Description
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
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)
Instructions
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