Strawberry Buttermilk Pound Cake Recipe

If you are looking for a dessert that combines the perfect balance of moistness, sweetness, and a hint of tangy freshness, your search ends here with this Strawberry Buttermilk Pound Cake Recipe. Imagine a tender, buttery cake bursting with juicy strawberries and a subtle buttermilk tang that lifts every bite into pure bliss. This cake does more than satisfy a sweet tooth; it carries a nostalgic charm coupled with an irresistible home-baked warmth that will quickly become your go-to recipe for any occasion.

Ingredients You’ll Need

Gathering the ingredients for this Strawberry Buttermilk Pound Cake Recipe is delightfully simple but utterly essential. Each component plays a vital role, from the fluffy texture that buttermilk infuses to the fresh strawberries that add vibrant color and juicy bursts of flavor.

• 2 cups all-purpose flour: The foundation for the cake’s soft structure and perfect crumb.
• 1 tsp baking powder: Helps the cake rise to a light and airy texture.
• ½ tsp baking soda: Reacts with the buttermilk to tenderize the crumb and add lift.
• ¼ tsp salt: Balances the sweetness and enhances all flavors.
• ½ cup unsalted butter, softened: Provides richness and moisture.
• 1 ½ cups granulated sugar: Sweetens the cake while contributing to a delicate crust.
• 4 large eggs, at room temperature: Bind ingredients together and add structure.
• 1 tsp vanilla extract: Adds warmth and depth to the flavor profile.
• 1 tsp almond extract (optional): Offers a subtle nutty aroma that complements strawberries beautifully.
• 1 cup buttermilk, at room temperature: Adds tang and tenderness.
• 1 ½ cups fresh strawberries, diced: The star players bringing juicy bursts and vibrant color.
• 1 tbsp flour (for tossing strawberries): Keeps the strawberries evenly distributed in the cake rather than sinking.

How to Make Strawberry Buttermilk Pound Cake Recipe

Step 1: Preheat and Prepare the Pan

Start by heating your oven to 350°F (175°C) and greasing and flouring a 9×5-inch loaf or bundt pan. Proper preparation prevents sticking and ensures your cake will come out perfectly shaped every time.

Step 2: Whisk the Dry Ingredients

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Mixing these dry ingredients thoroughly now helps distribute the leavening agents evenly, crucial for an even rise.

Step 3: Cream Butter and Sugar

Using an electric mixer or a stand mixer, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy—approximately 3 to 4 minutes. This step traps air in the batter, which adds lightness to the dense pound cake texture.

Step 4: Incorporate Eggs and Extracts

Add eggs one at a time. By mixing after each addition, you ensure everything blends smoothly without curdling. Then, stir in aromatic vanilla extract and, if you like, a splash of almond extract to enhance the strawberry notes.

Step 5: Alternate Dry Ingredients and Buttermilk

Add the flour mixture and buttermilk in three parts, beginning and ending with the dry ingredients. Gently mix until just combined to avoid overworking the batter, which could make the cake dense instead of tender.

Step 6: Prepare the Strawberries

Coat the diced strawberries with a tablespoon of flour. This simple trick prevents your luscious berries from sinking to the cake’s bottom, ensuring they stay beautifully dispersed throughout each slice.

Step 7: Fold Strawberries into the Batter

Gently fold the floured strawberries into the batter using a spatula. Take care not to crush the berries, as you want to preserve their juicy pockets within your cake.

Step 8: Bake the Cake

Pour the batter into your prepared pan and smooth the top. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. The aroma wafting from your kitchen will tell you something wonderful is underway.

Step 9: Cool and Serve

Allow the cake to cool in the pan for 10 minutes to settle. Then, carefully transfer it to a wire rack to cool completely. Serve slices plain or with whipped cream and fresh strawberry slices for a celebration of flavors.

How to Serve Strawberry Buttermilk Pound Cake Recipe

Garnishes

A light dusting of powdered sugar, a dollop of freshly whipped cream, or a sprinkle of chopped toasted almonds add lovely finishes to this Strawberry Buttermilk Pound Cake Recipe. Fresh strawberry slices on top instantly brighten the presentation and give an inviting burst of color.

Side Dishes

This cake pairs divinely with a scoop of vanilla ice cream or a small bowl of mixed berries for an elegant dessert. For a brunch treat, serve alongside creamy mascarpone or a fresh berry compote to complement the cake’s flavors.

Creative Ways to Present

Consider slicing the cake into smaller pieces for an afternoon tea spread or serving it as mini loaf slices wrapped in parchment for delightful party favors. You can also layer thick slices with whipped cream and strawberry preserves for a rustic cake trifle.

Make Ahead and Storage

Storing Leftovers

After the cake cools completely, store it in an airtight container at room temperature for up to three days. This preserves its moisture and fresh strawberry flavor without compromising texture.

Freezing

You can freeze your Strawberry Buttermilk Pound Cake Recipe by wrapping it tightly in plastic wrap and then in foil. Freeze for up to two months, then thaw overnight in the refrigerator before serving for best results.

Reheating

If you prefer your cake warm, reheat individual slices gently in the microwave for 15 to 20 seconds or in a low oven (around 300°F) for 5 to 10 minutes. This revives the cake’s softness and enhances its buttery aroma.

FAQs

Can I use frozen strawberries instead of fresh?

While fresh strawberries offer the best texture and flavor in this Strawberry Buttermilk Pound Cake Recipe, you can use frozen berries if needed. Just make sure to thaw and drain them well before tossing with flour to avoid excess moisture that could alter the batter consistency.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, create a simple substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using—it will mimic the acidity necessary for a tender crumb.

How do I prevent the cake from drying out?

Proper mixing, careful measuring, and avoiding overbaking are key to keeping the cake moist. Also, storing leftover cake in an airtight container protects it from drying out and locking in fresh strawberry flavor.

Can I make this cake dairy-free?

Yes! Substitute the butter with a dairy-free margarine or coconut oil, and use a dairy-free buttermilk alternative (such as almond milk mixed with lemon juice) to keep the cake moist and tender while accommodating dietary needs.

Why does my cake sometimes sink in the middle?

Common causes include opening the oven door too early, inaccurate oven temperature, or overmixing the batter. For this Strawberry Buttermilk Pound Cake Recipe, keep the oven door closed during baking and mix until ingredients are just combined for the best rise.

Final Thoughts

This Strawberry Buttermilk Pound Cake Recipe is truly a celebration of simple, wholesome ingredients coming together to create something magical. Its tender crumb, vibrant strawberries, and subtle tang from the buttermilk make it a timeless dessert you’ll want to share with family and friends again and again. Give it a try and savor every delightful slice!

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