Strawberry Buttermilk Pound Cake

Strawberry Buttermilk Pound Cake is a luscious and beautifully balanced dessert that combines the richness of classic pound cake with the bright flavor of strawberries. Made with tangy buttermilk for an incredibly tender crumb, this cake features a subtle swirl of strawberry preserves and is topped with a glossy strawberry glaze and optional whipped cream. It’s a seasonal showstopper that’s ideal for spring and summer gatherings, brunches, or special occasions.

Why You’ll Love This Recipe

This recipe delivers everything you want in a pound cake—moist, rich, and buttery—elevated with the freshness of strawberries and the creamy tang of buttermilk. The strawberry glaze adds a sweet finishing touch, and the optional whipped cream and fresh strawberries make it extra festive. It’s easy enough for a casual weekend bake yet elegant enough to serve at showers, picnics, or holiday tables.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• unsalted butter, softened
• granulated sugar
• large eggs
• all-purpose flour
• baking soda
• salt
• buttermilk
• vanilla extract
• strawberry preserves

For the Strawberry Glaze:

• powdered sugar
• strawberry puree (fresh or from preserves)
• milk (as needed for consistency)

Optional Topping:

• sweetened whipped cream
• fresh strawberries or edible flowers

directions

Preheat Oven and Prepare Pan:
Preheat your oven to 325°F (163°C). Grease and flour a bundt pan thoroughly.

Cream Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.

Incorporate Eggs:
Add eggs one at a time, mixing well after each addition.

Combine Dry and Wet Ingredients:
In a separate bowl, whisk together flour, baking soda, and salt. In a measuring cup, mix the buttermilk and vanilla extract.

Assemble Batter:
Alternately add the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

Add Strawberry Swirl:
Gently fold in the strawberry preserves to create a light swirl throughout the batter.

Bake:
Pour the batter into the prepared bundt pan and smooth the top. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake:
Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack. Allow it to cool completely.

Make the Glaze:
In a small bowl, whisk powdered sugar with strawberry puree. Add milk a little at a time to achieve a pourable consistency. Drizzle over the cooled cake.

Optional Garnish:
Top with sweetened whipped cream, fresh strawberries, or edible flowers just before serving.

Servings and timing

Servings: 12 slices
Prep Time: 20 minutes
Cook Time: 75 minutes
Total Time: 1 hour 35 minutes
Calories: 430 kcal per serving

Variations

• Lemon Twist: Add lemon zest to the batter or glaze for a citrusy kick.
• Strawberry Chunks: Fold in chopped fresh strawberries along with the preserves for added texture.
• Cream Cheese Glaze: Replace the glaze with a simple cream cheese frosting for a richer topping.
• Mini Cakes: Bake the batter in mini bundt pans for individual servings.
• Almond Flavor: Add a touch of almond extract for a subtle nutty undertone.

storage/reheating

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To keep it moist, wrap the cake in plastic wrap or store in an airtight container. For longer storage, freeze slices individually wrapped for up to 2 months. Allow to thaw at room temperature. This cake is best enjoyed at room temperature or slightly chilled—reheating is not necessary.

FAQs

Can I use fresh strawberries instead of preserves?

Yes, you can use chopped fresh strawberries, though preserves offer a more concentrated flavor and smoother swirl.

Why is buttermilk used in this recipe?

Buttermilk adds moisture and a slight tang, which enhances the cake’s flavor and tenderness.

How do I prevent the cake from sticking to the bundt pan?

Ensure your pan is thoroughly greased and floured. You can also use baking spray that contains flour.

Can I make this cake ahead of time?

Yes, the cake can be made a day in advance and stored at room temperature. Add glaze and toppings just before serving for best presentation.

What if I don’t have a bundt pan?

You can use two standard loaf pans or a 9×13-inch pan, adjusting baking time accordingly.

Can I substitute yogurt or sour cream for buttermilk?

Yes, plain yogurt or sour cream can be used in equal amounts for similar moisture and tang.

How do I make the glaze thicker or thinner?

Add more powdered sugar to thicken or more milk to thin until desired consistency is reached.

Can I freeze this cake?

Yes, this cake freezes well. Wrap tightly in plastic wrap and foil. Thaw in the refrigerator or at room temperature.

Can I omit the whipped cream topping?

Absolutely. The whipped cream is optional and mainly used for presentation and extra richness.

Is this cake overly sweet?

The cake has a balanced sweetness, especially with the tartness of the strawberry and tang of the buttermilk. You can reduce sugar slightly if desired.

Conclusion

Strawberry Buttermilk Pound Cake is a delightful fusion of richness and freshness, perfect for any occasion from casual family meals to elegant gatherings. With its soft crumb, vibrant strawberry notes, and beautiful presentation, it’s a cake that feels as good to serve as it does to eat. Enjoy it with a cup of tea, as a celebration centerpiece, or as a sweet taste of summer year-round.

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