Strawberry Buttermilk Pound Cake

Posted on May 17, 2025

There’s something magical about the combination of juicy strawberries and rich, buttery pound cake. This Strawberry Buttermilk Pound Cake is everything you love in a classic dessert—moist, dense, and flavorful—with a fruity twist that makes it perfect for spring and summer gatherings. The tangy buttermilk keeps the texture irresistibly soft, while fresh strawberries add bursts of sweetness in every bite. Whether you’re baking for a picnic, potluck, or just a cozy afternoon treat, this cake is a crowd-pleaser that’s as pretty as it is delicious!

Why You’ll Love This Recipe

This Strawberry Buttermilk Pound Cake is the kind of recipe that’ll have everyone asking for seconds—and the recipe! It’s super simple to whip up with pantry staples, but tastes like something from a fancy bakery. The buttermilk gives the cake a tangy richness that balances the sweetness perfectly, while the fresh strawberries bring a bright, fruity pop. Plus, it bakes up beautifully with a golden crust and soft, tender crumb. Whether you top it with a dollop of whipped cream or enjoy it plain with coffee, this cake is always a hit!

Ingredients

This Strawberry Buttermilk Pound Cake uses simple ingredients you probably already have in your kitchen! The real magic comes from the buttermilk and fresh strawberries, which give it that signature flavor and moist texture. Here’s what you’ll need:

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 ½ cups all-purpose flour
½ tsp baking soda
½ tsp salt
1 cup buttermilk
1 tsp vanilla extract
1 ½ cups fresh strawberries, chopped
1 tbsp flour (for tossing strawberries)

Optional Glaze:

1 cup powdered sugar
1–2 tbsp milk or lemon juice

Instructions

This Strawberry Buttermilk Pound Cake comes together in just a few easy steps. Perfect for beginner bakers or anyone who loves a low-stress recipe with big rewards!

Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan (or use parchment paper for easy removal).
Cream the butter and sugar together in a large mixing bowl until light and fluffy—about 3 to 4 minutes.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking soda, and salt.
Add the dry ingredients to the butter mixture alternately with the buttermilk, starting and ending with the flour. Mix until just combined—don’t overmix!
Stir in the vanilla extract.
Toss the chopped strawberries with 1 tablespoon of flour (this helps keep them from sinking) and gently fold them into the batter.
Pour the batter into your prepared pan and smooth the top.
Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean. (Start checking at the 60-minute mark.)
Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Optional glaze: Mix powdered sugar with milk or lemon juice until smooth, then drizzle over the cooled cake.

Servings and Timing

This Strawberry Buttermilk Pound Cake is perfect for sharing—though you may want to keep it all to yourself! It’s ideal for brunch, afternoon tea, or dessert.

Servings: Makes 8–10 generous slices
Prep Time: 15 minutes
Bake Time: 60–75 minutes
Cooling Time: 30 minutes

From start to finish, you’ll have a delicious homemade cake in under 2 hours. Totally worth the wait!

Tips and Variations

Want to make this Strawberry Buttermilk Pound Cake your own? Here are some fun twists and helpful tips to customize or perfect your bake:

No buttermilk? You can make a quick substitute: mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk and let it sit for 5–10 minutes.
Try different berries! Swap strawberries for blueberries, raspberries, or a berry mix—just keep the total amount around 1½ cups.
Add a citrus twist: Add 1 tablespoon of lemon or orange zest to the batter for a bright, zesty kick.
Make it a bundt: This recipe also works beautifully in a bundt pan. Just make sure to grease it well and adjust the baking time slightly.
Gluten-free option: Use a 1:1 gluten-free flour blend to make this cake gluten-free. Texture may vary slightly but still delicious!
Serve it up: Top slices with whipped cream, ice cream, or a drizzle of strawberry syrup for extra indulgence.

Storage

Got leftovers? Lucky you! This cake stores beautifully and stays moist for days, making it perfect for make-ahead treats or snacking all week.

Room Temperature: Store covered in an airtight container for up to 3 days. Keep it in a cool, dry spot.
Refrigerator: Store in the fridge for up to 5–6 days. Let it come to room temperature before serving for the best texture.
Freezer: Wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge or at room temp for a few hours.

Frequently Asked Questions

Can I use frozen strawberries instead of fresh?
Yes! Just thaw and drain them well, then pat dry with paper towels to prevent excess moisture.

What does buttermilk do in the cake?
Buttermilk adds tang and keeps the cake tender and moist—it also helps with rise and flavor.

Can I make this cake dairy-free?
You can try using dairy-free butter and a plant-based buttermilk (like almond milk + lemon juice). The texture may vary slightly.

How do I prevent the strawberries from sinking?
Toss chopped strawberries with a little flour before folding them into the batter. This helps suspend them evenly.

Can I bake this in a bundt pan or mini loaf pans?
Absolutely! Just adjust the baking time—mini loaves may take around 30–40 minutes, and bundt cakes 50–65 minutes.

Do I need to glaze it?
Nope! It’s delicious as-is, but the optional glaze adds a little sweetness and flair if you’re feeling fancy.

Can I add nuts or chocolate chips?
Sure! Add up to ½ cup of chopped nuts or white chocolate chips for a fun twist.

Conclusion

There you have it—your new go-to dessert: Strawberry Buttermilk Pound Cake! With its buttery crumb, tangy buttermilk richness, and bursts of juicy strawberries, this cake is a guaranteed hit for any occasion. Whether you’re baking it for a summer picnic, Mother’s Day brunch, or just to satisfy your sweet tooth, it’s simple, stunning, and downright delicious.

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