Why You’ll Love This Recipe
This snack cake is incredibly moist and flavorful, thanks to the combination of fresh strawberries and tangy buttermilk. It’s quick to throw together with basic ingredients, and it bakes into a golden, fluffy cake that stays soft for days. Unlike frosted layer cakes, this one is low-maintenance and great for any time of day—from breakfast to dessert. Plus, it’s easy to customize with other berries or flavorings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Egg
- Vanilla extract
- Buttermilk
- Fresh strawberries, chopped
- Optional: powdered sugar for dusting or whipped cream for serving
Directions
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- Alternate adding the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour. Mix just until combined.
- Gently fold in the chopped strawberries.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the cake cool completely before slicing. Dust with powdered sugar or top with whipped cream if desired.
Servings and timing
This recipe makes 9 square slices.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Variations
- Berry Blend: Use a mix of strawberries, blueberries, or raspberries for more variety.
- Lemon Strawberry Cake: Add lemon zest to the batter for a citrusy twist.
- Glazed Version: Drizzle a simple powdered sugar glaze over the cooled cake.
- Nutty Crunch: Add chopped almonds or pecans to the batter for texture.
- Chocolate Chip: Stir in mini white chocolate chips for a fun flavor boost.
Storage/Reheating
Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze, wrap individual slices tightly in plastic wrap and store in a freezer-safe bag for up to 2 months.
Thaw at room temperature and serve as-is or lightly warm in the microwave for 10–15 seconds.
FAQs
Can I use frozen strawberries?
Yes, but thaw and drain them well to avoid adding excess moisture to the batter.
Why is buttermilk used in this cake?
Buttermilk adds moisture and a slight tang while helping the cake rise and stay tender.
Can I use a different size pan?
Yes, you can use a 9-inch round pan; just check for doneness a few minutes earlier.
Can I make this cake dairy-free?
Use a plant-based butter and buttermilk substitute (like almond milk with vinegar), though the flavor may vary slightly.
How do I keep the strawberries from sinking?
Toss the chopped strawberries with a bit of flour before folding them into the batter.
Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch pan. Add a few extra minutes to the baking time.
Is this cake overly sweet?
No, it’s lightly sweetened, making it perfect for snacking or serving with tea or coffee.
Can I frost this cake?
You can, but it’s designed to be served simply. A light glaze or whipped cream works well if you want something extra.
Do I need to peel the strawberries?
No, just wash, hull, and chop them—no peeling required.
Can I make it ahead?
Yes, the flavor and texture hold up well, making it a great make-ahead option for gatherings or snacks.
Conclusion
Strawberry Buttermilk Snack Cake is a wonderfully easy and delicious treat that’s perfect for any time of day. With its moist crumb, fresh strawberry bursts, and soft buttermilk tang, it’s a go-to recipe for spring and summer—or whenever you’re craving something light, fruity, and homemade. Keep it simple or dress it up—either way, it’s always a hit.
PrintStrawberry Buttermilk Snack Cake
Strawberry Buttermilk Snack Cake is a soft, moist, one-layer cake made with fresh strawberries and tangy buttermilk. Perfect for snacking, it’s simple to prepare and lightly sweetened, with no frosting required.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 slices
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup buttermilk
- 1 cup fresh strawberries, chopped
- Optional: powdered sugar for dusting or whipped cream for serving
Instructions
- Preheat the oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add egg and vanilla extract; mix until well combined.
- Alternate adding the flour mixture and buttermilk to the wet mixture, beginning and ending with the flour. Mix until just combined.
- Gently fold in the chopped strawberries.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 35–40 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Let the cake cool completely before slicing. Dust with powdered sugar or top with whipped cream, if desired.
Notes
- Toss strawberries in a bit of flour to prevent sinking.
- Use fresh strawberries for best texture and flavor.
- Store at room temperature or refrigerate to keep longer.
- Great served with coffee, tea, or a scoop of vanilla ice cream.
- Can be made ahead and freezes well.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
