If you’re looking for a cake that’s soft, moist, and filled with delicious strawberry flavor, then the Melt in Your Mouth Strawberry Buttermilk Pound Cake is the perfect choice. This cake is light yet rich, making it a fantastic dessert for any occasion. Whether you’re celebrating a birthday or just want to treat yourself, this pound cake is sure to impress.
Why Make This Recipe
This recipe is a hit because of its simple ingredients and easy steps. The addition of strawberry gelatin gives the cake a beautiful flavor and a lovely pink hue, which makes it visually appealing too. Plus, the use of buttermilk ensures the cake is incredibly moist. If you want a dessert that’s simple to prepare and delightful to eat, this is it!
How to Make Melt in Your Mouth Strawberry Buttermilk Pound Cake
Ingredients:
- 1/2 cup shortening
- 1/2 cup butter
- 2 cups granulated sugar
- 3-ounce package strawberry gelatin
- 5 large eggs (at room temperature)
- 1 cup buttermilk (whole milk can be used, at room temperature)
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 2 and 1/2 teaspoons baking powder
- 1 tablespoon vanilla extract
Directions:
- Sift flour, salt, and baking powder together.
- Preheat oven to 325 degrees Fahrenheit.
- Prepare a 10-inch bundt pan by greasing it with shortening, then dusting it with sugar or flour.
- In the bowl of a stand mixer, cream together shortening and butter until smooth.
- Add sugar and mix until fluffy.
- Mix in the eggs one at a time, making sure each egg is well mixed before adding the next.
- Add vanilla extract and mix until combined.
- Add the strawberry gelatin to the flour mixture and whisk to combine.
- Gradually add the flour mixture alternately with buttermilk, starting and ending with the flour mixture.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake in the preheated oven for 65 to 70 minutes or until a toothpick inserted into the center comes out clean.
- Allow cake to cool for 10 – 15 minutes, then carefully turn it out onto a serving tray.
How to Serve Melt in Your Mouth Strawberry Buttermilk Pound Cake
You can serve this cake plain or with a dusting of powdered sugar on top. For an extra treat, pair slices with fresh strawberries or a dollop of whipped cream. It’s perfect for coffee breaks, dessert after dinner, or any gathering with friends and family.
How to Store Melt in Your Mouth Strawberry Buttermilk Pound Cake
Keep the cake in an airtight container at room temperature for up to three days. If you want to extend its freshness, you can refrigerate it for up to a week. You can also freeze the cake by wrapping it tightly in plastic wrap and placing it in a freezer bag. It will stay good for up to three months.
Tips to Make Melt in Your Mouth Strawberry Buttermilk Pound Cake
- Make sure your eggs and buttermilk are at room temperature for better mixing.
- Do not overmix once you add the flour; this will keep the cake tender.
- For a stronger strawberry flavor, you can add fresh strawberries or use strawberry puree.
Variation
If you want to switch things up, try using different flavors of gelatin, like raspberry or lemon, to create a new fruity twist on this classic recipe.
FAQs
1. Can I use self-rising flour instead of all-purpose flour?
Yes, but if you use self-rising flour, leave out the baking powder and salt.
2. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two earlier and store it in an airtight container.
3. Is it possible to use a different kind of milk?
Yes, whole milk can be used instead of buttermilk, but the texture may not be as moist. For best results, stick with buttermilk or add a splash of vinegar to milk to create a homemade buttermilk substitute.
Enjoy making this simple and delightful Melt in Your Mouth Strawberry Buttermilk Pound Cake!
Strawberry Buttermilk Pound Cake
Ingredients
Cake Ingredients
- ½ cup shortening To grease the bundt pan
- ½ cup butter Room temperature
- 2 cups granulated sugar
- 3 ounces package strawberry gelatin
- 5 large eggs At room temperature
- 1 cup buttermilk Whole milk can be used as a substitute, at room temperature
- 3 cups all-purpose flour
- ½ teaspoon salt
- 2.5 teaspoons baking powder
- 1 tablespoon vanilla extract
Instructions
Preparation
- Sift flour, salt, and baking powder together.
- Preheat oven to 325 degrees Fahrenheit.
- Prepare a 10-inch bundt pan by greasing it with shortening, then dusting it with sugar or flour.
Cake Mixing
- In the bowl of a stand mixer, cream together shortening and butter until smooth.
- Add sugar and mix until fluffy.
- Mix in the eggs one at a time, making sure each egg is well mixed before adding the next.
- Add vanilla extract and mix until combined.
- Add the strawberry gelatin to the flour mixture and whisk to combine.
- Gradually add the flour mixture alternately with buttermilk, starting and ending with the flour mixture.
Baking
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake in the preheated oven for 65 to 70 minutes or until a toothpick inserted into the center comes out clean.
Cooling
- Allow cake to cool for 10 – 15 minutes, then carefully turn it out onto a serving tray.
