Warm Strawberry Buttermilk Cake

Warm Strawberry Buttermilk Cake

A wonderful Summer dessert! This Warm Strawberry Buttermilk Cake is a flavourful, light cake and studded with beautiful roasted strawberries. Enjoy warm with a scoop of vanilla ice cream.

Fresh, local strawberries are just a few weeks away here and I can’t wait :) When I tire of eating fresh strawberries out of hand, this is one my favourite ways to enjoy them. The fresh strawberries roast in to little nuggets of strawberry deliciousness in the oven. Add to that a warm, flavourful and light buttermilk cake and it’s Summer dessert perfection.

This cake is super easy to prepare. Simply mix up the batter, spoon it in to a pan, top with fresh, halved strawberries and bake. The berries will sink in to the cake as it bakes.

Enjoy this cake warm with a scoop of vanilla ice cream or try it at room temperature for a lovely morning or afternoon treat.

Warm Strawberry Buttermilk Cake

Cook’s Notes for Warm Strawberry Buttermilk Cake

No buttermilk? Make your own by adding 1 1/2 tsp lemon juice to a scant 1/2 cup regular milk. Let stand for 10 minutes and use in this recipe.

This beautiful buttermilk cake is a great base for all your summer fruit baking. Try topping with blueberries, peaches, plums or raspberries!

More Strawberry Recipes You Might Like …

Rustic Strawberry Shortcake Cake
Strawberry Meringue Dessert
Strawberry Creme Fraiche Ice Cream

Warm Strawberry Buttermilk Cake

Warm Strawberry Buttermilk Cake
5 from 2 votes

Warm Strawberry Buttermilk Cake

Easy and delicious, this warm strawberry cake is the perfect Summer dessert. Change it up with other fruits as they come in to season!

Course Dessert
Cuisine American, Canadian
Keyword cake with fresh strawberries
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Energy 296 kcal
Author Jennifer


  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine salt 1/4 tsp less if you using salted butter
  • 6 Tbsp unsalted butter at room temperature
  • 1 cup white sugar
  • 1 large egg at room temperature
  • 1/2 cup buttermilk
  • 1 tsp vanilla
  • 1 lb strawberries hulled and halved
  • Confectioners'/icing sugar for dusting


  1. Preheat oven to 350 F. with rack in middle of oven. Grease a 9-inch deep dish pie pan, 9-inch round baking pan or a 10-inch top diameter cast iron skillet. Set aside.
  2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  3. In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 3-5 minutes. Add the egg, buttermilk and vanilla and mix until blended, about 1 minute. With the mixer on low speed, gradually add the flour mixture, mixing just until combined.
  4. Remove bowl from mixer and use a spatula to scrape the sides and bottom of the bowl well, mixing in any stray flour. Spoon the batter in to the prepared pan and smooth the top. Arrange the strawberries in a randomly in a single layer on top, with the cut side down.
  5. Bake the cake for 10 minutes, then reduce the oven temperature to 325 F. and continue baking for 50-60 minutes, or until a tester inserted in the middle comes out clean.
  6. Allow the cake to cool slightly, then serve warm, with a dusting of confectioners/icing sugar and a scoop of vanilla ice cream, if you like.


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  • Sounds so simple to make, yet looks unbelievably good. Will give it a try next week – my husband loves strawberry desserts and I am such a sucker for ice cream melting over a warm piece of pie or poached fruit. With this cake everyone will be pleased!

    • Thanks so much, Milena. The roasted strawberries are so delicious in this. Your husband will love it :)

  • Buttermilk cake is the best and the addition of strawberries is terrific! You do amazing things in your cast iron skillet! I was thinking about making a pie in my cast iron skillet and noticed there are cast iron pie plates available now. I am intrigued! Eating this cake warm with ice cream must be an amazing treat. Great recipe! Sharing and pinning :)

    • Thanks Tricia and yes, I just love my skillet :) It’s always just the right size and it cooks things so beautifully!

    • Hi Linda, I just checked myself and the print button is working fine for me. Have you tried the Print link at the top of the page (right under the big top photo)? You might have better luck with that one. Let me know.

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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