Strawberry Pound Cake with Homemade Strawberry Buttercream Recipe

If you’re searching for the ultimate dessert to dazzle your friends and family, Strawberry Pound Cake with Homemade Strawberry Buttercream should be at the very top of your list! This vibrant, moist, berry-kissed cake is paired with a luscious, real strawberry buttercream that tastes like springtime on a fork. Each bite is a celebration of fresh strawberries and buttery goodness, making it a go-to treat for birthdays, brunches, or whenever you’re craving something truly special.

Ingredients You’ll Need

This Strawberry Pound Cake with Homemade Strawberry Buttercream uses simple, staple ingredients that work together magically. Each one adds depth, texture, or a burst of color, making every slice unforgettable.

• Unsalted Butter (Pound Cake & Buttercream): Use high-quality, room-temperature butter for a rich, velvety crumb and a creamy, dreamy frosting.
• Granulated Sugar: Sweetens the cake and helps achieve that classic pound cake texture.
• Large Eggs: Bring structure, richness, and moisture to the batter—don’t skip!
• All-Purpose Flour: The backbone of the cake, delivering the perfect consistency.
• Baking Powder: Gives the cake its just-right lift without compromising density.
• Salt: Just a pinch brings all the flavors into beautiful harmony.
• Whole Milk: Keeps the pound cake moist and tender—don’t substitute with low-fat for the best result.
• Strawberry Purée (for cake & frosting): Nothing beats real strawberries for pure, vibrant flavor and a natural pink hue.
• Vanilla Extract: Deepens both cake and buttercream with warm, aromatic notes.
• Powdered Sugar (Buttercream): Dissolves easily into the frosting for that cloud-like, smooth finish.
• Chopped Pecans: A sprinkle on top adds irresistible crunch and nutty richness.
• Fresh Strawberries (optional garnish): Their jewel-like appearance makes the cake look and smell as delightful as it tastes.

How to Make Strawberry Pound Cake with Homemade Strawberry Buttercream

Step 1: Prep the Oven and Pan

Begin by preheating your oven to 325°F (163°C). Grease and flour your chosen bundt or loaf pan very well—this step ensures your Strawberry Pound Cake with Homemade Strawberry Buttercream releases perfectly, preserving every lovely curve or edge.

Step 2: Cream the Butter and Sugar

With a stand mixer or hand mixer, beat the unsalted butter and granulated sugar together until the mixture is light, fluffy, and nearly doubled in volume. This can take a good 3 to 5 minutes and sets the stage for a beautifully tender cake crumb.

Step 3: Incorporate the Eggs

Add the eggs one at a time, mixing well after each addition. This gradual approach helps emulsify the batter, locking in moisture and ensuring a smooth, rich cake base.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. A quick blend ensures these crucial dry ingredients are evenly distributed, so the cake bakes up uniform with just the right lift.

Step 5: Build the Batter

Alternate adding the flour mixture and whole milk to your creamed mixture, beginning and ending with flour. Stir gently between each addition, just until incorporated. Next, mix in the strawberry purée and vanilla extract—the batter should turn a lovely shade of pink and taste faintly of summer berries.

Step 6: Bake the Pound Cake

Pour your batter into the prepared pan, smoothing the top for an even bake. Place on the center rack and bake for 60 to 70 minutes, or until a toothpick inserted into the middle comes out clean. Let it cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.

Step 7: Make the Strawberry Buttercream

For the ultimate homemade strawberry buttercream, beat the softened butter until it’s creamy and light. Add the powdered sugar gradually to avoid a sugar cloud, then mix in the strawberry purée, vanilla, and a pinch of salt. The resulting frosting should be luxuriously smooth with flecks of real strawberry throughout.

Step 8: Frost and Finish

Once the cake is completely cool, generously slather on the buttercream. Use a spatula or the back of a spoon to make whimsical swirls, then shower the top with the chopped pecans and, if you wish, crown with fresh, halved strawberries. The final Strawberry Pound Cake with Homemade Strawberry Buttercream is a visual and edible masterpiece.

How to Serve Strawberry Pound Cake with Homemade Strawberry Buttercream

Garnishes

For a truly show-stopping finish, pile on extra fresh strawberries and a sprinkle of chopped pecans. The contrast of juicy fruit and nuts with the plush cake is irresistible. A dusting of powdered sugar adds a touch of bakery-chic flair.

Side Dishes

Serve slices alongside a pitcher of cold, creamy milk or freshly brewed coffee for classic comfort. If you’re feeling fancy, try a scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream to amplify the decadence.

Creative Ways to Present

Turn your Strawberry Pound Cake with Homemade Strawberry Buttercream into a centerpiece by arranging strawberry slices in concentric rings, or cut the cake into small cubes for colorful dessert skewers. Individual mini loaves make wonderful gifts or favors for spring celebrations and showers.

Make Ahead and Storage

Storing Leftovers

Keep any uneaten cake tightly covered at room temperature for up to two days. If your kitchen is especially warm, pop it in the fridge to preserve the freshness of the buttercream—just let slices come to room temp before enjoying for the best texture.

Freezing

Strawberry Pound Cake with Homemade Strawberry Buttercream is surprisingly freezer-friendly. Wrap unfrosted cake tightly in plastic and foil, then freeze for up to three months. Thaw overnight, frost fresh, and you’ll have a bakery-worthy treat on demand.

Reheating

If you like your cake slightly warm (think summer picnic vibes), pop a slice in the microwave for 10–15 seconds. This also revives the buttercream, making it even silkier and more fragrant.

FAQs

Can I use frozen strawberries for the purée?

Absolutely! Thaw frozen strawberries completely, then blitz them into a purée. Just be sure to drain off excess liquid to avoid making the batter or the buttercream too thin.

How do I prevent my pound cake from sticking to the pan?

Generously grease and flour every crevice of your bundt or loaf pan, or use a baking spray with flour. Allow the cake to cool before turning it out—patience pays off!

Can I make this recipe gluten-free?

Yes, swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend. The cake’s rich moisture helps keep the texture beautifully tender, even without gluten.

Is there a substitute for pecans?

Feel free to try walnuts, almonds, or skip the nuts entirely if preferred. Shredded coconut or white chocolate chips are also fabulous on top of the Strawberry Pound Cake with Homemade Strawberry Buttercream.

Will the color of the cake fade as it bakes?

A bit, yes! For extra vibrance, add a few drops of natural red or pink food coloring to the batter. Pure strawberry purée still gives a gorgeous, subtle blush.

Final Thoughts

Nothing brings people together like a slice of Strawberry Pound Cake with Homemade Strawberry Buttercream—especially when every bite is packed with berry brilliance and creamy frosting. Give this recipe a try, share it with loved ones, and savor the smiles it inspires!