Peaches And Cream Cake Recipe

There's something magical about the sweet scent of strawberries baking in the oven, mingling with rich vanilla and the buttery tang of buttermilk. This Strawberry Buttermilk Cake delivers all of that in one moist, tender bite—a perfect treat for spring brunches, summer picnics, or cozy weekend baking sessions.

I first baked this cake on a rainy Saturday afternoon when I had a surplus of strawberries and a near-expired carton of buttermilk. The result? A stunningly simple dessert that disappeared within hours. It's now a go-to recipe when I want something quick, beautiful, and irresistibly delicious.

It's the kind of cake that feels fancy enough for guests but easy enough for everyday cravings. Let's dive into what makes this recipe such a winner.

Why You'll Love This Strawberry Buttermilk Cake

This isn't just any fruit-filled cake. The Strawberry Buttermilk Cake is a balance of sweet, tart, and creamy—perfect for anyone who loves fruit-forward desserts with a soft crumb and golden crust.

First off, it's incredibly easy to make. You don't need any special techniques or tools, just a few bowls and a mixer. The batter comes together in under 10 minutes, making it ideal for last-minute desserts.

It also makes the most of seasonal fruit. While strawberries are the star here, the base is versatile enough to work with blueberries, raspberries, or even sliced peaches.

Budget-friendly and fuss-free, the ingredients are pantry staples. If you bake occasionally, you probably already have everything you need, especially if you have leftover buttermilk to use up.

This cake is as pretty as it is tasty. The strawberries peek through the top like rubies, giving the whole cake a naturally decorative look—no frosting required.

Whether you serve it warm with whipped cream or eat it straight from the fridge, this cake holds up beautifully. Now let's break down the ingredients that make this cake shine.

Ingredients Notes

What makes this Strawberry Buttermilk Cake stand out is how each ingredient complements the others, creating a cake that’s both flavorful and tender.

Fresh strawberries are the undeniable highlight. Choose berries that are ripe but firm to avoid excess moisture. Halving or quartering them ensures they bake evenly into the batter and don’t all sink to the bottom.

Buttermilk adds a signature tang that balances the sweetness while also activating the baking soda for a perfect rise. Don’t have buttermilk? A mix of milk and lemon juice or vinegar works in a pinch, though the flavor won’t be quite as rich.

All-purpose flour provides structure without making the cake too dense. Be sure to spoon and level your flour to avoid a heavy texture.

Unsalted butter is creamed with sugar to create that light, airy crumb. Let it come to room temperature before you begin, which helps everything blend more smoothly.

Vanilla extract ties everything together, giving a cozy aroma that enhances the fruit and buttermilk. If you have vanilla bean paste on hand, it makes a wonderful upgrade.

You’ll also need a 9-inch cake pan or springform pan. I prefer lining the bottom with parchment paper to make sure the cake releases easily every time.

How To Make This Strawberry Buttermilk Cake

Making this cake is a joy from start to finish. Here’s how it all comes together.

Start by preheating your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and line the bottom with parchment. This simple prep step ensures the cake slides out without sticking.

In a medium bowl, whisk together your dry ingredients—flour, baking powder, baking soda, and salt. This helps distribute the leavening agents evenly before combining with the wet mix.

Cream the softened butter and sugar in a large bowl using a hand or stand mixer. Beat until light and fluffy, about 2-3 minutes. Then, beat in the egg and vanilla extract until the mixture is smooth and creamy.

Now, alternate adding the flour mixture and buttermilk to the wet ingredients, starting and ending with flour. This method keeps the batter from curdling and ensures a smooth texture. Mix just until combined—overmixing can lead to a dense cake.

Spread the batter into your prepared pan, smoothing the top. Gently press your prepared strawberries into the surface, cut side down. They will sink slightly as the cake bakes but stay mostly visible.

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 in the pan for 10 minutes, then transfer to a wire rack to cool completely.

From start to finish, the process takes about an hour, and your kitchen will smell like a bakery by the end.

Storage Options

This cake stores beautifully, which makes it a great make-ahead dessert. Once cooled, store any leftovers tightly wrapped in plastic or in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate the cake. It will keep for up to 5 days when covered well. The texture stays soft, and the flavors even deepen slightly with time.

To freeze, wrap the cooled cake tightly in plastic and then in foil. Freeze for up to 2 months. Thaw in the fridge overnight or at room temperature for a few hours before serving.

Reheat individual slices in the microwave for 10-15 seconds for that fresh-from-the-oven taste. A little whipped cream or a scoop of vanilla ice cream doesn’t hurt either.

Variations and Substitutions

One of the best things about this Strawberry Buttermilk Cake is how adaptable it is. You can tweak it to fit your tastes or whatever you have in your fridge.

Try swapping the strawberries for other berries like raspberries, blackberries, or blueberries. Just make sure they’re not too watery to avoid soggy spots.

If you're out of buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes and you’ve got a quick substitute.

For a citrusy twist, add lemon or orange zest to the batter. Just a teaspoon or two brightens the flavor and pairs beautifully with the fruit.

Need a dairy-free version? Use a plant-based butter and your favorite non-dairy milk mixed with vinegar or lemon juice. The cake will still turn out tender and flavorful.

You can also bake this batter in muffin tins or mini loaf pans. Just reduce the baking time to around 20-25 minutes and keep an eye on them.

Whatever variation you try, don’t be afraid to experiment. This cake is forgiving and fun—perfect for making your own.

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