Description
Strawberry Buttermilk Pound Cake is a moist, dense, and tender dessert that blends the tangy richness of buttermilk with the sweet, juicy flavor of fresh strawberries. Its soft crumb, delightful pink hue, and fruity aroma make it a visually stunning and delicious treat, perfect for any season.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 cups fresh strawberries, hulled and diced
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or two 9-inch loaf pans.
- Cream together the softened butter and granulated sugar in a large bowl using an electric mixer until light and fluffy (about 3–5 minutes).
- Add the eggs one at a time, mixing well after each addition. Beat in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the creamed butter-sugar mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
- Gently fold in the diced strawberries using a spatula or wooden spoon.
- Pour the batter into the prepared pan(s), smoothing the top. Bake for 60–70 minutes (check loaf pans at 50 minutes), or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then carefully remove and place on a wire rack to cool completely.
Notes
- Do not overmix the batter to keep the cake light and tender.
- Use room temperature ingredients for best results.
- Store the cake at room temperature for 2–3 days or refrigerate for up to a week.
- You can freeze the cake for up to 2–3 months. Thaw at room temperature before serving.
- Optional toppings: powdered sugar, whipped cream, or a simple glaze.
- Experiment with other fruits or add-ins like chocolate chips or nuts.
- Prep Time: 20 minutes
- Cook Time: 60–70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: strawberry pound cake, buttermilk cake, strawberry dessert, pound cake recipe, summer cake, fruity cake, moist pound cake