Name: Deliciously Moist Strawberry Buttermilk Pound Cake Recipe
Prep time: 15 min
Cook time: 70 min
Total time: 95 min
Ingredients: 2 cups all-purpose flour (Can swap with gluten-free flour for a gluten-free treat.); 1 tbsp baking powder (Ensure it’s fresh for the best results.); 1 ts baking soda (Adds extra leavening for a light texture.); 1/2 ts salt (Using kosher or sea salt gives a more balanced taste.); 1 cup unsalted butter (Make sure it's softened.); 1 1/4 cups granulated sugar (Contributes to moisture.); 2 ts vanilla extract (Opt for pure extract for the best taste.); 3 eggs (Using room temperature eggs helps them blend.); 1 cup buttermilk (Substitute with regular milk and vinegar if necessary.); 1 1/2 cups fresh strawberries (Toss them in flour before adding.); 2 tbsp flour for coating strawberries; 1 cup powdered sugar (Mix for a smooth consistency.); 2 tbsp extra buttermilk (Adjust for glaze thickness.); 1 ts vanilla extract (A dash goes a long way.)

The scent of summer is often captured in a single slice, and that’s exactly what you can expect with this delightful Strawberry Buttermilk Pound Cake. With freshly diced strawberries nestled inside and a hint of vanilla that dances on your palate, this cake is not just a dessert; it’s a memento of sun-soaked afternoons and warm family gatherings. Ideal for both casual weeknight treats and festive celebrations, this easy-to-make cake combines rich, buttery texture with the unique tang of buttermilk, ensuring everyone will be coming back for seconds. Plus, its versatility means you can whip up variations like Lemon Twist or Nutty Crunch to keep your taste buds excited! Ready to indulge in a slice of summer bliss? Let’s bake!

Why is Strawberry Buttermilk Pound Cake a Must-Try?

Irresistible Flavor: The combination of ripe strawberries and rich buttermilk delivers a mouthwatering experience that’s hard to resist. Versatile Options: Feel free to experiment—try a zesty Lemon Twist or a decadent Chocolate Drizzle for varied taste experiences. Easy to Make: This cake requires minimal steps, making it perfect for beginners and seasoned bakers alike. Perfect for Any Occasion: Whether a summer barbecue or a cozy family gathering, this cake will impress everyone at the table. Store & Share: Enjoy it fresh or store slices for later; it stays delicious for days! Consider pairing your slice with a dollop of whipped cream or explore complementary desserts like Moist Chantilly Cake for a delightful dessert spread.

Strawberry Buttermilk Pound Cake Ingredients

• Everything you need for a fruity delight!

For the Cake

All-purpose flour – Essential for structure; can swap with gluten-free flour for a gluten-free treat.
Baking powder – Makes the cake rise beautifully; ensure it’s fresh for the best results.
Baking soda – Adds extra leavening for a light texture.
Salt – Enhances flavor; using kosher or sea salt gives a more balanced taste.
Unsalted butter – Adds richness and moistness; make sure it’s softened to mix easily.
Granulated sugar – Sweetens the cake and contributes to its moistness.
Vanilla extract – Boosts flavor depth; opt for pure extract for the best taste.
Eggs – Provide structure and moisture; using room temperature eggs helps them blend seamlessly.
Buttermilk – Keeps the cake moist with a subtle tang; mix regular milk with vinegar as a substitute.
Fresh strawberries – Provide vibrant flavor and moisture; toss them in flour before adding to prevent sinking.
Flour for coating strawberries – Helps keep strawberries suspended in the batter during baking.

Optional Glaze

Powdered sugar – Sweetens the glaze; mix with buttermilk for a smooth consistency.
Extra buttermilk – Adds a delightful tang; adjust to reach your desired glaze thickness.
Vanilla extract – Elevates the glaze flavor; a dash goes a long way.

Enjoy the process of baking your very own Strawberry Buttermilk Pound Cake, where each slice is filled with sweetness and nostalgia!

Step‑by‑Step Instructions for Strawberry Buttermilk Pound Cake

Step 1: Preheat the Oven
Begin by preheating your oven to 325°F (165°C). While the oven warms, grease and flour a Bundt or loaf pan, ensuring every nook and cranny is coated to prevent sticking. This step sets the stage for your delicious Strawberry Buttermilk Pound Cake to rise perfectly.

Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well blended. This mixture serves as the foundation of your cake, contributing to its structure and lightness. Set the bowl aside, letting the dry ingredients rest while you work on the wet mixture.

Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using a hand mixer or stand mixer on medium speed for about 3-5 minutes. Continue mixing until the mixture becomes light, fluffy, and pale in color. This crucial step ensures your Strawberry Buttermilk Pound Cake will be rich and moist.

Step 4: Add Eggs and Vanilla
Next, add the eggs one at a time to your creamed butter and sugar mixture, mixing well after each addition to incorporate fully. Once combined, stir in the vanilla extract, which adds a warm aromatic flavor to your cake. Ensure everything is well blended for a smooth batter.

Step 5: Mix in Dry Ingredients and Buttermilk
Gradually mix in the reserved dry ingredients along with the buttermilk, starting and ending with the flour mixture. Use a spatula or mixer on low speed to gently fold until just combined. Overmixing can lead to a dense cake, so stop when you see a few small flour streaks mixed into your batter.

Step 6: Prepare the Strawberries
In a separate bowl, toss the diced fresh strawberries with 2 tablespoons of flour. This helps prevent them from sinking during baking. Gently fold the floured strawberries into your batter, ensuring they’re evenly distributed without crushing them. This fruity addition is what makes your Strawberry Buttermilk Pound Cake special.

Step 7: Pour and Smooth the Batter
Carefully pour the batter into your prepared pan, using a spatula to smooth the top for an even bake. The batter should look thick and ready to rise beautifully in the oven. Now, with your oven preheated and pan prepared, it’s almost time to bake.

Step 8: Bake the Cake
Place the pan in the oven and bake the Strawberry Buttermilk Pound Cake for 60-70 minutes. Keep an eye on it, and check for doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs. The cake will have a lovely golden hue when it’s fully baked.

Step 9: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Afterward, carefully transfer it to a wire rack to cool completely. This cooling period allows the flavors to settle while you prepare for the next step—glazing!

Step 10: Prepare Optional Glaze
For an extra touch of sweetness, mix powdered sugar with a bit of buttermilk and vanilla extract in a small bowl until smooth. Adjust the thickness to your liking by adding more liquid or sugar. Once your cake has cooled, drizzle the glaze over the top for a beautiful finish.

Step 11: Slice and Serve
Now that your Strawberry Buttermilk Pound Cake is beautifully glazed and cooled, it’s time to slice into this moist, fruity delight! Serve it plain, with whipped cream, or dust it with powdered sugar for an elegant touch. Your delicious creation is ready to be enjoyed!

What to Serve with Strawberry Buttermilk Pound Cake

Treat yourself to a delightful gathering where every bite of this moist cake pairs perfectly with comforting sides and refreshing drinks.

Whipped Cream: The lightness of freshly whipped cream balances the cake’s richness, adding a delightful creaminess that elevates your dessert experience.
Fresh Berries: A medley of blueberries, raspberries, or more strawberries introduces a burst of freshness, making each bite even more vibrant and flavorful.
Vanilla Ice Cream: The creamy, sweet nature of vanilla ice cream complements the cake’s tangy notes, creating a perfect fusion of flavors that’s simply irresistible.
Lemon Sorbet: A tangy lemon sorbet provides a refreshing contrast to the richness of the cake—ideal for cleansing the palate during hot summer days.
Coffee or Tea: A warm cup of coffee or a soothing herbal tea not only enhances the cake’s flavor but also invites a cozy atmosphere for sharing sweet moments.
Chocolate Drizzle: For an extra touch of indulgence, a drizzle of chocolate sauce adds warmth and richness, further enhancing the cake’s buttery goodness.
Mint Leaves: A sprinkle of fresh mint leaves on top adds a burst of color and aromatic freshness, creating a visually appealing presentation that’s perfect for gatherings.
Fruit Salad: A simple fruit salad made with seasonal fruits adds brightness and a touch of healthfulness, cutting through the cake’s sweetness while providing a refreshing crunch.

These pairings ensure that your Strawberry Buttermilk Pound Cake shines as the star of any dessert table!

Strawberry Buttermilk Pound Cake Variations

Feel free to make this delightful dessert your own with these simple and fun variations!

