Heavenly Buttermilk Pound Cake with Fresh Strawberries

I want to tell you a story. A tale about a cake. Not just any cake, mind you. A cake so good, so melt-in-your-mouth delicious, it will transport you to a world of pure sweetness and delight.

This is the buttermilk pound cake with strawberries recipe. Oh, let me tell you, my friend, this is one fine piece of work. It’s got all the right ingredients: sugar, flour, eggs, buttermilk, butter… and strawberries! Fresh ones, mind you. None of that artificial gummy business here.

This recipe comes from Virginia Willis, Southern Living’s resident chef-extraordinaire. If anyone knows how to make a good pound cake, it’s her.

Trust me when I say this: once you’ve tasted this buttermilk pound cake with fresh strawberries, there’s no going back to those store-bought cakes or pre-made mixes. This is the real deal – a cake that will make your taste buds sing and your heart skip a beat.

So come along with me on this journey. Let’s make a beautiful melt-in-your-mouth strawberry buttermilk pound cake together. I guarantee it will be worth every second spent in the kitchen.

Why You’ll Love This Recipe

Buttermilk Pound Cake with Strawberries
Buttermilk Pound Cake with Strawberries

Listen up, cake lovers! If you’re looking for a recipe that will tantalize your taste buds and melt in your mouth, then you have to try this strawberry buttermilk pound cake. I know, I know. You’ve probably tried a ton of cake recipes before and maybe you think, “What makes this one so special?” Well, let me tell you why!

First of all, this pound cake is made with buttermilk, which gives it a subtle tangy flavor that perfectly complements the sweetness of the fresh strawberries. Trust me when I say that this combination is nothing short of heavenly.

But that’s not all. This recipe also uses both unsalted butter and vegetable shortening for the perfect balance of richness and texture. And with just the right amount of sugar, vanilla extract, baking powder, and baking soda added to the mix, you’ll end up with a cake that’s moist, fluffy, and utterly irresistible.

Plus, this recipe is versatile enough to suit any occasion. Whether you want to impress guests at a fancy dinner party or simply whip up a sweet treat for your family on a lazy afternoon, this strawberry buttermilk pound cake will fit the bill.

So what are you waiting for? Get ready to indulge in melt-in-your-mouth strawberry goodness with this fabulous pound cake recipe.

Ingredient List

“Indulge in a slice of heaven with our Buttermilk Pound Cake!”

Here’s what you’ll need to create a Buttermilk Pound Cake with Strawberries Recipe that will definitely impress your guests!


  • 2 cups of granulated sugar
  • 1 1/2 cups of unsalted butter, room temperature
  • 1/2 cup of vegetable shortening
  • 5 large eggs, room temperature
  • 3 cups of all-purpose flour
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1 cup of buttermilk
  • 1 teaspoon of pure vanilla extract
  • 1 package (3 ounces) of strawberry gelatin, like Jello brand
  • Fresh strawberry for garnish

Note: if you’re not a fan of using processed ingredients, you can use a different brand or a substitute. But keep in mind that it may affect the texture and flavor of the cake.

All these cake ingredients together create a mouth-watering strawberry-buttermilk batter that bakes up into a pound cake masterpiece with real fruit in every bite.

The Recipe How-To

“Get ready to fall in love with our golden brown Buttermilk Pound Cake.”

Here’s my melt-in-the-mouth Strawberry Buttermilk Pound Cake recipe that will give you a taste of late spring and early summer, no matter the time of year. This cake can be baked as a standard layer cake or as one large, exquisite bundt cake.


  • 2 cups granulated sugar
  • 1/2 cup vegetable shortening
  • 1/2 cup unsalted butter, room temperature
  • 5 large eggs, room temperature
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 cup buttermilk, room temperature
  • 3 oz package Strawberry Gelatin (I used Jello brand)
  • 1 cup fresh strawberries

Step 1 – Preheat Oven and Prep Bundt pan

First things first, preheat the oven to 325 degrees Fahrenheit. Grease and flour the bundt pan or the two-layer cake pans. If you’re using a non-stick pan, you can skip the flour step.

Step 2 – Prepare the Cake Batter

Combine the sugar, vegetable shortening and butter in a mixing bowl. Beat with an electric mixer until creamy and fluffy. Add one egg at a time, beating well after each addition.

Sift together the all-purpose flour, baking powder, baking soda and salt. Add these dry ingredients to the mixture gradually in three batches alternating with buttermilk.

Step 3 – Add Flavor for that Melt-in-Your-Mouth Goodness

Stir in vanilla extract and strawberry gelatin (I used Jello brand) along with fresh strawberry puree until blended into the cake batter.

Step 4 – Pour into Pan

Pour the mixture into your prepared pan. If you opted for two-layer cakes, besure each pan is filled equally.

Step 5 – Bake

Put the cake pan in the oven’s middle rack and bake for 60-75 minutes or until a toothpick comes out clean when inserted in the center of the cake.

Optional Step 6 – Add Strawberry Swirls

If you’d like to add a nice strawberry swirl to your cake, simply mix some pureed strawberries with lemon zest and vanilla extract, then spoon it over the top before baking.

