Rich and tender, this delightful Strawberry Buttermilk Pound Cake bursts with fruity sweetness—moist, buttery, and perfect for spring gatherings!
Why You’ll Love This Recipe
- Moist and tender crumb: Thanks to the buttermilk and balanced fat ratio.
- Fresh strawberry flavor: Real fruit pieces add natural sweetness and color.
- Easy loaf style: No need for layers or frosting—just mix, bake, and enjoy.
- Versatile: Serve it plain, glazed, or with whipped cream and extra berries.
- Elegant but simple: A beautiful dessert that’s surprisingly easy to make.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup buttermilk
½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon strawberry puree (optional)
¼ cup chopped fresh strawberries
¼ cup white chocolate chunks (optional)
Powdered sugar glaze or whipped cream with fresh berries for topping
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, combine the melted butter and granulated sugar. Mix until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and strawberry puree, if using.
- Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped strawberries and white chocolate chunks, if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, drizzle with powdered sugar glaze or serve with whipped cream and fresh berries.
Servings and Timing
Servings: 8 slices
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Calories: Approximately 320 kcal per slice
Variations
- Lemon twist: Add 1 tablespoon lemon zest to brighten the flavor.
- Chocolate lover’s version: Use dark chocolate chunks instead of white chocolate.
- Berry blend: Mix in raspberries or blueberries for a mixed berry cake.
- Gluten-free: Use a 1:1 gluten-free flour blend to adapt for dietary needs.
- Mini loaves: Divide the batter into mini loaf pans and reduce baking time to 30–35 minutes.
Storage/Reheating
- Storage: Store at room temperature in an airtight container for up to 3 days.
- Refrigeration: Can be stored in the fridge for up to 5 days for longer freshness.
- Freezing: Wrap the whole loaf or individual slices in plastic wrap and freeze for up to 2 months.
- Reheating: Warm slices in the microwave for 10–15 seconds or in a toaster oven.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them well to prevent excess moisture in the batter.
What can I use instead of buttermilk?
You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar.
Do I need to use the strawberry puree?
No, it’s optional and just adds a hint of extra strawberry flavor and color.
Can I use brown sugar instead of white?
You can, but it will change the flavor slightly, making it richer and more caramel-like.
How do I prevent the strawberries from sinking?
Toss them in a bit of flour before folding them into the batter to help suspend them.
Can I make this in a bundt pan?
Yes, just adjust the baking time and grease the pan well.
What type of glaze works best?
A simple powdered sugar and milk glaze or a cream cheese glaze both pair beautifully.
Can I skip the chocolate?
Absolutely. The cake is delicious on its own or with just strawberries.
Why is my cake dense?
Overmixing the batter or using cold ingredients can lead to a dense texture.
Is this cake overly sweet?
Not at all—it’s balanced by the tart buttermilk and fresh fruit.
Conclusion
Strawberry Buttermilk Pound Cake is a delightful, soft loaf packed with springtime charm. Whether enjoyed plain or dressed up with toppings, it’s a show-stopping yet simple dessert that will become a go-to favorite. Bursting with fresh berries and subtle sweetness, it’s perfect for brunches, holidays, or whenever you crave a homemade treat.
More Sweet Southern Bakes
- Peach Buttermilk Pound Cake Delight: The original inspiration — golden, buttery, and packed with juicy peaches.
- Maraschino Cherry Chocolate Chip Cookies: Bright and nostalgic with a cherry-chocolate combo that complements fruity cakes.
- Banana Bread Cinnamon Swirl Rolls: Sweet, spiced, and tender — perfect for brunch alongside your strawberry cake.
- Blueberry Cream Cheese Stuffed French Toast: A decadent breakfast or dessert featuring tangy berries and rich filling.
- Lemon Blueberry Butter Swim Biscuits: Buttery, citrusy, and light — a great contrast to the richness of pound cake.
Strawberry Buttermilk Pound Cake
- Total Time: 1 hour 20 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A rich and tender classic pound cake made with creamy buttermilk and bursts of fresh strawberries. This beautifully moist loaf is perfect for spring gatherings, brunch, or a sweet afternoon indulgence.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon strawberry puree (optional)
- ¼ cup chopped fresh strawberries
- ¼ cup white chocolate chunks (optional)
- Powdered sugar glaze or whipped cream with fresh berries for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, combine the melted butter and granulated sugar. Mix until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and strawberry puree, if using.
- Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped strawberries and white chocolate chunks, if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, drizzle with powdered sugar glaze or serve with whipped cream and fresh berries.
Notes
- Use room temperature ingredients for a smoother batter.
- Do not overmix the batter to maintain a tender crumb.
- Store in an airtight container for up to 3 days, or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg