Strawberry Buttermilk Pound Cake Recipe

Intro

Some recipes feel like a celebration the moment you start making them. This Strawberry Buttermilk Pound Cake Recipe is one of those. It’s the kind of cake that fills your kitchen with a buttery, vanilla-sweet smell and makes everyone wander in asking when it’ll be ready.

I’ve baked a lot of cakes in my life — layer cakes, fancy frosted cakes, “I stayed up too late making this” cakes — but pound cake has always had my heart. It’s simple. Honest. Comforting. And when you add strawberries and buttermilk? Oh, it becomes something truly special.

This cake is soft and dense in the best way, with a tender crumb that melts in your mouth. The strawberries add little bursts of sweetness and color, and the buttermilk keeps everything moist and slightly tangy. It’s not flashy. It doesn’t need frosting. It just quietly steals the show.

If you’re looking for a cake that feels homemade, cozy, and unforgettable, this Strawberry Buttermilk Pound Cake Recipe is it.

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What Is Strawberry Buttermilk Pound Cake?

At its core, this cake is a classic pound cake — butter, sugar, eggs, flour — but with a few thoughtful upgrades.

Strawberries are folded gently into the batter, giving you juicy bites throughout the cake. Buttermilk adds moisture and a subtle tang that balances the sweetness and keeps the crumb soft for days.

Unlike light sponge cakes, pound cake is rich and sturdy. It slices beautifully, holds its shape, and tastes even better the next day. Adding strawberries makes it feel fresh and summery, without turning it into a soggy mess (yes, there is a trick to that — I’ll show you).

This Strawberry Buttermilk Pound Cake Recipe is perfect for:

• Afternoon coffee
  
• Brunch tables
  
• Picnics
  
• Casual celebrations
  
• “I just want cake” moments
  

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Equipment List

You don’t need anything fancy, but having the right tools makes baking calmer and more enjoyable.

• 10-inch loaf pan or bundt pan
  
• Mixing bowls
  
• Hand mixer or stand mixer
  
• Measuring cups and spoons
  
• Rubber spatula
  
• Whisk
  
• Fine mesh strainer (optional)
  
• Cooling rack
  

That’s it. No stress, no gadgets you’ll only use once.

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Ingredients

Here’s everything you’ll need. Simple, familiar ingredients that work together beautifully.

• 1 cup (226g) unsalted butter, softened
  
• 1¾ cups granulated sugar
  
• 4 large eggs, room temperature
  
• 3 cups all-purpose flour
  
• ½ teaspoon baking powder
  
• ½ teaspoon baking soda
  
• ½ teaspoon salt
  
• 1 cup buttermilk, room temperature
  
• 2 teaspoons vanilla extract
  
• 1½ cups fresh strawberries, finely chopped
  
• 1 tablespoon flour (for coating strawberries)
  

Optional finishing touches:

• Powdered sugar for dusting
  
• Simple glaze made with powdered sugar and milk
  

These ingredients come together to make a truly tender Strawberry Buttermilk Pound Cake Recipe that tastes like something passed down through generations.

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Instructions

Step 1: Prep the Pan and Oven

Preheat your oven to 325°F (165°C). Grease your loaf or bundt pan generously and lightly flour it. Pound cake likes a lower, slower bake — this helps it cook evenly.

Step 2: Prepare the Strawberries

Chop the strawberries into small pieces. Toss them with 1 tablespoon of flour. This step keeps them from sinking to the bottom of the cake.

Set aside.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar together until light and fluffy — about 3–4 minutes. Don’t rush this step. It builds the structure of the cake.

Step 4: Add Eggs

Add the eggs one at a time, beating well after each addition. Scrape down the bowl as needed.

Step 5: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 6: Combine Wet and Dry

Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Start and end with flour. Mix gently — overmixing makes a dense cake.

Stir in vanilla.

Step 7: Fold in Strawberries

Using a spatula, gently fold in the strawberries. Be careful — you want them evenly distributed, not crushed.

Step 8: Bake

Pour the batter into the prepared pan and smooth the top. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out mostly clean.

Step 9: Cool

Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

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Why This Strawberry Buttermilk Pound Cake Recipe Works

There’s a reason this cake turns out so reliably.

• Buttermilk keeps the crumb moist and tender
  
• Room-temperature ingredients help everything blend smoothly
  
• Low baking temperature prevents dryness
  
• Floured strawberries stay suspended in the batter
  

This recipe is balanced. Nothing fights for attention. Everything works together.

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Flavor and Texture: What to Expect

Let me paint the picture.

The crust is lightly golden and slightly crisp. Inside, the cake is soft, dense, and buttery. The strawberries add juicy pockets of sweetness, and the buttermilk gives a subtle tang that keeps it from being too rich.

This Strawberry Buttermilk Pound Cake Recipe tastes comforting, nostalgic, and just a little special — like something baked for someone you love.

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Choosing the Best Strawberries

Fresh strawberries work best here.

Look for:

• Bright red color
  
• Firm texture
  
• Sweet aroma
  

Avoid watery or overripe berries — they release too much moisture. Frozen strawberries can work in a pinch, but they should be thawed, drained, and chopped very small.

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Pound Cake vs Regular Cake

Pound cake is different, and that’s why it’s so loved.

• It’s denser
  
• It’s richer
  
• It keeps longer
  
• It slices cleanly
  

This Strawberry Buttermilk Pound Cake Recipe leans into those strengths while adding fruit for freshness.

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Variations You Can Try

Lemon Strawberry Pound Cake

Add lemon zest and a little lemon juice to the batter.

Strawberry Vanilla Glaze

Drizzle with a simple glaze made from powdered sugar and milk.

Almond Strawberry Pound Cake

Replace vanilla with almond extract for a bakery-style twist.

Mini Loaves

Bake in mini loaf pans for gifting or portion control (or so we pretend).

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What to Serve with Strawberry Buttermilk Pound Cake

This cake is wonderful on its own, but it plays well with others.

• Fresh whipped cream
  
• Vanilla ice cream
  
• Extra sliced strawberries
  
• Coffee or tea
  

Sometimes I toast a slice lightly and serve it warm. Absolute heaven.

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Storage and Make-Ahead Tips

• Store covered at room temperature for 2 days
  
• Refrigerate up to 5 days
  
• Freeze slices up to 2 months
  

Pound cake actually improves with time. The flavors settle, and the crumb stays moist.

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Common Mistakes to Avoid

• Overmixing the batter
  
• Using cold butter or eggs
  
• Baking at high temperature
  
• Adding unfloured strawberries
  

Avoid those, and this Strawberry Buttermilk Pound Cake Recipe will treat you well.

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A Personal Note from My Kitchen

As a female chef and home baker, pound cake is one of those recipes that always brings me peace. It doesn’t rush you. It doesn’t demand perfection. It just asks for care.

This cake reminds me of summer afternoons, hand-me-down recipe cards, and baking just because it feels good. It’s the kind of recipe that becomes part of your rotation without you even realizing it.

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Final Thoughts

If you love cakes that feel homemade, comforting, and full of heart, this one belongs in your kitchen. This Strawberry Buttermilk Pound Cake Recipe is simple, reliable, and endlessly satisfying.

Bake it once, and you’ll find excuses to bake it again.Happy baking,
A strawberry-loving home chef