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Slice of strawberry buttermilk pound cake with fresh strawberries on top

Strawberry Buttermilk Pound Cake

A moist, tender pound cake infused with fresh strawberries and tangy buttermilk — perfect for spring and summer gatherings.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup 225 g unsalted butter, softened
  • 2 cups 400 g granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 3 cups 375 g all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup 240 ml buttermilk
  • 1½ cups fresh strawberries diced
  • 1 tbsp flour for tossing strawberries

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Hand mixer or stand mixer
  • 9x5-inch loaf pan or bundt pan
  • Rubber spatula
  • Wire cooling rack

Method
 

  1. Preheat oven to 325°F (165°C). Grease and flour a loaf pan or bundt pan.
  2. In a large mixing bowl, cream butter and sugar until light and fluffy.
  3. Beat in eggs one at a time, then mix in vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Add dry ingredients to the butter mixture alternately with buttermilk, beginning and ending with flour. Mix just until combined.
  6. Toss diced strawberries with 1 tbsp flour, then gently fold them into the batter.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Make sure strawberries are well-drained to prevent excess moisture in the cake.
For extra sweetness, drizzle with a simple glaze made of powdered sugar and lemon juice.
Cake can be stored at room temperature for 2 days or refrigerated for up to a week.