Strawberry Buttermilk Pound Cake Recipe

If you’ve ever wished for a cake that feels like a warm hug and bursts with fresh, vibrant flavor, then this Strawberry Buttermilk Pound Cake Recipe is your new best friend. It brings together tender, buttery crumb enriched with tangy buttermilk and studded with juicy diced strawberries that brighten every bite. Perfect for any occasion, from cozy afternoon tea to festive dessert tables, this cake is as delightful to make as it is to savor.

Ingredients You’ll Need

Each ingredient in this Strawberry Buttermilk Pound Cake Recipe plays a crucial role in building the perfect balance of flavor, texture, and color. From the creamy butter that creates richness, to the fresh strawberries adding bursts of juicy sweetness, every element counts.

• 2 ½ cups all-purpose flour: The foundation providing structure and tenderness to the cake.
• 1 teaspoon baking powder: Helps the cake rise, making it light and airy.
• ½ teaspoon baking soda: Works with buttermilk to add lift and a delicate crumb.
• ½ teaspoon salt: Enhances all the flavors while balancing sweetness.
• 1 cup unsalted butter, softened: Adds velvety richness and moistness throughout the cake.
• 2 cups granulated sugar: Sweetens the cake and aids in creating a tender crumb.
• 4 large eggs: Bind all ingredients and add structure and depth.
• 1 tablespoon vanilla extract: Infuses warm, classic notes that bring harmony.
• 1 cup buttermilk: Gives the pound cake its signature tender texture and tangy flavor.
• 1 ½ cups fresh strawberries, diced: Bursts of juicy, natural sweetness that brighten every bite.
• 2 tablespoons all-purpose flour (for coating strawberries): Keeps those precious strawberry pieces suspended evenly in the batter.

How to Make Strawberry Buttermilk Pound Cake Recipe

Step 1: Preheat & Prepare the Pan

Begin by heating your oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease and flour either a 10-cup Bundt pan or a 9×5-inch loaf pan to ensure the cake releases beautifully after baking. This prep step is simple but essential for that perfect cake shape and texture.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This blend ensures your leavening is evenly distributed, so your cake rises without a hitch, while the salt heightens the other flavors.

Step 3: Cream Butter & Sugar

Using a stand mixer or hand mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy—this usually takes about 3 to 5 minutes. This step incorporates air, creating a gorgeous crumb in the final cake.

Step 4: Incorporate Eggs & Vanilla

Add each egg one at a time, beating thoroughly after each addition to keep the batter smooth and emulsified. Stir in the vanilla extract, which adds warmth and depth to the flavor profile.

Step 5: Combine Wet & Dry Ingredients

Now the key to a tender cake: alternately add the flour mixture and buttermilk to your batter, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the gluten, which keeps your pound cake soft and moist.

Step 6: Prep Strawberries

Toss the diced fresh strawberries with 2 tablespoons of flour. This simple trick helps prevent the strawberries from sinking to the bottom of your cake as it bakes, ensuring every bite is perfectly studded with fruit.

Step 7: Bake

Gently fold the coated strawberries into your batter, then pour the mixture into your prepared pan. Smooth the top with a spatula, then bake for 60 to 70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. The aroma filling your kitchen will be irresistible!

Step 8: Cool

Allow the cake to cool in the pan for 10 minutes so it sets up nicely, then transfer it onto a wire rack to cool completely. Patience at this stage guarantees clean slices and a perfectly firm but tender crumb.

Step 9: Glaze (Optional)

If you want to dress up this classic even more, whisk together powdered sugar, buttermilk, and a touch of vanilla extract for a simple glaze. Drizzle it over the cooled cake just before serving to add a glossy, sweet finish that accentuates the flavors beautifully.

How to Serve Strawberry Buttermilk Pound Cake Recipe

Garnishes

Fresh whipped cream and a few extra sliced strawberries make a natural, delightful garnish that enhances the cake’s fruity freshness and buttery crumb. A sprinkle of powdered sugar can add an elegant touch for special occasions.

Side Dishes

This pound cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of Greek yogurt for a balance of rich and tangy. A simple fruit salad or berry compote can also highlight the strawberry notes and add a fresh contrast.

Creative Ways to Present

Turn slices of the Strawberry Buttermilk Pound Cake Recipe into mini dessert parfaits layered with yogurt or mascarpone and fresh fruit. Or, create an elegant trifle by layering cake chunks with pastry cream and strawberries for a show-stopping presentation.

Make Ahead and Storage

Storing Leftovers

Keep your cake fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature for up to three days. This prevents it from drying out while maintaining its tender texture.

Freezing

You can freeze this pound cake for up to three months. Wrap slices or the whole cake well in plastic wrap, then aluminum foil to protect it from freezer burn. Thaw overnight in the fridge when you’re ready for a sweet treat.

Reheating

To revive the soft texture after freezing, warm individual slices gently in the microwave for 15 to 20 seconds. Alternatively, pop slices into a low-temperature oven (around 300°F) wrapped in foil for 10 minutes for a fresh-from-the-oven feel.

FAQs

Can I use frozen strawberries instead of fresh in this recipe?

While fresh strawberries work best to keep the cake’s texture intact, you can use frozen ones if fresh aren’t available. Make sure to thaw and drain them well, then toss in flour to reduce excess moisture and prevent the batter from becoming too wet.

Why do I need to coat the strawberries with flour before folding them into the batter?

Coating the strawberries with flour helps them stay suspended evenly in the batter during baking rather than sinking to the bottom. This little trick means you get bursts of strawberry goodness throughout every slice.

Can I substitute buttermilk with something else?

If you don’t have buttermilk on hand, you can make a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using. This gives the batter the acidity needed for tenderness.

Is it better to use a Bundt pan or loaf pan for this cake?

Both work beautifully! A Bundt pan gives a lovely decorative shape and helps the cake cook evenly, while a loaf pan makes slicing and serving straightforward and classic. Choose based on the occasion and your preferred presentation.

How can I tell when the cake is fully baked?

The best test is inserting a toothpick or skewer into the center of the cake. If it comes out clean or with just a few moist crumbs, your cake is perfectly baked. Baking times may vary slightly, so start checking around 60 minutes.

Final Thoughts

This Strawberry Buttermilk Pound Cake Recipe truly feels like a heartwarming gift you can share with friends and family. Its tender crumb, luscious strawberries, and subtle tang from the buttermilk make every bite memorable. Don’t hesitate to try this recipe—you’re just one delicious slice away from a new favorite dessert that brightens any day.

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