If there’s a showstopper dessert that deserves a spot at every summer gathering, it’s this Strawberry Buttermilk Pound Cake. Bursting with juicy strawberries and a subtle tang from rich buttermilk, every bite is a blissful balance of buttery crumb and fresh fruit, all crowned with a pretty-in-pink glaze. It’s got that “wow” factor for special occasions, but it’s simple enough for a weekday treat – and believe me, the flavor payoff is huge. Whether you’re baking for a loved one or just yourself, this cake’s warm vanilla notes and ruby strawberry pockets will win you over, slice after slice.
Ingredients You’ll Need
Let’s talk about simple, honest ingredients that work some real kitchen magic. Each one here is essential, building up the Strawberry Buttermilk Pound Cake’s moist crumb, beautiful color, and irresistible sweet-tart flavor. Don’t overlook any – they each have a role to play!
- Unsalted butter (1 cup, softened): The key to a rich, tender pound cake crumb; room temperature butter ensures creaminess and volume.
- Granulated sugar (2 cups): Adds sweetness and helps whip air into the batter for a light, fluffy texture.
- Large eggs (4): Bind everything together while lending a luscious, silky texture.
- Vanilla extract (1 teaspoon): Adds deep, cozy flavor notes that complement the strawberries.
- Almond extract (1/2 teaspoon, optional): Just a hint instantly elevates the cake with a nutty fragrance.
- All-purpose flour (3 cups): Provides the backbone for the pound cake’s structure.
- Baking soda (1/2 teaspoon): Ensures your cake rises just right, especially with the buttermilk’s acidity.
- Salt (1/2 teaspoon): Balances the sweetness and brightens all the flavors.
- Buttermilk (1 cup): Adds unbeatable moisture and a gentle tang, making every bite extra tender.
- Fresh strawberries, diced and dried (1 1/2 cups): Sweet, juicy pops of flavor – be sure to blot dry to avoid sogginess.
- Flour for strawberries (1 tablespoon): Coats the berries so they don’t sink to the bottom of your cake.
- Powdered sugar for glaze (1 cup): Creates that dreamy, gorgeous drizzle atop your golden Bundt.
- Fresh strawberry puree or milk (2–3 tablespoons): Whichever you choose, it brings the glaze to that silky, pourable perfection.
- Vanilla extract for glaze (1/2 teaspoon): Rounds out the glaze with a creamy-sweet finish.
How to Make Strawberry Buttermilk Pound Cake
Step 1: Prep the Pan and Oven
Preheat your oven to 325°F (165°C) and generously grease and flour a 10-cup Bundt pan. This not only keeps your Strawberry Buttermilk Pound Cake from sticking, but also ensures it comes out with those signature cake ridges completely intact and picture-perfect.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar for 3 to 5 minutes, until the mixture is pale, fluffy, and almost cloud-like. Incorporating air here is essential for a light crumb, so don’t rush this part.
Step 3: Add Eggs, Vanilla, and Almond Extract
Add the eggs one at a time, mixing thoroughly after each addition. Blend in the vanilla and, if you love that nutty, bakery-style aroma, a dash of almond extract. Your batter should look silky and well-emulsified at this stage.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This quick extra step ensures every bite of your Strawberry Buttermilk Pound Cake bakes up evenly, with no streaks or surprises.
Step 5: Alternate Flour Mixture and Buttermilk
Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Always begin and end with the flour. Mix gently — just until combined — to avoid overworking the batter. You’re building a tender cake, not bread!
Step 6: Fold in the Strawberries
Toss your diced (and patted dry!) strawberries with 1 tablespoon of flour before gently folding them into the batter. This little trick keeps the berries from sinking to the bottom, ensuring there’s a burst of strawberry in every slice.
Step 7: Bake Till Golden and Fragrant
Pour the thick, berry-flecked batter into your prepared Bundt pan and smooth the top. Bake for 60–70 minutes, or until a toothpick or skewer inserted into the center comes out clean. The aroma will tell you when it’s ready — your kitchen will smell like pure summer!
Step 8: Cool and Glaze
Let the cake cool in the pan for 15 minutes before carefully inverting it onto a wire rack to finish cooling. For the strawberry glaze, simply whisk together powdered sugar, a few tablespoons of strawberry puree or milk, and vanilla extract until smooth, then drizzle over the cooled cake.
