There’s something magical about the way a perfectly baked pound cake fills your kitchen with warmth and sweetness. I still remember the first time I attempted a strawberry buttermilk pound cake—it was for my niece’s birthday, and I wanted something that looked as stunning as it tasted. When I pulled that golden beauty from the oven and drizzled it with pink strawberry glaze, I knew I’d found a recipe worth keeping forever.

What Makes Strawberry Buttermilk Pound Cake So Special?

This strawberry buttermilk pound cake combines the best of two worlds: the dense, buttery richness of a classic pound cake with the tangy brightness of buttermilk and sweet strawberry flavor. Unlike regular cakes that can sometimes feel dry or overly fluffy, this pound cake recipe delivers a moist, tender crumb that melts in your mouth.

The buttermilk is the secret weapon here. It reacts with the baking ingredients to create an incredibly soft texture while adding a subtle tang that balances the sweetness perfectly. When you add strawberry flavor—whether through fresh berries, extract, or freeze-dried strawberry powder—you get a cake that’s both nostalgic and refreshing.

Ingredients for Your Perfect Strawberry Buttermilk Pound Cake

For the cake:

• 1 cup unsalted butter, softened to room temperature
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 3 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• ¼ cup strawberry puree (from fresh or frozen strawberries)
• 2 tablespoons freeze-dried strawberry powder (optional, for enhanced color and flavor)

For the strawberry glaze:

• 2 cups powdered sugar
• 3-4 tablespoons strawberry puree
• 1 tablespoon heavy cream
• Pink food coloring (optional)

Step-by-Step Instructions for Baking This Strawberry Pound Cake

Preparing Your Ingredients

Before you begin mixing your strawberry buttermilk pound cake batter, make sure all your ingredients are at room temperature. This is crucial for achieving that smooth, velvety texture. Cold eggs and butter won’t incorporate properly, which can lead to a dense or uneven cake.

Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or two 9×5-inch loaf pans thoroughly. I like to use butter for greasing and then dust with flour, tapping out the excess.

Making the Strawberry Puree

If you’re using fresh or frozen strawberries, blend about 1 cup of berries until completely smooth. Strain through a fine-mesh sieve to remove seeds if you prefer a completely smooth puree. You’ll need about ¼ cup for the cake and 3-4 tablespoons for the glaze.

Creaming the Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium-high speed. This should take about 5 minutes—you’re looking for a light, fluffy mixture that’s almost white in color. This step incorporates air into your pound cake, which helps create that perfect texture.

Adding the Eggs

Add your eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. The mixture should look smooth and creamy, not curdled. If it does look a bit separated, don’t worry—it will come together when you add the flour.

Combining Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of the leavening agent throughout your strawberry pound cake.

Alternating Wet and Dry Ingredients

Here’s where technique really matters for your buttermilk pound cake. Add the flour mixture in three additions, alternating with the buttermilk in two additions. Start and end with the flour mixture. Mix on low speed just until combined after each addition—overmixing can lead to a tough cake.

Adding Strawberry Flavor

Fold in the vanilla extract, strawberry puree, and freeze-dried strawberry powder (if using). The freeze-dried powder intensifies both the strawberry flavor and the pink color, making your cake absolutely gorgeous.

Baking Your Pound Cake

Pour the batter into your prepared pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles.

Bake for 60-75 minutes if using a bundt pan, or 50-60 minutes for loaf pans. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when gently pressed.

Cooling and Glazing

Let the strawberry buttermilk pound cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely. This cooling period is important—if you try to remove it too soon, it might stick or break.

While the cake cools, make your strawberry glaze by whisking together the powdered sugar, strawberry puree, and heavy cream. Add more puree for a stronger strawberry flavor or more cream for a thinner consistency. If desired, add a drop or two of pink food coloring for a more vibrant appearance.

Once the cake is completely cool, drizzle the glaze generously over the top, letting it cascade down the sides. The image of this cake is simply stunning—that glossy pink glaze flowing over the tender, moist crumb is enough to make anyone’s mouth water.

Nutritional Information for Strawberry Buttermilk Pound Cake

Per slice (based on 12 servings):

• Calories: 420
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 105mg
• Sodium: 220mg
• Total Carbohydrates: 62g
• Dietary Fiber: 1g
• Sugars: 44g
• Protein: 5g

Keep in mind that pound cake is a special treat meant for celebrations and special occasions. The rich butter content is what gives it that irresistible flavor and texture.

