Description
This Strawberry Buttermilk Pound Cake is a moist and flavorful classic dessert that combines the richness of buttermilk with fresh, juicy strawberries. Perfectly dense yet tender, this cake is enhanced by a subtle vanilla aroma and a optional sweet glaze, making it an ideal treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
Fruit
- 1 ½ cups fresh strawberries, diced
- 2 tablespoons all-purpose flour (for coating strawberries)
Optional Glaze
- Powdered sugar (quantity for glaze: about 1 cup)
- Buttermilk (about 2 tablespoons for glaze)
- Vanilla extract (1 teaspoon 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 releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside to incorporate later.
- Cream Butter & Sugar: Using a stand or hand mixer, beat the softened butter and granulated sugar together on medium-high speed until the mixture becomes light and fluffy, about 3 to 5 minutes. This step helps create a tender crumb.
- Incorporate Eggs & Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to fully emulsify. Then stir in the vanilla extract for a rich aroma.
- Combine Wet & Dry Ingredients: Alternately add the flour mixture and buttermilk to the batter, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing which can make the cake dense.
- Prep Strawberries: Toss the diced fresh strawberries with 2 tablespoons of all-purpose flour; this helps prevent them from sinking to the bottom of the cake while baking. Gently fold the strawberries into the batter, distributing them evenly without crushing.
- Bake: Pour the cake batter into your prepared pan and smooth the top with a spatula. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool: Allow the cake to cool in the pan for 10 minutes to firm up, then carefully remove it from the pan and transfer it to a wire rack to cool completely before serving or glazing.
- Glaze (Optional): To make a simple glaze, whisk together about 1 cup powdered sugar, 2 tablespoons buttermilk, and 1 teaspoon vanilla extract until smooth. Drizzle this over the cooled cake for added sweetness and moisture.
Notes
- Ensure the butter is properly softened to room temperature for optimal creaming results.
- Coating strawberries with flour prevents them from sinking in the batter during baking.
- Check the cake at 60 minutes, but oven times may vary; adjust accordingly.
- The glaze is optional but adds a lovely moist and sweet finish.
- You can substitute fresh strawberries with frozen, but thaw and drain them well before use.
