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Strawberry Buttermilk Pound Cake

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
  • 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.