If you love a moist, buttery pound cake bursting with fresh strawberry flavor, you’re in for a treat! This Strawberry Buttermilk Pound Cake is the perfect balance of rich, tender crumb and juicy fruitiness, with a slight tang from buttermilk that keeps every bite deliciously soft. Whether you’re making it for a cozy family gathering or a special celebration, this cake is guaranteed to impress.
The smell of this cake baking? Absolutely irresistible! The fresh strawberries caramelize slightly in the oven, creating little pockets of jammy sweetness throughout. And that golden, slightly crisp crust? Pure perfection.
So, preheat your oven and get ready to bake a cake that’s as beautiful as it is delicious!
Why You’ll Love This Strawberry Buttermilk Pound Cake
- Moist & Buttery – Thanks to buttermilk, this cake has a melt-in-your-mouth texture.
- Packed with Fresh Strawberries – Sweet, juicy bursts of flavor in every bite!
- No Fancy Ingredients – Made with pantry staples and fresh berries.
- Perfect for Any Occasion – Serve it for brunch, dessert, or even as a sweet breakfast treat.
- Easy to Make – Simple steps, but an incredible result!
What Does This Pound Cake Taste Like?
This Strawberry Buttermilk Pound Cake has a classic rich, buttery flavor with a hint of tanginess from the buttermilk, which balances the sweetness beautifully. The diced strawberries add natural fruitiness and little pops of juicy freshness. And let’s not forget the slightly crisp golden edges—so good!
It’s sweet but not overly so, making it perfect on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Ingredients for Strawberry Buttermilk Pound Cake
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 1 tsp vanilla extract
- 2 cups fresh strawberries, diced
- 1 tbsp all-purpose flour (to coat strawberries)
What You’ll Need
- 10-inch Bundt pan
- Hand or stand mixer
- Mixing bowls
- Whisk
- Spatula
- Cooling rack
Can I Use Frozen Strawberries?
Yes! If using frozen strawberries, don’t thaw them—just dice them while still frozen, toss them in the flour, and fold them in. The texture will be slightly softer, but still delicious!
Step-by-Step Instructions
1. Prep the Oven & Pan
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan, making sure to coat every nook and cranny to prevent sticking.
2. Cream the Butter & Sugar
In a large mixing bowl, beat the butter and sugar together until light and fluffy—this takes about 3-5 minutes and helps create a tender cake.
3. Add the Eggs
Add eggs one at a time, mixing well after each addition. This step ensures the batter stays smooth and well incorporated.
4. Mix the Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. This evenly distributes the leavening agents for a uniform rise.
5. Combine Wet & Dry Ingredients
Gradually mix the dry ingredients into the butter mixture, alternating with buttermilk. Start and end with the dry ingredients for the best texture.
6. Add Vanilla & Strawberries
Stir in vanilla extract. Toss the strawberries with 1 tbsp flour to prevent them from sinking, then gently fold them into the batter.
7. Bake to Perfection
Pour the batter into the prepared pan and spread it evenly. Bake for 75-85 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool & Serve
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
What to Serve with Strawberry Buttermilk Pound Cake
This cake is fantastic on its own, but here are a few ideas to make it even more special:
- Whipped cream & fresh strawberries – Classic and simple!
- Vanilla or strawberry ice cream – For a decadent dessert.
- Powdered sugar dusting – Adds a beautiful, bakery-style finish.
- Lemon glaze – A tangy, sweet drizzle takes it to the next level!
Expert Tips for the Best Pound Cake
- Use room temperature ingredients – This ensures smooth mixing and an even bake.
- Don’t overmix – Overmixing can make the cake dense rather than tender.
- Coat the strawberries in flour – This prevents them from sinking to the bottom.
- Bake low and slow – A lower oven temp (325°F) helps the cake bake evenly without burning.
- Let it cool completely – This helps the cake set properly before slicing.
How to Store Strawberry Buttermilk Pound Cake
At Room Temperature:
Store in an airtight container for up to 3 days.
In the Refrigerator:
Keep it in an airtight container for up to 5 days. Let it come to room temperature before serving for the best texture.
Freezing:
Wrap slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before enjoying.
Frequently Asked Questions
1. Can I use a loaf pan instead of a Bundt pan?
Yes! This recipe makes enough for two 9×5-inch loaves. Adjust the baking time to about 60-70 minutes.
2. What if I don’t have buttermilk?
No problem! Make a quick buttermilk substitute by mixing 1 cup of milk with 1 tbsp of vinegar or lemon juice. Let it sit for 5 minutes before using.
3. Can I add other fruits?
Absolutely! Blueberries, raspberries, or even diced peaches would work beautifully in this recipe.
4. How do I prevent my cake from sticking to the Bundt pan?
Make sure to grease and flour the pan thoroughly. You can also use a baking spray that contains flour.
Final Thoughts – A Must-Try Cake!
This Strawberry Buttermilk Pound Cake is a true crowd-pleaser! It’s buttery, tender, and bursting with fresh strawberry flavor, making it the perfect dessert for any occasion. Whether you’re enjoying it with coffee in the morning or serving it as a sweet ending to a meal, it’s guaranteed to be a hit.
If you try this recipe, let me know in the comments! And don’t forget to snap a photo and share it on Pinterest—I love seeing your beautiful creations.
Happy baking! 🍓🍰
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Nutrition (Per Serving – Approximate)
Calories: 350 | Carbs: 50g | Protein: 5g | Fat: 15g | Sugar: 30g