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Strawberry Buttermilk Cake

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Strawberries are some of the first fruits of spring in Georgia. I love them and when they are in season, I eat them nearly every day.  One of my favorite breakfasts is strawberries and buttermilk. Yes, I know how country-sounding that is, but if you like yogurt you will like buttermilk! It’s the same flavor profile. Plus, red Chanel lipstick or not, I am really a country girl. I am certain you are going to love my Strawberry Buttermilk Cake. Since it contains buttermilk and pureed strawberries, I was able to eliminate adding butter or oil — and it’s still super tender and moist. And, best of all — I make it in the food processor!

Strawberry Buttermilk Cake

Baking with Buttermilk

Buttermilk is a staple in my refrigerator. And, before you ask — if it’s past the date, I keep it. As long as it pours I consider it usable. 😉 Buttermilk can give baked goods a fuller body and a hint of tartness due to lactic acid. The lactic acid helps keep baked goods moist and tender by breaking down long, tough strands of gluten. It also produces a chemical reaction when combined with baking soda, producing carbon dioxide gas, contributing to the leavening or rise of many baked goods.

Strawberry Buttermilk Cake

Strawberry Health Benefits

According to WebMD, strawberries increase HDL (good) cholesterol, lower your blood pressure, and guard against cancer. Packed with vitamins, fiber, and particularly high levels of antioxidants known as polyphenols, strawberries are a sodium-free, fat-free, cholesterol-free, low-calorie food. One of my go-to recipes is this Strawberry Shrub. It is so refreshing!

Strawberry Buttermilk Cake

Cookbooks with Virginia

A few folks asked me to feature my new ebook Fresh Start on my weekly Livestream, Cookbooks with Virginia. You can check out the IGTV video below. I share my 7 tips on healthy eating and weight loss. Heads up, I get a little emotional. Weight is a very intense subject — my new expression is that it is a “minefield of mind feels.” Check it out….

Point it Out

This cake comes in at only 5 points a slice! It surprised me, too! I was going to substitute applesauce, but then I considered that the pureed strawberries would act the same way and gave it a shot. It’s incredible how it worked so well! Woo-hoo!! I hope you enjoy it – so moist, tender, and delicious. If you give it a try, please tag me if you post on social. I’d love to see it! Thanks so much for reading.

Bon Appétit, Y’all

Virginia Willis

Strawberry Buttermilk Cake

This comes in at only 5 WW green points a slice!
It does bake more purple than pink, so if you want to you can add a drop or two of red food coloring.
Servings: 16
Author: Virginia Willis


  • Nonstick baking spray
  • 15 medium strawberries hulled, plus some halved for garnish
  • 1/3 cup sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg room temperature
  • 2/3 cup low-fat buttermilk + 1 Tablespoon
  • 1 teaspoon pure vanilla extract
  • Zest of 1 lemon
  • 1 cup of confectioner’s sugar
  • 4 ounces Neufchatel


  • Heat the oven to 350°F. Spray an 8-inch cake pan with nonstick baking spray. Set aside.
  • Combine the strawberries and sugar in the bowl of a food processor fitted with the blade attachment. Puree until smooth.
  • Add the flour, baking powder, baking soda, salt, egg, 2/3 cup buttermilk, and vanilla. Puree until smooth. Transfer the batter to the prepared pan. Bake until the cake comes away from the side of the pan and a toothpick inserted into the center is dry, about 25 minutes.
  • Meanwhile, combine the confectioner’s sugar, Neufchatel, and remaining tablespoon of buttermilk in a bowl. (You can do it by hand or with a hand mixer.)
  • Ice the top of the cake and decorate with additional halved strawberries.

Please note that this post may contain affiliate links and I may make a commission if you use my affiliate link to buy the product.

Heads up! I am not a doctor, RD, or health professional nor am I an official WW ambassador or representative. I am sharing here what works for me. Thanks for reading!

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Please note that this post may contain affiliate links. (That means I make a commission if you use my affiliate link to buy the product.)

Virginia Willis

Georgia-born French-trained Chef Virginia Willis has made chocolate chip cookies with Dwanye “The Rock” Johnson, foraged for berries in the Alaskan wilderness, harvested capers in the shadow of a smoldering volcano in Sicily, and beguiled celebrities such as Jane Fonda, Bill Clinton, and Julie Chrisley with her cooking -- but it all started in her grandmother’s country kitchen. Virginia is a chef instructor for the digital streaming platform Food Network Kitchen and author of Secrets of the Southern Table: A Food Lover’s Tour of the Global South, Lighten Up, Y’all, Bon Appétit, Y’all, Basic to Brilliant, Y’all, Okra, and Grits. Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome received a 2016 James Beard Foundation Award of Excellence. She is the former TV kitchen director for Martha Stewart Living, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Food Network's Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay. She’s been featured in the New York Times, the Washington Post, Eater, and Food52 and has contributed to Eating Well, Garden & Gun, and Bon Appétit, and more. The Chicago Tribune praised her as one of "Seven Food Writers You Need to Know." Her legion of fans loves her down-to-earth attitude and approachable spirit. Learn more about Virginia and follow her traveling exploits at

This Post Has 2 Comments

  1. Annie M

    Virginia, I just watched you on my computer. You’ve inspired me to go back to WW. Just turned 80 ( Can’t believe it !!!) and want to get rid of 12-15 lbs. Lost 32 years ago on WW, and it does creep back up. I definitely want to get your new book. You’re gorgeous, and always have been. I’m so glad you’re feeling better about yourself. From another “broad-shouldered girl.”

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