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 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 (whole milk can be used) at room temperature
- 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 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 (whole milk can be used)
- 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
Tried this recipe twice today, followed instructions, both times it sank!! Tasted good but was not pretty! Used whole milk – could that be the reason??
Whole milk shouldn’t have caused it to fall. Have you calibrated your oven lately? Most of the time when a pound cake falls, it’s undercooked (usually because the oven isn’t the temperature it says it is) or overbeating the batter after the flour was added. I’m so sorry this happened.
This cake was delicious! It was a hit in my house. My grandchildren loved it. The texture and density was perfect. I didn’t change anything in the recipe. Thank you for the recipe.
I made this cake exactly by recipe and it tasted good but was dry I did not over bake it I am wondering how to make the batter more moist. Do you have any suggestions?
Mine wasn’t dry. You can cut baking on the baking time a little next time. In addition, you can simple butter sauce over it to help. Bring 1/2 cup sugar, 1/2 cup water, 1/4 cup butter to a boil until the sugar dissolves, take it off the heat and had 1 teaspoon vanilla, poke holes in the cake with a long skewer and slow pour the sauce over the cake. It will soak in and be wonderful.
You may have possibly over mixed it which can cause dryness in a pound cake.
This was such a hit at our house.
This cake looks like a perfect kid’s birthday cake! I wonder if I could use gluten-free flour instead of regular flour?
I was looking for a dessert to make this weekend and this one just jumped out at me. A beautiful and moist cake that is made with simple ingredients. I also like my pound cakes warm with a scoop or two of vanilla ice cream.
What a great twist on pound cake! This is so pretty and makes for such a special treat! Garnish with fresh strawberries & cream!
Can I add. Strawberries to this cake
Yes, if it were me I’d add 1 to 1.5 cup fresh chopped and drained