Best Strawberry Buttermilk Cake
Soft, moist, and bursting with sweet strawberry flavor, this Strawberry Buttermilk Cake is an easy dessert that’s perfect for birthdays, holidays, potlucks, or any special occasion. Made with a cake mix for convenience and enriched with pudding mix and buttermilk, every slice is incredibly tender and delicious.
Ingredients
For the Cake
- 1 (15.25-ounce) box strawberry cake mix
- 1 (3.4-ounce) box vanilla instant pudding mix
- 4 large eggs
- ½ cup vegetable oil
- 1 cup buttermilk
- ½ cup water
- 1 teaspoon vanilla extract
Optional Strawberry Glaze
- 1½ cups powdered sugar
- 2–3 tablespoons strawberry puree or milk
- ½ teaspoon vanilla extract
Optional Garnish
- Fresh strawberries, sliced
- Whipped cream
- Powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a Bundt pan.
- In a large mixing bowl, combine the strawberry cake mix, vanilla pudding mix, eggs, vegetable oil, buttermilk, water, and vanilla extract.
- Beat with an electric mixer on medium speed for about 2 minutes, until the batter is smooth and well blended.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 35–45 minutes, depending on the pan used, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- If making the glaze, whisk together the powdered sugar, strawberry puree (or milk), and vanilla until smooth. Drizzle over the cooled cake.
- Garnish with fresh strawberries and serve.
Tips
- Use room-temperature eggs for the best texture.
- Add ½ cup chopped fresh strawberries to the batter for extra fruit flavor.
- For a richer cake, substitute the water with milk.
- Store the cake covered to keep it moist.
Serving Suggestions
Serve with:
- Fresh whipped cream
- Vanilla ice cream
- Fresh strawberries
- Hot coffee or tea
Storage
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze individual slices for up to 2 months.
Prep Time: 10 minutes
Bake Time: 35–45 minutes
Total Time: About 55 minutes
Servings: 12–15 slices