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