The Story & Intro
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.
I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.
Today I want to share one of my favorite sweet memories in cake form: Strawberry Buttermilk Sheet Cake. Every spring, when strawberries become bright red and fragrant, I cannot resist baking this Strawberry Buttermilk Sheet Cake. The smell alone makes my whole kitchen feel alive. The soft crumb, the juicy berries, the gentle tang from the buttermilk… it feels like sunshine on a plate.
I started making Strawberry Buttermilk Sheet Cake years ago when I needed something simple for a women’s gathering in my neighborhood. I did not want anything fancy or complicated. I wanted something easy to slice, easy to serve, and full of flavor. This cake became the star of the table. Since then, Strawberry Buttermilk Sheet Cake has become my go-to dessert for birthdays, coffee afternoons, and even quiet Sundays at home.
When I bake Strawberry Buttermilk Sheet Cake, I feel connected to my grandmother. She always said that the best cakes do not shout; they whisper comfort. This cake whispers sweetness and love.
Why I Love Making This Recipe
I love this Strawberry Buttermilk Sheet Cake because it feels effortless yet special. I do not need layers, complicated fillings, or heavy frosting. The beauty of this cake comes from the fresh strawberries baked right into the soft batter.
The buttermilk gives the cake a tender texture and a slight tang that balances the sweetness. Every bite feels light, moist, and comforting. I also love that this cake feeds many people without stress. I bake it in one pan, cut generous squares, and serve.
This Strawberry Buttermilk Sheet Cake also makes me feel relaxed. I mix everything in simple bowls. I spread the batter in the pan. I press the strawberries gently into the top. I sprinkle sugar over them. Then I wait while the oven does its magic.
When I bring this cake to the table, women always ask for the recipe. They tell me it reminds them of their childhood. That is the kind of dessert I love to make.
Ingredients & Little Kitchen Secrets
Here is everything I use for my Strawberry Buttermilk Sheet Cake:
🛒 Ingredients
- 2 ½ cups (315 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240 ml) buttermilk, room temperature
- 2 cups (300 g) fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar (for topping)
My Little Secrets
Use room temperature ingredients. I always take my butter, eggs, and buttermilk out of the refrigerator at least 30 minutes before baking. This step makes the batter smooth and even.
Do not overmix. I mix until just combined. Overmixing makes the cake dense instead of soft.
Choose ripe strawberries. I look for strawberries that smell sweet and feel firm but juicy. Flavor starts with good fruit.
Sprinkle sugar on top. That little extra sugar creates a delicate crust and makes the strawberries shine.
How I Make It, Step by Step
I love simple steps. I keep everything calm and steady.
👩🍳 Instructions
- I preheat my oven to 180°C (350°F). I grease a 9×13-inch sheet pan and line it with parchment paper for easy lifting.
- I whisk together the flour, baking powder, baking soda, and salt in a bowl. I set it aside.
- In a large bowl, I beat the softened butter and 1 ½ cups sugar until light and fluffy. I mix for about 3–4 minutes. The mixture becomes pale and creamy.
- I add the eggs one at a time, mixing well after each one. I stir in the vanilla extract.
- I add the dry ingredients in three parts, alternating with the buttermilk. I start and end with the flour mixture. I mix gently until everything just combines.
- I spread the batter evenly into the prepared pan. I smooth the top with a spatula.
- I arrange the sliced strawberries evenly over the batter. I press them lightly into the surface.
- I sprinkle the 2 tablespoons of sugar over the strawberries.
- I bake for 35–40 minutes, until the top turns golden and a toothpick inserted in the center comes out clean.
- I let the cake cool completely in the pan before slicing.
The smell while this Strawberry Buttermilk Sheet Cake bakes fills my whole home with sweetness. I always stand near the oven for a moment just to breathe it in.
How I Serve It at Home
At home, I serve Strawberry Buttermilk Sheet Cake in simple squares. I dust a little powdered sugar on top when I want it to look extra pretty.
Sometimes I add a spoon of lightly whipped cream. Other times I serve it with a scoop of vanilla ice cream, especially when the cake is still slightly warm.
For afternoon coffee with my friends, I cut smaller pieces and place them on a large wooden board. We sit together, talk about our families, and laugh. This cake always disappears quickly.
During summer evenings, I pair Strawberry Buttermilk Sheet Cake with fresh mint tea or iced coffee. It feels refreshing and light.
