Strawberry Buttermilk Pound Cake a rich and moist buttermilk pound cake filled with fresh strawberries and a touch of vanilla, making it a delightful treat for any occasion. Whether it’s a summer gathering, a holiday dessert, or just a sweet craving, this cake is sure to impress with its tender crumb and burst of berry flavor.
Why I Love This Recipe
I enjoy how this cake combines the tanginess of buttermilk with the natural sweetness of strawberries. The buttermilk keeps it moist, while the vanilla adds warmth and depth. The diced strawberries create little pockets of juicy fruit throughout the cake, making each bite delicious. Plus, the optional glaze adds an extra touch of sweetness that pairs perfectly with the buttery richness of the pound cake.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
1 tablespoon vanilla extract
4 large eggs
1 cup buttermilk
1 ½ cups fresh strawberries, diced
2 tablespoons all-purpose flour (for coating strawberries)
Directions
Preheat the oven to 325°F (165°C) and grease and flour a 10-cup Bundt pan or loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter and sugar until light and fluffy, about 3-5 minutes.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Alternately add the dry ingredients and buttermilk to the batter, beginning and ending with the flour mixture. Mix until just combined.
Toss the diced strawberries with 2 tablespoons of flour to prevent them from sinking, then gently fold them into the batter.
Pour the batter into the prepared pan and smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
If using the glaze, mix powdered sugar, buttermilk, and vanilla extract, then drizzle over the cooled cake before serving.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 65 minutes
Total Time: 1 hour 20 minutes
Servings: 12
Variations
Lemon Twist: Add 1 tablespoon of lemon zest for a citrusy boost.
Chocolate Drizzle: Instead of a buttermilk glaze, drizzle melted chocolate over the cake.
Nutty Crunch: Fold in ½ cup of chopped pecans or almonds for extra texture.
Berry Mix: Swap out some of the strawberries for blueberries or raspberries for a mixed berry pound cake.
Dairy-Free: Use almond milk with a teaspoon of vinegar instead of buttermilk, and replace butter with a plant-based alternative.
Storage and Reheating
Room Temperature: Store the cake in an airtight container for up to 3 days.
Refrigerator: Keep in the fridge for up to a week. Let it come to room temperature before serving.
Freezer: Wrap slices individually in plastic wrap and store in an airtight container for up to 3 months. Thaw at room temperature before enjoying.
Reheating: Warm a slice in the microwave for 10-15 seconds to restore its fresh-baked softness.
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FAQs
How do I keep my pound cake from being too dense?
Beating the butter and sugar until light and fluffy is key. Also, avoid overmixing the batter once the dry ingredients are added.
Can I use frozen strawberries instead of fresh ones?
Yes, but make sure to thaw and pat them dry to avoid excess moisture in the batter.
Why did my strawberries sink to the bottom?
Coating them in flour before folding them into the batter helps distribute them evenly.
Can I make this cake without buttermilk?
Yes, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes before using.
What other pans can I use for this recipe?
A standard 9×5-inch loaf pan works well, or you can divide the batter between two smaller loaf pans. Adjust the baking time accordingly.
Conclusion
This Strawberry Buttermilk Pound Cake is a simple yet elegant dessert that’s perfect for any time of the year. The combination of moist cake, juicy strawberries, and a hint of vanilla makes it irresistible. Whether served plain or topped with a sweet glaze, this cake is sure to become a favorite. Enjoy it with a cup of coffee, as a brunch treat, or as a delightful dessert after dinner.
📖 Recipe:
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Strawberry Buttermilk Pound Cake
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A rich and moist Strawberry Buttermilk Pound Cake filled with fresh strawberries and a touch of vanilla, making it a perfect dessert for any occasion. The buttermilk ensures a tender crumb, while the sweet and tangy strawberries add bursts of fruity flavor. This easy-to-make pound cake is ideal for summer gatherings, holidays, or simply satisfying your sweet tooth.
Ingredients
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup buttermilk
1 ½ cups fresh strawberries, diced
2 tablespoons all-purpose flour (for coating strawberries)
Instructions
- Preheat & Prepare the Pan – Preheat oven to 325°F (165°C). Grease and flour a 10-cup Bundt pan or 9×5-inch loaf pan.
- Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter & Sugar – Beat butter and sugar until light and fluffy (about 3-5 minutes).
- Incorporate Eggs & Vanilla – Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Combine Wet & Dry – Alternately add the flour mixture and buttermilk to the batter, starting and ending with the flour. Mix until just combined.
- Prep Strawberries – Toss diced strawberries with 2 tablespoons of flour to prevent sinking. Gently fold them into the batter.
- Bake – Pour batter into the prepared pan, smoothing the top. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Cool – Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Glaze (Optional) – Whisk powdered sugar, buttermilk, and vanilla extract until smooth. Drizzle over the cooled cake before serving.
Notes
Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for a smoother batter and better texture.
Flouring the Strawberries: Tossing the diced strawberries in flour helps prevent them from sinking to the bottom of the cake.
Don’t Overmix: Overmixing the batter can make the cake dense instead of light and tender. Mix just until combined.
Testing for Doneness: Use a toothpick to check if the cake is fully baked—if it comes out clean or with a few crumbs, it’s ready!
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 350 kcal
