Name: Moist Strawberry Buttermilk Sheet Cake
Prep time: 20 min
Cook time: 40 min
Total time: PT-491992H56M17S
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 2 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; ½ cup brown sugar, packed; 2 large eggs, room temperature; 1 tsp vanilla extract; 1 cup buttermilk, room temperature; 1 cup fresh strawberry puree; ½ cup unsalted butter, softened (frosting); 8 oz cream cheese, softened; 3 cups powdered sugar; ½ cup strawberry puree (frosting); 1 tsp vanilla extract

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Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.

Today, I’m bringing you a recipe that always makes me smile: Moist Strawberry Buttermilk Sheet Cake. I remember the first time I baked this cake; it was a rainy Saturday afternoon, and I wanted something sweet, comforting, and full of love for my family. The aroma of fresh strawberries mixed with warm vanilla and buttermilk filled my kitchen, and my kids couldn’t wait for a slice. This cake instantly became a staple in our home.

Over the years, I’ve made this cake countless times, tweaking it until it’s perfectly moist, tender, and bursting with strawberry flavor. Every bite reminds me of shared laughter, afternoon teas, and cozy memories that only homemade desserts can bring. The combination of fresh strawberries and tangy buttermilk is simply irresistible, and the frosting? Oh, it’s light, creamy, and utterly dreamy.

Whether you’re baking for a birthday, a family gathering, or simply because you deserve a treat, this Moist Strawberry Buttermilk Sheet Cake will bring smiles all around. I use it at least once a month in our home—it’s that good!

Why I Love Making This Recipe

I love making this cake because it’s simple, quick, and brings everyone together. The buttermilk keeps the cake wonderfully tender, while the fresh strawberries add a natural sweetness and beautiful color. It’s not overly sweet, making it perfect for kids and adults alike. I also love that it’s a sheet cake, which means less fuss with layers and more room for sharing.

There’s something special about using seasonal strawberries in a dessert that’s cozy and comforting. Every time I bake it, I feel connected to my grandmother, who taught me that desserts are about love, not perfection. This recipe is a tribute to that philosophy simple, heartfelt, and made to be enjoyed with family.

Ingredients & Little Kitchen Secrets

Here’s everything you’ll need to make this cake:

Cake Ingredients:

2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar, packed
2 large eggs, at room temperature
1 tsp vanilla extract
1 cup buttermilk, at room temperature
1 cup fresh strawberries, pureed

Strawberry Frosting:

½ cup unsalted butter, softened
8 oz cream cheese, softened
3 cups powdered sugar
½ cup strawberry puree
1 tsp vanilla extract

Little Kitchen Secrets:

Make sure your buttermilk is at room temperature; it blends better and keeps the cake extra moist.
Puree your strawberries until completely smooth for a uniform flavor and color.
Beat the butter and sugars well to incorporate air this makes the cake light and fluffy.
Don’t overmix once you add the flour; gently fold it in to keep the texture tender.

How I Make It, Step by Step

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy and fluffy.
Add eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently.
Fold in the strawberry puree until fully incorporated. The batter should be smooth and slightly pink.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely in the pan before frosting.

Frosting Instructions:

Beat butter and cream cheese together until smooth and creamy.
Gradually add powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud.
Stir in strawberry puree and vanilla extract until fully combined.
Frost the cooled cake evenly using an offset spatula or the back of a spoon.
Decorate with fresh strawberry slices if desired.

How I Serve It at Home

I love slicing this cake into generous squares and serving it with a hot cup of tea or cold milk. For special occasions, I add a few fresh strawberry halves on top for extra color and a sprinkle of powdered sugar. My kids love it with a dollop of whipped cream, and adults often enjoy it plain to really taste the strawberry and buttermilk richness.

Storage, Reheating & Make-Ahead Tips

Store the cake in an airtight container in the fridge for up to 5 days.
You can make the cake a day ahead and frost it just before serving.
For freezing, wrap the unfrosted cake tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before frosting.
Frosting can also be made ahead and stored in an airtight container in the fridge for up to a week.

100-Word Short Version

This Moist Strawberry Buttermilk Sheet Cake is tender, fruity, and perfect for any occasion. Made with fresh strawberry puree and tangy buttermilk, it’s light, fluffy, and full of flavor. Beat butter and sugars, add eggs, vanilla, dry ingredients, and buttermilk, fold in strawberry puree, and bake in a 9×13-inch pan. Top with a creamy strawberry cream cheese frosting for the ultimate treat. Serve at room temperature with tea, milk, or whipped cream. Simple, comforting, and heartwarming, this cake is perfect for family gatherings, birthdays, or just because. Make it ahead or freeze for later enjoyment.

Recipe Card Section

⏱️ Time: Prep 20 mins | Cook 40 mins | Total 1 hr

🛒 Ingredients:

Cake: <ul><li>2 ½ cups all-purpose flour</li><li>2 tsp baking powder</li><li>½ tsp baking soda</li><li>¼ tsp salt</li><li>½ cup unsalted butter, softened</li><li>1 cup granulated sugar</li><li>½ cup brown sugar, packed</li><li>2 large eggs, room temperature</li><li>1 tsp vanilla extract</li><li>1 cup buttermilk, room temperature</li><li>1 cup fresh strawberry puree</li></ul>

Frosting: <ul><li>½ cup unsalted butter, softened</li><li>8 oz cream cheese, softened</li><li>3 cups powdered sugar</li><li>½ cup strawberry puree</li><li>1 tsp vanilla extract</li></ul>

👩‍🍳 Instructions: <ol><li>Preheat oven to 350°F (175°C). Grease and line 9×13-inch pan.</li><li>Whisk flour, baking powder, baking soda, and salt. Set aside.</li><li>Cream butter and sugars until fluffy. Add eggs one at a time, then vanilla.</li><li>Alternate adding dry ingredients and buttermilk to batter; fold in strawberry puree.</li><li>Pour into pan, smooth top, bake 35–40 mins. Cool completely.</li><li>Beat butter and cream cheese, add powdered sugar gradually, then strawberry puree and vanilla for frosting.</li><li>Frost cooled cake and garnish with fresh strawberries.</li></ol>

📝 Notes:

Room temperature ingredients make a smoother batter.
Don’t overmix the flour for tender texture.
Cake can be made ahead or frozen unfrosted.
Frosting can be stored in fridge up to 1 week.

Conclusion

Baking this Moist Strawberry Buttermilk Sheet Cake always fills my kitchen with warmth, love, and laughter. Every slice is a reminder that food is more than nourishment it’s connection, memories, and joy. I hope this recipe becomes a cherished staple in your home, just like it is in mine. Gather your loved ones, slice a generous piece, and enjoy the sweetness of togetherness.