Name: Irresistibly Moist Strawberry Buttermilk Pound Cake Recipe
Prep time: 20 min
Cook time: 70 min
Total time: 100 min
Ingredients: 2.5 cups all-purpose flour (Provides the structure of the cake; be sure to measure accurately to avoid density.); 1 teaspoon baking powder (Aids in leavening, ensuring the cake rises beautifully.); 0.5 teaspoon baking soda (Boosts the cake's rise and improves its overall texture.); 0.5 teaspoon salt (Elevates the flavor, balancing the sweetness.); 1 cup unsalted butter, softened (Adds moisture and richness; ensure it’s at room temperature for the best creaming.); 2 cups granulated sugar (Sweetens the cake and contributes to its light, airy texture.); 4 large eggs (Binds the ingredients together, adding richness; bring to room temperature before incorporating.); 1 tablespoon vanilla extract (Infuses a warm, aromatic flavor that complements the fruit.); 1 cup buttermilk (Keeps the cake moist with a delightful tang.); 1.5 cups fresh strawberries, diced (Bursts with flavor and moisture; dice and toss in flour to prevent sinking.); 2 tablespoons all-purpose flour (for coating strawberries) (Helps suspend the berries evenly throughout the batter.)

As the warm sun shines down and the scent of summer fills the air, there’s nothing more delightful than a freshly baked Strawberry Buttermilk Pound Cake. This recipe is truly a treasure, marrying the rich, moist texture of buttermilk with the sweet juiciness of fresh strawberries. With its simple preparation, it’s perfect for both seasoned cooks and those just stepping into the kitchen. Not only does this cake make a stunning centerpiece for summer gatherings, but it also satisfies a sweet tooth without the fuss of complicated baking techniques. Picture yourself slicing into this fluffy delight, each bite bursting with fruity flavor—a dessert that evokes memories of backyard picnics and family celebrations. Want to add a twist? Consider the variations like Lemon Twist or Nutty Crunch! What flavor combination will you try first?

Why is this pound cake a must-try?

Unforgettable Flavor: The combination of fresh strawberries and tangy buttermilk creates an irresistible taste sensation that will leave your guests asking for more.
Easy to Make: With simple steps and accessible ingredients, home cooks of all skill levels can whip up this cake in no time.
Versatile Options: Whether you want a classic treat or to try a fun variation like a Nutty Crunch or Lemon Twist, this recipe adapts beautifully to your taste.
Perfect for Every Occasion: Whether it’s a summer barbecue, brunch with friends, or a cozy family dessert, this loaf is the star of the show!
Storage-Friendly: It keeps well, ensuring you can enjoy each slice for days to come, making it a great option to bake ahead for busy weeks.

Strawberry Buttermilk Pound Cake Ingredients

For the Cake
• 2 ½ cups all-purpose flour – Provides the structure of the cake; be sure to measure accurately to avoid density.
• 1 teaspoon baking powder – Aids in leavening, ensuring the cake rises beautifully.
• ½ teaspoon baking soda – Boosts the cake’s rise and improves its overall texture.
• ½ teaspoon salt – Elevates the flavor, balancing the sweetness.
• 1 cup unsalted butter, softened – Adds moisture and richness; ensure it’s at room temperature for the best creaming.
• 2 cups granulated sugar – Sweetens the cake and contributes to its light, airy texture.
• 4 large eggs – Binds the ingredients together, adding richness; bring to room temperature before incorporating.
• 1 tablespoon vanilla extract – Infuses a warm, aromatic flavor that complements the fruit.
• 1 cup buttermilk – Keeps the cake moist with a delightful tang; can be replaced with a milk and vinegar mix if necessary.
• 1 ½ cups fresh strawberries, diced – Bursts with flavor and moisture; dice and toss in flour to prevent sinking.
• 2 tablespoons all-purpose flour (for coating strawberries) – Helps suspend the berries evenly throughout the batter.

Embrace the joy of baking with this Strawberry Buttermilk Pound Cake recipe that turns every bite into a moment of sweetness!

Step‑by‑Step Instructions for Strawberry Buttermilk Pound Cake

Step 1: Preheat and Prepare
Begin by preheating your oven to 325°F (165°C). Grease and flour a Bundt or loaf pan, ensuring every corner is coated to prevent sticking. This is essential for releasing the Strawberry Buttermilk Pound Cake easily after baking. Set the prepared pan aside as you move on to the next steps.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. This mixture will serve as the backbone of your cake, providing structure. Sift these ingredients well to remove any lumps, ensuring a light texture in your final cake.

