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Real Fruit Strawberry Buttermilk Pound Cake (No Jello or Kool-Aid) recipe is a delightful strawberry pound cake made with condensed fresh strawberries. Fresh Strawberry Pound Cake. Strawberry Pound cake #strawberry #strawberrypoundcake #poundcake #cake #dessert #Southern #traditional #classic #moist #easy

Fresh Strawberry Pound Cake

Fresh Strawberry Pound Cake with No Jello or Kool-Aid is a delightful strawberry pound cake made with condensed fresh strawberries.
Course Dessert
Cuisine American/Southern
Keyword cake, pound cake, pound cake recipe, strawberry
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 16 slices
Calories 386kcal
Author Paula


  • 1 pint strawberries
  • 1 cup solid vegetable shortening
  • 3 cups granulated sugar
  • 5 large eggs at room temperature
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk at room temperature
  • 3 cups all-purpose flour sifted (do not use self-rising flour)
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon strawberry extract
  • 4 - 5 drops red food coloring *if desired


For the strawberries

  • Wash the strawberries, remove stems, and puree in a food processor.
  • In a saucepan on low heat, reduce strawberry puree until thick.  You will have about 1/2 cup. 
  • Cool strawberry puree.

For the cake

  • Prepare a 10-inch tube pan with solid vegetable shortening and either flour or sugar. Preheat oven to 325 degrees F.
  • Cream shortening until fluffy.
  • Add sugar to shortening and mix until fluffy, about 5 minutes.
  • Add eggs to the mixture, one at a time. Wait until one is combined in the mixture before adding the next egg.
  • Add soda to buttermilk. Stir.
  • Add salt to flour and sift.
  • Add flour and buttermilk to shortening mixture, beginning and ending with flour. (Add 1/3 of the flour mixture, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour)
  • Add strawberry puree, vanilla extract, strawberry extract, and red food coloring. Mix on low just until incorporated
  • Spoon into prepared tube pan
  • Bake at 325 degrees F for 80 to 90 minutes or until wooden pick inserted in thickest part of cake comes out clean or with dry crumbs.
  • Cool cake in cake pan on wire rack for 20 minutes. 
  • With a thin knife, loosen cake from pan. Invert on serving platter and cool.  Serve warm or at room temperature with whipped cream or ice cream


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


Calories: 386kcal | Carbohydrates: 59g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 146mg | Potassium: 112mg | Fiber: 1g | Sugar: 40g | Vitamin A: 113IU | Vitamin C: 17mg | Calcium: 34mg | Iron: 2mg