If you’re looking for a dessert that screams summer and celebration all at once, look no further than this Strawberry Buttermilk Pound Cake! This cake is moist, tender, and bursting with the delightful flavor of fresh strawberries. Picture yourself at a sunny afternoon picnic, sharing slices of this delicious cake with family and friends. Fun fact: did you know that buttermilk not only adds richness to your cake, but also helps keep it incredibly moist? This recipe is perfect for those who want a mouthwatering treat without spending all day in the kitchen. It’s quick, easy, and perfect for any family gathering. If you love our classic lemon drizzle cake, this strawberry version will sweep you off your feet even more! Get ready to indulge in a slice of heaven that your loved ones will be asking for time and again.

What is Strawberry Buttermilk Pound Cake?

Now, you might be wondering about the name “Strawberry Buttermilk Pound Cake.” Doesn’t it just roll off the tongue? The addition of strawberries and buttermilk gives this dessert a playful twist on the classic pound cake. Originally, pound cake was named for its simple recipe, which called for a pound each of flour, sugar, butter, and eggs. Talk about an easy way to impress your guests! As they say, “the way to a man’s heart is through his stomach,” and this cake is sure to do just that. So, why not grab your mixing bowl and try whipping up this delightful treat? You won’t regret it!

Why You’ll Love This Strawberry Buttermilk Pound Cake

There are plenty of reasons to fall in love with Strawberry Buttermilk Pound Cake. First off, the key highlight is its rich, buttery flavor that perfectly complements the sweet, juicy strawberries. You’ll be amazed at how the strawberries create a beautiful contrast in texture and sweetness. Secondly, making this cake at home is a fantastic way to save money compared to buying a similar cake at a bakery, often costing you twice as much! Plus, the ingredients are simple and often found in your pantry.

Lastly, let’s talk about those delectable toppings! While this pound cake shines on its own, a dollop of whipped cream or a scoop of vanilla ice cream takes it to a whole new level. If you love this cake, you might also enjoy our blueberry lemon loaf cake, which has a similar affectionate charm and moist texture. Don’t wait, gather your ingredients, and let’s make this showstopper!

How to Make Strawberry Buttermilk Pound Cake

Quick Overview

This Strawberry Buttermilk Pound Cake is a delightful treat that is as easy to make as it is delicious. In under 1 hour, you’ll have a golden-brown cake ready to impress. The combination of butter, buttermilk, and fresh strawberries creates a rich texture and flavor that will leave everyone asking for seconds!

Key Ingredients for Strawberry Buttermilk Pound Cake:

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs

3 cups all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract

1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

1 1/2 cups fresh strawberries, hulled and sliced

Step-by-Step Instructions:

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

In a large bowl, cream together the softened butter and sugar using an electric mixer on medium speed until light and fluffy, about 5 minutes.
Add the eggs, one at a time, beating well after each addition. Then stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined.
Gently fold in the sliced strawberries, being careful not to overmix the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove from the oven and allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

What to Serve Strawberry Buttermilk Pound Cake With:

This delightful pound cake pairs perfectly with a variety of sides or toppings. Consider serving it with a dollop of whipped cream and fresh strawberry slices for an extra boost of flavor and texture. If you’re feeling indulgent, serve it alongside a scoop of homemade vanilla ice cream. A refreshing glass of homemade lemonade or sweet tea can round out your summer dessert experience beautifully.

Top Tips for Perfecting Strawberry Buttermilk Pound Cake:

Use room temperature ingredients: This ensures that everything blends together smoothly.
Don’t overmix the batter: Mixing just until ingredients are combined helps keep your cake light and fluffy.
Inspect your strawberries: Make sure to use fresh, ripe strawberries for the best flavor; avoid any that are overly soft or moldy.

Storage alternatives: If you find the cake is leftover (unlikely, but possible!), feel free to freeze individual slices for a quick treat later on.

Storing and Reheating Tips:

To store your Strawberry Buttermilk Pound Cake, wrap it tightly in plastic wrap and place it in an airtight container. It’ll stay fresh in the refrigerator for up to 5 days. If you want to store it for a longer time, freezing it is an excellent option. Just wrap it tightly in plastic wrap and aluminum foil, and it can last up to 3 months in the freezer. To reheat, simply slice off a piece and pop it in the microwave for 15-20 seconds or until warmed through. You can also enjoy it cold, straight from the fridge!

In conclusion, Strawberry Buttermilk Pound Cake is a deliciously moist dessert that is easy to make and utterly satisfying. With its vibrant strawberries and buttery richness, it’s a treat that you and your family will cherish for years to come. So, what are you waiting for? Get baking and enjoy every delicious bite!

Strawberry Buttermilk Pound Cake

A moist and tender pound cake bursting with fresh strawberry flavor, perfect for summer picnics and family gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course Dessert, Snack

Cuisine American

Servings 10 servings

Calories 300 kcal

Ingredients

Main Ingredients

1 cup unsalted butter, softened Ensure it's at room temperature
2 cups granulated sugar
4 large eggs

3 cups all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract

1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

1 1/2 cups fresh strawberries, hulled and sliced Use fresh, ripe strawberries for best flavor.

Instructions

Preparation

Preheat your oven to 350°F (175°C). Grease and flour a 9 × 5-inch loaf pan.
In a large bowl, cream together the softened butter and sugar using an electric mixer on medium speed until light and fluffy, about 5 minutes.

Add the eggs, one at a time, beating well after each addition. Then stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined.

Gently fold in the sliced strawberries, being careful not to overmix the batter.

Baking

Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, remove from the oven and allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Serve with whipped cream or vanilla ice cream. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.

Keyword buttermilk, easy cake, pound cake, strawberry, summer dessert

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