If you’re on the hunt for a showstopping dessert that’s irresistibly moist, lush with fresh berry flavor, and carries a subtle tang, this Strawberry Buttermilk Pound Cake absolutely belongs in your baking repertoire. Imagine a tender, buttery crumb speckled with juicy strawberries and wrapped in a dreamy strawberry glaze that begs for slicing and sharing. This cake isn’t just a highlight of spring and summer gatherings — it’s a little slice of homemade happiness, and each bite showcases the magic that happens when strawberries and classic pound cake collide.

Strawberry Buttermilk Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

The lineup for this Strawberry Buttermilk Pound Cake is delightfully simple, but every item plays a starring role. From the rich, creamy base to the pops of berry brightness, each element helps build flavor and texture you’ll crave again and again.

Unsalted butter (1 cup, softened): Bring your butter to room temperature for extra-creamy creaming and a seriously rich pound cake foundation.
Granulated sugar (2 cups): Sweetens the cake and whips with the butter to form a fluffy, tender crumb.
Large eggs (4): Lend moisture, richness, and essential structure to your cake.
Vanilla extract (2 teaspoons): Rounds out the flavors with warmth and depth.
All-purpose flour (2 ½ cups): Provides the sturdy but soft body that lets the strawberries shine.
Baking powder (½ teaspoon): Ensures your cake rises just the right amount.
Baking soda (½ teaspoon): Balances acidity from the buttermilk for maximum lift and tenderness.
Salt (½ teaspoon): Enhances all the flavors and keeps sweetness in check.
Buttermilk (1 cup, room temperature): The secret to a moist crumb and subtle tanginess that sets this cake apart.
Fresh strawberries (1 ½ cups, diced and lightly tossed in 1 tablespoon flour): These provide pockets of juicy sweetness in every slice; the bit of flour keeps them from sinking.
Powdered sugar (1 cup, for glaze): Blends into a creamy, beautiful drizzle with just a hint of pink.
Buttermilk (1–2 tablespoons, for glaze): Turns powdered sugar into a silky topping with just the right consistency.
Mashed strawberries (1 tablespoon, for glaze): Gives color and bright berry flavor to the glaze.
Vanilla extract (½ teaspoon, for glaze): A gentle touch for aroma and flavor in your finishing drizzle.

How to Make Strawberry Buttermilk Pound Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan generously, making sure every nook is coated so your Strawberry Buttermilk Pound Cake releases perfectly. This little extra effort ensures you get those beautiful, defined edges when you turn the cake out.

Step 2: Cream Butter and Sugar

In a large bowl, cream together the softened butter and granulated sugar for about 3 to 4 minutes, until pale and fluffy. This step adds essential air, giving your cake its signature, tender crumb. Don’t rush it — a little patience here really pays off when you slice into the finished cake.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is well incorporated before adding the next. Stir in the vanilla extract, which brings gentle warmth and rounds out the strawberry notes you’ll get later.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution and helps prevent pockets of leavening (or salt) in any bite.

Step 5: Combine Wet and Dry, Alternate with Buttermilk

Add the dry ingredients to the butter-egg mixture in three parts, alternating with the buttermilk. Begin and end with the dry mixture. This technique helps keep your Strawberry Buttermilk Pound Cake beautifully moist and prevents overmixing, which is key to a soft texture.

Step 6: Fold in the Strawberries

Gently fold in the diced strawberries that you’ve already tossed in a tablespoon of flour. The flour helps suspend the berries in the batter, so you won’t find them sinking to the bottom during baking. Be careful not to over-mix; just a few folds will do.

Step 7: Bake to Perfection

Pour your finished batter into the prepared bundt pan, smoothing the top. Pop it in the oven and bake for 55–65 minutes. The cake is ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let it cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to finish cooling completely.

Step 8: Make the Strawberry Glaze and Finish

In a small bowl, whisk together the powdered sugar, mashed strawberries, buttermilk, and vanilla extract until you have a silky, pourable glaze. Drizzle it generously over your cooled Strawberry Buttermilk Pound Cake, letting it drip beautifully down the sides. This finishing touch adds the perfect balance of sweetness and fresh strawberry flavor.

