Strawberry Buttermilk Pound Cake

Let me guess—you’re here because you love cake. Not just any cake, though. You’re after something moist, rich, with just the right amount of sweetness and a burst of real strawberry flavor. Oh, and something that feels fancy enough to impress your friends, but doesn’t require you to sell your soul (or spend three hours in the kitchen).

Enter: Strawberry Buttermilk Pound Cake. It’s basically summer in cake form—moist, dense, buttery, with tangy buttermilk and fresh strawberries doing their magic. And yeah, I might be obsessed.

So if you’re wondering whether this is worth the hype—spoiler: absolutely. Let’s get into it.

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Table of Contents

What Exactly Is Strawberry Buttermilk Pound Cake?

Okay, imagine if a classic pound cake and a strawberry shortcake had a delicious little baby. That’s what we’re talking about here.

Pound cake gets its name from the old-school ratio: a pound of butter, sugar, flour, and eggs. But don’t worry, we’re not out here using a scale like it’s the 1800s. Today’s version tweaks the formula for better texture, flavor, and vibes.

Now throw in:

Buttermilk, for a rich tang and ultra-moist crumb
Fresh strawberries, chopped and folded in (none of that fake stuff)
A vanilla glaze, because why wouldn’t we?

Boom. That’s the Strawberry Buttermilk Pound Cake.

Why You’ll Fall Head Over Heels for This Cake

Let me break it down. This isn’t just another fruit dessert that pretends to be exciting but tastes like cardboard. This is the real deal. Here’s why:

It’s Incredibly Moist (No, Seriously)

You know that sad, dry pound cake your great-aunt used to make? Yeah, this ain’t that.
Buttermilk is the MVP here. It tenderizes the crumb and adds this lovely tang that makes the butter and strawberries pop.

Strawberries Actually Taste Like Strawberries

No artificial strawberry flavoring here. Just real, juicy berries that bake into little sweet-tart bursts inside the buttery batter.

It’s Ridiculously Easy

You don’t need to be a pastry chef. If you’ve got a mixer, a loaf pan, and the ability to not eat the batter straight from the bowl (no judgment if you can’t), you’re golden.

Ingredients You’ll Need (and Why They Matter)

Here’s the shopping list—plus a quick breakdown so you know what’s actually going on:

1 cup unsalted butter – You want the real deal here, none of that margarine nonsense.
2 cups granulated sugar – Sweetness, obviously, but also helps with the texture.
4 large eggs – Eggs = structure. Plus, they help with richness.
2 ½ cups all-purpose flour – Nothing fancy here. Just good ol’ AP flour.
½ tsp baking soda – This little guy works with the buttermilk to lift things up.
½ tsp salt – Salt makes the sweet sweeter. Trust me.
1 cup buttermilk – The tang! The moisture! Honestly, don’t sub this out unless you really have to.
1 ½ cups chopped fresh strawberries – Try not to eat them all before they hit the batter.
1 tsp vanilla extract – Rounds everything out.
Optional glaze: Powdered sugar + milk + more vanilla = magic drizzle.

Pro tip: Toss the chopped strawberries in a little flour before folding them in. It helps keep them from sinking to the bottom like sad fruit pebbles.

How to Make It (AKA: The Fun Part)

Alright, let’s bake. You’ll be amazed how simple this is.

Step-by-Step Breakdown

Preheat your oven to 325°F (163°C).
Grease and flour a loaf pan (or use baking spray if you’re lazy like me).
In a bowl, cream the butter and sugar until it’s fluffy and light. This takes like 3–5 minutes. Don’t skimp.
Add the eggs, one at a time, beating well after each.
In a separate bowl, whisk together the flour, baking soda, and salt.
Alternate adding the dry ingredients and buttermilk to the butter-sugar-egg mixture. Start and end with dry.
Stir in the vanilla and floured strawberries.
Pour into your prepared pan and smooth the top.
Bake for about 70–80 minutes, or until a toothpick comes out clean.
Let it cool (yeah, yeah, patience…) then drizzle with glaze if you’re feeling extra.

And that’s it. Easy, right?

Buttermilk: The Secret Weapon You Didn’t Know You Needed

Let’s talk buttermilk. This stuff is the cake world’s best-kept secret.

Ever had a cake that tasted amazing but felt like a sponge from your grandma’s sink? Yeah, not here.
Buttermilk does two things:

It adds tang that cuts the sweetness just right.
It reacts with baking soda to give a bit of lift, so your cake’s dense but not brick-level dense.

FYI: If you’re out of buttermilk, you can fake it with 1 tbsp lemon juice or vinegar in 1 cup of milk. Let it sit for 5 mins. But real buttermilk? Way better. IMO, worth the extra trip to the store. 🙂

Variations (Because Why Not Play Around?)

Feel like switching things up? Go for it. This cake’s pretty forgiving.

Some fun twists:

Add lemon zest to the batter for a lemon-strawberry vibe.
Swap strawberries for raspberries (just don’t blame me if they stain your fingers).
Drizzle with white chocolate glaze instead of vanilla—fancy alert!
Add a dash of almond extract—surprisingly good with strawberries.

You can even slice it and grill it slightly, then top with whipped cream and more berries. Sounds extra, but chef’s kiss.

How to Store (If It Even Lasts That Long)

Real talk: This cake rarely makes it past Day 2 in my house. But if you do have leftovers (who are you?!), here’s what to do:

Wrap tightly in plastic wrap, then foil, and store at room temp for up to 3 days.
Refrigerate if you added fresh glaze or it’s humid out.
Freeze slices individually and wrap in parchment + freezer bags for grab-and-go dessert emergencies.

Because we all have dessert emergencies. Right? Right.

Perfect Pairings: What Goes with Strawberry Buttermilk Pound Cake?

Oh, you thought we were done? Nah. Let’s talk accompaniments.

Here’s what goes really well with this beauty:

Whipped cream (obviously)
Vanilla ice cream – basic but unbeatable
Cold brew or espresso – balances the sweetness
A glass of prosecco – because you’re fancy now, apparently

Honestly, I once ate this with a spoonful of peanut butter. Not proud. Not ashamed either.

Related Recipes:

Final Thoughts: Just Make the Cake Already

Let’s be real—there are a ton of dessert recipes out there, but Strawberry Buttermilk Pound Cake hits different. It’s not fussy. It’s not trying too hard. It’s just… perfectly delicious.

It’s the kind of cake you can serve at a summer brunch, take to a potluck, or hoard in your fridge and eat in secret when the house is quiet (no judgment).

So, if you’re still on the fence—just bake the thing. You’ll wonder why you waited so long.

And when your friends ask you for the recipe, you can smugly say, “Oh, it’s just something I whipped up.” 😉