If you’re searching for a dessert that will leave your guests reminiscing long after the plates are cleared, you absolutely need to try Strawberry Buttermilk Pound Cake. This glorious cake weaves a tender, classic texture with zingy buttermilk and sweetly blushing strawberries, turning ordinary afternoons or celebratory gatherings into something truly memorable. Every buttery slice is flecked with juicy berry pockets, and the tang of buttermilk brings everything into delicious balance, whether served plain, dressed up with whipped cream, or just dusted with powdered sugar.

Ingredients You’ll Need

Strawberry Buttermilk Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a few essential, straightforward ingredients work together to create the magic that is Strawberry Buttermilk Pound Cake. Each item here plays a starring role, from moisture to flavor to those irresistible strawberry bursts in every slice.

Unsalted Butter (1 cup, softened): Adds richness and ensures the cake bakes up wonderfully moist and tender.
Granulated Sugar (2 cups): Provides the classic pound cake sweetness and helps with structure.
Large Eggs (4): Bind everything together while adding body and a hint of golden color.
Buttermilk (1/2 cup): Gives subtle tang and keeps the crumb impossibly soft.
Sour Cream (1/2 cup): Offers extra moisture and a slightly tart kick to complement the strawberries.
Vanilla Extract (1 tablespoon): Adds warmth and rounds out all the flavors beautifully.
All-Purpose Flour (2 1/2 cups): The sturdy base that lets this cake rise to perfection while supporting the juicy berries.
Baking Soda (1/2 teaspoon): Helps the cake rise just enough without losing that classic pound cake denseness.
Salt (1/2 teaspoon): Balances and intensifies the flavors.
Fresh Strawberries (1 1/2 cups, chopped and tossed with 1 tablespoon flour): Star of the show, their sweetness and tartness make every bite sing.
Powdered Sugar (for dusting, optional): A light sprinkle adds an elegant finish and extra hint of sweetness.

How to Make Strawberry Buttermilk Pound Cake

Step 1: Prep Your Pan and Oven

Start by setting yourself up for easy success: preheat your oven to 325°F and carefully grease and flour a 10-cup Bundt pan. This simple step is the secret to a smooth release and beautiful cake surface, so be generous and thorough!

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is noticeably fluffier and pale, about 3 to 5 minutes. This creaming process is crucial—it creates tiny air pockets that help the cake stay light and luscious instead of dense.

Step 3: Add Eggs, Buttermilk, Sour Cream, and Vanilla

One at a time, beat in the eggs, making sure each is fully incorporated before adding the next. After the eggs, blend in the buttermilk, sour cream, and vanilla extract. Don’t rush this step—the mixture should look smooth and cohesive, promising a moist Strawberry Buttermilk Pound Cake.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture, mixing just until everything is barely combined. Over-mixing here is the enemy of tender cakes, so stir gently.

Step 5: Fold in the Strawberries

Before folding in your strawberries, toss them with 1 tablespoon of flour—this helps them stay suspended in the batter, so each slice features bursts of fresh berry flavor. Gently fold them in so they don’t break down too much, maintaining pretty pockets of fruit.

Step 6: Bake the Cake

Transfer the beautiful, berry-studded batter into your prepared Bundt pan and level the top with a spatula. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will fill with a dreamy, summery aroma as it bakes!

Step 7: Cool and Finish

Allow the cake to cool in the pan for 10 to 15 minutes; this lets it set up and shrinks ever-so-slightly for easier unmolding. Invert onto a wire rack and let it cool completely. Once cool, dust with powdered sugar if you’d like a sweet, snowy crown before slicing and serving.

How to Serve Strawberry Buttermilk Pound Cake

Garnishes

Let your Strawberry Buttermilk Pound Cake shine with a dusting of powdered sugar or a scoop of fresh whipped cream. Edible flowers or extra sliced strawberries scattered over the top add an inviting, bakery-style touch that pairs perfectly with its delicate crumb.

