Strawberry Buttermilk Pound Cake (soft, sweet, and full of Sunday feelings)

Name: Strawberry Buttermilk Pound Cake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup (227 g) unsalted butter, softened; 2 cups (400 g) granulated sugar; 4 large eggs, room temperature; 3 cups (375 g) all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup (240 ml) buttermilk, room temperature; 2 teaspoons vanilla extract; 2 cups fresh strawberries, diced; 1 tablespoon all-purpose flour (for coating strawberries)

INAYA 2 hours ago

0 0 6 minutes read

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The Story & Intro

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.

Now let me tell you how this Strawberry Buttermilk Pound Cake became one of those “I’ll make it again tomorrow” cakes in my house.

In Crete, we grow up with fruit everywhere figs, grapes, oranges and strawberries always feel like a little celebration. When I was younger, I used to wash strawberries in a big bowl at the kitchen sink, sneaking a few into my mouth before anyone noticed. My grandmother would pretend she didn’t see. She always did that… she let joy happen quietly. When I bake a Strawberry Buttermilk Pound Cake, I feel that same quiet joy. The buttery smell fills the kitchen, the strawberries soften into little pockets of sweetness, and the buttermilk gives the crumb a gentle tang that makes every bite taste “alive.”

I make this Strawberry Buttermilk Pound Cake when I want something comforting but still bright when a friend drops by unexpectedly, when my family wants dessert but I don’t want anything fussy, or when I simply need a soft slice with coffee and a deep breath. The truth is, this Strawberry Buttermilk Pound Cake isn’t just a recipe. It’s a mood. It’s the feeling of clean tea towels, warm ovens, and someone you love walking into the kitchen saying, “What are you baking?”

And yes… I’ve made a mess with this cake more than once. Strawberries fly. Flour drifts. Butter sticks to my fingers. But that’s the kind of chaos I trust.

Why I Love Making This Recipe

I love this cake because it gives me everything I want in one pan:

I get that classic pound cake richness from real butter.
I get tenderness from buttermilk, not dryness.
I get fresh strawberry flavor without needing frosting or fancy layers.
I get a cake that stays moist for days (if it lasts that long).

Also, this cake makes people feel cared for. I’ve watched women take a bite and instantly soften their shoulders like the day suddenly became less heavy. That’s what I chase when I bake.

Ingredients & Little Kitchen Secrets

Here’s what I use, and what I’ve learned over the years.

Butter (unsalted): I always soften it properly. If it’s too cold, it won’t cream right. If it’s melted, the cake turns dense and heavy in a sad way.
Sugar: Classic white sugar works perfectly here.
Eggs: Room temperature helps the batter stay smooth.
Flour: All-purpose flour. I don’t overthink it.
Buttermilk: This is the heart of the texture. It makes the crumb soft and slightly tangy so the strawberries taste even sweeter.
Vanilla: I use real vanilla extract because it hugs the strawberry flavor.
Strawberries: Fresh is best. I dice them small so they spread through the cake instead of sinking like stones.
Kitchen Secret: I toss the strawberries with a spoonful of flour before folding them in. This helps them stay suspended in the batter.

How I Make It, Step by Step

I’ll walk you through it exactly how I do it in my own messy kitchen.

I preheat the oven to 325°F (160°C). I grease a 9×5 loaf pan well. I don’t rush this part. A stuck cake breaks hearts.
I cream butter and sugar until fluffy—about 3 to 4 minutes. I wait until it looks pale and airy. This step builds the cake’s texture.
I add eggs one by one. I mix after each egg. If the batter looks slightly curdled, I don’t panic. It usually smooths out once flour goes in.
I whisk dry ingredients in another bowl: flour, baking soda, salt.
I alternate flour and buttermilk into the butter mixture. I start with flour, then buttermilk, and end with flour. I mix just until combined.
I add vanilla. The batter starts smelling like comfort right here.
I toss strawberries with flour and gently fold them into the batter. I fold slowly so I don’t crush them into pink mush.
I pour the batter into the pan and smooth the top.
I bake for 60 to 75 minutes. I check at 60 minutes, because ovens tell their own stories. A toothpick should come out clean or with a few moist crumbs.
I cool the cake in the pan for 15 minutes, then lift it out and cool fully before slicing (if I can resist).