Step 3: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar. Beat on medium speed for 3-5 minutes until the mixture becomes light and fluffy. This step is crucial for achieving a tender crumb in your Strawberry Buttermilk Pound Cake.

Step 4: Incorporate Eggs and Vanilla
Add 4 large eggs, one at a time, mixing well after each addition to ensure they are fully incorporated. Stir in 1 tablespoon of vanilla extract, which will add warmth and depth to the cake’s flavor. Scrape down the sides of the bowl as needed, ensuring everything is blended smoothly.

Step 5: Combine Dry and Wet Ingredients
Gradually add the flour mixture to the butter mixture, alternating with 1 cup of buttermilk. Start and end with the flour mixture, mixing just until combined. Be careful not to overmix, as this can lead to a denser pound cake. Your batter should be thick yet smooth, ready for the strawberries.

Step 6: Prepare the Strawberries
In a small bowl, toss 1 ½ cups of diced fresh strawberries with 2 tablespoons of flour. This coating prevents the strawberries from sinking in the batter. Gently fold these floured strawberries into the batter, ensuring they are evenly distributed without bruising them.

Step 7: Fill the Pan
Pour the batter into the prepared Bundt or loaf pan, smoothing the top with a spatula. This will help create an even surface as your Strawberry Buttermilk Pound Cake bakes. Spread it out, ensuring there are no air pockets, which could affect the cake’s rise.

Step 8: Bake the Cake
Place the pan in the preheated oven and bake for 60-70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with aluminum foil during the last 15 minutes of baking.

Step 9: Cool the Cake
Once baked, remove the pan from the oven and let it cool in the pan for about 10 minutes. This cooling time is crucial for the cake to set properly. Afterward, gently transfer the cake to a wire rack to cool completely, ensuring it maintains its shape.

Step 10: Drizzle with Glaze
If desired, prepare a simple glaze to drizzle over your cooled Strawberry Buttermilk Pound Cake. This can be made from powdered sugar and a splash of milk or lemon juice. Drizzle it generously over the top to add a sweet finishing touch, enhancing the cake’s beauty and flavor before serving.

Make Ahead Options

These Strawberry Buttermilk Pound Cake preparations are perfect for busy home cooks who want to save time during hectic weeks! You can cream the butter and sugar and mix the dry ingredients up to 24 hours in advance; simply refrigerate them separately to keep them fresh. Additionally, you can chop and flour the strawberries in advance (refrigerate in an airtight container) so they’re ready to fold into the batter. When you’re ready to bake, just combine the prepared components, add the buttermilk and eggs, and follow the remaining steps. Your cake will turn out just as delicious, with minimal effort, leaving you more time to enjoy the sweet moments with your loved ones!

How to Store and Freeze Strawberry Buttermilk Pound Cake

Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days, keeping it fresh while maintaining its moist texture.

Fridge: If you prefer to extend its freshness, refrigerate your cake for up to one week. Ensure it’s well-wrapped to prevent dryness and preserve flavor.

Freezer: Slice the cake and wrap the pieces tightly in plastic wrap, then place them in a freezer bag. It can be frozen for up to 3 months, making it easy to enjoy later.

Reheating: To revive slices of your Strawberry Buttermilk Pound Cake, reheat in the microwave for 10-15 seconds. This restores that fresh-baked softness, making every bite delightful!

Expert Tips for Strawberry Buttermilk Pound Cake

Perfect Butter Consistency: Ensure your butter is at room temperature for easy creaming, which contributes to a lighter, fluffier cake.
Avoid Overmixing: Mix the batter just until combined after adding dry ingredients. Overmixing can lead to a dense Strawberry Buttermilk Pound Cake, which isn’t the tender texture you want.
Proper Egg Temperature: Use eggs at room temperature to help them blend seamlessly into the mixture, adding richness effectively without clumps.
Coat Strawberries: Always toss your diced strawberries in flour before adding them to the batter. This simple step prevents them from sinking during baking.
Check for Doneness: Use a toothpick to test for doneness. If it comes out with a few crumbs, your cake is perfectly moist; too dry means overbaking.

What to Serve with Strawberry Buttermilk Pound Cake?

Imagine the joyous laughter of friends and family as they gather around a table, each person savoring a slice of your moist creation, perfectly complemented by delightful side dishes.

