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Call Me PMc

Cooking. Creating. Sharing

MELT IN YOUR MOUTH STRAWBERRY BUTTERMILK POUND CAKE

Oct.posted by Paula 89 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

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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

Just a little housekeeping…. I started a Facebook Group to interact with my readers better. If you’d like to join, here’s the link to it > Call Me PMc Easy Recipes on Facebook.

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
4.75 from 132 votes
Print Pin Rate

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Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Servings: 16 servings

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

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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Paula
« Chori Pollo (Chorizo Chicken)
Quick, Easy, and Delicious 20 Minute Dinner Recipes »

Comments

  1. Donna says

    03.13.23 at 1:36 pm

    3 stars
    I made this cake exactly by recipe and it tasted good but was dry I did not over bake it I am wondering how to make the batter more moist. Do you have any suggestions?

    Reply
    • Paula says

      03.13.23 at 6:07 pm

      Mine wasn’t dry. You can cut baking on the baking time a little next time. In addition, you can simple butter sauce over it to help. Bring 1/2 cup sugar, 1/2 cup water, 1/4 cup butter to a boil until the sugar dissolves, take it off the heat and had 1 teaspoon vanilla, poke holes in the cake with a long skewer and slow pour the sauce over the cake. It will soak in and be wonderful.

      Reply
  2. Wendy says

    07.23.22 at 8:40 am

    5 stars
    This was such a hit at our house.

    Reply
  3. Elena Elliott says

    07.22.22 at 9:12 pm

    5 stars
    This cake looks like a perfect kid’s birthday cake! I wonder if I could use gluten-free flour instead of regular flour?

    Reply
  4. Gina Abernathy says

    07.22.22 at 7:24 pm

    5 stars
    I was looking for a dessert to make this weekend and this one just jumped out at me. A beautiful and moist cake that is made with simple ingredients. I also like my pound cakes warm with a scoop or two of vanilla ice cream.

    Reply
  5. Patricia says

    07.22.22 at 7:02 pm

    5 stars
    What a great twist on pound cake! This is so pretty and makes for such a special treat! Garnish with fresh strawberries & cream!

    Reply
  6. Christina says

    10.07.21 at 3:05 pm

    Can I add. Strawberries to this cake

    Reply
    • Paula says

      10.07.21 at 5:48 pm

      Yes, if it were me I’d add 1 to 1.5 cup fresh chopped and drained

      Reply
  7. Patricia Gibson says

    07.17.21 at 8:11 pm

    3 stars
    Hi Paula. I made this cake a day ago. I just cut into but. It was’nt as sweet, moist, and dense as your other pound cakes. If I wanted to add a 3rd cup of sugar what modifications would I need to change. The strawberry & cream pound was delicious. I want to try it again but would like 3 cups of sugar instead of 2 cups. The southern pecan pound. Omg

    Reply
    • Paula says

      08.03.22 at 7:15 pm

      I don’t think you’ll need to change any other ingredient if you add another cup of sugar, but I haven’t tested it.

      Reply
  8. Chris says

    02.15.21 at 12:17 pm

    5 stars
    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.

    Reply
  9. Angela says

    12.15.20 at 2:12 pm

    Can I add strawberry flavoring to this recipe

    Reply
    • Paula says

      12.17.20 at 12:34 pm

      Yes, you can.

      Reply
      • Angela James says

        12.19.20 at 10:15 pm

        Can I foldl the egg whites into this cake

        Reply
  10. Robin says

    10.31.20 at 5:50 pm

    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.

    Reply
    • Paula says

      11.01.20 at 7:44 am

      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/

      Reply
    • Toni-Sue Lua says

      04.19.21 at 6:42 pm

      5 stars
      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.

      Reply
  11. Raye says

    07.04.20 at 11:00 pm

    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 :/

    Reply
    • Paula says

      07.05.20 at 10:38 am

      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.

      Reply
  12. Belinda says

    06.08.20 at 9:11 pm

    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!

    Reply
  13. Jamie says

    06.06.20 at 11:53 am

    5 stars
    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?

    Reply
  14. Katie says

    05.25.20 at 10:01 am

    5 stars
    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!

    Reply
    • Paula says

      05.27.20 at 6:45 am

      This is great information!! Thanks for commenting!!

      Reply
      • turner says

        06.13.20 at 5:16 pm

        5 stars
        Good to know about the GF was just wondering. thanks

        Reply
      • Nancy says

        04.14.22 at 10:49 am

        I’m on a dairy free diet, can Almond milk be used instead?

