Strawberry Buttermilk Pound Cake Recipe

If you’ve been searching for a dessert that tastes like pure summer sunshine, this Strawberry Buttermilk Pound Cake Recipe is your new best friend. It’s a luscious, moist cake bursting with fresh strawberries and a tender crumb enriched by tangy buttermilk. The pound cake’s velvety texture paired with the fragrant hints of vanilla and almond extracts make every bite feel like a special occasion. Whether you’re hosting a brunch or longing for a sweet treat to brighten your day, this recipe will quickly become a beloved staple in your baking repertoire.

Ingredients You’ll Need

This Strawberry Buttermilk Pound Cake Recipe relies on simple, classic ingredients that come together to create a perfect balance of flavor, moisture, and texture. Each item is carefully chosen to enhance the cake’s tenderness, sweetness, and that irresistible berry burst.

• 2 cups all-purpose flour: Provides structure and a soft crumb essential for pound cake.
• 1 tsp baking powder: Helps the cake rise to a light, fluffy texture.
• ½ tsp baking soda: Balances acidity from the buttermilk for perfect leavening.
• ¼ tsp salt: Enhances all the flavors, keeping sweetness in check.
• ½ cup unsalted butter, softened: Adds richness and tenderness.
• 1 ½ cups granulated sugar: Sweetens while helping create a delicate crumb.
• 4 large eggs, at room temperature: Bind the batter and contribute to richness.
• 1 tsp vanilla extract: Lends a warm, sweet aroma that complements the strawberries.
• 1 tsp almond extract (optional): Offers a subtle nutty note that amplifies the berry flavor.
• 1 cup buttermilk, at room temperature: Provides acidity and moisture, yielding a tender crumb.
• 1 ½ cups fresh strawberries, diced: The star ingredient that adds juicy bursts of freshness.
• 1 tbsp flour (for tossing strawberries): Prevents the berries from sinking to the bottom during baking.

How to Make Strawberry Buttermilk Pound Cake Recipe

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 350°F (175°C). It’s important to have the oven at the right temperature so your cake bakes evenly. Grease and flour your 9×5-inch loaf pan or bundt pan thoroughly to ensure the cake releases smoothly after baking. This step sets the stage for a flawless bake.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Combining these dry ingredients beforehand helps distribute the leavening agents evenly throughout the batter, which supports the cake’s rise and texture — a small detail that makes a big difference.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, about 3 to 4 minutes. This aeration is key for a tender pound cake. Don’t rush this step—your patience here pays off in the cake’s delicate texture.

Step 4: Add Eggs and Extracts

Add the eggs one at a time, mixing well after each addition. This ensures the eggs incorporate smoothly, lending richness without breaking the emulsion. Then stir in the vanilla extract and almond extract if you’re using it. These extracts carry the flavor profile and make the cake smell absolutely irresistible.

Step 5: Alternate Adding Dry Ingredients and Buttermilk

Now, add your dry ingredients in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mixing until just combined here is crucial; overmixing can make the cake tough. This step balances moisture and structure, creating that iconic pound cake crumb with a tender bite.

Step 6: Toss the Strawberries in Flour

Coat the diced strawberries with a tablespoon of flour. This simple trick helps keep the juicy berries suspended evenly throughout the batter during baking instead of sinking to the bottom. It preserves the fruity bursts throughout every slice.

Step 7: Fold in Strawberries

Gently fold the flour-coated strawberries into the batter. Be careful not to overmix—folding keeps the batter intact while distributing the berries evenly, making sure every forkful has a delightful hint of strawberry.

Step 8: Bake the Cake

Pour the batter into your prepared pan and bake for 60 to 70 minutes. The cake is done when a toothpick inserted in the center comes out clean. The aroma filling your kitchen at this point will have you eagerly awaiting the first bite.

Step 9: Cool and Serve

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Cooling properly lets the texture set beautifully and makes it easier to slice. Serve it with a dollop of whipped cream or fresh strawberry slices to elevate your dessert experience.

How to Serve Strawberry Buttermilk Pound Cake Recipe

Garnishes

Simple is often best when serving this cake. Freshly sliced strawberries add a juicy, colorful touch, while a dusting of powdered sugar brings a delicate sweetness and visual appeal. For an indulgent finish, a spoonful of lightly sweetened whipped cream perfectly complements the cake’s moist crumb.

Side Dishes

This cake pairs beautifully with a scoop of vanilla ice cream or a drizzle of warm chocolate sauce for dessert-worthy decadence. For brunch, serve alongside fresh fruit salad or a tangy yogurt parfait to balance the cake’s sweetness.

Creative Ways to Present

Elevate your presentation by layering slices of pound cake with fresh strawberries and cream into a trifle bowl, creating a stunning, crowd-pleasing dessert. You can also serve it as mini sandwiches with jam and mascarpone for a cute party treat that captures the essence of this Strawberry Buttermilk Pound Cake Recipe.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap your leftover Strawberry Buttermilk Pound Cake tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 3 days, making it a perfect make-ahead treat for busy weeks.

Freezing

This cake freezes beautifully. Wrap slices individually in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 2 months. When you’re ready, thaw slices overnight in the fridge or at room temperature to enjoy that just-baked flavor.

Reheating

To enjoy your pound cake warm, simply microwave a slice for 15 to 20 seconds or warm it briefly in a low oven wrapped in foil. Warm slices taste especially luscious with a pat of butter or a dollop of cream.

FAQs

Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries, but be sure to thaw and drain them well first to avoid extra moisture that could affect the cake’s texture. Toss them lightly in flour just like fresh berries before folding into the batter.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, you can make a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using. This mimics the acidity and moisture buttermilk provides.

Why does the recipe call for tossing strawberries in flour?

Tossing strawberries in flour prevents them from sinking to the bottom of the cake during baking. This ensures every slice is filled with those luscious berry bits instead of ending up concentrated at the base.

Can I make this cake dairy-free?

Yes! Substitute the butter with a dairy-free margarine or coconut oil and use a plant-based milk mixed with an acid (like lemon juice) as a buttermilk alternative. The texture will be slightly different but still delicious.

How do I know when the cake is done baking?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few crumbs clinging to it, your cake is perfectly baked. If there’s wet batter, it needs more time in the oven.

Final Thoughts

This Strawberry Buttermilk Pound Cake Recipe is truly one of those treats that feels like a warm hug in dessert form. Its perfect balance of moisture, flavor, and fruity delight will make it your go-to anytime you want to impress or simply indulge yourself. Give it a try—you’ll quickly wonder how you ever lived without this beautiful, buttery, berry-filled masterpiece!

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