Nothing beats the joy of baking a cake that feels like a warm hug from the inside out, and this Strawberry Buttermilk Pound Cake Recipe is exactly that kind of treat. Combining the moist richness of buttermilk with the vibrant freshness of strawberries, this cake is a beautiful balance of dense yet tender crumb and juicy bursts of bright fruit. Whether you’re baking for a special occasion or just wanting a sweet escape in the afternoon, this cake delivers a perfect blend of comforting flavors and lively notes that will have you reaching for seconds (or thirds).
Ingredients You’ll Need
The magic of this Strawberry Buttermilk Pound Cake Recipe starts with humble, everyday ingredients that come together to create something extraordinary. Each component plays an important role: the buttermilk keeps the cake tender and moist, the strawberries lend that irresistible burst of freshness and color, and the combination of vanilla and almond extracts adds layers of subtle flavor complexity.
- 2 cups all-purpose flour: The sturdy base that gives the pound cake its classic dense structure.
- 1 tsp baking powder: Helps the cake rise just enough without losing its pound cake richness.
- ½ tsp baking soda: Works with buttermilk to create a tender crumb and light texture.
- ¼ tsp salt: Enhances sweetness and balances the flavors.
- ½ cup unsalted butter, softened: Adds richness and moisture, creating that melt-in-your-mouth quality.
- 1 ½ cups granulated sugar: Sweetens the cake beautifully without overpowering the strawberries.
- 4 large eggs, at room temperature: Provide structure and stability to the cake batter.
- 1 tsp vanilla extract: Brings warmth and depth to every bite.
- 1 tsp almond extract (optional): Adds a lovely, nutty dimension that complements the strawberries wonderfully.
- 1 cup buttermilk, at room temperature: The secret to keeping the cake tender and wonderfully moist.
- 1 ½ cups fresh strawberries, diced: Fresh, juicy bursts of fruitiness that brighten the entire cake.
- 1 tbsp flour (for tossing strawberries): Prevents the strawberries from sinking and ensures even distribution.
How to Make Strawberry Buttermilk Pound Cake Recipe
Step 1: Preheat and Prepare Your Pan
First, set your oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan or bundt pan. This prep step is vital to ensure your pound cake comes out cleanly and with perfect edges.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This combination sets the scene for a well-risen cake with the perfect texture.
Step 3: Cream Butter and Sugar
Using a large bowl, beat together your softened butter and granulated sugar until the mixture is light and fluffy—about 3 to 4 minutes. This is where the cake’s silky texture begins to form, so don’t rush this step!
Step 4: Add Eggs and Extracts
One by one, add the eggs to your butter-sugar mixture, beating well after each addition. Stir in the vanilla extract and, if using, the almond extract, which lends a beautiful aromatic note that pairs perfectly with the strawberries.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
Now it’s time to bring it all together. Add the dry ingredients in three batches, alternating with the buttermilk, beginning and ending with the dry mixture. This careful blending ensures a tender, evenly mixed batter without overworking it.
Step 6: Toss Strawberries in Flour
To prevent your strawberries from sinking, gently toss the diced fruit with a tablespoon of flour. This little trick helps keep those juicy strawberry bits evenly distributed throughout the cake.
Step 7: Fold in Strawberries
Gently fold the flour-coated strawberries into the batter. Be careful to combine without deflating the air you’ve incorporated—this keeps the cake wonderfully light.
Step 8: Bake the Cake
Pour the batter into your prepared pan and bake for 60-70 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean and the top turns a beautiful golden brown.
Step 9: Cool and Serve
After baking, allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. This cake is stunning served as is or with a dollop of whipped cream and fresh strawberry slices for that extra indulgence.
How to Serve Strawberry Buttermilk Pound Cake Recipe
Garnishes
A simple dusting of powdered sugar instantly adds a touch of elegance to your strawberry buttermilk pound cake. For a fresh take, top with a handful of sliced strawberries and a sprig of mint. If you want to get fancy, a dollop of lightly sweetened whipped cream or mascarpone complements the moist crumb beautifully.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a drizzle of homemade strawberry sauce to double down on the fruity goodness. For a brunch spread, serve alongside a refreshing mixed berry salad or a glass of sparkling rosé to elevate the experience.
Creative Ways to Present
Turn this classic dessert into a stunning centerpiece by layering slices of the pound cake into a trifle with whipped cream and fresh berries. Alternatively, cut the cake into cubes, skewer them with fresh strawberries, and drizzle with chocolate for an irresistible dessert kabob that’s perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
You’re going to want to save any leftovers, but no pressure—they rarely last long! Store the cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days to maintain its moisture and flavor.
Freezing
If you want to keep your Strawberry Buttermilk Pound Cake Recipe handy for longer, it freezes beautifully. Wrap it securely in plastic wrap and then in foil, and freeze for up to 3 months. Thaw overnight in the fridge before serving for best texture.
Reheating
When ready to enjoy, warm individual slices in the microwave for about 15 seconds or pop them in a 300°F oven for 5-7 minutes. The gentle heat brings back that freshly baked taste and makes every bite feel like it just came out of the oven.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for this recipe to avoid excess moisture, but if using frozen, make sure to thaw them completely and pat dry before tossing in flour to prevent the batter from becoming too wet.
What if I don’t have buttermilk?
No worries! You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, then letting it sit for 5 minutes before using. This provides the acidity needed to tenderize the cake.
Can I make this recipe dairy-free?
Yes! Replace the butter with a dairy-free alternative like coconut oil or vegan butter, and use a plant-based buttermilk substitute to achieve similar moisture and texture.
Why do I toss the strawberries in flour?
Tossing the strawberries in flour helps absorb excess moisture and prevents them from sinking to the bottom during baking, ensuring an even distribution throughout your pound cake.
How do I know when the cake is done?
The best way is by inserting a toothpick into the center; if it comes out clean or with just a few moist crumbs, your cake is perfectly baked and ready to cool.
Final Thoughts
This Strawberry Buttermilk Pound Cake Recipe is a delightful celebration of simple ingredients coming together to create something truly special. It’s one of those recipes you’ll find yourself baking again and again, whether to share with friends or simply to enjoy a sweet moment for yourself. Trust me, once you try it, this cake will have a permanent spot in your baking rotation!
