This strawberry buttermilk pound cake bakes into a tall, golden bundt with a tender, moist crumb and a gentle pink tint. Strawberry gelatin builds the fruity flavor, while buttermilk keeps every slice soft and slightly tangy.
Prep takes about 20 minutes, and the cake needs roughly an hour and ten minutes in the oven. The recipe serves 12, so it suits a family dinner, a weekend gathering, or a make ahead dessert.
Table of Contents
Why This Strawberry Buttermilk Pound Cake Recipe Works
Creaming shortening and butter together gives the perks of both worlds. Butter brings flavor, while shortening creates a tender, even crumb that stays soft for days.
Buttermilk adds moisture and a mild tang that balances the sugar. Its acidity also helps the baking powder work, so the cake rises evenly and stays fine textured.
Whisking the strawberry gelatin into the flour spreads its flavor and color through the whole batter. The result tastes like strawberries without the extra water that fresh fruit would add to the batter.
Ingredients for Strawberry Buttermilk Pound Cake
- 1/2 cup vegetable shortening, plus 1 tablespoon for the pan
- 1/2 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 package strawberry gelatin, 3 oz
- 5 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 3 cups all purpose flour, plus 1 tablespoon for the pan
- 1/2 teaspoon kosher salt
- 2 1/2 teaspoons baking powder
- 1 tablespoon vanilla extract
Shortening and butter. Cream them until pale and fluffy. This step traps air that helps the cake rise.
Granulated sugar. Add it gradually and beat well so it dissolves and builds a smooth batter.
Strawberry gelatin. Use the dry powder straight from the box, not prepared gelatin. It adds flavor and a pretty pink color.
Eggs. Room temperature eggs blend smoothly. Add them one at a time and mix fully before the next.
Buttermilk. Bring it to room temperature so the batter stays smooth. Whole milk can stand in if needed.
How to Make Strawberry Buttermilk Pound Cake
1. Prepare the pan Preheat the oven to 325 degrees F. Grease a 10 inch bundt pan with shortening and dust it with flour, tapping out the extra.
2. Sift the dry ingredients Sift the flour, salt, and baking powder together into a bowl.
3. Cream the fats Beat the 1/2 cup of shortening and the butter in a stand mixer until smooth and creamy.
4. Add the sugar Add the sugar and beat until the mixture looks light and fluffy.
5. Add the eggs Mix in the eggs one at a time, making sure each is fully blended before adding the next, then stir in the vanilla.
6. Flavor the flour Whisk the strawberry gelatin into the flour mixture until evenly blended.
7. Alternate flour and buttermilk Add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with flour. Mix only until smooth.
8. Bake the cake Pour the batter into the pan, smooth the top, and bake for 65 to 70 minutes, until a toothpick in the center comes out clean.
9. Cool and turn out Cool in the pan for 10 to 15 minutes, then carefully turn the cake out onto a serving plate.
How to Serve Strawberry Buttermilk Pound Cake
Slice the cake and serve it plain, dusted with powdered sugar, or with fresh berries and whipped cream. A glass of strawberry blueberry kefir smoothie makes a fruity companion for brunch. For a larger dessert table, add fresh fruit pavlova, moist vanilla cake, or a slice of lemon layer cake. A spoonful of macerated strawberries over each slice looks lovely.
How to Store and Reheat Strawberry Buttermilk Pound Cake
Store the cake covered at room temperature for up to 3 days. For longer storage, wrap individual slices tightly and freeze them for up to 3 months, then thaw at room temperature. Keep any cake topped with whipped cream in the refrigerator.
Tips and Variations for Strawberry Buttermilk Pound Cake
Grease generously. Cover every ridge of the bundt pan with shortening and flour so the cake releases cleanly.
Use room temperature ingredients. Cold eggs and buttermilk can make the batter curdle and dense.
Cream thoroughly. Beat the fats and sugar until pale, because this builds the cake structure.
Do not overmix. Stop mixing once the flour disappears to avoid a tough crumb.
Check early. Ovens vary, so start testing with a toothpick near the 60 minute mark.
Add real strawberries. Serve with sliced fresh strawberries for extra flavor and a pretty look.
Try a glaze. A simple glaze of powdered sugar and a spoonful of milk adds sweetness.
Handle eggs safely. Bake the cake until fully set and store it properly, as explained in this Texas AgriLife Extension food safety guide.
Frequently Asked Questions About Strawberry Buttermilk Pound Cake
Can I make this strawberry buttermilk pound cake ahead of time?
Yes. It keeps well, and the flavor is often better the next day. Cover it tightly at room temperature.
Why did my strawberry buttermilk pound cake stick to the pan?
The pan was not greased well enough. Coat every groove with shortening and flour, and let the cake rest 10 to 15 minutes before turning it out.
Can I use fresh strawberries in this strawberry buttermilk pound cake?
Fresh fruit adds extra moisture, so it is ideal when served on the side rather than baked into the batter.
Can I bake it in loaf pans?
Yes. Divide the batter between two loaf pans and start checking at about 50 minutes.
Can I use whole milk instead of buttermilk?
Whole milk works, but the cake will be slightly less tender and tangy.
Strawberry Buttermilk Pound Cake
Equipment
- 10 inch bundt pan
- Stand mixer
- Sifter
- Toothpick
- Serving plate
Ingredients
Main Ingredients
- ½ cup vegetable shortening plus 1 tbsp for greasing the pan
- ½ cup unsalted butter softened
- 2 cup granulated sugar
- 1 package strawberry gelatin 3 oz
- 5 large eggs room temperature
- 1 cup buttermilk room temperature
- 3 cup all purpose flour plus 1 tbsp for dusting the pan
- ½ tsp kosher salt
- 2 ½ tsp baking powder
- 1 tbsp vanilla extract
Instructions
Cooking
- Prep the pan. Heat the oven to 325 degrees F and grease and flour a 10 inch bundt pan.
- Cream. Beat the shortening, butter, and sugar until light and fluffy, then add the eggs one at a time and the vanilla.
- Mix the dry. Sift the flour, salt, and baking powder, then whisk in the strawberry gelatin.
- Combine. Add the flour mixture in three parts, alternating with the buttermilk, and mix just until smooth.
- Bake. Bake for 65 to 70 minutes until a toothpick comes out clean, then cool 10 to 15 minutes and turn out.
