Let’s talk about a dessert that never fails to impress: Strawberry Buttermilk Pound Cake. This showstopper of a cake brings together the rich, buttery crumb of classic pound cake with juicy, tart bursts of fresh strawberries and a distinctive tang from buttermilk. It’s moist, perfectly sweet, and features that dreamy golden crust everyone fights for. Whether you’re serving it at a spring potluck, bringing it to Sunday brunch, or just need a little pick-me-up with your afternoon coffee, this cake is always the right choice.

Strawberry Buttermilk Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is that you only need a handful of simple ingredients, but each one plays a crucial role in building that perfect flavor and tender crumb. Let’s walk through what you need and why it matters in your Strawberry Buttermilk Pound Cake.

Unsalted butter: Gives the cake its signature richness and ensures a tender crumb.
Granulated sugar: Not just for sweetness – it helps create that irresistible golden crust.
Large eggs: These add structure and make your cake supremely moist.
All-purpose flour (divided): Provides body to the cake, and a little is reserved to coat the strawberries for even distribution.
Baking soda: Reacts with the buttermilk to give the cake a lovely rise and soft texture.
Salt: Just a touch brings out all the flavors and balances the sweetness.
Buttermilk: The star ingredient for moistness and that slight tang no one can put their finger on but everyone loves.
Vanilla extract: Adds irresistible aroma and warmth to every bite.
Fresh strawberries: Dice them up and toss with flour so they don’t all sink, ensuring bursts of berry in every slice.
Powdered sugar (optional): Perfect for a delicate finishing touch before serving.

How to Make Strawberry Buttermilk Pound Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F (163°C). Take a moment to thoroughly grease and flour your 10-inch Bundt pan. This extra bit of love prevents any heartache when it’s time to unmold your cake and ensures those beautiful ridges stay intact.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat together the softened butter and sugar until the mixture looks pale and fluffy. This step should take about 3–5 minutes and is key to a light and tender pound cake, so don’t rush! A well-creamed base means a wonderful, melt-in-your-mouth texture.

Step 3: Add the Eggs

Add your eggs one at a time, beating well after each addition. This gives your Strawberry Buttermilk Pound Cake structure and richness, and blending carefully between each egg ensures your batter stays smooth and cohesive.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together 2 3/4 cups flour, baking soda, and salt. This step ensures even leavening throughout the cake and prevents clumps of baking soda, keeping your cake’s flavor right where you want it.

Step 5: Mix Batter Alternately with Buttermilk

Slowly add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Begin and end with the dry mixture. Add the vanilla extract in with one of the buttermilk additions. Mixing this way creates a beautifully silky batter that bakes up tender every time.

Step 6: Fold in the Strawberries

Gently toss your diced strawberries with the remaining 1/4 cup flour and fold them into the batter. This keeps the berries from sinking to the bottom, guaranteeing juicy bits scattered throughout the cake.

Step 7: Bake to Golden Perfection

Pour your batter into the prepared Bundt pan and smooth the top. Slide it into the oven and bake for 70–80 minutes. The cake is done when a toothpick inserted into the center comes out clean. Let it rest in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

Step 8: Finishing Touches

Once fully cooled, dust the Strawberry Buttermilk Pound Cake with powdered sugar if you like. This adds a sophisticated, bakery-worthy look and a sweet finish everyone will love.

How to Serve Strawberry Buttermilk Pound Cake

Garnishes

A dusting of powdered sugar is simple and classic, but why not get a little fancy? Fresh strawberry slices, a dollop of whipped cream, or a drizzle of vanilla glaze instantly elevate every slice. If you have edible flowers on hand, they make for a truly special presentation.

Side Dishes

For a delightful dessert plate, serve this cake alongside a scoop of vanilla ice cream or a spoonful of lemon curd. Fresh berries tossed in a splash of balsamic bring an extra burst of flavor. At breakfast or brunch, pair it with hot coffee or a pot of fragrant tea for the ultimate treat.

Creative Ways to Present

Try slicing the cake thin and layering it with lightly sweetened whipped cream and strawberries in parfait glasses for a trifle effect. Or, cut the Strawberry Buttermilk Pound Cake into cubes for skewering with fruit at a party. Individual slices can even be toasted lightly and served with a scoop of frozen yogurt for a summer dessert twist.

Make Ahead and Storage

Storing Leftovers

If you manage to have leftovers, this cake keeps beautifully! Store slices in an airtight container at room temperature for up to 3 days, or place in the refrigerator for up to a week. The crumb stays moist, and the flavors continue to deepen, making every bite just as scrumptious as the first.

Freezing

Strawberry Buttermilk Pound Cake freezes like a dream. Wrap the whole cake or individual slices tightly in plastic wrap and a layer of foil, then freeze for up to 3 months. Thaw overnight in the fridge or for an hour or two at room temp when you’re ready to serve.

Reheating

While this cake is wonderful at room temperature, if you want to warm up a slice, just pop it in the microwave for about 10 seconds or heat gently in a 300°F oven until just warmed through. This makes the crumb soft and fragrant, as if freshly baked!

FAQs

Can I use frozen strawberries instead of fresh?

You can! Just thaw and drain them really well first, then pat dry with paper towels before tossing with flour. This prevents excess moisture from making your pound cake gummy.

Do I have to use a Bundt pan?

A Bundt pan gives that gorgeous shape, but if you only have loaf pans, use two and adjust the baking time as needed. Start checking around 50 minutes for doneness.

What if I don’t have buttermilk?

No worries! You can make a substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for 5 minutes and you’re set—your Strawberry Buttermilk Pound Cake will still have that lovely tang.

Can I add lemon zest or almond extract?

Absolutely! A teaspoon of finely grated lemon zest or a half teaspoon of almond extract can add a fun twist and extra dimension to your cake.

Is it okay to skip the powdered sugar topping?

Of course. The cake is plenty sweet and delicious on its own, but you can always serve it plain, or leave the powdered sugar out if you prefer a more rustic finish.

Final Thoughts

If you’re looking for a treat that’s equal parts comforting and impressive, give this Strawberry Buttermilk Pound Cake a try. It’s the kind of dessert that tempts you for seconds and sparks requests for the recipe. There’s just something magical about those bursts of strawberry with every buttery, tender bite. Enjoy!

Strawberry Buttermilk Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 30 reviews

Author: admin
Total Time: 1 hour 35 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the perfect blend of sweet strawberries and tangy buttermilk with this delightful Strawberry Buttermilk Pound Cake. Moist and flavorful, this cake is a wonderful treat for any occasion.

Ingredients

Scale

Cake:

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla extract
2 cups fresh strawberries, diced and lightly tossed with 2 tablespoons flour

Optional:

powdered sugar for dusting

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.
Cream Butter and Sugar: In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3–5 minutes.
Add Eggs: Add eggs one at a time, beating well after each addition.
Combine Dry Ingredients: In a separate bowl, whisk together 2 3/4 cups of the flour, baking soda, and salt.
Mix Batter: Add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. Stir in the vanilla extract.
Add Strawberries: Gently fold in the diced strawberries that have been tossed in the remaining 1/4 cup flour.
Bake: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar before serving if desired.

Notes

Use very ripe strawberries for the best flavor.
Cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
Serve with whipped cream or a drizzle of glaze for an extra treat.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American