Introduction

There is something undeniably nostalgic about a pound cake sitting on a glass pedestal in the kitchen. It’s the kind of dessert that feels like a warm hug, but when you add the vibrant, tangy sweetness of fresh strawberries and the scientific magic of buttermilk, you elevate a classic into something truly extraordinary.

I’m Jason Griffith, and if there’s one thing I’ve learned from years of baking at ChefManiac, it’s that texture is king. This Strawberry Buttermilk Pound Cake hits every mark: it has a tight, velvety crumb, a golden-brown crust, and a burst of berry flavor in every bite. Whether you’re hosting a garden party or just want a sweet slice with your morning coffee, this recipe is a showstopper that tastes even better than it looks.

Why I Love This Recipe

I’ve baked my fair share of cakes—from the whimsical Unicorn Poke Cake to dense loaves of Chocolate Chip Banana Bread—but this pound cake holds a special place in my heart for three reasons:

1. The Buttermilk Factor: The acidity in buttermilk breaks down gluten, resulting in a cake that is incredibly tender rather than tough.
2. Real Fruit Flavor: We aren’t just using extracts here. The addition of real strawberry purée provides an authentic, summery brightness that artificial flavors just can’t mimic.
3. The Visual Appeal: Between the natural pink hue of the batter and the stunning dripping glaze, this cake is a natural beauty. It brings the same kind of visual “pop” to a dessert table as my Rainbow Sprinkle Cookies.

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Ingredients

To get the perfect bake, ensure your refrigerated items are at room temperature. This helps the fats and liquids emulsify, creating a smoother batter.

For the Cake:

• 1 cup (2 sticks) unsalted butter: Softened to room temperature.
• 2 cups granulated sugar: For that classic sweetness and crust.
• 4 large eggs: Provides structure and richness.
• 3 cups all-purpose flour: The sturdy base of our pound cake.
• 1/2 teaspoon baking soda: Reacts with the buttermilk for a perfect lift.
• 1/2 teaspoon salt: To balance the sugar.
• 1 cup buttermilk: For moisture and tang.
• 1/2 cup strawberry purée: Blended fresh or frozen strawberries (strained if you prefer no seeds).
• 2 teaspoons vanilla extract: A baking essential.
• 1 teaspoon strawberry extract (optional): For an extra punch of flavor.
• Pink food coloring (optional): A few drops for a more vibrant “strawberry” look.

For the Strawberry Glaze:

• 1 ½ cups powdered sugar: Sifted for a smooth finish.
• 2 tablespoons strawberry purée: For color and tartness.
• 1 tablespoon milk or heavy cream: To reach the desired drizzling consistency.

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Swaps and Notes

• The Flour: While all-purpose is standard, you can use cake flour for an even finer, more delicate crumb. If you do, increase the amount to 3 ¼ cups.
• The Berries: If you are using frozen strawberries for the purée, make sure they are completely thawed and drained of excess water before blending, otherwise, the batter may become too thin.
• Dairy Free? You can make “DIY buttermilk” by adding 1 tablespoon of lemon juice to 1 cup of soy or almond milk, though the richness of the butter is hard to replace in a traditional pound cake.

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List of Steps for the Recipe

1. Prep the Oven and Pan: Preheat your oven to 325°F (165°C). This lower temperature is crucial for pound cakes to ensure they bake evenly without burning the outside. Thoroughly grease and flour a 10-12 cup Bundt pan.
2. Cream Butter and Sugar: In a large bowl or stand mixer, cream the butter and sugar for 3–5 minutes. Don’t skimp on this! You want the mixture to be pale and fluffy.
3. Add Eggs: Incorporate the eggs one at a time, beating well after each addition to maintain the aeration.
4. Whisk Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt.
5. Mix Wet Ingredients: Combine the buttermilk and strawberry purée in a small pitcher or bowl.
6. The Alternating Method: Add about 1/3 of the flour mixture to the butter, then half of the buttermilk mixture. Repeat, starting and ending with the flour. Mix until just combined—overmixing leads to a rubbery cake!
7. Final Flavoring: Fold in the vanilla, strawberry extract, and food coloring if you’re using it.
8. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes. Use a long toothpick to check the center; it should come out clean or with a few moist crumbs.
9. Cooling: Let the cake rest in the pan for 10 minutes. This allows the structure to set so it doesn’t break when you flip it. Transfer to a wire rack to cool completely.
10. Glaze: Whisk the glaze ingredients until smooth. Once the cake is cold, pour the glaze over the top, letting it drip down the sides.

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Tips for Success

• Don’t Peek: Try not to open the oven door for the first 45 minutes. Sudden temperature drops can cause a heavy cake like this to sink.
• Room Temp Everything: I can’t stress this enough. Cold eggs can curdle your creamed butter.
• The Purée: For a smoother glaze, run your strawberry purée through a fine-mesh sieve to remove the seeds.

Serving Suggestions and Pairings

This cake is plenty rich on its own, but if you want to create a full dessert spread, I suggest serving it alongside a glass of cold Blueberry Lemonade to lean into those summer fruit vibes.

If you’re hosting a spring brunch, it pairs beautifully with these Spring Flower Pretzel Bites for a mix of salty and sweet. For an extra decadent touch, serve each slice with a dollop of freshly whipped cream and a handful of macerated berries.

Nutritional Information (Per Serving)

Estimate based on 12 servings:

• Calories: 410 kcal
• Total Fat: 17g
• Carbohydrates: 62g
• Protein: 5g
• Sugar: 42g

Storage and Leftover Tips

• Room Temperature: Keep the cake in an airtight container for up to 3 days.
• Refrigeration: Because of the fresh fruit in the glaze, you can store it in the fridge for up to 5 days, but let it sit at room temperature for 20 minutes before eating to soften the butter content.
• Freezing: This cake freezes beautifully! Wrap unglazed slices tightly in plastic wrap and foil. They will stay fresh for up to 3 months.

More Recipes You Will Love

If you enjoyed this fruity bake, check out these other favorites:

• Unicorn Poke Cake
• Chocolate Chip Banana Bread
• Rainbow Sprinkle Cookies

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Final Thoughts

This Strawberry Buttermilk Pound Cake is a labor of love that pays off with every moist, flavorful bite. It’s a reminder that sometimes the simplest homemade treats are the most memorable.

I’d love to hear how yours turned out! Did you add the food coloring, or did you stick with the natural pale pink? Leave a comment below or tag us on social media with your baking photos. Don’t forget to follow ChefManiac for more kitchen inspiration and foolproof recipes!