There’s something magical about the aroma of a freshly baked pound cake. My Strawberry Buttermilk Pound Cake is tender, moist, and full of juicy strawberry flavor. Each slice melts in your mouth, balancing the richness of butter with the bright sweetness of fresh strawberries and a touch of tangy buttermilk. Every time I slice this cake, I feel like I’m sharing a little piece of sunshine with my family and friends.
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I remember the first time I baked this Strawberry Buttermilk Pound Cake. It was a late spring afternoon, and my kitchen smelled like strawberries and vanilla. I carefully folded the fresh diced strawberries into the batter, feeling the pink juices start to swirl. As it baked, the house filled with a warm, sweet aroma. When it came out of the oven, golden and fragrant, I sliced it and shared it with my family. Watching their faces light up made me realize how food can create these little joyful memories.
Since then, Strawberry Buttermilk Pound Cake has become a staple in my home. It’s perfect for birthdays, tea time, brunches, or simply when I want a dessert that’s special but not fussy. Its moist, buttery texture combined with the natural sweetness of strawberries makes it feel like comfort wrapped in every slice.
Why I Love Making This Recipe
I love making this cake because it feels classic yet vibrant. The combination of buttery richness and fresh strawberry flavor is simple but extraordinary. I also adore how versatile it is it can be served plain, dusted with powdered sugar, drizzled with a light glaze, or topped with whipped cream for extra indulgence. The use of buttermilk gives it a tender crumb and keeps it incredibly moist, while fresh strawberries add a pop of flavor and color that’s perfect for spring and summer.
Baking this Strawberry Buttermilk Pound Cake brings me peace. Measuring, mixing, and watching it rise in the oven is like a small meditation. Then comes the best part sharing it with others. Each slice feels like a gift, and it always brings smiles and warmth to the table.
Ingredients & Little Kitchen Secrets
Fresh strawberries are key. I like to use ripe, juicy berries, diced and lightly tossed in flour before folding into the batter. This prevents them from sinking to the bottom. The buttermilk not only adds moisture but also a gentle tang that balances the sweetness of the cake. Softened butter ensures a smooth batter and a tender crumb.
Ingredients:
- 2 1/2 cups (315g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk, room temperature
- 1 1/2 cups fresh strawberries, diced
- 1 tablespoon all-purpose flour (for tossing strawberries)
Little secret: Toss diced strawberries with a tablespoon of flour before folding them in. This keeps them evenly distributed throughout the cake without sinking.
How I Make It, Step by Step
- Preheat oven to 175°C (350°F). Grease a 10-inch bundt pan or loaf pan and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
- Add the dry ingredients in three parts, alternating with buttermilk in two parts, beginning and ending with dry ingredients. Mix gently until just combined.
- Toss diced strawberries in 1 tablespoon flour. Gently fold strawberries into the batter.
- Pour batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
How I Serve It at Home
I like to serve this Strawberry Buttermilk Pound Cake sliced thick, either plain or lightly dusted with powdered sugar. Sometimes I add a dollop of whipped cream or a few extra fresh strawberries on the side. It pairs perfectly with afternoon tea or coffee and is also lovely for brunch or as a dessert for small gatherings. I find that a slightly warm slice, fresh from the oven or gently reheated, is the ultimate treat.
Storage, Reheating & Make-Ahead Tips
Store the cake in an airtight container at room temperature for 2–3 days. It can also be stored in the fridge for up to 5 days. To freeze, wrap the cooled cake tightly in plastic wrap and then foil; it will keep for up to 2 months. Thaw at room temperature before serving. Reheat slices gently in a microwave for 10–15 seconds to restore that fresh-baked feel.
100-Word Short Version
Strawberry Buttermilk Pound Cake is a moist, buttery dessert bursting with fresh strawberries and bright flavor. Tender, golden pound cake layers are enriched with buttermilk, giving a soft, delicate crumb. Diced strawberries fold throughout the batter, adding color and natural sweetness. Perfect for tea time, brunch, or dessert, this cake can be served plain, dusted with sugar, or topped with whipped cream and fresh berries. Easy to bake and versatile to serve, it creates moments of joy and warmth with every slice. Perfect for sharing with family and friends.
Recipe Card
⏱️ Time
Prep: 20 minutes
Cook: 60–70 minutes
Total: 80–90 minutes
🛒 Ingredients
- 2 1/2 cups (315g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (225g) unsalted butter
- 2 cups (400g) granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
- 1 1/2 cups fresh strawberries, diced
- 1 tablespoon all-purpose flour (for tossing strawberries)
👩🍳 Instructions
- Preheat oven to 175°C (350°F). Grease pan.
- Whisk flour, baking powder, baking soda, salt.
- Cream butter and sugar; add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and buttermilk, starting and ending with dry.
- Toss strawberries in flour; fold into batter.
- Pour batter into pan; bake 60–70 minutes until toothpick comes out clean.
- Cool 15 minutes in pan; invert onto wire rack.
📝 Notes
Toss strawberries in flour to prevent sinking. Use room temperature ingredients for best texture. Dust with powdered sugar or top with whipped cream. Store in airtight container.
🍽️ Nutrition
Approx. 320 calories per slice
Carbohydrates: 45g
Fat: 15g
Protein: 4g
Sugar: 28g
Strawberry Buttermilk Pound Cake
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Total Time: 80-90 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Moist and tender Strawberry Buttermilk Pound Cake with fresh strawberries folded into a rich buttery batter. Perfect for tea, brunch, or dessert.
Ingredients
- 2 1/2 cups (315g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (225g) unsalted butter
- 2 cups (400g) granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
- 1 1/2 cups fresh strawberries, diced
- 1 tablespoon all-purpose flour (for tossing strawberries)
Instructions
- Preheat oven to 175°C (350°F). Grease pan.
- Whisk flour, baking powder, baking soda, salt.
- Cream butter and sugar; add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and buttermilk, starting and ending with dry.
- Toss strawberries in flour; fold into batter.
- Pour batter into pan; bake 60–70 minutes until toothpick comes out clean.
- Cool 15 minutes in pan; invert onto wire rack.
Notes
Toss strawberries in flour to prevent sinking. Use room temperature ingredients for best texture. Dust with powdered sugar or top with whipped cream. Store in airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Conclusion
Baking Strawberry Buttermilk Pound Cake feels like creating a slice of happiness. The moist, tender crumb and juicy strawberries make every bite a delight. I hope this cake fills your kitchen with sweet aromas and your table with joy. Share it with family and friends, and enjoy the warmth and love that homemade baking always brings.