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Pound cake comes in all shapes and sizes, including any flavor you can think of. Strawberry buttermilk is not an exception! This cake is special because it practically melts in your mouth and fills you with an intense taste of strawberries. This delicious pound cake is especially good served warm with a scoop of ice cream of your choice.

Though the ingredient list might seem complicated, you’ll find that this recipe is actually not that hard to recreate. It’ll take some time to actually bake the cake, but the preparation won’t take long. Besides, you’ll end up with a wonderful, fluffy and moist cake that will be worth all the trouble!

How can I make my pound cake moist?

The secret to a moist and soft pound cake lies in the eggs! You can tweak the recipe in some ways, but never exclude the eggs. They are responsible for making your cake moist and fluffy. Some recipes even recommend adding 4 egg yolks instead of 2 whole eggs. The choice is yours!

What flour should I use for pound cake?

Most recipes call for all-purpose flour simply because that’s the easiest one to acquire. Unfortunately, all-purpose flour is probably too heavy for the consistency you want from a light pound cake. Cake flour is more suitable for this particular recipe. It is lighter, thus your cake will be fluffy and light.

What can I replace buttermilk with in a pound cake?

If you can’t obtain buttermilk, you can replace it with whole milk. The results will be almost identical. Whatever you do, don’t replace it with water! Though that might sound tempting to non-milk drinkers, water is not nearly as exciting as milk. The milk will soften the cake, making it even more delicious.

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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.

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