Tips for Presenting Your Strawberry Pound Cake

The visual appeal of this strawberry buttermilk pound cake is undeniable. Serve slices on white plates to make the pink glaze really pop. Fresh strawberry slices arranged alongside each piece add a professional touch and reinforce the flavor.

For special occasions, consider garnishing with:

• Fresh whipped cream dollops
• Sliced fresh strawberries
• Mint leaves for a pop of green
• A light dusting of powdered sugar over the glaze
• Edible flowers for an elegant presentation

Perfect Pairings with Strawberry Buttermilk Pound Cake

This cake pairs beautifully with:

• Coffee or tea: The richness of the pound cake complements a strong cup of coffee or Earl Grey tea
• Fresh berries: A mixed berry compote adds freshness and cuts through the richness
• Vanilla ice cream: The classic pairing that never fails
• Champagne or sparkling wine: For celebrations, a dry prosecco balances the sweetness perfectly
• Milk: Sometimes the simplest pairings are the best, especially for an afternoon snack

Variations and Substitutions for Your Pound Cake Recipe

Flavor Variations

Lemon Strawberry: Add 2 tablespoons of lemon zest to the batter and use lemon juice in the glaze for a bright, citrusy twist.

Strawberry Cream Cheese: Add 4 ounces of softened cream cheese to the butter during creaming for an even richer, tangier cake.

Chocolate Strawberry: Swirl 1 cup of melted chocolate into the batter before baking for a decadent combination.

Mixed Berry: Replace half the strawberry puree with raspberry or blueberry puree for a complex berry flavor.

Ingredient Substitutions

Buttermilk substitute: Mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.

Butter alternatives: While I don’t recommend it for authentic pound cake, you can use half butter and half vegetable oil if needed.

Sugar options: You can replace up to half the granulated sugar with light brown sugar for a deeper flavor with caramel notes.

Gluten-free version: Use a 1:1 gluten-free baking flour blend, though the texture will be slightly different.

Storing and Freezing Your Strawberry Pound Cake

This strawberry buttermilk pound cake stays moist for several days when stored properly. Wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

The cake also freezes beautifully. Wrap unfrosted cake slices individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature for about an hour before serving. I recommend freezing the cake without the glaze and adding fresh glaze after thawing for the best appearance and taste.

Common Questions About Making Pound Cake

Why is my pound cake dense? The most common reason is overmixing the batter after adding the flour. Mix just until the ingredients are combined. Also, make sure your butter and eggs are at room temperature.

Can I make this cake without a mixer? While an electric mixer makes the job easier, you can make pound cake by hand. Just be prepared for an arm workout during the creaming stage—you need to beat the butter and sugar until light and fluffy, which takes time and effort.

Why did my cake sink in the middle? This usually happens when the oven temperature is too low, the cake is underbaked, or the oven door was opened too early during baking.

Can I add fresh strawberries to the batter? Small diced strawberries can be folded in, but they add moisture that might affect baking time. Toss them in a little flour first to prevent sinking.

The Secret to Pound Cake Success

After making countless pound cakes over the years, I’ve learned that patience is your greatest ally. Don’t rush the creaming process—those five minutes of beating butter and sugar create the foundation for a light, tender crumb. Don’t skip bringing ingredients to room temperature—it truly makes a difference. And don’t open that oven door too early, no matter how tempting it is to peek!

My Final Thoughts on This Strawberry Buttermilk Pound Cake

There’s a reason pound cake has been beloved for generations. This strawberry buttermilk version takes a classic and makes it special enough for any celebration while remaining approachable enough for a Tuesday afternoon treat. The combination of buttery richness, tangy buttermilk, and sweet strawberry flavor creates something truly memorable.

The first slice, with that glossy pink glaze catching the light, is always the hardest to cut—it looks almost too beautiful to eat. But once you taste that tender, moist crumb with the sweet strawberry notes, you’ll understand why this recipe deserves a permanent spot in your collection.

My personal tip: Always make this cake the day before you need it. The flavors meld and deepen overnight, and the texture becomes even more tender. Plus, it takes the stress out of last-minute preparation. Just glaze it an hour or two before serving for that fresh, glossy appearance that makes everyone’s eyes light up.