MELT IN YOUR MOUTH STRAWBERRY BUTTERMILK POUND CAKE

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Melt in your Mouth Strawberry Buttermilk Pound Cake is simply amazing. The intense strawberry flavor and ultra-moist cake make a winning combination.

 Strawberry Buttermilk Pound Cake

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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

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.

Be sure to sign up for my weekly email so you won’t miss my Pound Cake series! You can sign up at the top right corner of my site.

Melt in your Mouth Strawberry Buttermilk Pound Cake is simply amazing. The intense strawberry flavor and ultra-moist cake make a winning combination.

Melt in your Mouth Strawberry Buttermilk Pound Cake

Melt in your Mouth Strawberry Buttermilk Pound Cake is simply amazing. The intense strawberry flavor and ultra-moist cake make a winning combination.
Author: Paula
4.77 from 148 votes
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Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Servings: 16 servings

Ingredients

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

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
Thank you, Paula

Nutrition

Calories: 347kcal | Carbohydrates: 49g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 83mg | Sodium: 191mg | Potassium: 133mg | Fiber: 1g | Sugar: 30g | Vitamin A: 298IU | Calcium: 59mg | Iron: 1mg
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98 Comments

  1. 5 stars
    Very GOOD! I saw a comment saying it wasn’t sweet enough, so I added 1/4 cup of strawberry preserves. I gave the cake more of an Authentic Strawberry flavor. I plan to add more butter next time.

    Definitely a KEEPER!

    I plan to try the Lemon this weekend!

  2. 5 stars
    Very GOOD! I saw a comment saying it wasn’t sweet enough, so I added 1/4 cup of strawberry preserves. I gave the cake more of an Authentic Strawberry flavor. I plan to add more butter next time.

    Definitely a KEEPER!

    I plan to try the Lemon this weekend!

  3. 5 stars
    I made this cake yesterday and it turned out great! My only change to the recipe was a little more sugar (maybe 1/4 cup) and I started in a cold oven and baked for 70 minutes. Cold oven makes for taller bakes! Flavor was good, crumb velvety, and very moist with a nice crunchy top.
    I did add a little glaze on top made with fresh strawberry juice, vanilla, and icing sugar. Trying to amp up that strawberry flavor! Served with homemade whipped cream. It was a winner!
    Beautiful cake! I’d make it again! 👍

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