Storage, Reheating & Make-Ahead Tips
I store leftover Strawberry Buttermilk Sheet Cake in an airtight container at room temperature for up to 2 days. If the weather feels warm, I refrigerate it for up to 4 days.
When I refrigerate it, I let it come to room temperature before serving. If I want it slightly warm, I heat a slice in the microwave for about 10–15 seconds.
I also make this cake a day ahead for gatherings. The flavor becomes even better the next day because the strawberries settle beautifully into the crumb.
If I want to freeze it, I wrap individual slices tightly in plastic wrap and freeze for up to 2 months. I thaw at room temperature.
100-Word Short Version
Strawberry Buttermilk Sheet Cake is a soft, moist, and easy dessert made with fresh strawberries and tangy buttermilk. I cream butter and sugar, add eggs and vanilla, then mix in flour and buttermilk. I spread the batter in a sheet pan, top it with sliced strawberries, sprinkle sugar, and bake until golden. The result feels tender, lightly sweet, and perfect for gatherings. I serve it plain, with powdered sugar, or with whipped cream. This simple cake brings comfort, sunshine, and beautiful memories to every table.
Recipe Card
⏱️ Time
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
🛒 Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 2 cups fresh strawberries, sliced
- 2 tablespoons sugar (for topping)
👩🍳 Instructions
- Preheat oven to 180°C (350°F). Prepare 9×13-inch pan.
- Whisk dry ingredients together.
- Beat butter and sugar until fluffy.
- Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and buttermilk.
- Spread batter in pan.
- Top with strawberries and sugar.
- Bake 35–40 minutes.
- Cool completely before slicing.
📝 Notes
- Use ripe strawberries for best flavor.
- Do not overmix batter.
- Store covered at room temperature for 2 days.
- Freeze slices individually for easy treats.
🍽️ Nutrition (per slice, approximate)
Calories: 320
Carbohydrates: 45g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Sugar: 28g
Fiber: 2g
Cholesterol: 75mg
Sodium: 180mg
Strawberry Buttermilk Sheet Cake
- Total Time: 1 hour
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
My Strawberry Buttermilk Sheet Cake bakes up soft, tender, and bursting with sweet berries. I love how the tangy buttermilk keeps every bite moist and light, while the strawberries caramelize slightly on top for a delicate, crackly finish. This simple one-pan cake slices beautifully for gatherings, coffee time, birthdays, or a cozy Sunday treat. Serve it plain, dusted with powdered sugar, or with a spoon of whipped cream for an easy dessert that tastes like summer.
Ingredients
- 2 1/2 cups (315 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup (226 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240 ml) buttermilk, room temperature
- 2 cups (about 300 g) fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar (for topping)
- Optional: powdered sugar or whipped cream for serving
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9×13-inch sheet pan and line with parchment paper if you want easy lifting.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, beat the softened butter and 1 1/2 cups sugar until pale and fluffy, about 3–4 minutes.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.
- Add the dry ingredients in 3 additions, alternating with the buttermilk (start and end with the dry). Mix just until combined—do not overmix.
- Spread the batter evenly in the prepared pan and smooth the top.
- Arrange the sliced strawberries evenly over the batter and press them lightly into the surface.
- Sprinkle the remaining 2 tablespoons sugar over the strawberries.
- Bake for 35–40 minutes, until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool completely in the pan before slicing into squares. Serve plain, dusted with powdered sugar, or with whipped cream.
Notes
Tips: Use ripe, fragrant strawberries for the best flavor. Keep butter, eggs, and buttermilk at room temperature so the batter mixes smoothly.
Substitutions: You can swap strawberries for raspberries or blueberries (same amount). If you do not have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit 5 minutes.
Storage: Store covered at room temperature for up to 2 days, or refrigerate up to 4 days. Let chilled cake come to room temperature before serving for the softest texture.
Freezing: Wrap individual slices tightly and freeze up to 2 months. Thaw at room temperature.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg
Conclusion
When I bake Strawberry Buttermilk Sheet Cake, I feel joy in the simplest way. I feel connected to my childhood, to my grandmother, and to every woman who stands in her kitchen trying to create something beautiful for her family.
This cake does not need decoration or perfection. It needs good strawberries, gentle hands, and a warm heart. I hope you bake this Strawberry Buttermilk Sheet Cake and fill your home with its sweet, comforting smell. I hope you share it with someone you love.
Because in the end, we do not just bake cakes we bake memories.
