Dreamy Strawberry Buttermilk Pound Cake Recipe for Sweet Moments

Sweet strawberry buttermilk pound cake has been my go-to dessert when summer berries burst with vibrant flavor.

Ripe, juicy strawberries create magic in this classic Southern treat.

Creamy buttermilk ensures an incredibly tender crumb that melts in your mouth.

Delicate pink swirls peek through golden cake layers, promising pure deliciousness.

Fresh ingredients blend into a simple yet spectacular dessert that looks professionally baked.

Weekend baking becomes an adventure with this foolproof recipe that impresses everyone around the table.

You won’t be able to resist cutting a generous slice and savoring every delectable bite.

FAQs

• Why use buttermilk in this pound cake?

Buttermilk adds moisture, tenderness, and a subtle tangy flavor to the cake. Its acidity helps activate the baking powder, creating a lighter, softer texture that makes the pound cake extra delicious.

• Can I use fresh or frozen strawberries for the puree?

Fresh strawberries work best for this recipe. Frozen strawberries can be used, but they might release more liquid, which could affect the cake’s consistency. If using frozen, thaw and drain excess moisture before pureeing.

• How do I know if the strawberry puree is reduced enough?

The puree should be thick and slightly concentrated, with a reduced volume. It typically takes 15-20 minutes of simmering. When you can draw a line through the puree with a spoon and it holds its shape, it’s ready to cool.

Strawberry Buttermilk Pound Cake’s Best Features

• Craft a Showstopping Dessert: Create a stunning bundt cake that looks like it came straight from a professional bakery, with vibrant strawberry color and impressive presentation.
• Master a Versatile Baking Technique: Learn advanced baking skills by reducing strawberry puree and incorporating it into a rich, moist pound cake that elevates your culinary repertoire.
• Impress with Homemade Flavor: Deliver a deeply satisfying dessert that combines fresh strawberry essence with classic buttermilk richness, making every bite feel special and indulgent.
• Celebrate Special Moments: Perfect for brunches, birthdays, or afternoon tea gatherings where you want to serve a memorable and elegant dessert that sparks conversation.

Key Ingredients for Strawberry Buttermilk Pound Cake

• Strawberries: Fresh berries that create a vibrant, sweet puree for the cake's intense flavor.
• Buttermilk: Provides moisture and a subtle tangy richness to the pound cake.
• All-Purpose Flour: The foundational dry ingredient that gives structure to the cake.
• Butter: Ensures a rich, creamy texture and adds depth to the cake's flavor.
• Eggs: Bind the ingredients together and contribute to the cake's smooth consistency.
• Granulated Sugar: Adds sweetness and helps create a tender cake crumb.

• Baking Powder: Helps the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor and balances the sweetness of the cake.

• Vanilla Extract, Strawberry Extract: Adds depth and intensifies the cake's strawberry and classic vanilla flavors.
• Red Gel Food Coloring: Optional ingredient that provides a vibrant strawberry-like color to the cake.

Baking Strawberry Buttermilk Pound Cake Step by Step

Step 1: Crush Strawberries Into Silky Puree

Toss fresh strawberries into a food processor and blend until completely smooth. Let the vibrant red mixture transform into a luxurious liquid.

Step 2: Reduce Strawberry Essence

Transfer the strawberry puree to a saucepan and simmer gently. Watch the liquid concentrate and thicken for about 15-20 minutes until reduced.

Cool the puree to room temperature.

Step 3: Warm Up The Oven

Set your oven to a cozy 325°F.

Prepare a bundt pan by generously coating it with non-stick spray or butter and flour.

Step 4: Combine Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Step 5: Cream Butter And Sugar

Using an electric mixer, beat softened butter and sugar until the mixture becomes fluffy and light, creating a cloud-like texture.

Step 6: Incorporate Eggs

Add eggs one at a time, mixing thoroughly after each addition. Blend in vanilla and strawberry extracts for extra flavor depth.

Step 7: Create Cake Batter

Slowly mix dry ingredients and buttermilk into the butter mixture. Alternate between dry ingredients and buttermilk, starting and ending with dry ingredients.

Step 8: Add Strawberry Magic

Gently fold in the cooled strawberry puree. Optional: Add a touch of red gel food coloring for a vibrant look.

Step 9: Prepare For Baking

Pour the batter into the prepared bundt pan, smoothing the top for an even surface.

Step 10: Bake To Perfection

Slide the pan into the preheated oven.

Bake for 70-80 minutes until a toothpick comes out clean.

Step 11: Cool And Release

Let the cake rest in the pan for 10-15 minutes.

Carefully invert onto a wire rack and allow to cool completely.

Step 12: Serve And Celebrate

Slice the cake and serve.

Enhance with fresh strawberries and a dollop of whipped cream if desired.

