Strawberry Buttermilk Pound Cake

Why You’ll Love This Recipe

• Moist and Tender Texture: The buttermilk keeps the cake moist, ensuring each slice is soft and flavorful.

• Burst of Fresh Strawberries: Diced strawberries are folded into the batter, providing pockets of juicy fruit in every bite.

• Versatile and Easy to Make: With simple ingredients and straightforward instructions, this cake is perfect for both novice and experienced bakers.

• Customizable Options: Add a glaze, mix in other berries, or incorporate nuts to suit your taste preferences.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 2 ½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 1 tablespoon vanilla extract

• 4 large eggs

• 1 cup buttermilk

• 1 ½ cups fresh strawberries, diced

• 2 tablespoons all-purpose flour (for coating strawberries)

Directions

1. Preheat oven to 325°F (165°C). Grease and flour a 10-cup Bundt pan or loaf pan.

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, beat the butter and sugar until light and fluffy, about 3-5 minutes.

4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

5. Alternately add the dry ingredients and buttermilk to the batter, beginning and ending with the flour mixture. Mix until just combined.

6. Toss the diced strawberries with 2 tablespoons of flour to prevent them from sinking, then gently fold them into the batter.

7. Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.

8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

9. If using the glaze, mix powdered sugar, buttermilk, and vanilla extract, then drizzle over the cooled cake before serving.

Servings and Timing

• Prep Time: 15 minutes

• Cook Time: 60-70 minutes

• Total Time: 1 hour 20 minutes

• Servings: 12

Variations

• Lemon Twist: Add 1 tablespoon of lemon zest for a citrusy boost.

• Chocolate Drizzle: Instead of a buttermilk glaze, drizzle melted chocolate over the cake.

• Nutty Crunch: Fold in ½ cup of chopped pecans or almonds for extra texture.

• Berry Mix: Swap out some of the strawberries for blueberries or raspberries for a mixed berry pound cake.

• Dairy-Free: Use almond milk with a teaspoon of vinegar instead of buttermilk, and replace butter with a plant-based alternative.

Storage and Reheating

• Room Temperature: Store the cake in an airtight container for up to 3 days.

• Refrigerator: Keep in the fridge for up to a week. Let it come to room temperature before serving.

• Freezer: Wrap slices individually in plastic wrap and store in an airtight container for up to 3 months. Thaw at room temperature before enjoying.

• Reheating: Warm a slice in the microwave for 10-15 seconds to restore its fresh-baked softness.

FAQs

How do I keep my pound cake from being too dense?

Beating the butter and sugar until light and fluffy is key. Also, avoid overmixing the batter once the dry ingredients are added.

Can I use frozen strawberries instead of fresh ones?

Yes, but make sure to thaw and pat them dry to avoid excess moisture in the batter.

Why did my strawberries sink to the bottom?

Coating them in flour before folding them into the batter helps distribute them evenly.

Can I make this cake without buttermilk?

Yes, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes before using.

What other pans can I use for this recipe?

A standard 9×5-inch loaf pan works well, or you can divide the batter between two smaller loaf pans. Adjust the baking time accordingly.

How can I make the cake more flavorful?

Adding a teaspoon of almond extract or a tablespoon of lemon zest can enhance the flavor profile.

Can I add nuts to the cake?

Yes, folding in ½ cup of chopped pecans or almonds can add a delightful crunch.

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

Greasing and flouring the pan thoroughly, or using parchment paper, can help prevent sticking.

Can I freeze the cake?

Yes, wrap slices individually in plastic wrap and store in an airtight container for up to 3 months. Thaw at room temperature before enjoying.

How do I make the glaze thicker?

If the glaze is too thin, add more powdered sugar until you reach the desired consistency.

Conclusion

This Strawberry Buttermilk Pound Cake is a simple yet elegant dessert that’s perfect for any time of the year. The combination of moist cake, juicy strawberries, and a hint of vanilla makes it irresistible. Whether served plain or topped with a sweet glaze, this cake is sure to become a favorite. Enjoy it with a cup of coffee, as a brunch treat, or as a delightful dessert after dinner.

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Strawberry Buttermilk Pound Cake

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A moist and tender pound cake infused with fresh strawberries and buttermilk, delivering a rich yet fruity dessert perfect for any occasion.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 60-70 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

2 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened

2 cups granulated sugar

1 tablespoon vanilla extract

4 large eggs

1 cup buttermilk

1 ½ cups fresh strawberries, diced

2 tablespoons all-purpose flour (for coating strawberries)

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Instructions

1. Preheat oven to 325°F (165°C). Grease and flour a 10-cup Bundt pan or loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar until light and fluffy, about 3-5 minutes.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Alternately add the dry ingredients and buttermilk to the batter, beginning and ending with the flour mixture. Mix until just combined.
6. Toss the diced strawberries with 2 tablespoons of flour to prevent them from sinking, then gently fold them into the batter.
7. Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. If using the glaze, mix powdered sugar, buttermilk, and vanilla extract, then drizzle over the cooled cake before serving.

Notes

• Coating strawberries with flour prevents them from sinking to the bottom.
• Beat butter and sugar thoroughly to keep the cake light and fluffy.
• Use fresh strawberries for best texture; if using frozen, thaw and dry well.
• Glaze is optional but adds a sweet finishing touch.
• Store cake in an airtight container at room temperature up to 3 days or refrigerate for up to a week.
• Freeze wrapped slices for up to 3 months; thaw before serving.
• Variations include adding lemon zest, nuts, or swapping berries.

Nutrition

• Serving Size: 1 slice (approx. 1/12th of cake)
• Calories: 400
• Sugar: 35g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 95mg