Strawberry Buttermilk Pound Cake

Strawberry Buttermilk Pound Cake is a delightful treat perfect for any occasion. The combination of fresh strawberries and the moist texture of buttermilk makes this cake a favorite among dessert lovers. It’s easy to make and offers a wonderful balance of sweetness and fruitiness. Whether you’re serving it at a family gathering or enjoying a slice with your morning coffee, this cake will surely impress.

How to Make Strawberry Buttermilk Pound Cake

Ingredients

• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups fresh strawberries, chopped

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a large bowl, cream the softened butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition. Stir in vanilla and buttermilk.
4. In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the butter mixture, mixing until just combined.
5. Fold in the chopped strawberries.
6. Pour the batter into the prepared bundt pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

How to Serve Strawberry Buttermilk Pound Cake

You can serve Strawberry Buttermilk Pound Cake on its own or with a dusting of powdered sugar for a simple presentation. It pairs well with whipped cream or a scoop of vanilla ice cream. Adding fresh strawberry slices on top can make it even more appealing.

How to Store Strawberry Buttermilk Pound Cake

To store your Strawberry Buttermilk Pound Cake, wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for up to 3 days. If you want it to last longer, refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it well to prevent freezer burn.

Tips to Make Strawberry Buttermilk Pound Cake

• Ensure your butter is softened to room temperature for the best creaming results.
• Use fresh strawberries for the best flavor. If they’re too juicy, pat them dry with a paper towel before adding them to the batter.
• Don’t overmix the batter once you add the flour. Mix just until combined for a lighter cake.

Variation

You can experiment with this recipe by adding lemon zest to the batter for a refreshing citrus twist. Another option is to replace some of the strawberries with blueberries or raspberries for a mixed berry pound cake.

FAQs

Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them well before adding them to the batter.

Can I make this cake ahead of time?
Absolutely! This cake keeps well and can be made a day or two in advance. Just store it covered and at room temperature.

What can I use instead of buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes before using.

Strawberry Buttermilk Pound Cake

A delightful treat combining fresh strawberries and moist buttermilk, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 20 minutes mins

Course cake, Dessert

Cuisine American

Servings 12 servings

Calories 320 kcal

Ingredients

  

Main Ingredients

• 1 cup unsalted butter, softened Ensure the butter is softened to room temperature.
• 2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk Can substitute with milk mixed with lemon juice or vinegar.
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups fresh strawberries, chopped Use fresh strawberries for the best flavor.

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
• In a large bowl, cream the softened butter and sugar until light and fluffy.
• Add eggs one at a time, mixing well after each addition. Stir in vanilla and buttermilk.
• In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the butter mixture, mixing until just combined.
• Fold in the chopped strawberries.
• Pour the batter into the prepared bundt pan and smooth the top.

Baking

• Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Serve on its own or dusted with powdered sugar. Pairs well with whipped cream or vanilla ice cream. Wrap tightly for storage. Can add lemon zest for a citrus twist or use mixed berries.

Keyword Buttermilk Pound Cake, Cake Recipe, Dessert Recipe, Fresh Strawberries, Strawberry Cake