How to Serve Strawberry Buttermilk Pound Cake

Garnishes

The right garnish turns your Strawberry Buttermilk Pound Cake from everyday delicious to truly special. Try scattering fresh strawberry slices, a handful of mint leaves, or a dusting of powdered sugar over the top for extra beauty and fragrance. Edible flowers can also add a touch of whimsy for a party or brunch table.

Side Dishes

Pair your slices with a scoop of vanilla ice cream, a swirl of whipped cream, or a spoonful of lightly sweetened mascarpone. For a full dessert spread, serve with a fruit salad or crisp lemon sorbet — both bring out the tangy undertones in the cake.

Creative Ways to Present

For something unexpected, serve individual slices of Strawberry Buttermilk Pound Cake layered in parfait glasses with whipped cream and macerated berries, or cube the cake and skewer with fresh fruit for a playful dessert kabob. Toasted slices also make a wonderful base for strawberry shortcake or trifle!

Make Ahead and Storage

Storing Leftovers

To keep your cake fresh and moist, store any leftover Strawberry Buttermilk Pound Cake in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, you can refrigerate it for longer freshness, just make sure to bring slices to room temperature before serving for the best flavor and texture.

Freezing

Wrap cooled, unglazed cake (either whole or sliced) tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator, and glaze just before serving for fresh-from-the-oven taste.

Reheating

To revive slices, pop them in the microwave for 10–15 seconds or warm gently in a low oven. If you’ve frozen the cake, let it thaw completely before reheating, and glaze afterwards for the best presentation and flavor.

FAQs

Can I use frozen strawberries in Strawberry Buttermilk Pound Cake?

It’s best to stick with fresh strawberries, as frozen berries tend to release extra moisture during baking and can make the cake soggy. Fresh berries guarantee the best texture and bright pops of fruit in every bite.

Why should I toss the strawberries in flour first?

Tossing strawberries in flour helps keep them from sinking to the bottom of the cake as it bakes. This simple step ensures every slice has a beautiful distribution of berries.

Can I use a different pan instead of a bundt pan?

Absolutely! You can use two standard loaf pans, but adjust the baking time and check for doneness a bit earlier. The bundt pan, however, creates those lovely edges and a more dramatic shape for showcasing the glaze.

Do I have to use buttermilk, or can I substitute something else?

Buttermilk adds unique tang and tenderness. If you don’t have any, stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it sit for a few minutes before using as a substitute.

How do I know when my Strawberry Buttermilk Pound Cake is done?

Start testing at the 55-minute mark. Insert a toothpick into the thickest part of the cake; if it comes out clean or with just a few moist crumbs, your cake is ready to cool and glaze!

Final Thoughts

Baking up a Strawberry Buttermilk Pound Cake brings out the joyful side of dessert — there’s just something magical about those fresh strawberries and sweet, tangy crumb drizzled with pink glaze. Whether you’re making it for family, friends, or simply to treat yourself, this cake is bound to be a hit. Go ahead and share a slice (or two!) with someone you love, and let this recipe become a new favorite in your kitchen.

Strawberry Buttermilk Pound Cake Recipe

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4.7 from 6 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of this Strawberry Buttermilk Pound Cake. Moist and tender, with juicy strawberries baked into every bite, this cake is perfect for any springtime gathering or as a sweet treat for yourself.

Ingredients

Scale

Cake:

1 cup unsalted butter (softened)
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk (room temperature)
1 ½ cups fresh strawberries (diced and lightly tossed in 1 tablespoon flour)

For the Glaze:

1 cup powdered sugar
1–2 tablespoons buttermilk
1 tablespoon finely mashed strawberries
½ teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
Prepare dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Combine wet and dry ingredients: Add dry ingredients to the creamed mixture in three parts, alternating with buttermilk. Gently fold in floured strawberries.
Bake: Pour batter into the prepared pan and bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
Cool and glaze: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack. Combine glaze ingredients and drizzle over the cooled cake before serving.