How to Serve Strawberry Buttermilk Pound Cake
Garnishes
Dress up each slice with a handful of fresh strawberry slices, a light dusting of powdered sugar, or a few mint leaves for a touch of green. If you want your Strawberry Buttermilk Pound Cake to truly shine, scatter a few edible flowers across the glaze for a stunning, summery finish.
Side Dishes
Pair your cake with clouds of softly whipped cream, scoops of vanilla ice cream, or a dollop of Greek yogurt for a creamy contrast. During brunch, serve alongside a medley of fresh berries or a tart lemon curd to highlight the cake’s fruity charm.
Creative Ways to Present
For a party-worthy presentation, slice the cake in thick rounds and layer with fresh strawberries and whipped cream, trifle-style. Alternatively, cut into cubes, skewer with more berries, and serve as fun pound cake kebabs. For a touch of nostalgia, toast leftover slices and top with a smear of mascarpone and honey!
Make Ahead and Storage
Storing Leftovers
Any leftover Strawberry Buttermilk Pound Cake should be wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 2 days. The cake stays incredibly moist, especially when glazed, so it tastes just as dreamy on day two or three.
Freezing
To freeze, wrap the completely cooled (and unglazed, if possible) cake in a double layer of plastic wrap, followed by aluminum foil. Freeze for up to 3 months. Thaw overnight at room temperature, and drizzle with fresh glaze just before serving for best texture and flavor.
Reheating
If you love a gently warmed cake, microwave individual slices for about 10 seconds. For larger portions, reheat in a 300°F oven, covered in foil, for 10–15 minutes. Warm cake with glaze will be extra gooey — and honestly, that’s part of the charm!
FAQs
Can I use frozen strawberries in this recipe?
Fresh is best for both flavor and texture, but if you must use frozen, thaw them completely and pat dry before dicing. They tend to release more moisture, so the batter may be a bit wetter, and the color might bleed more.
My cake stuck to the pan – what went wrong?
Bundt pans can be tricky! Always grease and flour your pan generously, making sure to get into every nook and cranny, and don’t skip the cooling time before unmolding. A nonstick baking spray with flour works wonders too.
What if I don’t have buttermilk on hand?
No worries! Add 1 tablespoon of lemon juice or white vinegar to a measuring cup and fill with milk to reach 1 cup. Let it sit for 5 minutes, and you’ll have a great substitute.
Can I make this cake ahead of time?
Absolutely. In fact, Strawberry Buttermilk Pound Cake often tastes even better the next day as the flavors meld. Just keep it tightly wrapped at room temperature and add the glaze shortly before serving.
How do I prevent the strawberries from sinking?
Tossing the diced strawberries in a tablespoon of flour before folding them into the batter helps suspend them, so you get an even distribution of fruit in every slice, instead of a soggy bottom.
Final Thoughts
There’s something magical about baking up a Strawberry Buttermilk Pound Cake – it’s the kind of recipe that brings people together with its fresh flavor, lovely looks, and perfect crumb. I can’t wait for you to try it and share it with those you love. If you’ve never made one before, let this be the sweet treat that starts a new tradition!
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Strawberry Buttermilk Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 almond, topped with a luscious strawberry glaze.
Ingredients
Main Cake:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 1/2 cups diced fresh strawberries (patted dry)
- 1 tablespoon flour (for tossing strawberries)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh strawberry puree or milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 325°F (165°C) and prepare a Bundt pan.
- Cream butter and sugar: Cream softened butter and sugar until light and fluffy.
- Add eggs: Add eggs one at a time, beating well after each addition.
- Mix dry and wet ingredients: Alternate adding dry ingredients and buttermilk to the wet mixture.
- Add strawberries: Toss diced strawberries in flour, then fold into the batter.
- Bake: Pour batter into the pan and bake for 60–70 minutes.
- Make the glaze: Whisk together powdered sugar, strawberry puree or milk, and vanilla.
- Glaze the cake: Drizzle the glaze over the cooled cake.
Notes
- Ensure strawberries are dry to avoid excess moisture.
- This cake can be made a day ahead and stored covered at room temperature.
- For a citrus twist, add lemon zest to the batter or glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 35g
- Sodium: 200mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
