Nutritional Info (Per Slice, based on 12 servings)
- Calories: 380
- Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 54g
- Sugar: 34g
- Protein: 4g
- Fiber: 1g
- Sodium: 220mg
Note: Nutritional values may vary based on specific ingredients used.
Frequently Asked Questions
Q: Can I use frozen strawberries?
A: Yes, but thaw them first and drain excess liquid. Toss in flour before adding to batter.
Q: What can I use instead of buttermilk?
A: Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar and let sit for 5–10 minutes.
Q: Can this cake be made ahead?
A: Absolutely! It actually tastes better the next day as the flavors meld together.
Q: How do I store leftovers?
A: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5.
Q: Can I freeze this cake?
A: Yes! Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
What to Serve With Strawberry Lemonade Cake
- Whipped Cream or Vanilla Ice Cream
- Glass of Strawberry Lemonade or Iced Tea
- Fresh Berries on the Side
- Lemon Curd Drizzle
Final Thoughts
This Strawberry Lemonade Buttermilk Cake is everything a spring or summer dessert should be: vibrant, tangy, sweet, and absolutely beautiful. Whether you’re hosting a brunch, celebrating a birthday, or just want a fresh new baking idea, this cake brings the sunshine with every bite.
Make it once, and you’ll be adding it to your list of favorite go-to desserts for any warm-weather occasion. Don’t forget to snap a pic before you dig in—it’s as Instagram-worthy as it is delicious!
