tried many different products. One of my favorite go to ingredients is C&H Sugar’s Organic Sugar. You can often find me clearing out the neighborhood grocery store shelves.   I chose C&H Organic Sugar because it was well priced and high quality. You can’t ask for a better combination.

I love following C&H Sugar on Twitter. They are always posting yummy recipes and are great with interacting with bloggers and bakers.

If you are looking for some recipe inspiration, tutorials or some fun ideas try following C&H Sugar:

  • Website {Link}: Their website is a great resource for recipes, frosting tutorials and special offers
  • Pinterest {Link}: Recipes, Baking Tips, Recipes across their different product lines
  • Facebook {Link}
  • Twitter {Link}

Strawberry Buttermilk Cake

When you buy C&H Organic sugar it comes in larger unrefined crystals. It is really easy to convert these large crystals into a fine sugar for baking which is perfect for making this strawberry buttermilk cake. All you have to do is empty a bag into a food processor and pulse for 30 seconds.

Strawberry Buttermilk Cake

See the difference? Now you are ready to bake anything your heart desires.

Strawberry Buttermilk Cake Recipe

  • 3 Cups Unbleached Flour (Recommended King Arthur Flour)
  • 1 ½ tsp. Baking Powder
  • 1 tsp. Baking Soda
  • ½ tsp. Sea Salt
  • 2 cups C& H Organic Sugar
  • ½ Cup Butter, let sit out for 20 minutes
  • 2 Large Eggs, at room temp.
  • 1 tsp. Vanilla Extract
  • 2 cup Buttermilk, at room temp.
  • 1/2 cup finely diced strawberries

Yields: 3, 8” layers or 24 cupcakes


  1.  Preheat oven to 350 degrees. Bake for 20-24 minutes or until skewer comes out clean. {I have a convection oven so mine is a little quicker than this, so check on it at the 22 minute mark} But you might have to play a little with your oven to see what the correct baking time will be.
  2.  If you can, finely dice the strawberries 24 hours in advance, sprinkle with a little raw sugar and let it set in the refrigerator. You don’t have to do this. You can use just chopped strawberries.
  3. In bowl 1, whisk together dry ingredients {flour, baking powder, baking soda and salt}. Set aside.
  4. In bowl 2, using an electric mixer on medium-high speed, beat the butter for 2 minutes till it begins to look smooth. Add sugar. Beat for 3 minutes until light and fluffy. Add the egg and vanilla and beat until the mixture is combined. Add the flour in three additions, alternating with the buttermilk. Scrap down the bowl and the beater and mix on medium {4 if you have a Kitchenaid} for 15 seconds to let the batter come together.
  5. Then fold in strawberry mixture.
  6. Divide the batter among the pans. Using a kitchen scale to weigh each of the pans helps to achieve even layers.

 Strawberry Swiss Meringue Buttercream Recipe

  • 6 large egg whites
  • 1 1/2 cups sugar
  • 2 cups (4 sticks) unsalted butter, room temperature, cut into tablespoons {about 20 minutes}
  • 1 teaspoon pure vanilla extract
  • 1/3 teaspoon cream of tartar
  • 1 cup of strawberries. Puree strawberries in a food processor or chopped strawberries {depending on the look that you want. I used chunks, but if I were covering with fondant I would puree the strawberries and put it through a strainer for the juice}


  1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
  2. Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high-speed. One it begins to get foamy add cream of tartar, this helps stabilizer the mixture. Keep beating until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 10-12 minutes. During this time I put ice in a wash cloth and rub it against the bowl to help cool the mixture.
  3. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Mix in strawberry in three doses. The If you add too much at once it might separate easier. {It still will probably separate} Then mix on high for 2-3 minutes till smooth and fluffy. Then switch to paddle attachment  for two minutes on low to get out the air bubbles.

