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 share 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 wonderful.
However, the first person that 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 that’s needed to get that intense strawberry flavor without too much liquid for the recipe. (sad face)
1/2 cup shortening
1/2 cup butter
2 cups granulated sugar
3 ounce package strawberry 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
1/2 teaspoon salt
2 and 1/2 teaspoon baking powder
1 tablespoon vanilla extract
Sift flour, salt, and baking powder together.
Preheat oven to 325 degrees. Prepare a 10-inch bundt pan with solid vegetable shortening then sugar or flour.
In the bowl of a stand mixer, cream together shortening and butter. Add sugar and mix until fluffy.
Next mix eggs in one at a time until yellow mixes in the batter. Add vanilla and mix in the batter.
Add strawberry gelatin to the flour mixture. Whisk to combine.
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)
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.