There’s something magical about the aroma of a freshly baked pound cake wafting through the kitchen, especially when it’s infused with juicy strawberries and tangy buttermilk. This Strawberry Buttermilk Pound Cake is your ticket to dessert perfection a show-stopping treat with a moist crumb and a drizzle of irresistible strawberry glaze. Whether you’re hosting a brunch, celebrating a special occasion, or just satisfying your sweet tooth, this cake is sure to delight.

Jump to Recipe

Why You’ll Love This Cake ❤️

Bursting with Flavor: The combination of fresh strawberry puree and buttermilk creates a deliciously fruity and tangy bite.
Velvety Texture: Thanks to the buttermilk and creamed butter, this cake bakes up moist with a fine crumb.
Picture-Perfect: That glossy pink glaze makes it look like a bakery masterpiece.
Easy Elegance: With simple steps and pantry-friendly ingredients, you can whip up a dessert that feels fancy but isn’t fussy.

Ingredients Breakdown 🍰

For the Cake:

Vanilla & Strawberry Extracts: These flavor boosters add depth and aroma to the batter.
Buttermilk: Creates a tender crumb and balances the sweetness.
Pureed Strawberries: Infuse the cake with natural strawberry flavor.
Dry Ingredients: A blend of flour, baking powder, baking soda, and salt provides structure and lift.
Butter & Sugar: Creamed together, they create the fluffy foundation of this cake.
Eggs: Add richness and stability.
Food Coloring (Optional): A drop or two of pink gel food coloring makes the cake visually stunning.

For the Glaze:

Powdered Sugar: The base for a sweet, silky glaze.
Pureed Strawberries: Bring vibrant color and fruity goodness to the topping.
Heavy Cream (Optional): For a richer, creamier drizzle.
Vanilla Extract: Adds a subtle, warm note to the glaze.

Step-by-Step Instructions 🔪

Step 1: Prepare the Cake

Preheat the Oven:

Set your oven to 325°F (165°C). Grease and flour a 10-cup bundt pan or spray it with baking spray for easy release.

Mix the Dry Ingredients:

In a medium bowl, sift together 3 cups of all-purpose flour, ½ teaspoon each of baking powder and baking soda, and ½ teaspoon salt. Set aside.

Cream the Butter and Sugar:

In a large mixing bowl, cream 1 cup softened unsalted butter and 2½ cups granulated sugar on medium speed until light and fluffy (about 4-5 minutes).

Add the Eggs:

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

Incorporate Extracts:

Stir in 1 tablespoon each of vanilla and strawberry extracts for that signature flavor boost.

Alternate Wet and Dry Ingredients:

Reduce the mixer speed to low. Gradually add the dry ingredients in three parts, alternating with the buttermilk in two parts, starting and ending with the dry ingredients. Mix until just combined—don’t overmix!

Fold in the Strawberries:

Gently fold in ½ cup pureed strawberries and 1-2 drops of pink food coloring if desired.

Transfer to Pan:

Pour the batter into the prepared bundt pan and smooth the top with a spatula.

Bake:

Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Cool:

Allow the cake to cool in the pan for 10-15 minutes. Then, carefully invert it onto a wire rack to cool completely.

Step 2: Make the Glaze

Whisk the Ingredients:

In a medium bowl, combine 2 cups sifted powdered sugar, 2-3 tablespoons pureed strawberries, ½ teaspoon vanilla extract, and 1-2 tablespoons heavy cream if needed.

Adjust Consistency:

The glaze should be thick but pourable. Add more strawberries for a thinner consistency or powdered sugar for a thicker glaze.

Step 3: Glaze the Cake

Drizzle with Love:

Once the cake is completely cool, drizzle the strawberry glaze over the top, allowing it to cascade down the sides.

Set and Serve:

Let the glaze set for about 15 minutes before slicing and serving.

Tips for Success 🎯

Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for a smooth batter and even baking.
Sifting Matters: Sifting the dry ingredients helps create a light and airy cake.
Pureeing Strawberries: Fresh or thawed frozen strawberries work great just blend until smooth.
Avoid Overmixing: Mix the batter until just combined to prevent a dense texture.
Pan Prep: Thoroughly grease and flour the bundt pan to avoid sticking.

Serving Suggestions 🍓

Pair this cake with a dollop of whipped cream and extra fresh strawberries for a stunning presentation.
A scoop of vanilla ice cream makes for an indulgent dessert experience.
Serve slices with afternoon tea or coffee for a cozy treat.

Why Buttermilk Makes a Difference 🥛

Buttermilk is the secret to a perfectly tender pound cake. Its acidity breaks down gluten, resulting in a softer crumb and balanced sweetness. Combined with strawberries, it brings a delightful tang that cuts through the richness.

Storage Tips 🥡

Room Temperature: Store the cake in an airtight container for up to 3 days.
Refrigeration: Extend freshness by refrigerating for up to a week just bring it to room temperature before serving.
Freezing: Wrap individual slices in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before enjoying.

Final Thoughts 💭

This Strawberry Buttermilk Pound Cake is the ultimate crowd-pleaser whether you’re baking it for a family gathering, gifting it to friends, or simply treating yourself. With its moist crumb, fruity glaze, and irresistible flavor, it’s bound to become a favorite in your dessert repertoire.

Ready to bake your own slice of heaven? Grab your apron, preheat that oven, and let the magic begin! 🍰✨