Strawberry Buttermilk Pound Cake Recipe

If you’re searching for a delightful dessert that combines tender crumb, luscious flavor, and a burst of fresh fruit, the Strawberry Buttermilk Pound Cake Recipe is your new best friend. This cake is a beautiful balance of classic richness and sweet, juicy strawberries, all elevated by the tangy depth of buttermilk. The result? A moist, flavorful pound cake that feels homemade and special with every bite. Whether you’re baking for a weekend treat or an impressive dessert for guests, this recipe delivers comfort and charm in every slice.

Ingredients You’ll Need

The magic of this Strawberry Buttermilk Pound Cake Recipe lies in its simple but thoughtfully selected ingredients. Each one plays an important role, whether it’s creating a tender texture, adding sweetness, or infusing fresh fruity brightness.

• 2 ½ cups all-purpose flour: The foundation for a sturdy yet soft cake crumb that holds everything together.
• 1 teaspoon baking powder: A gentle lift to keep the cake light and airy without being fluffy.
• ½ teaspoon baking soda: Works with buttermilk to tenderize the crumb and add tenderness.
• ½ teaspoon salt: Enhances all the flavors, balancing sweetness perfectly.
• 1 cup unsalted butter, softened: Provides richness and moistness, helping create that classic pound cake texture.
• 2 cups granulated sugar: Sweetens the cake just right, creating a golden crust while keeping the interior moist.
• 4 large eggs: Acts as a binder and gives structure while making the cake rich and dense in the best way.
• 1 tablespoon vanilla extract: Adds warm, aromatic notes that complement the strawberries beautifully.
• 1 cup buttermilk: Gives the cake a slight tang and tenderness, balancing sweetness and providing a moist crumb.
• 1 ½ cups fresh strawberries, diced: Bursts of juicy fruit throughout the cake for freshness and a pop of color.
• 2 tablespoons all-purpose flour (for coating strawberries): Prevents fruit from sinking to the bottom, keeping strawberries evenly distributed.

How to Make Strawberry Buttermilk Pound Cake Recipe

Step 1: Preheat & Prepare Your Pan

Start by heating your oven to 325°F (165°C). Prepare your baking vessel, either a 10-cup Bundt pan or a 9×5-inch loaf pan, by generously greasing and flouring it. This step is key to ensuring your pound cake releases beautifully after baking without sticking.

Step 2: Combine the Dry Ingredients

Whisk together the 2 ½ cups flour, baking powder, baking soda, and salt in a medium bowl. This mixture will help your cake rise evenly and maintain the perfect texture, so take a moment to blend these components well.

Step 3: Cream the Butter and Sugar

In a larger bowl, beat the softened butter with the granulated sugar until the mixture becomes light, fluffy, and almost pale in color. This usually takes about 3 to 5 minutes. This creaming process incorporates air into your batter, which helps achieve that tender crumb we’re all aiming for.

Step 4: Add Eggs and Vanilla

One at a time, add the eggs to your butter and sugar mixture, beating well after each addition. This ensures a smooth, emulsified batter that won’t curdle. Then, stir in the vanilla extract for that warm, inviting aroma that defines this cake’s character.

Step 5: Alternate Adding Dry Ingredients and Buttermilk

Next, slowly add the flour mixture and buttermilk alternately to the wet ingredients, starting and ending with the flour. Mix just until combined; overmixing here can make the cake dense, so gentle folding is your friend.

Step 6: Prepare and Fold in Strawberries

Before folding strawberries into your batter, toss the diced fruit with 2 tablespoons of flour. This clever step prevents the strawberries from sinking to the bottom during baking, ensuring every slice is studded with juicy pieces. Gently fold the coated strawberries into the batter.

Step 7: Bake Your Cake

Pour the batter into your prepared pan, smoothing the surface with a spatula. Pop it into the oven to bake for about 60 to 70 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Baking times may vary slightly depending on your oven, so keep an eye on it starting at the 60-minute mark.

Step 8: Cool Before Removing from the Pan

Let the cake rest in the pan for 10 minutes after baking, allowing it to set. Then, carefully invert onto a wire rack to cool completely. This is crucial for easy removal and for the cake to finish firming up while maintaining moisture.

Step 9: Optional Glaze for Extra Charm

If you want to take your Strawberry Buttermilk Pound Cake Recipe to the next level, whisk together powdered sugar, a splash of buttermilk, and vanilla extract to make a smooth glaze. Drizzle lovingly over the cooled cake for a pretty finish that adds just the right touch of sweetness and moisture.

How to Serve Strawberry Buttermilk Pound Cake Recipe

Garnishes

Fresh strawberries sliced on top instantly brighten up each slice visually and flavor-wise. A dusting of powdered sugar or a light drizzle of the vanilla buttermilk glaze we discussed in the recipe steps elevates the cake for any occasion.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. If you’re in the mood for something fruitier, serve alongside a berry compote or a simple salad of mixed berries tossed with a touch of honey and lemon zest.

Creative Ways to Present

For an eye-catching dessert table centerpiece, serve slices on delicate cake stands layered with edible flowers or microgreens. You can also create mini versions of this pound cake using muffin tins, making perfect handheld treats for brunch or a potluck.

Make Ahead and Storage

Storing Leftovers

Strawberry Buttermilk Pound Cake Recipe leftovers can be stored in an airtight container at room temperature for up to three days. To keep the cake moist, wrap it tightly with plastic wrap or foil before storing. If your kitchen is warm, refrigeration is fine but bring the cake to room temperature before serving for the best taste.

Freezing

You can freeze this pound cake either whole (well wrapped) or in individual slices. Wrap each piece tightly with plastic wrap and place in a freezer-safe bag. Frozen cake maintains quality for up to three months. Thaw overnight in the fridge before enjoying.

Reheating

To refresh chilled or frozen slices, gently warm in a microwave for about 15 to 20 seconds or pop in a toaster oven at a low temperature for a few minutes. This simple step brings back the cake’s moist, tender texture and enhances the flavor.

FAQs

Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries, but be sure to thaw and drain them well before tossing with flour and folding into the batter. Excess moisture from frozen berries might make the cake dense or soggy otherwise.

What type of buttermilk should I use?

Regular buttermilk from the dairy section is ideal because its acidity reacts with baking soda to tenderize the cake and create a slight tang. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.

Can I substitute the butter with oil?

Butter adds flavor and texture unique to pound cakes, so it’s best not to substitute it with oil. If needed, you could try half butter and half oil, but keep in mind the flavor and crumb might shift slightly.

How do I know when the cake is done baking?

The best way is by inserting a toothpick into the thickest part of the cake. If it comes out clean or with just a few moist crumbs, your cake is perfectly baked. If batter sticks, bake for a few more minutes and test again.

Can I make this cake gluten-free?

To make a gluten-free version, swap the all-purpose flour for a gluten-free baking blend that’s a cup-for-cup substitute. Be sure it contains xanthan gum or another binder for texture. Baking times might vary slightly, so keep an eye on doneness.

Final Thoughts

Now that you know how to make this irresistibly moist, flavorful Strawberry Buttermilk Pound Cake Recipe, it’s time to get in your kitchen and create your own slice of joy. Whether for breakfast, dessert, or a sweet snack, there’s something truly special about a homemade cake studded with fresh strawberries and touched by buttermilk’s tender sweetness. You deserve to enjoy this classic with a fresh twist, and I promise it won’t disappoint!

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