Melt in your Mouth Strawberry Buttermilk Pound Cake is simply amazing. The intense strawberry flavor and ultra-moist cake make a winning combination.
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This Melt in your Mouth Strawberry Buttermilk Pound Cake is the latest in my series of testing pound cake recipes. You can get all the recipes that I’ve tested with tips and tricks here. Additionally, I wrote an entire guide on How to Bake the Perfect Pound Cake.
Melt in your Mouth Strawberry Buttermilk Pound Cake
Recently I share Real Fruit Strawberry Buttermilk Pound Cake (No Jello or Kool-Aid). I was so proud that I had developed a great Strawberry Pound Cake recipe that used real fruit, tasted natural and wonderful.
However, the first person that asked me if I had a Strawberry Pound Cake recipe was turned off by the extra step of condensing the pureed strawberries into the paste that’s needed to get that intense strawberry flavor without too much liquid for the recipe. (sad face)
Instead of being sad, I set out to develop an equally as good, but more simple Strawberry Pound Cake recipe for you.
Melt in your Mouth Strawberry Buttermilk Pound Cake will literally melt-in-your-mouth. It has an intense strawberry flavor much like a strawberry lollipop. This cake is moist and dense. It also has that crusty top that makes a good pound cake a great pound cake!
I prefer all pound cakes warm. This one was especially good served warm with vanilla bean ice cream. A homemade whipped cream is also good. Maybe I tried both!
Pound Cake Tips
- Always use real butter in pound cake recipes unless the recipe specifically gives you a substitution.
- Use good quality ingredients. Premium flour, butter, and vanilla especially. It really does make a difference in taste.
- The standard in any recipe is to use Grade A Large eggs. If you use a smaller egg use this guide for substitutions.
- This is my favorite Tube Pan for baking pound cakes.
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Melt in your Mouth Strawberry Buttermilk Pound Cake
Ingredients
- 1/2 cup shortening
- 1/2 cup butter
- 2 cups granulated sugar
- 3 ounce package strawberry gelatin I used Jello brand
- 5 large eggs at room temperature
- 1 cup buttermilk (whole milk can be used) at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 2 and 1/2 teaspoon baking powder
- 1 tablespoon vanilla extract
Instructions
- Sift flour, salt, and baking powder together.
- Preheat oven to 325 degrees. Prepare a 10-inch bundt pan with solid vegetable shortening then sugar or flour.
- In the bowl of a stand mixer, cream together shortening and butter. Add sugar and mix until fluffy.
- Next mix eggs in one at a time until yellow mixes in the batter. Add vanilla and mix in the batter.
- Add strawberry gelatin to the flour mixture. Whisk to combine.
- Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. (1/3 flour mixture, 1/2 buttermilk, 1/3 flour, 1/2 buttermilk, 1/3 flour)
- Pour batter into a bundt pan and smooth top.
- Bake in 325-degree oven 65 to 70 minutes.
- Allow cake to cool for 10 - 15 minutes then carefully turn out on a serving tray.
Notes
Nutrition
You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.
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Christina says
Can I add. Strawberries to this cake
Paula says
Yes, if it were me I’d add 1 to 1.5 cup fresh chopped and drained
Chris says
Love it. I usually do all baking from scratch; however, this one came to my attention and we tried it. Jello was much quicker than fresh fruit and the taste is wonderful. Made it twice and it’s perfect. Follow her instructions for baking pound cakes and sifting flour! Spot on.
Angela says
Can I add strawberry flavoring to this recipe
Paula says
Yes, you can.
Angela James says
Can I foldl the egg whites into this cake
Robin says
Made this cake yesterday, cut it today. I never like to cut the same day baked. It turned out absolutely beautiful. I love a good looking pound cake. I put a simple powdered sugar glaze on top. The strawberry flavor is not as prominent as I thought it was going to be. I think if I should make it again, I would use strawberry flavoring. It’s not dry (some comments mentioned dryness). My husband likes it better than I do. I’m not sure if I’ll make again. I’m still on the hunt for a very good strawberry bundt cake. I’m hoping it gets better with time. I have baked pound cakes that get better day by day. I think it would be better if there was strawberry puree added. I make a strawberry layer cake that has the puree in it and I think it gives it that added flavor that I’m looking for.
