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