The first time I pulled this Strawberry Buttermilk Pound Cake from my oven, the entire kitchen filled with the most incredible perfume: sweet, buttery vanilla swirled with the jammy warmth of baked strawberries. It was a happy accident, born from a pint of berries begging to be used and a craving for something nostalgic yet special. This cake instantly became my go-to for celebrations, cozy weekends, and any time I want to fill my home with that unmistakable, welcoming scent of pure comfort. It’s a simple joy I can’t wait to share with you.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 cup buttermilk, at room temperature
- 1 tablespoon pure vanilla extract
- 2 cups fresh strawberries, hulled and diced (plus a few extra for garnish, if you like)
A few notes from my kitchen: Trust me, do not skip the room temperature ingredients here—I’ve made this cake with cold buttermilk and eggs straight from the fridge, and it simply doesn’t blend as smoothly, risking a dense texture. The buttermilk is non-negotiable for its tenderizing tang; in a pinch, you can make a very close substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of whole milk and letting it sit for 5 minutes. And for the strawberries, I’ve tried using frozen (thawed and well-drained), but fresh berries provide a brighter, more distinct burst of flavor that truly makes this cake sing.
Equipment Needed
- 10-12 cup Bundt pan
- Stand mixer or hand mixer
- Large and medium mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Wire cooling rack
- Small brush or cooking spray
My personal setup: I’m a devoted fan of my stand mixer for this recipe—it creams the butter and sugar for a full 5 minutes without my arm falling off, which is key for that classic pound cake crumb. But a sturdy hand mixer works perfectly, too. The Bundt pan is my preferred vessel because it bakes evenly and makes for a stunning presentation with zero frosting required. My biggest tip? However you grease it, be thorough. I use a pastry brush to coat every nook and cranny with softened butter, then a dusting of flour. The one time I got lazy with a quick spray, I spent 10 agonizing minutes coaxing out a cake that wanted to stay put.
Step-by-Step Instructions
First, we start with the foundation. I cream the softened butter and sugar together in my mixer on medium-high speed for a full 5 minutes. This isn’t the time to rush—you want it pale, fluffy, and almost white. I learned the hard way that skimping here results in a heavier cake. While that’s happening, I whisk together my flour, baking soda, baking powder, and salt in a separate bowl. In another, I combine the room-temperature buttermilk and vanilla. Then, with the mixer on low, I add the eggs one at a time to the butter mixture, letting each fully incorporate before adding the next. The batter might look a bit curdled at this point, but don’t panic—it comes together beautifully.
Now for the careful dance of combining everything. With the mixer still on low, I add the flour mixture in three parts, alternating with the buttermilk mixture in two parts, beginning and ending with the flour. I stop the mixer when just a few streaks of flour remain—this is crucial. Overmixing is the enemy of tenderness! I finish blending by hand with a spatula, which gives me more control. Finally, I gently fold in the diced strawberries. The batter will be thick and luxurious, speckled with those gorgeous red bits.(See the next page below to continue…)