Description

This Strawberry Buttermilk Pound Cake is a moist and tender dessert bursting with fresh strawberry flavor. Made with classic pound cake ingredients and enriched by tangy buttermilk, it’s perfect for any occasion. The fresh strawberries are lightly coated in flour to prevent sinking, ensuring even distribution throughout the cake. Finished with an optional sweet glaze, this pound cake offers a delightful balance of buttery richness and fruity freshness.

Ingredients

Scale

Dry Ingredients

2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons all-purpose flour (for coating strawberries)

Wet Ingredients

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

Optional Glaze

Powdered sugar (quantity as needed)
Buttermilk (to thin glaze)
Vanilla extract (a splash)

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Instructions

Preheat & Prepare the Pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-cup Bundt pan or a 9×5-inch loaf pan to prevent sticking and ensure easy cake removal.
Mix Dry Ingredients: In a medium bowl, whisk together 2 ½ cups all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
Cream Butter & Sugar: In a large bowl, beat 1 cup softened unsalted butter with 2 cups granulated sugar until the mixture is light and fluffy, which usually takes about 3 to 5 minutes using a mixer.
Incorporate Eggs & Vanilla: Add 4 large eggs one at a time to the creamed butter and sugar, beating well after each addition to ensure proper integration. Stir in 1 tablespoon of vanilla extract for flavor.
Combine Wet & Dry: Alternately add the dry flour mixture and 1 cup buttermilk to the butter mixture, starting and ending with the flour mixture. Mix gently until just combined to avoid overworking the batter.
Prep Strawberries: Toss the diced strawberries (1 ½ cups) with 2 tablespoons of flour. This helps prevent them from sinking to the bottom of the cake. Then gently fold the coated strawberries into the batter, evenly distributing them.
Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
Cool: Allow the cake to cool in the pan for about 10 minutes. Then carefully remove it from the pan and transfer it to a wire rack to cool completely before serving or glazing.
Glaze (Optional): In a small bowl, whisk powdered sugar with a bit of buttermilk and a splash of vanilla extract until smooth. Drizzle this glaze over the cooled cake for an extra touch of sweetness.

Notes

Ensure the butter is softened at room temperature for easier creaming and better texture.
Do not overmix the batter after adding the flour to keep the cake tender.
Coating strawberries with flour prevents them from sinking, keeping them evenly distributed.
The glaze is optional but adds a beautiful sweetness and shine to the cake.
Use fresh strawberries for best flavor; frozen strawberries may add excess moisture.
Allow the cake to cool completely before glazing to prevent the glaze from melting.