Strawberry Buttermilk Pound Cake

Strawberry Buttermilk Pound Cake is a delightful dessert that perfectly balances rich buttery flavors with the fresh and slightly tangy taste of strawberries. The addition of buttermilk ensures a tender and moist crumb, while the pink hue makes it visually appealing. Whether you’re preparing this cake for a special occasion, afternoon tea, or just to satisfy your sweet cravings, this recipe is bound to impress. With a dense yet soft texture and a delicious strawberry glaze, every bite is heavenly.

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 2 ½ cups granulated sugar
• 4 large eggs
• 1 cup buttermilk
• ½ cup strawberry puree (fresh or frozen strawberries blended)
• 1 tsp vanilla extract
• ½ tsp almond extract (optional)
• 1 cup diced fresh strawberries
• 1-2 drops pink food coloring (optional)

For the Strawberry Glaze:

• 1 ½ cups powdered sugar
• 3 tbsp strawberry puree
• 1 tbsp buttermilk or milk
• ½ tsp vanilla extract

Preparation

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a loaf pan to prevent the cake from sticking. You can also use parchment paper for extra assurance.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. This step ensures the leavening agents are evenly distributed throughout the batter.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, use a hand or stand mixer to cream the butter and granulated sugar together until light and fluffy (about 3-5 minutes). Properly creaming the butter and sugar helps incorporate air, which makes the cake lighter.

Step 4: Add Eggs One by One

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.

Step 5: Incorporate Buttermilk and Strawberry Puree

Mix together the buttermilk and strawberry puree in a separate bowl. Alternately add the dry ingredients and the buttermilk mixture into the butter mixture, beginning and ending with the dry ingredients. Stir in vanilla and almond extracts.

Step 6: Fold in the Strawberries

Gently fold in the diced strawberries and food coloring (if using). Be careful not to overmix, as it can make the cake dense.

Step 7: Bake the Cake

Pour the batter into the prepared pan and smooth out the top. Bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool the Cake

Allow the cake to cool in the pan for 15-20 minutes before transferring it to a wire rack. Let it cool completely before adding the glaze.

Step 9: Prepare the Glaze

In a small bowl, whisk together powdered sugar, strawberry puree, buttermilk, and vanilla extract until smooth. If the glaze is too thick, add more milk; if too thin, add more sugar.

Step 10: Drizzle and Serve

Drizzle the glaze over the cooled cake, letting it naturally drip down the sides. Allow the glaze to set before slicing and serving.

Variations

• Chocolate Strawberry Pound Cake: Add ½ cup of cocoa powder to the dry ingredients and replace half of the buttermilk with melted chocolate.
• Lemon Strawberry Pound Cake: Add 1 tbsp of lemon zest and 1 tbsp of lemon juice to the batter for a citrusy twist.
• Berry Mix: Substitute half the strawberries with raspberries or blueberries for a mixed berry flavor.
• Nutty Delight: Fold in ½ cup of chopped pecans or almonds for added crunch.

Cooking Notes

• Using fresh strawberries enhances the natural sweetness and flavor.
• Room temperature ingredients blend better and create a smoother batter.
• If using frozen strawberries, thaw and drain them well to avoid excess moisture.
• Overmixing the batter can result in a denser cake, so mix just until combined.

Serving Suggestions

• Serve with fresh sliced strawberries and whipped cream for extra indulgence.
• Pair with a scoop of vanilla or strawberry ice cream.
• Enjoy with a warm cup of tea or coffee.
• Garnish with mint leaves for a refreshing contrast.

Tips

• If you don’t have buttermilk, make your own by mixing 1 cup of milk with 1 tbsp of lemon juice or vinegar.
• Dust the diced strawberries with a little flour before folding them into the batter to prevent sinking.
• Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Warm up a slice for 10 seconds in the microwave for a freshly baked feel.

Prep Time: 20 minutes

Cooking Time: 60-75 minutes

Total Time: 1 hour 30 minutes

Nutritional Information (Per Slice)

• Calories: 380
• Protein: 5g
• Sodium: 220mg
• Carbohydrates: 55g
• Sugar: 35g
• Fat: 16g
• Saturated Fat: 9g
• Fiber: 2g

FAQs

1. Can I make this cake without buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of vinegar or lemon juice.

2. Can I use frozen strawberries?

Yes, but make sure to thaw and drain them to prevent excess moisture in the batter.

3. How do I store the cake?

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

4. Can I freeze this cake?

Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.

5. Why did my cake turn out dry?

Overbaking or using too much flour can cause dryness. Always measure ingredients accurately and check for doneness using a toothpick.

Conclusion

Strawberry Buttermilk Pound Cake is the ultimate treat for those who love a moist, flavorful, and beautifully pink cake. With a delightful balance of sweetness and tanginess, it’s perfect for any occasion. Whether you enjoy it plain, with a glaze, or alongside fresh fruit, this cake is guaranteed to be a crowd-pleaser. Try it today and indulge in the deliciousness of homemade strawberry goodness!

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