Irresistible Strawberry Buttermilk Pound Cake Recipe

Strawberry Buttermilk Pound Cake is like a sweet hug on a plate—soft, buttery, and bursting with juicy strawberries. Imagine the delightful aroma wafting through your kitchen as this cake bakes, promising a slice of pure happiness that’s perfect for any occasion.

This cake doesn’t just taste divine; it also brings back memories of summer picnics, where laughter floats in the air and everyone fights over the last piece. Whether you’re celebrating a birthday or simply satisfying your sweet tooth, Strawberry Buttermilk Pound Cake is sure to please!

Ingredients for Strawberry Buttermilk Pound Cake

Here’s what you’ll need to make this delicious dish:

• Fresh Strawberries: About 2 cups of diced strawberries add a burst of flavor; choose ripe ones for the best sweetness.
• All-Purpose Flour: Around 2 cups provide the structure for this pound cake; use a spoon to measure accurately.
• Granulated Sugar: One and a half cups of sugar will balance out the tartness of the strawberries perfectly.
• Baking Powder: Two teaspoons help the cake rise beautifully; be sure it’s fresh for maximum effect.
• Salt: Just a pinch enhances all the flavors in your cake; don’t skip it!
• Unsalted Butter: One cup of softened butter gives this cake its rich, moist texture; let it sit out before mixing.
• Buttermilk: Three-quarters cup adds moisture and tenderness; if you don’t have buttermilk, mix regular milk with lemon juice.
• Vanilla Extract: Two teaspoons bring warmth and depth to your pound cake; opt for pure extract if possible.
• Eggs: Three large eggs bind everything together while adding richness to each slice; room temperature eggs mix better.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Strawberry Buttermilk Pound Cake

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Make sure to grease and flour a loaf pan so your cake slides out easily when it’s done.

Step 2: Prepare Your Strawberries

Wash and dice the fresh strawberries into small pieces. Set them aside in a bowl with a sprinkle of flour—this helps prevent them from sinking to the bottom during baking.

Step 3: Mix Dry Ingredients

In another bowl, whisk together all-purpose flour, baking powder, and salt. This blend is crucial because it ensures that your cake rises evenly!

Step 4: Cream Butter and Sugar

In a large mixing bowl, cream together softened unsalted butter and granulated sugar using an electric mixer until light and fluffy—about three minutes should do it! This step adds airiness to your pound cake.

Step 5: Add Eggs and Vanilla

Beat in the eggs one at a time, followed by vanilla extract until everything is well combined. You want that sweet aroma filling your kitchen now!

Step 6: Combine Everything

Gradually mix in the dry ingredients along with buttermilk until just incorporated. Fold in those beautiful strawberries gently—you don’t want them to break apart too much.

Transfer the batter into your prepared loaf pan and bake for about an hour or until golden brown on top. A toothpick inserted into the center should come out clean. Let it cool slightly before slicing into this delightful Strawberry Buttermilk Pound Cake—every bite will remind you why you love baking!

Perfecting the Cooking Process

To achieve a perfectly baked Strawberry Buttermilk Pound Cake, start by creaming the butter and sugar until fluffy. Then, add eggs one at a time before alternating dry and wet ingredients. Finally, fold in fresh strawberries gently to maintain their shape.

Add Your Touch

Feel free to customize your by adding lemon zest for a citrusy kick or substituting half the all-purpose flour with almond flour for a nutty flavor. You could even toss in some chocolate chips if you’re feeling adventurous!

Storing & Reheating

To keep your  fresh, wrap it tightly in plastic wrap and store it at room temperature for up to three days. For longer storage, freeze individual slices and reheat them in the microwave when you’re ready for a slice of heaven.

I remember baking this for my best friend’s birthday last summer. The look on her face when she took that first bite was priceless—it was pure joy wrapped in strawberry goodness!

FAQs :

What is Strawberry Buttermilk Pound Cake?

Strawberry Buttermilk Pound Cake is a moist, flavorful dessert that features fresh strawberries and buttermilk. The cake has a tender crumb and a rich taste, making it perfect for any occasion. By using buttermilk, this recipe ensures the cake remains light and fluffy while enhancing its flavor. You can serve it plain or with whipped cream for an extra touch of indulgence.

How do I store Strawberry Buttermilk Pound Cake?

To store your Strawberry Buttermilk Pound Cake, wrap it tightly in plastic wrap or place it in an airtight container. Keep it at room temperature for up to three days or refrigerate it to extend its freshness. If you prefer to keep it longer, consider freezing individual slices. Just make sure to wrap them well before placing them in the freezer.

Can I substitute fresh strawberries with frozen ones?

Yes, you can use frozen strawberries instead of fresh ones in your Strawberry Buttermilk Pound Cake. However, be aware that frozen strawberries may release more moisture during baking. To prevent excess liquid from affecting the cake’s texture, consider patting the frozen strawberries dry with a paper towel before adding them to the batter.

What can I serve with Strawberry Buttermilk Pound Cake?

You can enjoy Strawberry Buttermilk Pound Cake on its own or pair it with various toppings. A dollop of whipped cream adds a delightful creaminess, while a scoop of vanilla ice cream makes for a decadent treat. Additionally, fresh mint leaves can enhance the flavors and presentation, making your dessert even more appealing.

Conclusion for Strawberry Buttermilk Pound Cake :

In summary, Strawberry Buttermilk Pound Cake is an exquisite dessert that combines the freshness of strawberries with the richness of buttermilk. This recipe is straightforward and ensures a moist texture and delightful flavor in every bite. Storing the cake properly will keep it fresh longer, allowing you to savor this delightful treat at any time. Whether served plain or adorned with whipped cream, this pound cake is sure to impress friends and family alike.

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Strawberry Buttermilk Pound Cake is a delightful dessert that captures the essence of summer in every bite. With its tender crumb and vibrant strawberry flavor, this cake is perfect for celebrations, picnics, or simply enjoying with afternoon tea. The addition of tangy buttermilk enhances the cake’s moistness, making it an irresistible treat whether served plain or dressed up with whipped cream.

• Total Time: 1 hour 15 minutes
• Yield: Serves approximately 10 slices 1x

Ingredients

Scale 1x2x3x

• 2 cups fresh strawberries, diced
• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 2 tsp baking powder
• 1 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup buttermilk
• 2 tsp vanilla extract
• 3 large eggs

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Wash and dice the strawberries; sprinkle with flour and set aside.
3. In a bowl, whisk together flour, baking powder, and salt.
4. Cream softened butter and sugar in a large mixing bowl until fluffy.
5. Beat in eggs one at a time, followed by vanilla extract.
6. Gradually combine dry ingredients and buttermilk until just mixed; gently fold in strawberries.
7. Pour batter into the prepared pan and bake for about 60 minutes or until golden brown. Let cool before slicing.

• Author: Natalia
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 20g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 85mg

Keywords: For a citrusy kick, mix in lemon zest or substitute half of the all-purpose flour with almond flour for a nutty twist. To store leftovers, wrap tightly in plastic wrap at room temperature for up to three days or freeze individual slices for longer storage.