Description
This Strawberry Buttermilk Pound Cake is a moist and flavorful dessert perfect for any occasion. Featuring fresh strawberries folded into a tender buttermilk-based batter, this cake is baked to golden perfection and can be enhanced with a light, optional glaze for added sweetness and moisture. Its soft crumb and fruity burst make it a delightful treat that serves well at tea time or as a dessert.
Ingredients
Scale
Cake Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 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
- 2 tablespoons all-purpose flour (for coating strawberries)
Optional Glaze
- Powdered sugar (quantity as desired for glaze)
- Buttermilk (quantity as desired for glaze)
- Vanilla extract (quantity as desired for glaze)
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 ensure the cake doesn’t stick and bakes evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this mixture aside.
- Cream Butter & Sugar: Using a mixer, beat the softened unsalted butter and granulated sugar together for about 3-5 minutes until the mixture is light and fluffy. This step incorporates air for a tender crumb.
- Incorporate Eggs & Vanilla: Add the eggs to the butter-sugar mixture one at a time, beating well after each addition to ensure they are fully incorporated. Then stir in the vanilla extract for flavor.
- Combine Wet & Dry Ingredients: Alternately add the flour mixture and buttermilk to the batter, beginning and ending with the flour. Mix gently after each addition just until combined to avoid overmixing, which can make the cake dense.
- Prep Strawberries: Toss the diced fresh strawberries with 2 tablespoons of flour to prevent them from sinking to the bottom during baking. Gently fold the coated strawberries into the cake batter.
- Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven 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 10 minutes, then carefully turn it out onto a wire rack to cool completely. This prevents the cake from becoming soggy and helps set its structure.
- Glaze (Optional): For an extra touch of sweetness, whisk powdered sugar, buttermilk, and vanilla extract together until smooth. Drizzle this glaze over the completely cooled cake before serving.
Notes
- Coating the strawberries with flour is key to prevent them from sinking to the bottom of the cake during baking.
- Do not overmix the batter when combining wet and dry ingredients to keep the cake tender.
- If using a Bundt pan, greasing and flouring thoroughly will ensure easy release of the cake.
- The optional glaze adds moisture and sweetness but can be omitted if you prefer a classic pound cake taste.
- You can substitute frozen strawberries if fresh are not available; just be sure to thaw and drain them well before coating with flour.
