Description

This Moist Strawberry Buttermilk Sheet Cake is soft, tender, and bursting with fresh strawberry flavor. The buttermilk creates a delicate crumb with a slight tang that perfectly balances the sweetness. Baked in a simple sheet pan, this easy homemade cake is perfect for spring gatherings, family desserts, or a cozy coffee break.

Ingredients

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2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 cup buttermilk
2 cups fresh strawberries, hulled and chopped
2 tablespoons flour (for strawberries)
2 tablespoons sugar (for topping)

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Instructions

Preheat oven to 350°F (180°C) and grease a 9×13-inch baking pan.
Whisk flour, baking powder, baking soda, and salt in a bowl.
Beat butter and sugar until pale and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract.
Add dry ingredients alternately with buttermilk, beginning and ending with flour.
Toss strawberries with 2 tablespoons flour and gently fold into batter.
Spread batter evenly into prepared pan.
Sprinkle 2 tablespoons sugar over the top.
Bake for 35–40 minutes or until a toothpick comes out clean.
Cool completely before slicing and serving.

Notes

Use room temperature ingredients for the best texture. Do not overmix the batter to keep the cake tender. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. You can substitute raspberries or blueberries if desired.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 75mg