It’s Time to Take Out Your Cake

Allow your cake to cool completely before taking it out of the bundt pan. For layer cakes, allow them to cool before stacking them atop each other.

At this point, it’s time to sit down with a slice of this Melt-in-your-mouth Strawberry Buttermilk Pound Cake recipe and relish in its light and moist texture paired with an explosion of flavor from fresh strawberries.

Substitutions and Variations

“Our Buttermilk Pound Cake is a crowd-pleaser with its moist and fluffy texture.”

Now, for those who are feeling a bit adventurous in the kitchen, let’s talk about some substitutions and variations you can try with this recipe.

First up, if you happen to have some fresh blueberries or raspberries on hand instead of strawberries, go ahead and swap them out! The deliciously tart flavor will work just as well here.

For a more decadent twist, try adding in some chocolate chips or chopped nuts for extra texture and flavor. If you’re feeling really bold, mix in a tablespoon or two of liqueur like Grand Marnier or Bailey’s Irish Cream for a boozy kick.

For those who want to make this recipe a bit healthier, you can substitute coconut oil for the vegetable shortening and whole wheat flour for half of the all-purpose flour. You can also reduce the amount of sugar by using only 2 cups instead of 2 ½.

Another variation that’s worth trying is to swirl some strawberry jam into the batter before baking. This will give your pound cake an extra burst of sweetness and a beautiful marbled effect.

Finally, experiment with different toppings to serve alongside your pound cake. Fresh whipped cream or vanilla ice cream are always great options, but you could also try making a quick strawberry glaze by blending fresh strawberries with powdered sugar and lemon juice.

With so many possibilities for substitutions and variations, this buttermilk pound cake with strawberries can be customized to fit anyone’s taste buds.

Serving and Pairing

“Add some sweetness to your day with this Buttermilk Pound Cake and fresh Strawberries.”

As you take your first bite of this melt-in-your-mouth Strawberry Buttermilk Pound Cake, you might be wondering what would be the best way to savor its rich flavor. One option is to enjoy it on its own with perhaps a piping hot cup of coffee or tea. But there are some great pairing options that can elevate your cake eating experience to the next level.

For starters, I recommend serving this delectable cake with a dollop of whipped cream, which will counterbalance its texture and add an additional layer of sweetness. You can also slice fresh strawberries and use them as toppings for the cake slices, which will bring out their tartness and complement the sweetness of the cake.

If you’re feeling adventurous, pair this Strawberry Buttermilk Pound Cake with a fruity ice cream like strawberry or raspberry sorbet; it’ll create a perfect balance between the softness of the cake and the coolness of ice cream in every mouthful.

Another option is to accompany your pound cake with a luscious souvenir cocktail, such as a Lavender Collins’ Gin cocktail because its accompanying floral notes will play matchmaker with this Strawberry Buttermilk Pound Cake’s rich vanilla flavours while building on the tart tanginess provided by the strawberries. Other cocktails you might consider include Bellinis or Champagne; their bubbles will complement the cake’s buttery smoothness and subtle fruit flavours.

Overall, there are countless ways to enjoy this Strawberry Buttermilk Pound Cake. Whether you want it on its own or paired with other refreshments, this dessert will surely have everyone asking for more!

Make-Ahead, Storing and Reheating

“This Buttermilk Pound Cake recipe is a classic for a reason – it’s simply irresistible.”

Now that your Buttermilk Pound Cake with Strawberries is ready, it’s important to store it correctly so that you can enjoy it for days to come. If you have any leftovers, you can store them in an airtight container or wrap tightly in plastic wrap and keep it in the refrigerator for up to 4 days.

If you plan on making the cake ahead of time, I recommend baking it 1-2 days before you plan to serve it. Once the cake has cooled completely, wrap it tightly in plastic wrap and store in an airtight container or cake carrier. Keep it at room temperature until ready to serve.

To reheat slices of cake, place them on a plate and microwave for about 10 seconds, or until just slightly warm. You can also reheat the entire cake by placing it uncovered in a preheated 350°F oven for about 5-10 minutes until warmed through.

Another great way to enjoy this pound cake is by grilling or toasting slices until they are lightly charred and crispy. This will give your pound cake a unique and delicious flavor that melts in your mouth with juicy strawberries.

In summary, whether you’re hosting brunch or just want a slice of pound cake for dessert, following these storage and reheating tips will ensure that your Buttermilk Pound Cake with Strawberries stays fresh and delicious whenever you decide to serve it.

Tips for Perfect Results

“Say hello to the perfect summer dessert with our Buttermilk Pound Cake and juicy Strawberries.”

Now that we’ve gone through the recipe, it’s time to make sure you get the perfect buttermilk pound cake with strawberries. Here are a few tips to keep in mind as you bake:

1. Room temperature ingredients are key

Make sure your butter, eggs, and buttermilk are all at room temperature. This helps everything mix together well and ensures a tender and flavorful cake.

2. Don’t overmix

It can be tempting to mix everything together until it’s completely smooth, but overmixing can lead to tough and dry cake. Mix the batter just until everything is incorporated.

