If you’re searching for a dessert that captures the brightness of summer berries and the richness of classic baking, look no further than this Strawberry Buttermilk Pound Cake. There’s something truly magical about the way a tender, golden crumb envelopes sweet, juicy strawberries, all given a gentle tang from creamy buttermilk. With its show-stopping Bundt shape and delicate dusting of powdered sugar, this cake brings joy to any table—whether you’re planning brunch with friends or hoping for the perfect treat alongside your afternoon coffee.

Strawberry Buttermilk Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

The best thing about this recipe is how a few simple ingredients come together to make something absolutely irresistible. Each one plays a role: some bring moisture, others depth of flavor, and those fresh strawberries? They’re the star that makes Strawberry Buttermilk Pound Cake unforgettable.

1 cup unsalted butter (softened): Butter ensures every bite is tender, rich, and fully melts in your mouth.
2 cups granulated sugar: Sweetens the crumb and helps create a beautifully golden crust.
4 large eggs: Eggs give the cake structure and a lovely, velvety texture.
1 tablespoon vanilla extract: Adds warm, fragrant depth that pairs perfectly with the strawberries.
3 cups all-purpose flour: Provides the base for the cake and holds all the flavors together.
1/2 teaspoon baking soda: Just enough lift to keep the crumb soft but still substantial.
1/2 teaspoon salt: Balances the sweetness and intensifies all the other flavors.
1 cup buttermilk: The secret to an ultra-tender crumb and a subtle tang that complements the berries.
2 cups fresh strawberries (diced and lightly tossed in 1 tablespoon flour): Ripe, juicy berries bring bursts of color and fruity sweetness—don’t skip tossing them in flour to keep them evenly distributed.
Powdered sugar for dusting (optional): A simple shower of powdered sugar adds elegance and a hint of extra sweetness.

How to Make Strawberry Buttermilk Pound Cake

Step 1: Prepare Your Pan and Oven

Preheat your oven to 325°F. Generously grease and flour a 10-inch Bundt pan, making sure to get into every nook and cranny. This ensures your Strawberry Buttermilk Pound Cake comes out with those perfect, defined edges and nothing sticks behind!

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is pale and fluffy—this should take about 3–4 minutes. This step is key for getting that signature pound cake texture that feels like a dream in every bite.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition so everything stays smooth and glossy. Then, stir in the vanilla extract, which rounds out the flavors and makes the kitchen smell incredible already.

Step 4: Mix Dry and Wet Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Add these dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Always start and finish with flour. Mixing like this keeps the Strawberry Buttermilk Pound Cake batter luscious and prevents overworking—trust me, it makes a noticeable difference.

Step 5: Fold in Strawberries

Gently fold in the flour-coated strawberries by hand. This gentle touch keeps the berries from bleeding into the batter, so you end up with beautiful pops of pink in every slice—not streaks of mushy berries.

Step 6: Bake to Perfection

Spoon the batter evenly into your prepared Bundt pan, then smooth the top with a spatula. Bake for 60–70 minutes, or until the cake is golden, fragrant, and a toothpick inserted in the center comes out clean. Be patient; that golden crust is worth the wait.

Step 7: Cool and Finish

Allow the cake to rest in the pan for 15 minutes before turning it out onto a wire rack to cool completely. If you’d like, dust the cooled cake with powdered sugar for a finishing touch that looks as lovely as it tastes.

How to Serve Strawberry Buttermilk Pound Cake

Garnishes

A light sprinkle of powdered sugar looks elegant and lets the cake’s natural color shine. For a more decadent twist, add a dollop of softly whipped cream or a few extra fresh strawberries right before serving—these little touches make your Strawberry Buttermilk Pound Cake feel extra special, especially for guests.

Side Dishes

This cake plays well with so many sidekicks! Try serving it with a scoop of vanilla bean ice cream, a drizzle of strawberry sauce, or even a spoon of thick Greek yogurt for an afternoon treat. A good cup of coffee or tea also makes for a dreamy pairing alongside a generous slice.

Creative Ways to Present

Looking for a showstopper? Turn your Strawberry Buttermilk Pound Cake into individual servings by slicing and topping with berries and cream in cocktail glasses. For sunny gatherings, cut the cake into cubes and skewer with more fresh fruit for dessert kabobs—fun, pretty, and easy to eat!

Make Ahead and Storage

Storing Leftovers

This cake keeps remarkably well at room temperature for up to three days when wrapped snugly in plastic wrap or stored in an airtight container. The flavors seem to deepen over time, making leftover slices just as delightful as the day you baked them.

Freezing

You can absolutely freeze Strawberry Buttermilk Pound Cake for longer storage. Wrap individual slices or the entire cake in plastic wrap, then a layer of foil. It’ll keep for up to two months—just thaw in the fridge overnight before enjoying.

Reheating

While this cake is lovely at room temperature, reheating slices in the microwave for about 10 seconds brings back that fresh-baked softness. If reheating from frozen, let slices thaw first, then warm gently for the best texture.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but make sure to thaw and pat them very dry before adding, or you risk extra moisture creating soggy spots in your cake. Fresh strawberries will always give the best texture and flavor, especially for Strawberry Buttermilk Pound Cake.

What kind of pan should I use?

A 10-inch Bundt pan works best for both even baking and a classic look. If you don’t have Bundt, you can use two loaf pans and adjust the baking time slightly, though the iconic shape does make Strawberry Buttermilk Pound Cake extra pretty.

My cake stuck to the pan! What can I do?

Be sure to grease and flour your pan thoroughly, including all the curves and ridges. A good nonstick baking spray with flour is an easy way to prevent sticking, and letting the cake cool for 15 minutes before turning it out helps too.

Can I make this recipe gluten free?

You can try substituting a 1:1 gluten free all-purpose flour blend for the wheat flour. The texture may be just a touch different, but you’ll still get a moist and flavorful Strawberry Buttermilk Pound Cake.

How do I know when my cake is done?

Look for golden, crisp edges and a toothpick inserted into the center to come out clean or with just a few moist crumbs. The top should spring back lightly to the touch—every oven is different, so check at the 60-minute mark just to be safe!

Final Thoughts

There’s just something about a homemade Strawberry Buttermilk Pound Cake that makes every day taste special. Its sweet berry bursts and buttery crumb never fail to win hearts. Bake it once, and you’ll find yourself craving this recipe every strawberry season—so gather your ingredients and enjoy making some delicious memories!

Strawberry Buttermilk Pound Cake Recipe

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4.5 from 20 reviews

Author: Emma
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 tangy buttermilk. Perfect for any occasion, from afternoon tea to a special dessert.

Ingredients

Scale

Main Cake:

1 cup unsalted butter (softened)
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

Additional:

2 cups fresh strawberries (diced and lightly tossed in 1 tablespoon flour)
Powdered sugar for dusting (optional)

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Instructions

Preheat the oven: Preheat the oven to 325°F and grease and flour a 10-inch Bundt pan.
Cream butter and sugar: In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3–4 minutes.
Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
Alternate additions: Add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture.
Fold in strawberries: Gently fold in the floured strawberries until evenly distributed.
Bake: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean.
Cool and serve: Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely. Dust with powdered sugar before serving if desired.

Notes

Make sure strawberries are well-dried after washing to prevent excess moisture in the batter.
This cake can be wrapped and stored at room temperature for up to 3 days or refrigerated for longer freshness.

Prep Time: 20 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American