World's Easiest Strawberry Buttermilk Cake

Stacey Norwood


If you can turn on an oven and a mixer, you can make this cake, I promise. It's an 8-inch sheet cake that's perfect for Sunday supper or a small dinner party, and it's an especially handy recipe to have on-hand now that ripe strawberries are starting to come in!


★★★★★ 1 vote

30 Min
45 Min


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  • 1
    quart strawberries, quartered and sugared
  • 1 c
    canola oil
  • 3
  • 1/2 c
  • 1 c
  • 1 tsp
  • 2 c
    self-rising flour

How to Make World's Easiest Strawberry Buttermilk Cake


  1. Preheat oven to 350°.
  2. Muddle the berries with a ricer; set aside. Combine canola oil, eggs, buttermilk, sugar, and vanilla in the work bowl of your trusty KitchenAid stand-mixer. Mix,mix,mix on medium until well combined.
  3. Add 2 cups of self-rising flour, one cup at a time. Mix,mix,mix on low, until batter is combined. Strain most of the strawberries (reserving about 1/4 cup) and stir into the batter. Pour batter into a prepared 8-inch pan and bake at 350° for 35-45 minutes, or until a fork inserted in the center comes out clean. Cool completely.
  4. Whip up a half-batch of your favorite cream cheese buttercream frosting. Add strawberries and a little of the syrup; thicken with extra powdered sugar if needed. Frost cake. Cut into squares and serve.

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About World's Easiest Strawberry Buttermilk Cake

Course/Dish: Cakes
Other Tag: Quick & Easy
Hashtag: #strawberries

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