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The Best Strawberry Buttermilk Pound Cake Recipe

Strawberry Buttermilk Pound Cake

There’s something magical about the combination of juicy strawberries and rich, buttery pound cake. This Strawberry Buttermilk Pound Cake is 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!

  • Total Time: 2 hours
  • Yield: 8–10 generous slices 1x

Ingredients

Scale
  • 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

  1. Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan (or use parchment paper for easy removal).
  2. Cream the butter and sugar together in a large mixing bowl until light and fluffy—about 3 to 4 minutes.
  3. Add the eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. 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!
  6. Stir in the vanilla extract.
  7. Toss the chopped strawberries with 1 tablespoon of flour and gently fold them into the batter.
  8. Pour the batter into your prepared pan and smooth the top.
  9. Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean. (Start checking at the 60-minute mark.)
  10. Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
  11. Optional glaze: Mix powdered sugar with milk or lemon juice until smooth, then drizzle over the cooled cake.

Notes

No buttermilk? Mix 1 tbsp lemon juice or vinegar with 1 cup milk and let sit 5–10 minutes. Try swapping strawberries with other berries, add citrus zest for a zing, or bake in a bundt pan. Gluten-free flour works too!

  • Author: Clara
  • Prep Time: 15 minutes
  • Cook Time: 75 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 410
  • Sugar: 35g
  • Sodium: 210mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 53g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 95mg

Keywords: strawberry pound cake, buttermilk cake, spring dessert, summer treat