Description
This Strawberry Buttermilk Pound Cake is a moist, tender dessert bursting with fresh strawberries and a subtle tang from buttermilk. Perfect for any occasion, this rich cake combines classic pound cake texture with the freshness of strawberries, creating a delightful treat that is both elegant and easy to prepare.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons all-purpose flour (for coating strawberries)
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh strawberries, diced
Instructions
- Preheat & Prepare the Pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-cup Bundt pan or a 9×5-inch loaf pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the 2 ½ cups flour, baking powder, baking soda, and salt. Set aside this dry mixture for later use.
- Cream Butter & Sugar: In a separate bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This should take about 3 to 5 minutes, which helps incorporate air for a tender crumb.
- Incorporate Eggs & Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to fully combine. Then stir in the vanilla extract for flavor.
- Combine Wet & Dry Ingredients: Alternately add the dry flour mixture and the buttermilk to the wet ingredients, starting and ending with the flour mixture. Mix just until combined to avoid overworking the batter.
- Prep Strawberries: Toss the diced strawberries with 2 tablespoons of flour. This step prevents the strawberries from sinking to the bottom during baking. Gently fold the coated strawberries into the batter.
- Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely, ensuring it sets properly and is easier to slice.
- Glaze (Optional): To make the glaze, whisk together powdered sugar, a bit of buttermilk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake to add a subtle sweetness and decorative finish.
Notes
- Make sure the butter is softened at room temperature to achieve a smooth, creamy consistency when creaming with sugar.
- Coating the strawberries with flour is key to prevent them from sinking during baking.
- If using a Bundt pan, the baking time may vary slightly; begin checking for doneness at 60 minutes.
- For best results, fresh strawberries are preferred over frozen to avoid excess moisture.
- You can store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Optional glaze adds extra moisture and sweetness but is not necessary for a delicious cake.
