Strawberry Buttermilk Pound Cake

Strawberry Buttermilk Pound Cake

Nothing says "comfort food" quite like a slice of moist, flavorful pound cake, and this Strawberry Buttermilk Pound Cake takes that comfort to a whole new level! Bursting with sweet, juicy strawberries and infused with the tanginess of buttermilk, this cake is not only a delight to the taste buds but also a feast for the eyes. Picture this: a sunny afternoon, warm slices of cake on a plate, and the irresistible aroma wafting through your kitchen. What more could you ask for?

This recipe stands out because it is incredibly easy to make and perfect for any occasion—be it a casual family gathering or a special celebration. Unlike other elaborate dessert recipes that require extensive time, this one comes together in a flash, allowing you to enjoy more time with your loved ones. If you’ve tried my Blueberry Lemon Chiffon Cake, get ready for a new favorite that’s just as delicious and inviting! Grab your mixing bowl, and let’s dive into this delightful recipe that promises to bring joy to your table.

What is Strawberry Buttermilk Pound Cake?

So, what’s in a name? Strawberry Buttermilk Pound Cake sounds fancy, doesn’t it? You might be wondering why this classic dessert has “pound” in its title. Historically, pound cakes were made with a pound each of flour, butter, sugar, and eggs—heavy ingredients that made for sturdy, dense cakes perfect for celebrations. Combine that with luscious strawberries and tangy buttermilk, and you’ve got a flavor explosion on your hands! Who wouldn’t want a dessert that brings happiness and satisfaction in every bite? As they say, "The way to a man’s heart is through his stomach," so why not win hearts with this delightful cake? Go ahead, try this recipe, and witness the smiles!

Why You’ll Love This Strawberry Buttermilk Pound Cake

You will absolutely love this Strawberry Buttermilk Pound Cake for three compelling reasons! First, the star of the show is, of course, the strawberries. Their juicy sweetness mingles perfectly with the rich buttery flavor, creating a mouthwatering experience you won’t forget. Second, making this cake at home is budget-friendly! Rather than splurging on bakery treats, you can whip up this delightful dessert with pantry staples and fresh strawberries, keeping your wallet happy. Lastly, the addition of buttermilk not only enhances the cake’s flavor but also ensures a tender, moist crumb that melts in your mouth.

If you adored my Chocolate Chip Banana Bread, you’ll find this pound cake equally satisfying! So why not grab your apron and take a step into the kitchen to create this sweet treat?

How to Make Strawberry Buttermilk Pound Cake

Quick Overview

Creating this Strawberry Buttermilk Pound Cake is a breeze and can be done in about an hour, with a little extra time for baking. You’ll love the way the wholesome flavors come together effortlessly, resulting in a splendid cake that’s quick to prepare and utterly satisfying. With just a handful of ingredients, you’ll see how simple it is to elevate your dessert game!

Key Ingredients for Strawberry Buttermilk Pound Cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 cup buttermilk
• 2 cups fresh strawberries, hulled and diced
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Step-by-Step Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan.

2. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until fluffy, about 3-5 minutes.

3. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

5. Combine Ingredients: Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk. Mix until just combined.

6. Fold in Strawberries: Gently fold the diced strawberries into the batter, being careful not to over-mix.

7. Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.

8. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

What to Serve Strawberry Buttermilk Pound Cake With

This Strawberry Buttermilk Pound Cake tastes divine on its own, but you can elevate it even further! Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a refreshing contrast. You can also enjoy it alongside a cup of coffee or iced tea, making for a delightful afternoon snack. For a twist, consider topping each slice with additional fresh strawberries or a drizzle of strawberry glaze!

Top Tips for Perfecting Strawberry Buttermilk Pound Cake

1. Choose Ripe Strawberries: Make sure your strawberries are ripe for the best flavor. Overripe berries can lead to a mushy texture in the cake.

2. Buttermilk Substitute: If you don’t have buttermilk, you can easily make your own by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk and letting it sit for 5-10 minutes.

3. Prevent Sinking: To prevent the strawberries from sinking to the bottom, coat them lightly in flour before mixing them into the batter.

4. Bake Evenly: If your oven runs hotter on one side, consider rotating the pan halfway through baking to ensure an even bake.

5. Storage Tip: Let the pound cake cool completely before wrapping it tightly in plastic wrap or storing it in an airtight container to maintain its freshness.

Storing and Reheating Tips

To store your Strawberry Buttermilk Pound Cake, ensure it’s completely cooled before wrapping it in plastic wrap or placing it in an airtight container. It will stay fresh at room temperature for about 2-3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months! To reheat, slice and microwave each piece for about 10-15 seconds or pop it in a toaster oven for a few minutes to regain that fresh-baked warmth.

So there you have it—your guide to making a delightful Strawberry Buttermilk Pound Cake! Give it a try, and you’ll find yourself delighting in each sweet, strawberry-laden bite. Happy baking!

Strawberry Buttermilk Pound Cake

A moist and flavorful pound cake bursting with sweet strawberries and infused with tangy buttermilk, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 10 slices

Course: Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup unsalted butter, softened Bring to room temperature
• 2 cups granulated sugar
• 4 large eggs Room temperature
• 3 cups all-purpose flour Sifted
• 1 cup buttermilk Can substitute with homemade buttermilk
• 2 cups fresh strawberries, hulled and diced Should be ripe for best flavor
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, cream together the softened butter and sugar until fluffy, about 3-5 minutes.
3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk. Mix until just combined.
6. Gently fold the diced strawberries into the batter, being careful not to over-mix.

Baking

1. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.

Cooling and Serving

1. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Notes

Serve warm with whipped cream or vanilla ice cream. For extended freshness, store in an airtight container.