Melt in your Mouth Strawberry Buttermilk Pound Cake
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Melt in your Mouth Strawberry Buttermilk Pound Cake is simply amazing. The intense strawberry flavor and ultra-moist cake make a winning combination.
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This Melt in your Mouth Strawberry Buttermilk Pound Cake is the latest in my series of testing pound cake recipes. You can get all the recipes that I’ve tested with tips and tricks here. Additionally, I wrote an entire guide on How to Bake the Perfect Pound Cake.
Melt in your Mouth Strawberry Buttermilk Pound Cake
Recently, I shared Real Fruit Strawberry Buttermilk Pound Cake (No Jello or Kool-Aid). I was so proud that I had developed a great Strawberry Pound Cake recipe that used real fruit, tasted natural, and was simply wonderful.
However, the first person who asked me if I had a Strawberry Pound Cake recipe was turned off by the extra step of condensing the pureed strawberries into the paste. This is the crucial step needed to get that intense strawberry flavor without too much liquid in the recipe. (sad face)
Instead of being said, I set out to develop an equally good but even more simple Strawberry Pound Cake recipe for you.
Melt in your Mouth Strawberry Buttermilk Pound Cake will melt in your mouth. It has an intense strawberry flavor, like a strawberry lollipop. This cake is moist and dense. It also has that crusty top that makes a good pound cake a great pound cake!
I prefer all pound cakes warm. This one was especially good served warm with vanilla bean ice cream. Homemade whipped cream is also good. Maybe I tried both!
HOW TO MEASURE FLOUR CORRECTLY
Measure all the ingredients carefully, especially the flour.
How do you measure flour?
To correctly measure flour, first, sift the flour. Then using a spoon or scoop lightly scoop flour out of its container into a measuring cup. Continue filling the cup until it is overflowing, then using the back of a butter knife level the flour. Scooping the measuring cup directly into the flour to fill can result in up to 25% more flour than lightly spooning the flour into the measuring cup. More flour in a recipe will make it dense and dry.
Pans and such
I bake my pound cakes on a cookie sheet to bake. Setting the pan on a cookie sheet may affect the baking time. As well, using a light versus a dark tube pan will affect baking times. For my cakes, I bake in a light pan on a round cookie sheet.
Your
I’m not a fan of non-stick spray for pound cakes. Some of the sides always stick pulling off that crust that I worked so hard to create. Instead, I like to use solid vegetable shortening and follow that with a dusting of granulated sugar. (Yes, sugar. Sugar doesn’t leave any white areas on the cake.) Alternately, I like the Wilton cake release. (When I started this pound cake series, I did use non-stick spray. However, after making so many and trying other methods, I do not use non-stick spray for cakes now. I have tried to go back and update those posts, but may have missed some.)
Pound Cake Tips
- Always use real
butter in pound cake recipes unless the recipe specifically gives you a substitution. - Use good quality ingredients. Premium flour,
butter , and vanilla especially. It really does make a difference in taste. - The standard in any recipe is to use Grade A Large eggs. If you use a smaller egg use this guide for substitutions.
- This is my favorite Tube Pan for baking pound cakes.
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Equipment
Melt in your Mouth Strawberry Buttermilk Pound Cake
Equipment
Ingredients
- ½ cup Crisco shortening + more for pan
- ½ cup butter
- 2 cups granulated sugar
- 3 ounce package strawberry flavored gelatin I used Jello brand
- 5 large eggs at room temperature
- 1 cup buttermilk at room temperature, or whole milk
- 3 cups all-purpose flour
- ½ teaspoon salt
- 2 and ½ teaspoon baking powder
- 1 tablespoon pure vanilla extract
Instructions
- Sift flour, salt, and baking powder together.3 cups all-purpose flour, ½ teaspoon salt, 2 and ½ teaspoon baking powder
- Preheat oven to 325 degrees. Prepare a 10-inch bundt pan by rubbing it with solid vegetable shortening then sugar or flour. (I use sugar so there are no white spots on the cake from flour.)
- In the bowl of a stand mixer, cream together the shortening and butter. Add sugar and mix until fluffy.½ cup Crisco shortening, ½ cup butter, 2 cups granulated sugar
- Next mix eggs in one at a time until yellow mixes in the batter. Add vanilla and mix in the batter.5 large eggs, 1 tablespoon pure vanilla extract
- Add strawberry gelatin to the flour mixture. Whisk to combine.3 ounce package strawberry flavored gelatin
- Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. (1/3 flour mixture, 1/2 buttermilk, 1/3 flour, 1/2 buttermilk, 1/3 flour)1 cup buttermilk
- Pour batter into a bundt pan and smooth top.
- Bake in 325-degree oven 65 to 70 minutes.
- Allow cake to cool for 10 – 15 minutes then carefully turn out on a serving tray.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
You can also find great recipes here
Thanks. Pls what is strawberry gelatin?
Like Jello brand https://amzn.to/2IrnVWr
Incredible, great crunchy outside and moist center. Multiple people said this was the best cake they have ever had. Definitely recommend.
Thank you!
Can you make it in cupcakes?
Do you use salted or unsalted butter?
I use salted, it’s a personal preference. You can use whichever you prefer, you’re ‘supposed’ to use unsalted in baking.
I made this cake and it delicious. It’s very moist and it really does melt in your mouth.
Do I have to use shortening? Can I substitute with vegetable oil or more butter?
You can substitute real butter (not margarine) I don’t recommend using oil.
When do you add the vanilla or did I miss that?
With or after you add the eggs.
Can you add fresh strawberries to this recipe and if so would the recipe need to be altered to maintain the pound cake texture?
I would not add berries to it.
Does this freeze well and if so, what tips do you have? Thanks.
Yes, freeze in an airtight container up to 2 months. Thaw at room temperature in container.
I’m completely new to baking and I’m only 18… what is “shortening” ? I’m hoping to try this with my dad!
Shortening is solid vegetable shortening, like Crisco brand> https://amzn.to/2U5bZO0
I Love To Cook And Bake.
So This Is Up My Alley!!
And Pound Cakes Are My Favorites.
With A Drizzle Of Frosting.Made W Lemon Juice!
Too Much Frosting Is A Overkill For Me.
But I Will Prepare That Way For Others.
And Every Now And Then I’ll Eat w Frosting.
But A Plain Butter Pound Cake Warm With Milk.
Is To Die For
And I Also Love Strawberries.