Description
A moist and tender Strawberry Buttermilk Pound Cake that combines fresh strawberries with a classic buttermilk batter, baked to golden perfection. This cake features a buttery crumb enriched with vanilla and a subtle tang from the buttermilk, perfect for dessert or a special coffee-time treat.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons all-purpose flour (for coating strawberries)
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
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 thoroughly to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 ½ cups of all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside as it will be added to the batter later.
- Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and 2 cups of granulated sugar together until the mixture is light, fluffy, and pale in color, which should take about 3 to 5 minutes.
- Incorporate Eggs & Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to ensure full incorporation. Stir in 1 tablespoon of vanilla extract to enhance the flavor.
- Combine Wet & Dry Ingredients: Alternately add the dry flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix gently and just until combined to maintain a tender crumb.
- Prep Strawberries: Toss the diced 1 ½ cups fresh strawberries with 2 tablespoons of flour to prevent them from sinking to the bottom during baking. Gently fold the coated strawberries into the batter carefully.
- Bake: Pour the batter evenly into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
- Cool: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, carefully invert it onto a wire rack to cool completely before serving.
- Glaze (Optional): For a finishing touch, whisk together powdered sugar, a bit of buttermilk, and vanilla extract until smooth. Drizzle this glaze over the cooled cake to add a sweet and tangy shine.
Notes
- Lightly coating the strawberries in flour helps prevent them from sinking in the batter.
- Ensure butter is softened but not melted for optimal creaming and texture.
- Do not overmix the batter as it can result in a tougher cake.
- The optional glaze adds sweetness and moisture but can be omitted if preferred.
- Use fresh strawberries for the best flavor; frozen strawberries are not recommended as they release too much moisture.