Paula says
I like this cake, and I created it at a readers’ request for ‘easy’. My original Strawberry Pound Cake uses fresh strawberries, did you see it? https://www.callmepmc.com/fresh-strawberry-pound-cake/
Toni-Sue Lua says
try putting some freeze dried strawberries in the blender and stir the powder into the batter. You can put them in the icing too. It is amazing.
Raye says
I really had hoped to have good success with this recipe.I consider myself a seasoned Baker. However, this is my second time making this cake and following all directions to the T. Only to end with it overflowing and sinking on both occasions :/
Paula says
If it’s overflowing, your bundt/tube pan isn’t large enough. There’s a link to the tube pan I use in the post.
Belinda says
The strawberry cake is delicious! I read a review that stated the cake was dry so, I added 3/4 cup butter flavor shortening and I baked them into cupcakes but don’t let the tops brown or you will have a dry cupcake, I baked them on 350 temp, whe toothpick was inserted a few crumbs according to my oven I baked about 25 minutes, I also used buttermilk, it’s a keeper!
Jamie says
Are there modifications for high altitude? I’m in Colorado…about 6500ft above sea. Normally, cakes tell me to add an egg, but that would mean 6 eggs….. is that right?
Katie says
I didn’t read all the reviews so I don’t know if this has been mentioned before, but I wanted to let any other gluten free people to know my experience with this recipe. I substituted a gluten free flour blend for the regular flour and I wanted you to know it still came out incredibly delicious. My daughter and I both love how this cake turned out! I am looking forward to trying several other of your pound cake recipes – they all look so delicious!
Paula says
This is great information!! Thanks for commenting!!
turner says
Good to know about the GF was just wondering. thanks
VIcki says
Just made this Melt in your Mouth Strawberry Buttermilk Pound Cake, it was very pretty, quite tasteful, but, I found it a little dry, what can I do to make it a little more moist?
Paula says
Make a simple syrup and pour over it. Or a rum syrup 😲https://www.callmepmc.com/totally-scratch-made-rum-pound-cake-with-rum-glaze/
for a simple syrup boil 1/2 cup water with 1 cup sugar. Boil 1 to 2 minutes until the sugar dissolves. Whisk it constantly. Remove it from the heat and stir in 1 teaspoon vanilla (or strawberry extract if you have it). Poke holes in the cake with a toothpick and pour the syrup over the cake.
Your oven may be a little hot, so next time try cooking it 5 to 10 minutes less and see how that works.
Angela James says
Can I beat the egg yolks in the cake and fold the egg white in the cake separately?
Paula says
Yes, you can
Ivye Sowders says
Do you use salted butter or unsalted butter in the cake?
Ivye
Ivye Sowders says
When I make pound cakes, I use 2 sticks salted butter and 2 tablespoons crisco sticks. 5 eggs, 3 cups sugar, White Lilly all purpose flour, baking powder, salt- sifted, vanilla extract, lemon flavoring. I have made a strawberry cake before using strawberry gelatin, puréed strawberries in the cake and in the icing along with strawberry extract in the icing. Can I use salted butter, my flour, everything except lemon flavoring? Ivye isowders@yahoo.com
Paula says
It’s really a personal preference, but I almost always use salted butter because I always have it on hand.
Gay says
Hey! The cake looks great! My pound cake calls for 1 cup butter, instead of 1/2… (Along with the shortening. Should I not use 1 cup? I am making for a sweet family and I don’t want to mess it up! Thanks.
Nichole says
May I use strawberry extract
Paula says
Yes
Natisha Brown says
This cake came out delicious! I have one question, how do I make it less dense. My mother likes her cake a little moist.
Paula says
Make sure your eggs and any refrigerated ingredients are room temp. Also, beat the ingredients good after adding the eggs, this is what will make it rise. After you start adding the flour, mix it until just combined. Beating the flour too much can make it tough. This should help density.
For a more moist cake, make sure you don’t over cook it.
Cynthia says
Can this recipe be used as as a layer cake?
Paula says
Yes, but I recommend this cake for a strawberry layer cake, https://www.callmepmc.com/easy-strawberry-cake/
Yvette says
In your Strawberry Pound Cake do you use butter flavored shortening. Also I can I use frozen sweet or unsweetened strawberries and if so do they need to be drained.
Paula says
No, regular shortening. Yes, drain the strawberries