Strawberry Buttermilk Layer Cake

What can I say?  I was just in the mood for a layer cake.
Fresh strawberries, buttercream frosting…two layers of strawberry cake…I was in heaven.
‘Tis strawberry season friends…so when you’re trying to think of something special to make for dessert this spring or summer, look no further than this.  And bonus: it’s really quite simple to make!
This recipe makes one 9×13 sheet cake or a layer cake with 2 (9″) round layers.
Shopping List
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup of butter, melted
1/2 a cup of buttermilk, plus a spash more
2 eggs
1Ā½ cups chopped strawberries, divided
1/2 cup of butter, softened
2 cups powdered sugar
Preheat oven to 350 degrees.
Grease (I use Pam) two (9″) round cake tins.  Set aside.
In a mixing bowl, whisk together flour, sugar, baking soda and salt.  Whisk in melted butter.  Next, beat in 1/2 cup of buttermilk and eggs with an electric mixer until just combined.  Stir in one cup of your chopped strawberries.  Pour batter evenly between both of your prepared cake tins.
Bake about 20 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and cool completely before frosting.
To make frosting, beat with an electric mixer your softened butter, powdered sugar and a splash of your remaining buttermilk.  Add more milk if frosting is too thick or more powdered sugar if it’s too thin.  Once frosting reaches your desired consistency, stir in remaining half cup of chopped strawberries.  Frost the tops of cooled cake layers and then stack them.
 Store in the fridge until you’re ready to enjoy.
**To prepare this in a 9×13 baking dish, follow the directions exactly except pour all of your batter into your prepared baking dish.  Bake 28 to 30 minutes.  Frost the top of your cooled sheet cake.
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  • Narci April 1, 2016 at 11:36 am

    Well, this looks delicious!! We love desserts with strawberries!!

  • Liz April 1, 2016 at 12:04 pm

    This sounds like a delicious recipe that I'll definitely try! We are a box free family so this is exactly the type if dessert I'll prepare for my crew. Thanks for sharing!

  • Vreni Pigorsch April 1, 2016 at 1:25 pm

    These remind me of your DELICIOUS strawberry muffins! I actually tried those last summer and added a bit of fresh lime juice. The muffins (I made them cupcakes though because of the strawberry + lime buttercream frosting slapped on top) became an instant classic in my family – they were incredible! Definitely worth a try sometime šŸ™‚

  • Kaitlyn Creek April 1, 2016 at 1:59 pm

    Strawberry desserts are my jam!

  • Melanie April 2, 2016 at 11:58 pm

    My husband made this cake (twice) and both times the cake sunk in the middle. We don't know what he did wrong and why it didn't rise. Any ideas?

  • Melanie April 3, 2016 at 1:40 pm

    He used 2 9" pans. BTW….even though it sank in the middle….still tasted delicious!

  • Beautifully Seaside // Formerly Chic Coastal Living April 3, 2016 at 4:23 pm

    This cake looks so delicious!! Oh wow! I'm definitely going to make this sometime soon!

  • Kristine Peterson April 4, 2016 at 1:06 am

    I made it in 2 round cake pans and had the same problem with the center sinking. I baked it for 20 mins and added time because the toothpick did not come out clean. It is a very rich and heavy cake.

    • Mix and Match Mama April 4, 2016 at 9:50 am

      It's very moist and dense because of the buttermilk for sure!

  • Britanie Kostis April 6, 2016 at 1:16 am

    A cake should really only sink if the middle for a few reasons – first is the oven door was opened and closed before the cake was done! Resist the urge to open the oven early! Second is improper leavening (Baker lingo for your ratios being off) – maybe try reducing your baking soda to 1/2 tsp and see if this helps! šŸ™‚

  • Mix and Match Mama April 12, 2016 at 9:45 am

    You have to make sure your frosting is perfect before you stir in your chopped strawberries. If you stir them in too early (or over-incorporate them), it will be tough to get it to thicken.

  • Katie Burch May 8, 2016 at 7:16 pm

    Tried to make this cake for Mother's Day….sank in the middle and fell apart.

  • Melanie Croft June 2, 2016 at 3:47 pm

    I have made this cake at least twice in the past few weeks. It is amazing! I made it in a 9×13 pan and had no problems with it sinking in the middle.