Side Dishes

This cake is a showstopper all on its own, but if you want to go the extra mile, serve alongside a bowl of mixed berries, a side of lemon sorbet, or even a drizzle of homemade berry sauce. For afternoon tea, pair with a pot of English breakfast or a light herbal blend.

Creative Ways to Present

For an eye-catching display, slice your Strawberry Buttermilk Pound Cake and arrange the slices slightly overlapping on a vintage cake platter. Add colorful dessert forks and tiny bowls of jam or clotted cream for a teatime vibe. You can even cube the cake and layer it in parfait glasses with whipped cream and more berries for an effortless trifle.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover the cake tightly with plastic wrap or store slices in an airtight container at room temperature for up to 3 days. The moistness from the sour cream and buttermilk actually keeps your Strawberry Buttermilk Pound Cake deliciously fresh, and some say it’s even better on day two as the flavors meld!

Freezing

If you want to savor the cake over several weeks, Strawberry Buttermilk Pound Cake freezes like a dream. Wrap individual slices or the whole cake tightly in plastic wrap and a layer of foil, then freeze for up to 3 months. Thaw at room temperature for a treat that tastes just-baked.

Reheating

To gently refresh a slice, warm it for a few seconds in the microwave or cover it with foil and heat for 10 minutes at a low oven temperature. This brings back a slight warmth and revives that round, buttery aroma that makes Strawberry Buttermilk Pound Cake irresistible.

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Just make sure to thaw and thoroughly drain the berries first. Toss them in flour as you would with fresh; this prevents the cake from getting soggy and helps keep the strawberry pieces well-distributed.

Why do I need to toss the strawberries with flour?

Flouring the strawberries before mixing them into the batter helps prevent them from all sinking to the bottom while baking. This way, you get beautiful berry bursts in every bite of your Strawberry Buttermilk Pound Cake.

What type Dessert

A 10-cup Bundt pan is perfect for shaping this cake into a gorgeous centerpiece. You can use a loaf pan or tube pan in a pinch, but watch the baking time, as it may vary.

Do I have to use buttermilk and sour cream, or can I substitute?

Buttermilk and sour cream are key for the rich texture and signature tang, but in a pinch, you can swap either with full-fat plain yogurt. The end result will still be moist and flavorful, though the classic taste of Strawberry Buttermilk Pound Cake shines best with the original combo.

How do I know when the cake is done?

The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should spring back lightly to the touch and the sides will start to pull away from the pan. Over-baking can dry out the pound cake, so check at the 60-minute mark to be safe!

Final Thoughts

I can’t wait for you to take that first bite of strawberry-flecked, buttery goodness! Whether you’re baking for a loved one’s birthday or just treating yourself, Strawberry Buttermilk Pound Cake is the kind of recipe that makes any day feel like a celebration. Give it a try and discover a new classic for your dessert collection.

Strawberry Buttermilk Pound Cake Recipe

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4.8 from 9 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of summer with this Strawberry Buttermilk Pound Cake. Moist and tender, this cake is bursting with juicy strawberries and a hint of tang from buttermilk, making it the perfect treat for any occasion.

Ingredients

Scale

Cake:

1 cup unsalted butter (softened)
2 cups granulated sugar
4 large eggs
1/2 cup buttermilk
1/2 cup sour cream
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chopped fresh strawberries (tossed with 1 tablespoon flour)

Optional:

powdered sugar for dusting

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Instructions

Preheat the oven: Preheat the oven to 325°F and grease and flour a 10-cup Bundt pan.
Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy.
Add wet ingredients: Beat in eggs one at a time, then mix in buttermilk, sour cream, and vanilla until well combined.
Combine dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture, mixing until combined.
Fold in strawberries: Gently fold in floured strawberries.
Bake: Pour batter into prepared pan and bake for 60–70 minutes until a toothpick inserted into the center comes out clean.
Cool and serve: Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely. Dust with powdered sugar before serving if desired.