How I Serve It at Home

I serve this cake in simple, loving ways:

With powdered sugar dusted on top when I want it pretty without effort.
With a spoon of Greek yogurt and extra strawberries when I want a “Crete-meets-strawberry” moment.
With coffee in the afternoon, the way my grandmother would approve slowly, with conversation.
With vanilla ice cream when my family begs for something extra.

Sometimes I toast a slice lightly the next day and let it warm up. The strawberries get jammy. The edges get golden. It tastes like the cake is hugging you back.

Storage, Reheating & Make-Ahead Tips

I keep it simple:

Room temperature: Wrap tightly and keep up to 3 days.
Refrigerator: Up to 5 days, wrapped well (it will firm up a bit, so I let slices sit out 10 minutes before eating).
Freezer: I slice it, wrap slices individually, and freeze up to 2 months.
Reheat: I warm a slice 10–15 seconds in the microwave, or toast lightly for a crisp edge.

If you want to make it ahead for guests, bake it the day before. It actually tastes better after resting overnight because the flavors settle.

100-Word Short Version

I make Strawberry Buttermilk Pound Cake when I want an easy, comforting dessert with bright fruit flavor. I cream butter and sugar until fluffy, add eggs, then mix in flour and buttermilk in alternating additions. I fold in diced strawberries tossed with a little flour so they don’t sink. I bake the cake low and slow until golden and set, then cool before slicing. The result tastes buttery, tender, and lightly tangy, with sweet strawberry pockets in every bite. I serve it with coffee, yogurt, or ice cream—and I love that it stays moist for days.

Recipe Card Section

⏱️ Time
Prep: 20 minutes
Cook: 70 minutes
Total: 1 hour 30 minutes

🛒 Ingredients (with quantity)

1 cup (227 g) unsalted butter, softened
2 cups (400 g) granulated sugar
4 large eggs, room temperature
3 cups (375 g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) buttermilk, room temperature
2 teaspoons vanilla extract
2 cups fresh strawberries, diced
1 tablespoon flour (to coat strawberries)

👩‍🍳 Instructions

Preheat oven to 325°F (160°C). Grease a 9×5 loaf pan.
Beat butter and sugar until fluffy and pale, 3–4 minutes.
Add eggs one at a time, mixing after each.
Whisk flour, baking soda, and salt in a bowl.
Add dry ingredients to batter, alternating with buttermilk. Start and end with flour.
Mix in vanilla.
Toss strawberries with 1 tablespoon flour, then fold gently into batter.
Pour into pan and smooth top.
Bake 60–75 minutes until a toothpick comes out clean.
Cool 15 minutes in pan, then cool completely on a rack.

📝 Notes

Use room-temperature butter, eggs, and buttermilk for the best crumb.
Coat strawberries in flour so they don’t sink.
If using frozen strawberries, thaw fully and drain very well.
Wrap tightly for storage; freeze slices for easy treats later.

🍽️ Nutrition (approx. per slice)
Calories: 420
Carbs: 55g
Protein: 6g
Fat: 20g
Sugar: 32g
Fiber: 2g
Sodium: 180mg

Conclusion (warm and personal)

This Strawberry Buttermilk Pound Cake always reminds me why I cook in the first place. I don’t bake just to fill plates—I bake to soften days, to create little pauses, to give my family and my friends something sweet that feels like home. When you pull this cake from the oven and see those strawberry pieces peeking through, you’ll understand what I mean. Make it for someone you love… and make it for yourself too. You deserve a slice of comfort.