Let’s take a moment to appreciate a dessert that is as beautiful as it is delicious. This Strawberry Buttermilk Pound Cake is the kind of treat that will make everyone’s day just a little bit brighter. Picture a dense, moist cake with sweet bursts of juicy strawberries in every bite. And that buttermilk? It adds a subtle tang that makes everything perfectly balanced. Trust me, this one is a game-changer.

If you’ve ever wanted to bake something that screams “comfort food” while still feeling fancy, this cake is for you. It’s perfect for a family gathering, afternoon tea, or when you just want to enjoy a homemade slice of happiness. You’ll be savoring each bite, and the best part is it’s so simple to make!

Why You’ll Love Strawberry Buttermilk Pound Cake

This recipe isn’t just about the ingredients; it’s about creating a comforting, sweet experience. Whether you’re treating yourself or sharing it with friends and family, this cake is perfect for any occasion. Here’s why it’s a crowd-pleaser:

Versatile

You can enjoy this cake at any time whether it’s a cozy breakfast or an elegant dessert at dinner. It’s adaptable for all seasons, and the strawberries can be swapped out for other fruits if you’re in the mood for something new.

Budget-Friendly

This pound cake uses simple ingredients that won’t break the bank, making it an accessible dessert for everyone.

Quick and Easy

While the flavor and texture are top-notch, the steps to make this cake are straightforward. No fancy techniques, just mix and bake—perfect for when you want something delicious without the hassle.

Customizable

Feel free to change up the fruit or add a glaze for an extra layer of sweetness. You can make this cake as simple or as fancy as you’d like.

Crowd-Pleasing

This cake is perfect for any crowd, young or old. The sweet, moist texture and fresh strawberry flavor will win over any dessert lover. It’s the kind of cake you’ll make again and again.

Ingredients

This cake is packed with flavor, and it all starts with a few simple ingredients that you probably already have in your kitchen. Let’s break it down:

All-Purpose Flour: The foundation for a tender, moist cake that holds up perfectly.
Baking Powder: Helps the cake rise and gives it that light, fluffy texture.
Salt: A pinch of salt balances out the sweetness and enhances the flavors.
Unsalted Butter: The fat that makes this cake rich and buttery.
Granulated Sugar: Sweetens the cake just right.
Eggs: These create structure and give the cake that beautiful texture.
Buttermilk: Adds a tangy flavor and moistness, keeping the cake tender.
Fresh Strawberries: The star of the show! These juicy fruits add natural sweetness and burst with flavor.
Vanilla Extract: A splash of vanilla to round out the flavor and add depth.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this mouthwatering cake:

Preheat Your Equipment

Start by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly and turns out with that beautiful golden crust.

Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures everything is well distributed before you add the wet ingredients.

Cream Butter and Sugar

In a large bowl, cream together the butter and sugar until light and fluffy. This should take about 3-4 minutes. The sugar helps aerate the butter, giving your cake that perfect texture.

Add Eggs and Vanilla

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for that lovely depth of flavor.

Add Buttermilk and Dry Ingredients

Alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix just until combined overmixing can make the cake dense, and we want it light and fluffy.

Fold in Strawberries

Gently fold in the fresh strawberries. Be careful not to crush them too much. You want those beautiful, juicy bursts in every bite.

Prepare Your Baking Pan

Grease and flour your loaf pan, ensuring the cake slides out easily once it’s baked. A non-stick spray with flour is perfect for this.

Bake to Perfection

Pour the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden and firm.

Finishing Touches

Let the cake cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack. It’s hard to wait, but it’ll be worth it.

Serve and Enjoy

Serve sliced and enjoy this delicious cake with a cup of tea, coffee, or just by itself. It’s perfect for any occasion, big or small.

Nutrition Facts

Servings: 10

Calories per serving: 290

Preparation Time

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 75 minutes

How to Serve Strawberry Buttermilk Pound Cake

This cake is delicious on its own, but for an extra special treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. You can also drizzle it with a strawberry glaze or serve it with extra fresh strawberries on top.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

Fresh strawberries: Be sure to use fresh strawberries for the best flavor. If you use frozen, they might release more liquid and affect the texture.
Don’t overmix: When you add the dry ingredients, mix just until everything is combined. Overmixing can lead to a tough cake.
Check for doneness: Every oven is different, so make sure to check your cake with a toothpick to see if it’s done. It should come out clean or with just a few moist crumbs.
Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week.

FAQs

Can I use frozen strawberries?
Yes, you can! Just make sure to thaw them and drain any excess liquid before adding them to the batter.

Can I make this cake in advance?
Absolutely! This cake stays fresh for a few days, so you can make it ahead of time. Just cover it well to keep it moist.

Can I substitute buttermilk?
If you don’t have buttermilk, you can make your own by adding a tablespoon of lemon juice or vinegar to regular milk. Let it sit for 5 minutes before using.

Can I use a different fruit?
Yes, you can swap the strawberries for raspberries, blueberries, or even diced peaches for a different flavor.

How do I prevent the strawberries from sinking to the bottom?
Toss the chopped strawberries in a little bit of flour before adding them to the batter. This helps prevent them from sinking.

Can I freeze this cake?
Yes, you can freeze the cake once it has cooled completely. Just wrap it tightly in plastic wrap and foil and store it in the freezer for up to 3 months.

Can I make this recipe without eggs?
You can try using an egg substitute like applesauce or a flax egg, but it may slightly alter the texture.

How do I make this cake more moist?
The buttermilk already adds moisture, but you can also add a tablespoon of sour cream or Greek yogurt to keep the cake extra moist.

How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, your cake is done.

Can I make this in a bundt pan?
Yes! You can bake this in a bundt pan, but be sure to adjust the baking time as it may take a little longer.

Conclusion

This Strawberry Buttermilk Pound Cake is a slice of heaven in every bite. With the perfect balance of tangy buttermilk and sweet strawberries, it’s the kind of cake that will make your heart (and your taste buds) sing. Whether you’re baking for a special occasion or just because, this cake will never disappoint. Go ahead give it a try and share the joy with those around you!

Strawberry Buttermilk Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: ikram
Prep Time: 30 minutes
Cook Time: 70-80 minutes
Total Time: 1 hour 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A moist and flavorful pound cake infused with fresh strawberries and buttermilk, offering a delightful twist on the classic recipe. Perfect for gatherings or a sweet treat anytime.

Instructions

Prepare the Strawberry Puree:
- Place the hulled strawberries in a food processor or blender and process until smooth.
- Transfer the puree to a saucepan and simmer over medium heat for 15-20 minutes, or until reduced to ½ cup. Allow it to cool to room temperature.
Preheat the Oven:
- Preheat your oven to 325°F (163°C). Grease and flour a 12-cup bundt pan, or use a non-stick baking spray with flour.
Mix Dry Ingredients:
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Cream Butter and Sugar:
- In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.
Add Eggs and Extracts:
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract and strawberry extract, if using.
Incorporate Dry Ingredients and Buttermilk:
- Gradually add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk in two parts (beginning and ending with the dry ingredients). Mix on low speed until just combined.
Add Strawberry Puree and Color:
- Gently fold in the cooled strawberry puree and red gel food coloring, if using, until evenly distributed.
Bake:
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
- Allow the cake to cool in the pan on a wire rack for 10-15 minutes.
- Invert the cake onto the rack and let it cool completely.
Serve:
- Slice and enjoy! Optionally, serve with fresh strawberries and whipped cream.