3. Use cake flour

Using cake flour instead of all-purpose flour will give you a finer crumb and a softer texture.

4. Add the strawberries carefully

Fold the strawberries into the batter gently with a spatula. Be careful not to crush them or mix too much, as this will create a gummy texture in the cake.

5. Experiment with different variations

While this recipe is delicious as is, don’t be afraid to experiment with different variations. You can try using lemon zest in place of vanilla extract for a lemony twist, or add a strawberry swirl by mixing some mashed strawberries into the batter before baking.

By keeping these tips in mind, you’ll have a melt-in-your-mouth strawberry buttermilk pound cake that’s sure to impress your friends and family!


Now that you have all the details to create a delightful and mouth-watering Buttermilk Pound Cake with Strawberries, it’s time to address some of the frequently asked questions about this recipe. Here, I’ll tackle some of the most common concerns and queries so that you can bake with confidence and enjoy decadent cake slices with loved ones. Whether you’re a beginner or an experienced baker, this FAQ section will help you navigate any uncertainties and troubleshoot any issues that might arise while preparing this delicious pound cake. So let’s jump right in!

What causes a pound cake to be gummy?

Having gummy streaks in a pound cake can be quite frustrating. In my experience, one of the common reasons for this is that the butter and sugar were creamed at a high speed and for too long. This causes the cake to rise and then collapse as it cools down, resulting in dense, gluey spots. If you’ve been experiencing this issue, it’s crucial that you avoid using high-speed settings on your mixer.

How do you mess up a pound cake?

When adding eggs to our recipe, it’s important to be mindful of our mixing technique. We should add the eggs one at a time and only beat until the yolks disappear. If we overbeat the eggs, it could lead to some unpleasant outcomes. The batter may overflow during baking and create a mess in the oven, or the crust may become fragile and crumble apart when the cake cools. Therefore, we should avoid overbeating the eggs to ensure our cake turns out perfectly.

What does baking soda do to a pound cake?

When it comes to baking, using baking soda and powder can greatly impact the outcome of the recipe. Baking soda works quickly in the presence of acidic ingredients, producing a sudden leavening effect. On the other hand, baking powder continues to react when exposed to heat and gives an additional boost to the rising of baked goods while they are being heated in the oven. By combining these two leavening agents, the best possible results can be achieved for most cake recipes.

Bottom Line


As I wrap up this recipe article for Buttermilk Pound Cake with Strawberries, I want to remind you of the magic that happens in the kitchen. There’s something special about whipping up a delicious cake from scratch, especially when it’s a classic recipe that’s been passed down through generations.

This Buttermilk Pound Cake with Strawberries is sure to be a hit with your family and friends. It’s perfect for any occasion or just because. With its melt-in-your-mouth texture and real fruit flavor, this pound cake is an absolute show-stopper. Trust me, once you take a bite of this cake, you won’t be able to stop.

So go ahead, give this recipe a try and see for yourself how easy it is to make something truly wonderful. And don’t be afraid to experiment by adding your own twists and variations – feel free to play around with different types of fruit, like raspberries or blackberries.

From the story behind the cake’s origins, to the perfect pairing and serving recommendations, the tips for perfect results, and even substitutions and variations, I’ve made sure to cover everything you need to know in this article.

So what are you waiting for? Preheat your oven and let’s get baking! Trust me when I say that your friends and family will thank you for whipping up this delicious Buttermilk Pound Cake with Strawberries.

Buttermilk Pound Cake with Strawberries

Buttermilk Pound Cake with Strawberries Recipe

This is a tasty, not overly dense, moist cake from Paula Deen's new book. I modified it somewhat in that I used Plugra butter and Butter flavored Crisco and cake flour instead of all purpose.
Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert, Easy
Prep Time 30 minutes
Cook Time 1 hour
Servings 1 10" bundt cake
Calories 835.5kcal


  • 3 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1/2 cup vegetable shortening
  • 3 cups sugar
  • 5 eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 1 tablespoon vanilla
  • 2 pints strawberries, hulled and sliced
  • 1/2 cup sugar
  • 1 cup whipping cream, well chilled
  • 1/4 cup sugar


  • Preheat oven to 325; grease and flour 10" tube or bundt pan.
  • sift together flour, soda, baking powder and salt; set aside.
  • Cream butter, shortening and sugar until fluffy, about 5 minutes.
  • Add eggs, one at a time, mixing well after each; add flour mixture alternately with combined buttermilk and vanilla- beginning and ending with the dry ingredients.
  • Pour into prepared pan and bake 1 1/2 hours or until tests done- toothpick inserted in center comes out clean and cake pulls away from sides of pan.
  • Remove cake from oven and let cool in pan 10 minutes before removing from pan and cooling completely on a wire rack.
  • Combine strawberries and sugar; let stand 30 minutes and serve cake with strawberries and sweetened whipped cream, if desired.


Serving: 243g | Calories: 835.5kcal | Carbohydrates: 111.3g | Protein: 9g | Fat: 40.8g | Saturated Fat: 21.1g | Cholesterol: 188.1mg | Sodium: 271.2mg | Fiber: 2.4g | Sugar: 79.9g

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