Fresh Berries: A medley of ripe, juicy berries echoes the strawberry flavor, adding freshness and color to your dessert spread.
Light Whipped Cream: Silky whipped cream provides a creamy contrast to the cake’s moist texture, creating a luscious mouthfeel with each bite.
Zesty Lemonade: A refreshing glass of homemade lemonade adds a vibrant tartness that balances the sweetness of the pound cake wonderfully.
Vanilla Ice Cream: The creamy richness of vanilla ice cream melting over warm slices of cake transforms each bite into a heavenly experience.
Coffee or Tea: A hot cup of coffee or herbal tea enhances the flavors, making for a cozy and comforting pairing that beckons a second slice.
Nuts and Seeds: A sprinkle of toasted almonds or sunflower seeds offers a delightful crunch and nutty undertone, enriching the overall flavor profile.
Chocolate Drizzle: For those who prefer decadence, a simple chocolate drizzle elevates the cake while introducing an indulgent twist to the dessert.
Citrus Salad: A light salad featuring citrus fruits adds a bright, zesty contrast to the sweet, rich pound cake, refreshing the palate beautifully.
Berry Compote: A warm compote made from mixed berries provides added moisture and bursts of fruity flavor, enhancing the cake’s strawberry essence.
Sparkling Wine: For a festive touch, serving the cake with a glass of sparkling wine creates a bubbly celebration, perfect for any special occasion.

Strawberry Buttermilk Pound Cake Variations

Feel free to experiment with delightful twists that will make this pound cake even more enticing!

Lemon Twist: Add 1 tablespoon of lemon zest for a refreshing citrusy flavor that brightens each bite. The zesty aroma complements the strawberries beautifully.
Chocolate Drizzle: Top your cake with a luscious drizzle of melted chocolate for a rich, indulgent experience. This satisfying pairing is a chocolate lover’s dream!
Nutty Crunch: Fold in ½ cup of your favorite chopped nuts, like walnuts or pecans, for a satisfying crunch. The added texture creates a wonderful contrast to the moist cake.
Berry Mix: Experiment with a blend of berries by incorporating blueberries or raspberries along with your strawberries. This fruity medley introduces new flavors for delightful surprises.
Dairy-Free: For a plant-based twist, substitute buttermilk with almond milk and use vegan butter. You won’t lose any of the moistness this cake is known for!
Spiced Delight: Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, aromatic spice kick. It will transport you to cozy, sweet memories with every slice.
Coconut Infusion: Mix in ½ cup of shredded coconut for a tropical touch that pairs perfectly with the strawberries, making each bite even more luscious.
Maple Glaze: Instead of a regular glaze, create a maple syrup-based glaze for a unique sweet finish. This fragrant drizzle enhances the cake’s flavors with a special touch.

For even more tasty ideas, check out our Strawberry Banana Pudding or our luscious Chocolate Drizzle options to enjoy in different dessert settings!

Strawberry Buttermilk Pound Cake Recipe FAQs

What type of strawberries should I use for the best results?
Absolutely! For the best flavor, opt for ripe, fresh strawberries that are vibrant red and firm to the touch. Avoid any with dark spots or signs of mold, as these can impact both texture and taste. If strawberries aren’t in season, you can substitute with frozen strawberries; just make sure to thaw and drain excess moisture before using.

How should I store my Strawberry Buttermilk Pound Cake?
To maintain freshness, store your cake in an airtight container at room temperature for up to 3 days. If you prefer a longer storage method, wrap it well and refrigerate it for up to a week. Just keep an eye on it to prevent it from drying out—well-wrapped is key!

Can I freeze the Strawberry Buttermilk Pound Cake?
Absolutely! To freeze, slice the cake into individual portions and wrap each slice tightly in plastic wrap. Then, place the wrapped slices in a freezer bag or airtight container. It can be frozen for up to 3 months. To enjoy, simply remove a slice and reheat it in the microwave for 10-15 seconds for that freshly baked taste!

What should I do if my pound cake sinks in the middle?
Very! If your pound cake sinks, it could be due to overmixing the batter, which can create a dense texture. Make sure to mix just until incorporated when adding the flour and buttermilk. Additionally, ensure that you’re measuring your ingredients accurately. If a sinkhole occurs, don’t worry! You can turn the cake into a delightful trifle by layering it with whipped cream and more strawberries.

Is this recipe suitable for those with dietary restrictions?
Yes, indeed! This Strawberry Buttermilk Pound Cake is vegetarian and can also accommodate various dietary needs. For a dairy-free version, substitute buttermilk with almond milk mixed with a vinegar or lemon juice for tang, and use a plant-based butter. Always check ingredient labels for allergens, especially if serving guests with specific dietary concerns.