Easy Strawberry Buttermilk Cake from Cake Mix

A tender, moist strawberry cake made from a box mix with buttermilk and vanilla. Simple, comforting, and ready in 40 minutes.

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Prep Time 10

Cook Time 30

Total Time 40

Course Dessert, strawberry cake mix recipes

Cuisine American

Servings 8 servings

Calories 320 kcal

Ingredients

1 box 15.25 oz strawberry cake mix
3 large eggs room temperature
1/2 cup vegetable oil or melted coconut oil
1 cup buttermilk room temperature (see Notes for substitutes)
1 teaspoon vanilla extract
Optional: 1 cup fresh strawberries hulled and sliced (for topping)
Optional: 1 tablespoon granulated sugar for sprinkling

Instructions

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan or line with parchment paper.
In a large bowl, whisk together the cake mix, eggs, oil, buttermilk, and vanilla extract. Stir just until combined — no lumps larger than a pea. Do not overmix.
Pour the batter into the prepared pan. If using fresh strawberries, arrange them on top and sprinkle with the optional sugar.
Bake for 28–32 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The edges should pull away from the pan slightly.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Notes

1. Buttermilk substitute: Mix 1 cup whole milk with 1 tablespoon lemon juice or white vinegar.
2. Let sit for 5 minutes before using.
3. Vegan version: Use a vegan strawberry cake mix, replace eggs with 3 flax eggs (3 tbsp flaxseed meal + 9 tbsp water), use almond milk + vinegar for buttermilk, and use melted coconut oil.
4. Storage: Store airtight at room temperature for 3 days, or freeze slices for up to 2 months.
5. Make-ahead: Bake the cake a day ahead, cool completely, and wrap tightly.
6. Frost or serve the next day for even better flavor.
7. Don’t overmix: Stir by hand until just combined to keep the cake tender.