Lemon Twist: Add the zest of one lemon to infuse a refreshing citrus zing into your cake. The bright flavor beautifully complements the strawberries.
Chocolate Drizzle: Swap the buttermilk glaze for a rich chocolate drizzle made from melted chocolate. This indulgent twist brings an extra layer of decadence.
Nutty Crunch: Stir in a half-cup of chopped nuts like walnuts or pecans for a satisfying crunch and a delightful flavor contrast. Each bite will be a lovely surprise!
Berry Mix: Replace half of the strawberries with blueberries or raspberries for an enhanced berry explosion. The mixed flavors create a vibrant summer feast.
Dairy-Free: Use almond milk with a tablespoon of vinegar instead of buttermilk and opt for a plant-based butter. This way, everyone can enjoy a slice!
Spiced Delight: Add a teaspoon of cinnamon or nutmeg to the batter for a cozy fall-inspired flavor. It’s warm, comforting, and perfect for chilly evenings.
Maple Syrup Glaze: Replace the powdered sugar glaze with a drizzle of pure maple syrup for a naturally sweetened topping. The syrup’s earthy tones blend beautifully with the cake!
Almond Joy: Incorporate a teaspoon of almond extract and sprinkle flaked coconut into the batter for a tropical twist reminiscent of an Almond Joy candy bar.

With these variations, feel free to explore! And if you want to discover even more delicious pastries, consider checking out the Strawberry Cheesecake Cinnabon or indulge in a slice of Strawberry Matcha Basque!

Make Ahead Options

This Strawberry Buttermilk Pound Cake is perfect for meal prep enthusiasts looking to save time during busy weeks! You can mix the dry ingredients and even toss the strawberries in flour up to 24 hours in advance. Simply whisk together the dry mix and store it in an airtight container, while the strawberries can be coated and refrigerated to maintain their freshness. When you’re ready to bake, just combine the wet ingredients with the dry mix and incorporate the strawberries before proceeding with the baking steps. This way, your cake will be just as delicious and moist without the last-minute rush, allowing you to enjoy leisurely moments with family or take a moment for yourself!

How to Store and Freeze Strawberry Buttermilk Pound Cake

Room Temperature: Keep the cake stored in an airtight container at room temperature for up to 3 days. Make sure it’s completely cooled before sealing to prevent moisture build-up.

Fridge: For longer freshness, you can refrigerate the cake for up to 1 week. Wrap it tightly in plastic wrap to avoid drying out and maintain its moist texture.

Freezer: If you want to enjoy this delightful Strawberry Buttermilk Pound Cake later, slice and wrap individual pieces in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months.

Reheating: When ready to enjoy, thaw the slices at room temperature or warm them in the microwave for about 10-15 seconds for a delightful warm treat!

Expert Tips for Strawberry Buttermilk Pound Cake

Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature to create a smoother batter, resulting in a tender cake.
Toss Strawberries in Flour: This trick helps prevent strawberries from sinking during baking, allowing them to be evenly distributed throughout your Strawberry Buttermilk Pound Cake.
Avoid Overmixing: Gently mix just until combined after adding dry ingredients to achieve a light and fluffy texture. Overmixing can lead to a dense cake.
Toothpick Test: Use a toothpick to test for doneness; it should come out clean or with just a few crumbs, ensuring your cake is perfectly baked.
Cooling Time Matters: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack; this allows it to set without breaking apart.

Strawberry Buttermilk Pound Cake Recipe FAQs

What do I look for when selecting strawberries?
Absolutely! When choosing strawberries, opt for fresh, bright red berries with a natural sheen and no dark spots or soft areas. Ripe strawberries should feel firm and fragrant, indicating they are sweet and juicy.

How should I store Strawberry Buttermilk Pound Cake?
To store your Strawberry Buttermilk Pound Cake, keep it in an airtight container at room temperature for up to 3 days. If you’d like to extend its freshness, you can refrigerate it for up to 1 week, wrapped tight to avoid drying out.

Can I freeze my Strawberry Buttermilk Pound Cake?
Very much so! To freeze, slice the cooled cake and wrap each piece in plastic wrap. Then place the wrapped slices in a freezer-safe bag or container. You can freeze them for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or microwave for about 10-15 seconds for a cozy treat!

What should I do if my cake is too dense?
If you find your strawberry pound cake is too dense, it might be due to overmixing the batter after adding the dry ingredients. To ensure a lighter texture, mix gently until just combined. Also, check that your baking powder is fresh and at the right proportions.

Is this recipe suitable for people with dairy allergies?
Definitely! For a dairy-free version of the Strawberry Buttermilk Pound Cake, simply replace the buttermilk with almond milk mixed with a tablespoon of vinegar, and use a plant-based butter substitute. This way, you can enjoy a slice of deliciousness while accommodating dietary needs!

What if my strawberries sink during baking?
To prevent your strawberries from sinking to the bottom, toss them in a tablespoon or two of flour before folding them into the batter. This helps them stay suspended and evenly distributed during baking, ensuring that every slice is bursting with fruity flavor.