Strawberry Buttermilk Pound Cake Recipe

If you’re longing for a dessert that truly sings of summer, the Strawberry Buttermilk Pound Cake is what you need! This tender, flavorful cake brings together the tang of buttermilk, the richness of butter, and juicy fresh strawberries for a slice that’s nostalgic yet undeniably fresh. Every bite is studded with bursts of sweet berries, enveloped in a golden crumb that’s both luxurious and light. Whether you’re hosting a picnic, sharing with friends, or just looking for the perfect afternoon treat, this Strawberry Buttermilk Pound Cake delivers both charm and flavor in every slice!

this Recipe

Ingredients You’ll Need

Each ingredient in this recipe is here for a reason, and together they create the incomparable texture and taste of this delightful cake. Be sure to use the freshest strawberries you can find, and let the buttermilk work its magic for extra tenderness!

• Unsalted Butter (1 cup, softened): This is the base for a rich, moist pound cake and helps create a lovely, tender crumb.
• Granulated Sugar (2 cups): Sweetens the cake and works with the butter to create that dreamily light texture.
• Large Eggs (4): Bind the batter and add richness; add them one at a time for the best result.
• All-Purpose Flour (2 ½ cups): Gives structure to the cake while keeping it soft and classic.
• Baking Soda (½ teaspoon): Just a touch for the perfect lift and a fine, tender crumb.
• Salt (½ teaspoon): Enhances all the flavors, especially the sweet-tart notes of the strawberries.
• Buttermilk (1 cup): The secret to tang and tenderness; it ensures every bite is light yet full-bodied.
• Vanilla Extract (1 teaspoon): Adds warmth and depth, beautifully complementing the juicy strawberries.
• Chopped Fresh Strawberries (1 ½ cups, tossed in 1 tablespoon flour): Sweet, ripe berries bring color, bursts of flavor, and that cheerful summer vibe.
• Powdered Sugar (for dusting, optional): An optional finishing touch for an elegant look and a hint of sweetness.

How to Make Strawberry Buttermilk Pound Cake

Step 1: Prepare the Pan and Oven

First, preheat your oven to 325°F (165°C) to ensure an even, gentle bake. Take a moment to generously grease and flour a 10-cup Bundt or tube pan. This step is key for easy release later and gives that beautifully defined shape characteristic of a classic Strawberry Buttermilk Pound Cake.

Step 2: Cream the Butter and Sugar

In a large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is pale and fluffy, about 3 to 4 minutes. This process is crucial—it traps air, setting the stage for a light, tender crumb.

Step 3: Add the Eggs One at a Time

Add your eggs, one at a time, mixing well after each. This gradual approach helps the batter stay silky-smooth and ensures your Strawberry Buttermilk Pound Cake rises evenly with no curdling.

Step 4: Combine and Alternate Dry and Wet Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Add these dry ingredients to the creamed mixture, alternating with the buttermilk—start and finish with flour. Mixing in stages keeps the batter light and helps prevent overmixing, all while allowing the buttermilk to build that signature moist texture.

Step 5: Add Vanilla and Strawberries

Stir in the vanilla extract, then gently fold in your floured chopped strawberries. The light dusting of flour on the berries keeps them from sinking, so every slice of Strawberry Buttermilk Pound Cake is generously dotted with fruit.

Step 6: Bake the Cake

Pour the batter evenly into your prepared pan, smoothing the top. Pop it in the oven and bake for 60 to 70 minutes, or until a toothpick comes out clean from the center. The kitchen will smell absolutely divine while it bakes!

Step 7: Cooling and Finishing Touches

Let the cake cool in the pan for 10 to 15 minutes, then gently turn it out onto a wire rack. Letting it cool completely ensures the cake sets up perfectly. For a classic look, dust the top with powdered sugar—simple, elegant, and so inviting.

How to Serve Strawberry Buttermilk Pound Cake

Garnishes

A sprinkle of powdered sugar is always pretty, but you can take it further with fresh sliced strawberries, a drizzle of tangy lemon glaze, or even a few mint leaves. These little touches add color, freshness, and that irresistible “wow” factor when serving Strawberry Buttermilk Pound Cake.

Side Dishes

Serve each generous slice alongside a scoop of vanilla ice cream or dollop of whipped cream. For something slightly tangy, try crème fraîche. If you want to embrace the theme, pair with a lightly sweetened strawberry compote and a cup of freshly brewed tea for a cozy afternoon spread.

Creative Ways to Present

Cut thick slices and stack them, layered with whipped cream and strawberries for a playful shortcake-inspired dessert. Bake individual mini loaves for sweet party favors, or cut the cake into cubes for a bright trifle with lemon curd and berries. The options for presenting Strawberry Buttermilk Pound Cake beautifully are endless!

Make Ahead and Storage

Storing Leftovers

Wrap leftover Strawberry Buttermilk Pound Cake tightly in plastic wrap or foil and keep it at room temperature for up to three days. It’s surprisingly moist, and the flavor only deepens as it rests—a happy bonus if you don’t finish it all at once!

Freezing

To freeze, wrap individual slices in plastic wrap and slip them into a zip-top freezer bag. The cake holds up beautifully in the freezer for up to two months. When cravings strike, just take out a slice or two and enjoy a taste of summer any time.

Reheating

Want that fresh-out-of-the-oven warmth? Microwave slices for about 10–15 seconds, or bake in a 300°F oven for 5 minutes. The cake will taste just as soft, tender, and aromatic as the day it was baked—perfect for a breakfast treat or midnight snack.

FAQs

Can I use frozen strawberries instead of fresh?

You can, but be sure to thaw and pat them totally dry before chopping (and still toss with the flour!). Frozen berries may add more moisture, so keep a close eye on baking time.

What if I don’t have buttermilk?

No problem! You can substitute with sour cream for extra richness, or mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes to make a quick buttermilk alternative.

Why toss the strawberries in flour?

This little trick keeps the berries suspended throughout the cake, rather than sinking to the bottom, ensuring every bite of Strawberry Buttermilk Pound Cake gets a pop of fruitiness.

Can I make this as cupcakes or mini loaves?

Absolutely! Adjust the baking time (start checking after 25 minutes for cupcakes or mini loaves) and be sure to grease the pans well for easy removal. They’re perfect for picnics or gifting!

How do I know when the cake is done?

Look for a beautifully risen, golden cake, and check with a toothpick in the center—it should come out clean or with just a crumb or two. If it’s a bit sticky, give it a few more minutes and check again.

Final Thoughts

If you’re ready for a burst of berry-filled happiness, give this Strawberry Buttermilk Pound Cake a try. With its tender crumb, lush strawberry pockets, and nostalgic Southern flair, it just might become the new star of your dessert table. Grab some fresh strawberries and treat yourself to a slice of pure joy!

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