Description
A rich and moist Strawberry Buttermilk Pound Cake filled with fresh strawberries and a touch of vanilla, making it a perfect dessert for any occasion. The buttermilk ensures a tender crumb, while the sweet and tangy strawberries add bursts of fruity flavor. This easy-to-make pound cake is ideal for summer gatherings, holidays, or simply satisfying your sweet tooth.
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
4 large eggs
1 tablespoon vanilla extract
1 cup buttermilk
1 ½ cups fresh strawberries, diced
2 tablespoons all-purpose flour (for coating strawberries)
Instructions
- Preheat & Prepare the Pan – Preheat oven to 325°F (165°C). Grease and flour a 10-cup Bundt pan or 9×5-inch loaf pan.
- Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter & Sugar – Beat butter and sugar until light and fluffy (about 3-5 minutes).
- Incorporate Eggs & Vanilla – Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Combine Wet & Dry – Alternately add the flour mixture and buttermilk to the batter, starting and ending with the flour. Mix until just combined.
- Prep Strawberries – Toss diced strawberries with 2 tablespoons of flour to prevent sinking. Gently fold them into the batter.
- Bake – Pour batter into the prepared pan, smoothing the top. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Cool – Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Glaze (Optional) – Whisk powdered sugar, buttermilk, and vanilla extract until smooth. Drizzle over the cooled cake before serving.
Notes
Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for a smoother batter and better texture.
Flouring the Strawberries: Tossing the diced strawberries in flour helps prevent them from sinking to the bottom of the cake.
Don’t Overmix: Overmixing the batter can make the cake dense instead of light and tender. Mix just until combined.
Testing for Doneness: Use a toothpick to check if the cake is fully baked—if it comes out clean or with a few crumbs, it’s ready!
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 350 kcal