Strawberry Buttermilk Cake


  1. If you need help with how to ice a cake. Tessa from The Frosted Cake Shop has a great tutorial! {Link Here}
  2. Place 1 cake layer on cake plate or 8 inch cake round face down.
  3. Fill a piping bag with the buttercream mixture and a large round open tip.
  4. In a circular motion fill the top area of the 1st layer with approximately 1/2 cup of buttercream. Layer with sliced strawberries.
  5.  Place the next cake layer on top of the buttercream.
  6. In a circular motion fill the top area with a thin layer of buttercream for the crumbcoat.
  7. Take your piping bag and coat the side of the cake with a thin layer of buttercream. Scrap the extra buttercream off and place back in the bowl.
  8. Place cake in the refrigerator for 15 minutes.
  9. Once the buttercream has set remove from the refrigerator. Pipe another layer of buttercream. Take an offset spatula and make the wavy look in the buttercream.

I prefer to place my cake layers on an 10″ cardboard round. This makes it easy to transport the cake between the refrigerator to the cake stand of my choice.

Strawberry Buttermilk Cake

Disclosure of Material Connection: This is a sponsored post. The ASR Group who sponsored it compensated me via a cash payment, gift, or something else of value to write it. Regardless, I only recommend products or services I use personally and believe will be good for my readers. The opinions are completely my own based on my experience.  I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.

23 comments on “Strawberry Buttermilk Cake

  1. Inshira says:

    Hi if im doing a 2 layer cake instead a 3 layer can use a 2 .10″ pans?

  2. Inshira says:

    Hi if im doing a 2 layer cake instead a 3 layer can use a 2 .10″ pans? Or shud i use bigger ?

    1. No, it will not work. Here is a great blog post about converting recipes up and down.
      Here is another blog post as well about the math needed for the batter amounts for pans.

  3. Chantel says:

    Wow, this looks so delicious!! Yum!

    1. Thank you so much Chantel

  4. Beka says:

    This looks really good. I like that the Buttercream has visible strawberries in it! YUMMO! I also had no idea that C&H had organic sugar. I’ve been looking for a better sugar alternative than just the cheap white (horrible for your health) sugar.

    Stopping by from Cooks in the Kitchen! Have a great day.

    1. Beka- Thank you so much. Yes, I love organic sugar. I can’t have bleached flour or bleached sugar. So it works out perfect. There is also a brand called Florida Crystals that sells organic sugar as well.

  5. Still looks amazing!!!! I might have to make this, this summer.

  6. catherine says:

    Can’t wait to try this! Sounds amazing. If I let strawberries sit overnight in fridge, would I use all liquid from strawberries in batter? Wondering if additional liquid will through recipe off. Thank you!!

    1. melissa says:

      Catherine. Great questions. I have let my strawberries sit overnight as well. What I normally do is use one of those spoons that has the holes in it when taking the strawberries out of the bowl. That way the extra juice drains out.

      1. catherine says:

        Thank you very much for responding 🙂 I really appreciate you posting this recipe which I know has to be fabulous. Will post once I make it 🙂 The Lord bless you.

      2. Catherine says:

        Hello Melissa!
        Wanted to let you know that I made your strawberry cake for my nieces birthday yesterday and it was beyond amazing!!! This is definitely going to be by g0-to fresh strawberry cake! Thank you for posting an amazing recipe!!!


      3. melissa says:

        Catherine, I am so glad the cake was a hit. Thank you so much for taking time out of your busy schedule to let me know that you liked it! 🙂

  7. Melissa this cake looks and sounds wonderful. I my have to make this for my sister’s birthday this year. It’s the big 1-3.

  8. Paula says:

    This cake sounds a beautiful as it looks. Your decorating work is lovely.

    1. melissa says:

      Thank you so much, Paula! I was just thinking about you today. I hope you had a wonderful Mother’s Day.

  9. Jacquee says:

    Ahh, there he is – Mr. Berry Perfect! 🙂 This recipe sounds right up my alley and looks even better.

  10. This is just beautiful not to mention it sounds delicious!

    1. melissa says:

      Thank you so much! 🙂

  11. Samantha says:

    YUM!!! I could eat the whole cake!

    1. melissa says:

      Hmmmmm…maybe we should make one in July

Leave a Reply

Your email address will not be published. Required fields are marked *