Strawberry Buttermilk Pound Cake

When it comes to desserts that evoke joy and nostalgia, few can compete with the delightful texture and flavor of Strawberry Buttermilk Pound Cake. Imagine sinking your fork into a moist, buttery cake studded with fresh strawberries, their sweetness counterbalancing the rich, dense crumb. It’s a treat that could easily become a family favorite, perfect for any gathering and an instant mood booster! Fun fact: Did you know that pound cake got its name because the original recipe called for a pound each of butter, sugar, eggs, and flour? This delicious twist embraces that simplicity but adds a fruity flair that will leave your taste buds dancing. If you’ve enjoyed our Lemon Drizzle Cake, you will love this recipe as well—both celebrate the essence of homemade baking with flavor-packed outcomes. Let’s take a deep dive into this enchanting dessert!

What is Strawberry Buttermilk Pound Cake?

So, what exactly is a Strawberry Buttermilk Pound Cake? It’s a sumptuous cake that’s rich in flavor and buttery in texture, made even more irresistible by the addition of fresh strawberries. One might wonder, how did this cake get its cheeky name? Perhaps the buttermilk keeps everything tender while the strawberries burst with flavor, creating a delicious symphony in your mouth! Let’s be honest: the way to a man’s heart is through his stomach, and what better way to make your loved ones swoon than with this delight? Whether you’re baking for a weekend family gathering or a cozy winter evening, this cake is sure to impress. Ready to whip up some magic in the kitchen? Let’s get started!

Why You’ll Love This Strawberry Buttermilk Pound Cake

There’s so much to love about Strawberry Buttermilk Pound Cake! First and foremost, the main dish highlight lies in its soft, buttery texture nestled together with tangy bursts of strawberry goodness. Each slice practically melts in your mouth! Cooking at home is not only cost-saving but allows you to celebrate flavors made with love, making this pound cake a fabulous choice for creating heartwarming memories. And don’t even get me started on toppings! A sprinkle of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream takes this delectable treat to another level. If you’ve enjoyed our Blueberry Maple Coffee Cake, you will find this strawberry variation equally delightful. Are you ready to dive into this culinary journey?

How to Make Strawberry Buttermilk Pound Cake

Quick Overview

Making Strawberry Buttermilk Pound Cake is not just rewarding but also incredibly simple! With prep time around 20 minutes and a baking time of about an hour, you get a brilliantly delicious cake that combines sweet and tangy elements. Its exquisite flavors and texture leave a lasting impression, making it well worth your efforts in the kitchen!

Key Ingredients for Strawberry Buttermilk Pound Cake

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, hulled and chopped

Note: Ensure that all ingredients are fresh and high-quality for the best results.

Step-by-Step Instructions

1. Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to prevent sticking.
2. Mix the Dry Ingredients: In a bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar: In a larger mixing bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
4. Add Eggs: Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next. This will help incorporate air into the mixture, ensuring a light cake.
5. Combine Wet Ingredients: Add the buttermilk and vanilla extract to the butter-sugar mixture. Mix until combined.
6. Slowly Add Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to over-mix, as this can lead to a dense cake.
7. Fold in Strawberries: Gently fold in the chopped fresh strawberries, ensuring an even distribution throughout the batter.
8. Transfer to Pan: Pour the cake batter into the prepared loaf pan and smooth it into an even layer.
9. Bake: Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
10. Cool: Once done, allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Top Tips for Perfecting Strawberry Buttermilk Pound Cake

• Substitutions: If you want to make this cake gluten-free, consider using a certified gluten-free flour blend. For a dairy-free version, almond milk or soy milk with a splash of vinegar can stand in for buttermilk.
• Timing: Remember to keep an eye on your cake in the final five minutes. Ovens can vary and you don’t want to risk overbaking.
• Avoiding Common Mistakes: Mixing too much after adding flour can lead to a dense outcome. Be gentle when folding in the strawberries; you want them to be evenly distributed but not mushy.

Storing and Reheating Tips

To store your Strawberry Buttermilk Pound Cake, allow it to cool completely before wrapping it tightly in plastic wrap. It can be stored at room temperature for 2-3 days or in the refrigerator for up to a week. If you wish to extend its shelf life, consider freezing it! Slice the cake, wrap the pieces in plastic wrap, and place them in an airtight container. The cake can be frozen for up to three months. When you’re ready to enjoy another slice, simply let it thaw at room temperature or pop it in the microwave for a few seconds to warm it up—perfect for enjoying with a cup of tea!

Now that you’ve got all the details, are you ready to bake your own Strawberry Buttermilk Pound Cake? Your family will love this sweet creation, and it’ll surely become a repeat star in your home! Happy baking!

Strawberry Buttermilk Pound Cake

A moist and buttery cake studded with fresh strawberries, perfect for any gathering.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 8 slices

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 ½ cups all-purpose flour Ensure it's fresh for best results.
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients

• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup buttermilk
• 1 teaspoon vanilla extract

Fruit Ingredient

• 1 cup fresh strawberries, hulled and chopped

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to prevent sticking.
2. In a bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. In a larger mixing bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
4. Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next.
5. Add the buttermilk and vanilla extract to the butter-sugar mixture and mix until combined.
6. Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined.
7. Gently fold in the chopped fresh strawberries, ensuring an even distribution throughout the batter.
8. Pour the cake batter into the prepared loaf pan and smooth it into an even layer.

Baking

1. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
2. Once done, allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Top with powdered sugar, whipped cream, or a scoop of vanilla ice cream for an extra treat. For gluten-free, use a gluten-free flour blend. For dairy-free, substitute almond or soy milk with vinegar for buttermilk.