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
When I make pound cakes, I use 2 sticks salted butter and 2 tablespoons crisco sticks. 5 eggs, 3 cups sugar, White Lilly all purpose flour, baking powder, salt- sifted, vanilla extract, lemon flavoring. I have made a strawberry cake before using strawberry gelatin, puréed strawberries in the cake and in the icing along with strawberry extract in the icing. Can I use salted butter, my flour, everything except lemon flavoring? Ivye isowders@yahoo.com
It’s really a personal preference, but I almost always use salted butter because I always have it on hand.
Hey! The cake looks great! My pound cake calls for 1 cup butter, instead of 1/2… (Along with the shortening. Should I not use 1 cup? I am making for a sweet family and I don’t want to mess it up! Thanks.
May I use strawberry extract
Yes
This cake came out delicious! I have one question, how do I make it less dense. My mother likes her cake a little moist.
Make sure your eggs and any refrigerated ingredients are room temp. Also, beat the ingredients good after adding the eggs, this is what will make it rise. After you start adding the flour, mix it until just combined. Beating the flour too much can make it tough. This should help density.
For a more moist cake, make sure you don’t over cook it.
Can this recipe be used as as a layer cake?
Yes, but I recommend this cake for a strawberry layer cake, https://www.callmepmc.com/easy-strawberry-cake/
In your Strawberry Pound Cake do you use butter flavored shortening. Also I can I use frozen sweet or unsweetened strawberries and if so do they need to be drained.
No, regular shortening. Yes, drain the strawberries
Is there a glaze on it?
A really thin glaze of powdered sugar and heavy cream
Do you think you could substitute fresh strawberries pureed for an ingredient? I have frozen strawberries and would like to use them. Thanks.
I recommend this recipe for fresh or frozen berries: https://www.callmepmc.com/real-fruit-strawberry-buttermilk-pound-cake-no-jello-or-kool-aid/
Would all butter work? Not a fan of shortening. Or does it deliver a texture butter can’t?
yes, you can
When u add the alternate items buttermilk n flour do u whisk it by hand or use the mixer?
Use the mixer
Thank you for sharing! I’m not a huge strawberry cake fan but need a great recipe to add to my menu as I am a custom cake decorator. Would this be a good recipe to use as a layered cake? I need a cake that is moist but not too moist and one that can withstand the weight of fondant and/or decorations. Thanks!
It’s pretty dense. I think it would hold up to fondant/decorations.
Would sour milk work as a substitute for buttermilk?
Sour cream or Greek yogurt will work