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.
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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 shared 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 was simply wonderful.
However, the first person who 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. This is the crucial step needed to get that intense strawberry flavor without too much liquid in the recipe. (sad face)
Instead of being said, I set out to develop an equally good but even more simple Strawberry Pound Cake recipe for you.
Melt in your Mouth Strawberry Buttermilk Pound Cake will melt in your mouth. It has an intense strawberry flavor, 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. Homemade whipped cream is also good. Maybe I tried both!
HOW TO MEASURE FLOUR CORRECTLY
Measure all the ingredients carefully, especially the flour.
How do you measure flour?
To correctly measure flour, first, sift the flour. Then using a spoon or scoop lightly scoop flour out of its container into a measuring cup. Continue filling the cup until it is overflowing, then using the back of a butter knife level the flour. Scooping the measuring cup directly into the flour to fill can result in up to 25% more flour than lightly spooning the flour into the measuring cup. More flour in a recipe will make it dense and dry.
Pans and such
I bake my pound cakes on a cookie sheet. Setting the pan on a cookie sheet may affect the baking time. Also, using a light versus a dark tube pan will affect baking times. For the record, I bake my pound cakes in a dark-colored
Your
I’m not a fan of using a non-stick spray for pound cakes. Some of the sides always stick pulling off that crust that I worked so hard to create. Instead, I like to use solid vegetable shortening and follow that with a dusting of granulated sugar. (Yes, sugar. Sugar doesn’t leave any white areas on the cake.) Alternately, I like the Wilton cake release. (When I started this pound cake series, I did use non-stick spray. However, after making so many and trying other methods, I do not use non-stick spray for cakes now. I have tried to go back and update those posts, but may have missed some.)
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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Equipment
Melt in your Mouth Strawberry Buttermilk Pound Cake
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Equipment
Ingredients
- ½ cup Crisco shortening + more for pan
- ½ cup butter
- 2 cups granulated sugar
- 3 ounce package strawberry flavored gelatin I used Jello brand
- 5 large eggs at room temperature
- 1 cup buttermilk at room temperature, or whole milk
- 3 cups all-purpose flour
- ½ teaspoon salt
- 2 and ½ teaspoon baking powder
- 1 tablespoon pure vanilla extract
Instructions
- Sift flour, salt, and baking powder together.3 cups all-purpose flour, ½ teaspoon salt, 2 and ½ teaspoon baking powder
- Preheat oven to 325 degrees. Prepare a 10-inch bundt pan by rubbing it with solid vegetable shortening then sugar or flour. (I use sugar so there are no white spots on the cake from flour.)
- In the bowl of a stand mixer, cream together the shortening and butter. Add sugar and mix until fluffy.½ cup Crisco shortening, ½ cup butter, 2 cups granulated sugar
- Next mix eggs in one at a time until yellow mixes in the batter. Add vanilla and mix in the batter.5 large eggs, 1 tablespoon pure vanilla extract
- Add strawberry gelatin to the flour mixture. Whisk to combine.3 ounce package strawberry flavored gelatin
- 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)1 cup buttermilk
- 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
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
You can also find great recipes here
I first made this cake about 3 years ago because all my 10 grandkids and 4 daughters love strawberry cake. I brought it in, I did a 3 layer cake and they all saw it and said mamaw it’s so pretty and looks awesome. Well needless to say they loved it and now I have to make it for every holiday. Thank you so much for this wonderful easy cake, it’s truly appreciated from me and my family.
I’m so happy you and your family like it. Strawberry cake is my favorite too. Thank you so much for your sweet comment!
What is fresh strawberry juice and icing sugar
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!
I love the recipe so easy to follow. I’m going to try to make it for my niece.
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!
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! 👍