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 good 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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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
Rosalie says
Is there a glaze on it?
Paula says
A really thin glaze of powdered sugar and heavy cream
Madelin says
Do you think you could substitute fresh strawberries pureed for an ingredient? I have frozen strawberries and would like to use them. Thanks.
Paula says
I recommend this recipe for fresh or frozen berries: https://www.callmepmc.com/real-fruit-strawberry-buttermilk-pound-cake-no-jello-or-kool-aid/
Grace says
Would all butter work? Not a fan of shortening. Or does it deliver a texture butter can’t?
Paula says
yes, you can
Gabby says
When u add the alternate items buttermilk n flour do u whisk it by hand or use the mixer?
Paula says
Use the mixer
Tia Michelle says
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!
Paula says
It’s pretty dense. I think it would hold up to fondant/decorations.
Corey says
Would sour milk work as a substitute for buttermilk?
Paula says
Sour cream or Greek yogurt will work