Strawberry Buttermilk Pound Cake Recipe

If you’re searching for the ultimate homemade treat that’s bursting with fresh flavor and tender crumb, look no further than this Strawberry Buttermilk Pound Cake Recipe. It’s a delightful twist on the classic pound cake, where juicy, diced strawberries meet the rich tang of buttermilk, creating a perfect balance that’s irresistible. The cake is moist, dense yet soft, and the subtle vanilla notes swirl through every bite, making it ideal for any occasion from a simple afternoon snack to a celebratory dessert. Get ready to impress your family and friends with this show-stopping recipe that feels like a warm hug on a plate.

Ingredients You’ll Need

Gathering the ingredients for this Strawberry Buttermilk Pound Cake Recipe is wonderfully straightforward. Each item plays a critical role, contributing to the cake’s texture, flavor, and strawberry-studded appearance. Quality ingredients here aren’t just preferred—they’re essential for hitting that perfect balance between moistness, sweetness, and freshness.

• 2 ½ cups all-purpose flour: The sturdy base that forms the cake’s tender structure.
• 1 teaspoon baking powder: Helps the cake rise just enough to stay light and airy.
• ½ teaspoon baking soda: Works alongside baking powder to ensure an even crumb and perfect rise.
• ½ teaspoon salt: Balances sweetness and enhances all the other flavors.
• 1 cup unsalted butter, softened: Adds richness and moisture for that melt-in-your-mouth quality.
• 2 cups granulated sugar: Sweetens the pound cake perfectly without overpowering the strawberries.
• 4 large eggs: Bind everything together and give the cake its structure.
• 1 tablespoon vanilla extract: Brings warmth and an inviting aroma to the cake batter.
• 1 cup buttermilk: Imparts a gentle tang and keeps the crumb extra moist.
• 1 ½ cups fresh strawberries, diced: The burst of fruity freshness that makes this pound cake truly special.
• 2 tablespoons all-purpose flour (for coating strawberries): Prevents the strawberries from sinking to the bottom during baking.

How to Make Strawberry Buttermilk Pound Cake Recipe

Step 1: Preheat and Prepare Your Pan

Start by setting your oven to 325°F (165°C). Grease and flour a 10-cup Bundt pan or a 9×5-inch loaf pan. This ensures your cake releases cleanly and holds its beautiful shape once it’s baked.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Combining the dry components upfront ensures that your baking powder and soda evenly distribute, which helps the cake rise consistently.

Step 3: Cream Butter and Sugar

Using a hand mixer or stand mixer, beat the softened unsalted butter with granulated sugar on medium-high speed until the mixture becomes light, fluffy, and pale in color. This emulsification step is the secret to a tender crumb and gives the cake an airy lift.

Step 4: Incorporate Eggs and Vanilla

Add the eggs one at a time, beating well after each addition to keep the batter smooth and uniform. Then stir in the vanilla extract, which adds the fragrant backbone to the cake’s sweet and tangy personality.

Step 5: Combine Wet and Dry Ingredients

Alternate adding the flour mixture and buttermilk to the butter mixture, starting and finishing with the flour. Mix gently until the batter is just combined—overmixing here can lead to a dense cake, so take it slow.

Step 6: Prep and Fold in the Strawberries

To keep your diced strawberries from sinking to the bottom of the pan, toss them with 2 tablespoons of flour before folding them gently into the batter. This step keeps those beautiful bursts of juicy berry evenly distributed throughout the cake.

Step 7: Bake Until Golden and Done

Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. The aroma of baking strawberries and vanilla will soon fill your kitchen—an irresistible preview.

Step 8: Cool Properly

Give your cake about 10 minutes to cool in the pan. Then, carefully invert it onto a wire rack to cool completely. This step allows the cake to set perfectly without becoming soggy from retained heat.

Step 9: Optional Glaze for Extra Sweetness

If you want to give your cake an elegant finishing touch, whisk some powdered sugar with a splash of buttermilk and vanilla extract until smooth, then drizzle over the cooled cake. This glaze adds a delicate sweetness and beautiful shine, perfect for special occasions.

How to Serve Strawberry Buttermilk Pound Cake Recipe

Garnishes

A few fresh strawberry slices and a sprinkle of powdered sugar can brighten every slice, adding appealing color and a burst of freshness. A dollop of whipped cream or a sprig of mint will elevate your presentation and flavor experience even more.

Side Dishes

This strawberry pound cake pairs wonderfully with a scoop of vanilla ice cream or a serving of homemade berry compote. For a lighter option, consider fresh fruit salad or a simple yogurt parfait to complement the cake’s sweetness without overwhelming it.

Creative Ways to Present

Serve your Strawberry Buttermilk Pound Cake Recipe as part of an elegant brunch spread or slice and layer with cream cheese frosting for a quick layered cake. You can also cut cubes and skewer them with fruit and marshmallows for a fun dessert kabob that everyone will love.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, wrap your pound cake tightly in plastic wrap or store it in an airtight container at room temperature. It’s best enjoyed within 3 days but will stay moist and delicious throughout that time.

Freezing

This cake freezes beautifully. Wrap it well in plastic wrap and then foil to protect it from freezer burn. It can keep in the freezer for up to 3 months. Thaw overnight in the refrigerator for best texture and flavor.

Reheating

To revive a slice of this pound cake, microwave briefly in 10 to 15 second bursts or warm in a 300°F (150°C) oven wrapped in foil for 10 minutes. This will perk up the moistness and softly melt any glaze or butter you might add.

FAQs

Can I use frozen strawberries in this Strawberry Buttermilk Pound Cake Recipe?

Yes, you can substitute frozen strawberries, but they should be thawed and drained well to prevent excess moisture in the batter, which could affect the cake’s texture.

What if I don’t have buttermilk on hand?

A simple substitute is mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes until slightly curdled, then use as your buttermilk in the recipe.

How do I prevent the strawberries from sinking to the bottom?

Coating the diced strawberries in flour before folding them into the batter is the key step that helps keep them suspended evenly throughout the cake.

Can I make this cake gluten-free?

While this recipe relies on all-purpose flour for structure, you can experiment with a gluten-free baking blend formulated for cakes. Just be aware that texture may vary slightly.

Is the glaze necessary?

The glaze is optional but recommended if you want added moisture and sweetness. The cake is delicious on its own, but the glaze makes it look extra special and adds a delightful finish.

Final Thoughts

I can’t recommend enough giving this Strawberry Buttermilk Pound Cake Recipe a try—it’s one of those recipes that warms your heart as much as it delights your taste buds. Whether for a family dinner, a picnic, or a treat with your afternoon coffee, it’s a guaranteed crowd-pleaser. So grab those fresh strawberries and get baking; you’re in for a real homemade gem!

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