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,
PANS AND SUCH
I bake my pound cakes on a cookie sheet to bake. Setting the pan on a cookie sheet may affect the baking time. As well, using a light versus a dark tube pan will affect baking times. For my cakes, I bake in a light pan on a round cookie sheet.
Your
I’m not a fan of 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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Melt in your Mouth Strawberry Buttermilk Pound Cake
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Save To Your Recipe BoxIngredients
- ½ cup shortening + more for pan
- ½ 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
- 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 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 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 (whole milk can be used)
- 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
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?
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.
You may have possibly over mixed it which can cause dryness in a pound cake.
This was such a hit at our house.
This cake looks like a perfect kid’s birthday cake! I wonder if I could use gluten-free flour instead of regular flour?
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.
What a great twist on pound cake! This is so pretty and makes for such a special treat! Garnish with fresh strawberries & cream!
Can I add. Strawberries to this cake
Yes, if it were me I’d add 1 to 1.5 cup fresh chopped and drained
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
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.
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.
Can I add strawberry flavoring to this recipe
Yes, you can.
Can I foldl the egg whites into this cake
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.
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/
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.
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 :/
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.
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!
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?
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!
This is great information!! Thanks for commenting!!
Good to know about the GF was just wondering. thanks
I’m on a dairy free diet, can Almond milk be used instead?
Yes, it can