Strawberry Buttermilk Pound Cake Recipe

If there’s anything that embodies the heart and joy of lazy summer afternoons, it’s a generous slice of Strawberry Buttermilk Pound Cake. This classic Southern treat is rich, buttery, and soft, bursting with bright bites of fresh strawberries in every forkful. Whether you’re looking for a show-stopping dessert for a picnic, a special brunch, or just an excuse to use up ripe berries, this cake brings a nostalgic, crowd-pleasing flavor that never goes out of style. The secret is the buttermilk, which keeps the crumb irresistibly tender, while the strawberry pieces add a sweet, tangy freshness that makes every bite sing.

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

One of the best parts of making Strawberry Buttermilk Pound Cake is just how straightforward the ingredient list is. Every component serves a purpose, from the richness of the butter to the vibrant splash of strawberries. Let’s break down what you’ll need and why each item matters.

• Unsalted butter (1 cup, softened): This is the backbone of the cake, creating a rich base and tender texture.
• Granulated sugar (2 ½ cups): Adds essential sweetness and aids in creaming, giving the cake a light, fluffy crumb.
• Large eggs (4): Crucial for structure and creating a golden, luscious batter.
• All-purpose flour (3 cups): Provides the framework that holds the cake together while remaining tender.
• Baking soda (½ teaspoon): Helps the cake rise just enough, working with the acidity in the buttermilk.
• Salt (½ teaspoon): Balances sweetness and enhances all the flavors.
• Buttermilk (1 cup, room temperature): The magic ingredient for a super moist, tangy crumb.
• Vanilla extract (1 teaspoon): Adds a beloved, deep sweetness to round out the flavor.
• Almond extract (½ teaspoon): Brings a subtle hint of nutty aroma that makes the cake extra special.
• Fresh strawberries (2 cups, chopped and patted dry): Their brightness and juiciness make every bite a celebration of summer.
• All-purpose flour (1 tablespoon, for tossing strawberries): Helps suspend the berries in the batter, preventing them from sinking.
• Powdered sugar (optional, for dusting): A snow-like finish that makes the cake look as good as it tastes.

How to Make Strawberry Buttermilk Pound Cake

Step 1: Prep Your Pan and Oven

Get started by preheating your oven to 325°F. Generously grease and flour a 10-inch bundt pan, making sure to get into every nook and cranny. This step helps your Strawberry Buttermilk Pound Cake release effortlessly with a beautiful exterior.

Step 2: Cream the Butter and Sugar

Place the softened butter and granulated sugar in a large mixing bowl. Using a stand mixer or hand mixer, cream them together on medium speed until the mixture is light and fluffy, which should take about 3-5 minutes. This is the foundation for that signature pound cake texture.

Step 3: Add the Eggs

Add your eggs one at a time, beating well after each addition. This not only ensures a smooth batter but also helps incorporate plenty of air, which is crucial for a tender, lofty Strawberry Buttermilk Pound Cake.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt to distribute the leavening and seasoning evenly.

Step 5: Alternate Adding Dry Ingredients and Buttermilk

Gradually add the flour mixture to your wet ingredients, alternating with the buttermilk. Start and end with flour, mixing on low speed just until everything’s combined. This careful process keeps the cake soft and prevents overmixing.

Step 6: Stir in Extracts

Gently mix in the vanilla and almond extracts. They may seem like small touches, but these flavorings truly elevate your Strawberry Buttermilk Pound Cake with layers of warmth and aroma.

Step 7: Prepare the Strawberries

Chop your strawberries and then pat them dry—this helps prevent excess moisture. Toss the fruit with a tablespoon of flour to coat (a handy trick to keep the berries suspended throughout the cake).

Step 8: Fold in the Strawberries

Carefully fold the floured strawberries into the batter using a spatula. Be gentle so you don’t squish the berries or overwork the batter.

Step 9: Fill and Smooth the Pan

Pour the batter into your prepared bundt pan and gently smooth the top with a spatula. The pan should be filled evenly for the best bake and presentation.

Step 10: Bake!

Bake at 325°F for 75–85 minutes, checking for doneness by inserting a toothpick into the center—when it comes out clean, you’re good to go! The cake should be golden and fragrant, filling your kitchen with pure delight.

Step 11: Cool and Unmold

Let your cake cool in the pan for 15 minutes before inverting it onto a wire rack. Allow it to finish cooling completely—this makes slicing easier and keeps the crumb intact.

Step 12: Add the Final Touch

Once the Strawberry Buttermilk Pound Cake has cooled, dust it with powdered sugar for an elegant finish, or drizzle with a touch of vanilla glaze if you’re feeling extra fancy.

How to Serve Strawberry Buttermilk Pound Cake

Garnishes

A simple dusting of powdered sugar is classic, but don’t stop there! Fresh sliced strawberries, a dollop of whipped cream, or a spoonful of vanilla glaze can turn each slice of Strawberry Buttermilk Pound Cake into a little masterpiece on the plate.

Side Dishes

This cake pairs beautifully with tangy Greek yogurt, vanilla ice cream, or a handful of seasonal berries. For brunch, try serving it alongside a fruit salad or even a scoop of lemon sorbet for a refreshing contrast.

Creative Ways to Present

Slice and layer the cake with strawberry compote and whipped cream for a trifle, or cut it into cubes for a festive dessert board. Individual slices look stunning on their own, but mini bundt cakes made from this batter are equally adorable for picnics and parties.

Make Ahead and Storage

Storing Leftovers

Keep leftover Strawberry Buttermilk Pound Cake well wrapped at room temperature for up to three days. The moisture from the buttermilk and strawberries keeps the cake from drying out, so every slice remains tender.

Freezing

Wrap any leftover slices tightly in plastic and foil, then freeze for up to three months. Thaw overnight in the refrigerator or for a few hours at room temperature, and you’ll have a ready-made treat on hand whenever you need it.

Reheating

If you prefer your cake slightly warm, pop a slice in the microwave for about 10-15 seconds. This gently revives the buttery crumb and intensifies the strawberry aroma, making it taste freshly baked.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but make sure to thaw them completely and pat them very dry with paper towels. Excess moisture can affect the texture of your Strawberry Buttermilk Pound Cake and might cause the berries to sink.

What if I don’t have buttermilk?

You can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk, letting it sit for a few minutes. Alternatively, use sour cream for a richer flavor and texture.

Why did my strawberries sink to the bottom?

If your berries weren’t sufficiently dried or not tossed in flour, they may drop to the bottom during baking. Be sure to follow this little step for even strawberry distribution throughout your pound cake.

How can I tell when the pound cake is done baking?

Insert a toothpick into the thickest part of the cake—it should come out clean or with just a few moist crumbs. The top will also be golden and slightly springy to the touch.

Can I add a glaze to this cake?

Absolutely! A simple vanilla or lemon glaze drizzled over the cooled Strawberry Buttermilk Pound Cake adds extra sweetness and an elegant finish, perfect for celebrations or when you want to take it up a notch.

Final Thoughts

Whether you’re new to baking or a seasoned pound cake lover, there’s something irresistible about making and sharing a Strawberry Buttermilk Pound Cake. With its inviting aroma and plush, berry-studded crumb, this is the kind of dessert that turns ordinary days into occasions. Give it a try, and watch how quickly it disappears!

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