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Strawberry Buttermilk Pound Cake

A moist and flavorful pound cake bursting with sweet strawberries and infused with tangy buttermilk, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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.