Tricks for Moist Strawberry Buttermilk Pound Cake

• Add fresh chopped strawberries to the batter for extra bursts of fruity goodness and texture.
• Toss strawberry pieces in a bit of flour before adding to the batter to keep them evenly distributed throughout the cake.
• Use room temperature ingredients to ensure a smoother batter and more even baking result.
• Reduce sugar slightly if using very ripe, sweet strawberries to balance the overall flavor profile.
• Use a clean toothpick or cake tester to verify the cake is fully baked, as the dense texture can make it tricky to judge.

Exciting Twists for Strawberry Buttermilk Pound Cake

• Gluten-Free Strawberry Cake: Replace all-purpose flour with a gluten-free flour blend, ensuring the same texture and moistness while accommodating wheat-sensitive individuals.
• Vegan Strawberry Pound Cake: Substitute eggs with flax eggs, use plant-based butter, and swap buttermilk with almond milk mixed with apple cider vinegar for a dairy-free alternative.
• Lemon-Strawberry Variation: Add lemon zest to the batter and replace strawberry extract with fresh lemon juice for a bright, citrusy flavor profile that complements the strawberries.
• Low-Sugar Option: Use a sugar substitute like stevia or monk fruit sweetener, reducing overall sugar content while maintaining the cake's rich taste and tender crumb.

Best Foods to Serve with Strawberry Buttermilk Cake

• Select a crisp, light rosé wine that complements the cake's fruity strawberry notes and balances its rich, buttery texture. The wine's subtle sweetness and refreshing acidity will enhance the dessert's delicate flavors.
• Create a delicate lavender-infused honey cream as a side accompaniment. The floral hints of lavender will beautifully interact with the strawberry's natural sweetness, creating a sophisticated and elegant dessert experience.
• Craft a sparkling elderflower mocktail with fresh mint leaves. The elderflower's delicate, slightly sweet profile will harmonize with the cake's strawberry undertones, offering a light and refreshing non-alcoholic alternative.

Storage Guidelines for Strawberry Buttermilk Pound Cake

• Wrap the cooled cake tightly in plastic wrap or store in an airtight container. Keep in the refrigerator for up to 5 days to maintain moisture and freshness.
• Carefully wrap the entire cake in plastic wrap, then aluminum foil. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
• Cut the cake into individual portions, wrap each slice separately in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature for 30-45 minutes.

Strawberry Buttermilk Pound Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 23 reviews

• Total Time: 1 hour 45 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Sweet summer memories unfold in this Strawberry Buttermilk Pound Cake, where juicy berries mingle with rich, tender crumb. Luscious slices promise pure indulgence that will transport you straight to a sun-drenched kitchen filled with homemade comfort.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 3 cups all-purpose flour
• 3 cups granulated sugar
• 5 large eggs
• 1 cup (2 sticks / 226 grams) unsalted butter

Dairy Ingredients:

• 1 cup buttermilk
• 1 pint fresh strawberries, pureed

Flavor and Enhancing Ingredients:

• 1 teaspoon baking powder
• 1 1/2 teaspoons fine sea salt
• 1 teaspoon pure vanilla extract
• 1 teaspoon strawberry extract
• 1/2 teaspoon red gel food coloring

Cook Mode Prevent your screen from going dark

---

Instructions

1. Transform fresh strawberries into a velvety puree using a food processor, creating a vibrant crimson liquid.
2. Simmer the strawberry puree in a saucepan over medium heat for 15-20 minutes, reducing it to concentrate the flavor and achieve a syrupy consistency. Cool to room temperature.
3. Heat the oven to 325F and prepare a bundt pan with non-stick spray or butter and flour coating.
4. Combine flour, baking powder, and salt in a separate bowl, ensuring even distribution of dry ingredients.
5. Cream butter and sugar using an electric mixer until the mixture becomes light, airy, and pale, approximately 3-4 minutes.
6. Incorporate eggs individually, mixing thoroughly after each addition to create a smooth, homogeneous batter.
7. Blend vanilla and strawberry extracts into the mixture, enhancing the cake’s aromatic profile.
8. Alternate adding dry ingredients and buttermilk to the batter, mixing on low speed to maintain a tender texture.
9. Gently fold cooled strawberry puree and optional red gel food coloring into the batter, creating a marbled effect.
10. Transfer batter to the prepared bundt pan, smoothing the surface for even baking.
11. Bake for 70-80 minutes, monitoring until a toothpick inserted comes out clean.
12. Allow cake to rest in the pan for 10-15 minutes, then carefully invert onto a wire rack.
13. Cool completely before slicing, optionally garnishing with fresh strawberries and whipped cream.

Notes

• Reduce strawberry puree slowly to concentrate flavors and achieve a rich, intense strawberry essence without burning.
• Use room temperature ingredients like eggs and buttermilk to ensure smoother batter and more even cake texture.
• Select ripe, sweet strawberries for maximum natural flavor and vibrant color in the pound cake.
• Avoid overmixing batter to prevent tough, dense cake by stopping when ingredients are just combined.

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 453 kcal
• Sugar: 38 g
• Sodium: 293 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 62 g
• Fiber: 1.5 g
• Protein: 6 g
• Cholesterol: 93 mg