Strawberry Lemonade Buttermilk Cake

Preheat your oven to 350°F (175°C). Grease a standard 9×13-inch baking pan with butter or non-stick cooking spray, then line the bottom with parchment paper for easy removal later.

In a small bowl, combine the diced strawberries with 1 tablespoon of the all-purpose flour. Toss gently until every strawberry piece is lightly coated. Pro Tip: Coating the berries in flour prevents them from sinking straight to the bottom of the cake while baking.

In a small bowl, combine the granulated sugar and freshly grated lemon zest. Use your fingertips to rub the zest into the sugar for 1–2 minutes until the sugar becomes fragrant, moist, and pale yellow. This releases the essential citrus oils for maximum flavor.

In a medium mixing bowl, sift together the remaining all-purpose flour, baking powder, baking soda, and fine sea salt. Set aside.

In a large bowl using an electric hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat the softened butter and lemon-infused sugar on medium-high speed for 3 to 4 minutes until the mixture becomes pale, light, and fluffy.

Add the room temperature eggs one at a time, beating well after each addition. Mix in the vanilla extract and 3 tablespoons of fresh lemon juice until combined. (Note: The mixture may look slightly curdy at this stage due to the lemon juice acid; this is completely normal).

With the mixer speed on low, add one-third of the dry ingredient mixture to the wet mixture, followed by half of the buttermilk. Repeat with another third of dry ingredients, the remaining buttermilk, and finish with the final third of the dry ingredients. Mix just until combined—do not overmix.

Using a flexible silicone spatula, gently fold the flour-coated diced strawberries into the cake batter until evenly distributed.

Spread the batter evenly into your prepared 9×13-inch baking pan. Bake at 350°F (175°C) for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Remove the cake from the oven and set it on a wire cooling rack to cool completely in the pan. Once cool, whisk together the powdered sugar and fresh lemon juice until smooth. Drizzle evenly over the top, slice into 12 squares, and garnish with fresh sliced strawberries and mint leaves.