Moist Strawberry Buttermilk Pound Cake

This strawberry buttermilk pound cake is the one I make when I need a simple, impressive dessert without a lot of fuss. The crumb is tight and tender, with pockets of juicy berries in every slice.

Buttermilk keeps it moist for days and adds a subtle tang that balances the sweetness just right. It’s the kind of cake that feels right at home on a brunch table or wrapped up for a neighbor.

Why This Pound Cake Stays So Tender

The buttermilk does a lot of the heavy lifting here. It reacts with the baking soda to give the cake a fine, velvety crumb that stays soft long after it cools.

I also love how the strawberries stay suspended instead of sinking to the bottom. Tossing them in a little flour before folding them in makes all the difference.

Ingredients

• 3 cups all-purpose flour: spoon into the cup and level off with a knife for accuracy.
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 cup unsalted butter, softened: let it sit at room temperature for about an hour.
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 cup buttermilk, room temperature: full-fat gives the richest flavor.
• 2 cups chopped fresh strawberries: about 12 ounces, tossed with 1 tablespoon flour right before folding in.

Variations / Substitutions

• Swap the fruit: blueberries, raspberries, or diced peaches work well. Keep the total to 2 cups so the cake doesn’t turn soggy.
• Add citrus: replace the vanilla with 2 teaspoons lemon or orange zest for a brighter flavor.
• Dairy-free: use a good vegan butter stick and replace the buttermilk with 1 cup unsweetened non-dairy milk mixed with 1 tablespoon lemon juice.
• Gluten-free: a 1-to-1 gluten-free flour blend that contains xanthan gum works fine, though the cake will be slightly denser.

If you love this one, try my Lemon Buttermilk Pound Cake next.

How To Make Strawberry Buttermilk Pound Cake

Step 1: Whisk the Dry Ingredients

Preheat the oven to 325°F (160°C). Grease a 9×5‑inch loaf pan and line it with parchment paper, leaving a little overhang on the long sides. In a medium bowl, whisk together the 3 cups flour, the baking powder, baking soda, and salt.

The mixture should look evenly combined with no lumps of leavening. Set it aside while you work on the batter.

Step 2: Cream the Butter and Sugar

In a large bowl, beat the softened butter and the 2 cups sugar with an electric mixer on medium‑high speed until light and fluffy, about 4 minutes.

The butter‑sugar mixture will become noticeably paler in color and almost double in volume. Scrape down the sides of the bowl halfway through so everything creams evenly.

Step 3: Beat in Eggs and Vanilla

Reduce the mixer to medium speed and add the eggs one at a time, beating well after each addition. Then mix in the 1 tablespoon vanilla extract.

After the last egg goes in, the batter may look a little separated. That’s normal, and it will smooth out once you start adding the flour.

Step 4: Alternate Adding Dry Ingredients and Buttermilk

With the mixer on low, add the flour mixture in three parts, alternating with the 1 cup buttermilk in two parts. Start and end with the flour. Mix just until no streaks of flour remain after each addition.

The batter will be thick and smooth, like a soft drop‑biscuit dough. Overmixing here will make the cake tough, so stop the mixer the moment everything comes together.

Step 5: Fold in the Strawberries

Add the flour‑dusted strawberries to the batter and use a spatula to gently fold them in by hand. Work just until the berries are evenly scattered.

The thin coating of flour helps the strawberries grip the batter so they don’t all sink to the bottom. You’ll see pink streaks as you fold; that’s a good sign.

Step 6: Bake and Slice the Cake

Scrape the batter into the prepared loaf pan and smooth the top. Bake for 60 to 70 minutes, until a toothpick inserted in the center comes out with only a few moist crumbs. Let the cake cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer it to a wire rack to cool completely. Slice and serve.

The crust will be deep golden and crackled, and the inside will be studded with ruby berries. This cake slices easiest at room temperature with a serrated knife.

A Few Tips Before You Start

• Use room temperature ingredients. Cold butter won’t cream properly, and cold eggs or buttermilk can make the batter seize. Set everything out an hour ahead.
• Don’t skip the parchment sling. Lining the loaf pan with overhanging parchment makes lifting out the finished cake effortless and prevents any stuck berries from tearing the sides.
• If you’re using frozen strawberries, do not thaw them first. Toss them frozen with the flour and fold them in straight from the freezer. They’ll hold their shape better.
• For the cleanest slices, use a serrated knife and cut with gentle sawing motions after the cake has cooled completely.

Bake times by pan size:

Keeping This Cake Fresh

• At room temperature: Store in an airtight container for up to 3 days.
• Refrigerate: In warmer months, you can refrigerate for up to 5 days. Bring to room temperature before serving.
• Freeze: Wrap slices or the whole loaf tightly in plastic wrap and freeze for up to 3 months. Thaw overnight at room temperature.

What to Serve with Strawberry Pound Cake

A dollop of lightly sweetened whipped cream and extra sliced strawberries turns it into a proper dessert. A thin lemon glaze made from powdered sugar and lemon juice adds a bright, tangy layer that cuts through the richness. For a brunch spread, serve thick slices alongside a bowl of mixed berries.

Frequently Asked Questions

Can I make a buttermilk substitute?

Yes. Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar, let it sit for 5 minutes, and use it in place of the buttermilk.

Can I use a different fruit?

Absolutely. Blueberries, raspberries, or diced peaches all work. Keep the total to 2 cups of fruit so the cake doesn’t get gummy.

Is this recipe gluten-free?

It can be. Use a 1‑to‑1 gluten‑free flour blend that contains xanthan gum. The cake will be a touch denser but still moist.

Strawberry Buttermilk Pound Cake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 8 servings

Calories: 380

Ingredients Method Notes

Ingredients

  

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 cup buttermilk, room temperature
• 2 cups chopped fresh strawberries (about 12 oz), tossed with 1 tablespoon flour

Method

 

1. Preheat oven to 325°F (160°C). Grease a 9×5‑inch loaf pan and line with parchment. Whisk together the flour, baking powder, baking soda, and salt.
2. Beat the butter and sugar with an electric mixer until light and fluffy, about 4 minutes. Scrape down the bowl as needed.
3. Reduce speed to medium, add the eggs one at a time, then the vanilla. Beat until combined.
4. On low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with flour. Mix just until no flour streaks remain.
5. Toss the strawberries with the 1 tablespoon flour, then fold them gently into the batter by hand.
6. Scrape the batter into the prepared pan, smooth the top, and bake for 60 to 70 minutes, until a toothpick comes out with moist crumbs. Cool in the pan for 10 minutes, then transfer to a rack to cool completely. Slice and serve.

Notes

If the top is browning too quickly during baking, tent it loosely with foil for the last 15 minutes. The cake slices cleanest when fully cooled.