Jump to Recipe·
Strawberry Buttermilk Pound Cake is a rich, moist, and deeply flavorful Southern-style dessert that blends the sweetness of fresh strawberries with the tender crumb created by buttermilk and butter. This cake is known for its dense yet soft texture, buttery richness, and bursts of juicy strawberry flavor in every bite.
Unlike light sponge cakes, pound cake is traditionally heavier and more indulgent, but the addition of buttermilk keeps it incredibly moist and slightly tangy, balancing the sweetness of the strawberries beautifully.
This cake is perfect for spring and summer gatherings, family celebrations, tea parties, holidays, or simply as a comforting homemade dessert. It can be served plain, glazed, or topped with whipped cream and fresh berries.
Ingredients
🍓 Dry Ingredients:
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cornstarch (for softness)
🧈 Wet Ingredients:
- 1 cup unsalted butter (softened)
- 2 1/2 cups granulated sugar
- 4 large eggs (room temperature)
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1/2 tsp almond extract (optional for depth)
🍓 Strawberry Mix:
- 1 1/2 cups fresh strawberries (chopped)
- 1 tbsp flour (to coat strawberries)
🍰 Optional Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk or cream
- 1/2 tsp vanilla extract
Preparation
Step 1: Prepare Oven and Pan
Preheat oven to 325°F (163°C). Grease and flour a bundt pan or loaf pan thoroughly. This prevents sticking and helps create a clean cake release.
Step 2: Prepare Strawberries
Wash and chop fresh strawberries into small pieces. Toss them lightly with 1 tablespoon of flour. This prevents them from sinking to the bottom of the cake during baking.
Step 3: Cream Butter and Sugar
In a large bowl, beat softened butter and sugar together until light, fluffy, and pale in color. This step is essential for creating a soft and airy pound cake texture.
Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extract.
Step 4: Combine Dry and Wet Ingredients
In a separate bowl, whisk flour, baking soda, salt, and cornstarch.
Add dry ingredients to the butter mixture alternately with buttermilk, starting and ending with flour mixture. Mix gently to avoid overworking the batter.
Fold in the floured strawberries carefully so they are evenly distributed without breaking too much.
Step 5: Bake the Cake
Pour batter into prepared pan and smooth the top. Bake for 70–85 minutes, or until a toothpick inserted in the center comes out clean.
Allow cake to cool in the pan for 15–20 minutes before transferring to a wire rack to cool completely.
Variation
1. Strawberry Cream Cheese Pound Cake
Add 4 oz cream cheese to the batter for extra richness and tang.
2. Strawberry Lemon Pound Cake
Add lemon zest and a splash of lemon juice for a bright citrus twist.
3. Strawberry Glazed Pound Cake
Top with a strawberry glaze made from powdered sugar and strawberry puree.
4. Mixed Berry Version
Replace half strawberries with blueberries or raspberries.
5. Chocolate Strawberry Pound Cake
Add chocolate chips for a strawberries-and-cream flavor combination.
Pin Recipe
Description
Strawberry Buttermilk Pound Cake is a rich, moist, and deeply flavorful Southern-style dessert that blends the sweetness of fresh strawberries with the tender crumb created by buttermilk and butter. This cake is known for its dense yet soft texture, buttery richness, and bursts of juicy strawberry flavor in every bite.
Ingredients
Scale
🍓 Dry Ingredients:
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cornstarch (for softness)
🧈 Wet Ingredients:
- 1 cup unsalted butter (softened)
- 2 1/2 cups granulated sugar
- 4 large eggs (room temperature)
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1/2 tsp almond extract (optional for depth)
🍓 Strawberry Mix:
- 1 1/2 cups fresh strawberries (chopped)
- 1 tbsp flour (to coat strawberries)
🍰 Optional Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk or cream
- 1/2 tsp vanilla extract
Instructions
Step 1: Prepare Oven and Pan
Preheat oven to 325°F (163°C). Grease and flour a bundt pan or loaf pan thoroughly. This prevents sticking and helps create a clean cake release.
Step 2: Prepare Strawberries
Wash and chop fresh strawberries into small pieces. Toss them lightly with 1 tablespoon of flour. This prevents them from sinking to the bottom of the cake during baking.
Step 3: Cream Butter and Sugar
In a large bowl, beat softened butter and sugar together until light, fluffy, and pale in color. This step is essential for creating a soft and airy pound cake texture.
Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extract.
Step 4: Combine Dry and Wet Ingredients
In a separate bowl, whisk flour, baking soda, salt, and cornstarch.
Add dry ingredients to the butter mixture alternately with buttermilk, starting and ending with flour mixture. Mix gently to avoid overworking the batter.
Fold in the floured strawberries carefully so they are evenly distributed without breaking too much.
Step 5: Bake the Cake
Pour batter into prepared pan and smooth the top. Bake for 70–85 minutes, or until a toothpick inserted in the center comes out clean.
Allow cake to cool in the pan for 15–20 minutes before transferring to a wire rack to cool completely.
Notes
- Always use room temperature ingredients for best texture.
- Do not overmix the batter after adding flour to avoid a dense cake.
- Coating strawberries in flour prevents sinking.
- Check doneness carefully; pound cakes bake slowly.
- Let cake cool fully before slicing for clean pieces.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
Nutrition
- Calories: 410 kcal
- Sodium: 180 mg
- Protein: 5 g
COOKING Note
- Always use room temperature ingredients for best texture.
- Do not overmix the batter after adding flour to avoid a dense cake.
- Coating strawberries in flour prevents sinking.
- Check doneness carefully; pound cakes bake slowly.
- Let cake cool fully before slicing for clean pieces.
Serving Suggestions
Strawberry Buttermilk Pound Cake is delicious served:
- Plain with a cup of coffee or tea
- With whipped cream and fresh strawberries
- Drizzled with vanilla or strawberry glaze
- Slightly warm with a scoop of vanilla ice cream
- As a dessert centerpiece for brunch or holidays
Tips
- Use ripe but firm strawberries for best texture.
- Do not skip creaming butter and sugar properly.
- Avoid opening oven too early during baking.
- Store cake wrapped to maintain moisture.
- For stronger flavor, macerate strawberries lightly before adding.
Prep Time:
20 minutes
Cooking Time:
75 minutes
Total Time:
1 hour 35 minutes
Nutritional Information (approx. per slice)
Calories: 410 kcal
Protein: 5 g
Sodium: 180 mg
FAQs
❓ Why is my pound cake dense?
Overmixing or not creaming butter and sugar properly can make it dense.
❓ Can I use frozen strawberries?
Yes, but thaw and drain them well before using.
❓ Why do strawberries sink in cake?
They sink if not coated with flour before mixing.
❓ Can I make this cake ahead of time?
Yes, it stays moist for up to 3 days at room temperature.
❓ Can I freeze this cake?
Yes, wrap tightly and freeze for up to 2 months.
Conclusion
Strawberry Buttermilk Pound Cake is a timeless Southern dessert that delivers rich buttery flavor with fresh strawberry sweetness in every slice. Its moist crumb, tender texture, and fruity aroma make it perfect for both everyday treats and special occasions.
Whether served plain or dressed up with glaze and whipped cream, this cake is guaranteed to impress and satisfy any dessert lover.
