Strawberry Buttermilk Pound Cake Recipe

Imagine the classic, heartwarming combination of strawberries and cream, now transformed into a showstopping centerpiece—this Made from Scratch Strawberries & Cream Cake is everything you crave in a homemade dessert. Moist layers of strawberry-infused cake are balanced by a cloud of freshly whipped cream, making each bite taste like a sunny afternoon in June. Whether you’re celebrating a special occasion or just want to bring joy to your week, this delightful cake is guaranteed to turn heads and earn rave reviews wherever it appears.

Ingredients You’ll Need

What makes the Made from Scratch Strawberries & Cream Cake truly special is the use of familiar, everyday ingredients, each working in perfect harmony to create tender crumb, vibrant flavor, and irresistible appeal. Pay close attention to these building blocks—they’re the key to the cake’s texture and luscious color!

• Strawberry Puree: Bursting with fresh berry flavor and that signature blush pink hue, this is the soul of your cake.
• Eggs: Four large eggs add structure and an airy lift, ensuring each layer is light and satisfying.
• Lemon Juice: Just a teaspoon heightens the strawberries and balances the sweetness.
• Baking Powder: The secret to lofty, tender cake layers—don’t skimp!
• All-Purpose Flour: Your base for a soft, moist crumb.
• Salt: Just enough to amp up all the flavors and round out the cake’s sweetness.
• Sugar: The backbone of sweetness, also helping the cake stay soft and enticing.
• Vanilla Extract: Adds warmth, depth, and that classic cake aroma everyone loves.
• Vegetable Oil: Helps the cake stay extra moist and tender, even when chilled.
• Red or Pink Food Coloring (Optional): For a fun, rosy vibe, a hint or two will dial up that festive color.
• Heavy Whipping Cream: This gets whipped into a magical, billowy topping that’s the crowning glory of the cake.

How to Make Made from Scratch Strawberries & Cream Cake

Step 1: Prep Your Pans and Preheat

Start by heating your oven to 350°F (175°C). Grease and flour three 8-inch cake pans or, for taller layers, use two 6-inch pans if you’re feeling creative with a four-layer cake. This little extra effort makes removing the cakes a breeze once baked—and that means no heartbreak when you flip those beauties out later!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together your flour, baking powder, and salt. Give it a good fluffing; this helps the baking powder distribute evenly, so the entire cake rises just right. Setting the mixture aside now streamlines your assembly later.

Step 3: Cream Eggs and Sugar

In a large mixing bowl, beat together your sugar and eggs for 3 to 5 minutes, until pale, thick, and airy. You’re not just combining here—you’re incorporating air that will give your Made from Scratch Strawberries & Cream Cake an irresistibly light crumb!

Step 4: Add Strawberry Puree and Lemon Juice

Pour in the strawberry puree and splash in that lemon juice. Beat until the mixture combines evenly and turns a lovely shade of pink—watch the magic as the batter takes on a rosy glow that hints at all that berry flavor.

Step 5: Incorporate the Dry Mix and Oil

Gradually add your whisked dry ingredients into the wet mix, alternating with the vegetable oil. Mix gently and just enough to combine—overmixing is the enemy of tenderness! This step ensures the oil makes every bite perfectly moist.

Step 6: Add Food Coloring (If Using)

If you’re in the mood for a vibrant presentation, stir in a few drops of red or pink food coloring. It’s completely optional, but it can make your Made from Scratch Strawberries & Cream Cake really pop, especially when you slice into those beautiful layers.

Step 7: Pour and Bake

Divide the batter evenly among your prepared pans and gently smooth the tops. Slide them into the preheated oven and bake for 25 to 30 minutes. You’ll know they’re ready when a toothpick inserted into the center emerges clean and the tops are lightly golden.

Step 8: Cool the Cakes

When the layers are baked to perfection, remove them from the oven and let them rest in the pans for 10 minutes. Turn out onto wire racks and let cool completely—patience here ensures your whipped cream won’t melt when you assemble.

Step 9: Whip the Cream

Pour that lush heavy whipping cream into a large bowl and beat until stiff peaks form. If you like your cream on the sweeter side, sift in a little powdered sugar, but the natural sweetness of the cake and berries often speaks for itself.

Step 10: Assemble and Frost

Now for the fun part! Layer your cakes with generous swaths of whipped cream between each layer, then cover the entire outside with more cream. The result? A dreamy, cloudlike finish worthy of any celebration.

How to Serve Made from Scratch Strawberries & Cream Cake

Garnishes

Fresh strawberries are a no-brainer here—pile them high on top or fan out a few on each slice for a little extra drama. A dusting of powdered sugar or a sprig of fresh mint can add a special flourish without much fuss.

Side Dishes

Serve this cake with a bowl of additional whipped cream, a scoop of vanilla ice cream, or a mixed berry compote. For a little extra elegance, a flute of sparkling wine or even a berry-infused iced tea is a perfect pairing.

Creative Ways to Present

For a real “wow” moment, try making individual mini cakes by using biscuit cutters to shape smaller rounds. Or, serve the Made from Scratch Strawberries & Cream Cake in a trifle dish with extra layers of berries and cream for a playful party-ready twist!

Make Ahead and Storage

Storing Leftovers

Got some cake left? Simply cover the Made from Scratch Strawberries & Cream Cake tightly with plastic wrap or transfer slices to an airtight container. It’ll stay wonderfully moist in the fridge for up to three days without losing any of its strawberry magic.

Freezing

If you want to save your cake for later, freeze the unfrosted cake layers wrapped separately in plastic and foil for up to two months. Thaw at room temperature, then assemble with fresh whipped cream just before serving for the very best texture and flavor.

Reheating

While this cake truly shines chilled, if you prefer it slightly softened, let slices sit out for about 10 minutes at room temperature before serving. Avoid microwaving, as it can melt the cream and compromise those perfect layers.

FAQs

Can I use frozen strawberries for the puree?

Absolutely! If fresh strawberries aren’t in season, thawed frozen berries work beautifully for making the puree. Just be sure to drain off any excess liquid after thawing to prevent the batter from getting too wet.

Is it possible to make this cake gluten free?

Yes! You can substitute a high-quality 1:1 gluten-free baking flour for the all-purpose flour in the Made from Scratch Strawberries & Cream Cake. Just keep an eye on the texture, as some blends may absorb moisture differently.

Can I make this cake ahead of time?

Bake the cake layers a day ahead, wrap tightly, and store at room temperature or in the fridge. For best results, assemble with the whipped cream and strawberries just before serving so everything stays fresh and vibrant.

How do I keep the whipped cream stable?

For extra stability, whip a couple tablespoons of powdered sugar into your cream, or add a spoonful of instant vanilla pudding mix—this will keep the frosting lovely and thick, even after chilling.

Can I add other fruits to the cake layers?

Definitely! Blueberries, raspberries, or even diced peaches can be folded into the batter or added between layers for your own seasonal twist on Made from Scratch Strawberries & Cream Cake.

Final Thoughts

Nothing brings people together like a slice of genuine homemade cake, and the Made from Scratch Strawberries & Cream Cake is sure to steal the show every time. There’s something magical about its vibrant layers and dreamy cream that makes baking (and sharing!) a true joy. Gather your berries and dive in—you’ll be glad you did!

Print