        Reply
        • Paula says

          04.27.22 at 9:26 am

          Yes, it can

          Reply
  15. VIcki says

    02.10.20 at 9:45 am

    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?

    Reply
    • Paula says

      02.11.20 at 7:19 am

      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.

      Reply
    • Angela James says

      12.19.20 at 10:21 pm

      Can I beat the egg yolks in the cake and fold the egg white in the cake separately?

      Reply
      • Paula says

        12.22.20 at 3:49 pm

        Yes, you can

        Reply
  16. Ivye Sowders says

    02.08.20 at 7:47 pm

    Do you use salted butter or unsalted butter in the cake?
    Ivye

    Reply
  17. Ivye Sowders says

    02.08.20 at 4:31 pm

    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

    Reply
    • Paula says

      02.11.20 at 7:20 am

      It’s really a personal preference, but I almost always use salted butter because I always have it on hand.

      Reply
    • Gay says

      05.22.20 at 6:31 pm

      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.

      Reply
  18. Nichole says

    01.28.20 at 2:39 pm

    May I use strawberry extract

    Reply
    • Paula says

      01.30.20 at 1:58 pm

      Yes

      Reply
  19. Natisha Brown says

    12.01.19 at 10:44 am

    5 stars
    This cake came out delicious! I have one question, how do I make it less dense. My mother likes her cake a little moist.

    Reply
    • Paula says

      12.01.19 at 3:41 pm

      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.

      Reply
  20. Cynthia says

    11.25.19 at 6:58 pm

    Can this recipe be used as as a layer cake?

    Reply
    • Paula says

      11.27.19 at 10:05 am

      Yes, but I recommend this cake for a strawberry layer cake, https://www.callmepmc.com/easy-strawberry-cake/

      Reply
  21. Yvette says

    11.07.19 at 4:52 pm

    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.

    Reply
    • Paula says

      11.18.19 at 6:40 am

      No, regular shortening. Yes, drain the strawberries

      Reply
  22. Rosalie says

    10.18.19 at 5:37 pm

    Is there a glaze on it?

    Reply
    • Paula says

      10.18.19 at 7:14 pm

      A really thin glaze of powdered sugar and heavy cream

      Reply
  23. Madelin says

    10.12.19 at 6:36 pm

    Do you think you could substitute fresh strawberries pureed for an ingredient? I have frozen strawberries and would like to use them. Thanks.

    Reply
    • Paula says

      10.14.19 at 1:43 pm

      I recommend this recipe for fresh or frozen berries: https://www.callmepmc.com/real-fruit-strawberry-buttermilk-pound-cake-no-jello-or-kool-aid/

      Reply
  24. Grace says

    10.12.19 at 5:43 pm

    Would all butter work? Not a fan of shortening. Or does it deliver a texture butter can’t?

    Reply
    • Paula says

      10.14.19 at 1:43 pm

      yes, you can

      Reply
  25. Gabby says

    09.16.19 at 4:30 pm

    When u add the alternate items buttermilk n flour do u whisk it by hand or use the mixer?

    Reply
    • Paula says

      09.17.19 at 5:30 pm

      Use the mixer

      Reply
  26. Tia Michelle says

    08.15.19 at 12:55 pm

    Thank you for sharing! I’m not a huge strawberry cake fan but need a great recipe to add to my menu as I am a custom cake decorator. Would this be a good recipe to use as a layered cake? I need a cake that is moist but not too moist and one that can withstand the weight of fondant and/or decorations. Thanks!

    Reply
    • Paula says

      08.15.19 at 1:44 pm

      It’s pretty dense. I think it would hold up to fondant/decorations.

      Reply
    • Corey says

      10.11.19 at 12:48 pm

      Would sour milk work as a substitute for buttermilk?

      Reply
      • Paula says

        10.11.19 at 3:01 pm

        Sour cream or Greek yogurt will work

        Reply
  27. Royalprincess says

    06.18.19 at 2:49 am

    Thanks. Pls what is strawberry gelatin?

    Reply
    • Paula says

      06.19.19 at 12:08 pm

      Like Jello brand https://amzn.to/2IrnVWr

      Reply
  28. Kristin says

    06.09.19 at 10:15 pm

    Incredible, great crunchy outside and moist center. Multiple people said this was the best cake they have ever had. Definitely recommend.

    Reply
    • Paula says

      06.10.19 at 11:22 am

      Thank you!

      Reply
  29. Natasha says

    05.30.19 at 10:39 am

    Can you make it in cupcakes?

    Reply
  30. Kea says

    04.18.19 at 11:04 am

    Do you use salted or unsalted butter?

    Reply
    • Paula says

      04.19.19 at 6:57 am

      I use salted, it’s a personal preference. You can use whichever you prefer, you’re ‘supposed’ to use unsalted in baking.

      Reply
  31. Debbie says

    04.17.19 at 1:49 pm

    I made this cake and it delicious. It’s very moist and it really does melt in your mouth.

    Reply
  32. Natalie Stepancic says

    01.13.19 at 8:37 pm

    Do I have to use shortening? Can I substitute with vegetable oil or more butter?

    Reply
    • Paula says

      01.14.19 at 10:08 am

      You can substitute real butter (not margarine) I don’t recommend using oil.

      Reply
  33. Debbie says

    01.04.19 at 12:35 pm

    When do you add the vanilla or did I miss that?

    Reply
    • Paula says

      01.06.19 at 5:11 pm

      With or after you add the eggs.

      Reply
  34. Nedra says

    12.14.18 at 5:23 pm

    Can you add fresh strawberries to this recipe and if so would the recipe need to be altered to maintain the pound cake texture?

    Reply
    • Paula says

      12.14.18 at 8:19 pm

      I would not add berries to it.

      Reply
  35. Jaz says

    12.14.18 at 4:33 pm

    Does this freeze well and if so, what tips do you have? Thanks.

    Reply
    • Paula says

      12.14.18 at 8:19 pm

      Yes, freeze in an airtight container up to 2 months. Thaw at room temperature in container.

      Reply
  36. Cannoli says

    12.02.18 at 5:23 am

    I’m completely new to baking and I’m only 18… what is “shortening” ? I’m hoping to try this with my dad!

    Reply
    • Paula says

      12.02.18 at 4:56 pm

      Shortening is solid vegetable shortening, like Crisco brand> https://amzn.to/2U5bZO0

      Reply
      • Mrs Melton Tennelle says

        08.15.19 at 10:52 pm

        I Love To Cook And Bake.
        So This Is Up My Alley!!
        And Pound Cakes Are My Favorites.
        With A Drizzle Of Frosting.Made W Lemon Juice!
        Too Much Frosting Is A Overkill For Me.
        But I Will Prepare That Way For Others.
        And Every Now And Then I’ll Eat w Frosting.
        But A Plain Butter Pound Cake Warm With Milk.
        Is To Die For
        And I Also Love Strawberries.

        Reply
  37. Renee says

    12.01.18 at 11:51 pm

    5 stars
    Do I have to use shortening. Can I use all butter instead?

    Reply
    • Paula says

      12.02.18 at 4:56 pm

      You can use all butter

      Reply
    • Paula says

      12.02.18 at 4:57 pm

      but use real butter, not margarine

      Reply
  38. Harry says

    11.15.18 at 7:04 am

    5 stars
    If you want to crank up the flavor 1000%, add a packet of strawberry flavored Kool-Aid to the cake mix.

    Reply
  39. Paul Gardner says

    11.02.18 at 11:44 am

    Can I use sugar free Jello? And if so, will I have to up the sugar amount? Seems silly adding sugar free jello then adding more sugar, but SF Strawberry Jello is all I have on hand.

    Reply
    • Sim says

      12.04.19 at 12:01 pm

      Can I bake this in a loaf pan?

      Reply
  40. Erin | Dinners,Dishes and Dessert says

    10.19.18 at 9:15 am

    5 stars
    This looks absolutely delicious! Yummy!

    Reply
  41. Anna says

    10.18.18 at 1:15 pm

    5 stars
    Such a pretty cake! I wish I had a slice right now!

    Reply
  42. Jamielyn says

    10.18.18 at 1:06 pm

    Oh my this looks DIVINE! I need to try this ASAP!

    Reply
  43. Allyson Zea says

    10.18.18 at 10:08 am

    5 stars
    Love how vibrant the color is on this cake! I can’t wait to try it!

    Reply
  44. Chrissie Baker says

    10.18.18 at 3:19 am

    5 stars
    That sounds so flavorful! One of my favs. I can’t WAIT to try this! Thank you for this great recipe! So YUMMY!

    Reply
  45. Catalina says

    10.18.18 at 2:47 am

    5 stars
    The texture of this strawberry puond cake is so perfect! Delicious!

    Reply
  46. michele says

    10.17.18 at 9:58 am

    5 stars
    moist on the inside and a crusty crust with all of those delicious strawberry flavors? yes please! I already have everything on my grocery list to make this for my sisters birthday next week! Thanks so much for sharing!

    Reply
    • Paula says

      10.19.18 at 6:34 am

      It’ll be a great birthday cake!

      Reply

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