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Strawberry Buttermilk Pound Cake

Irresistibly Moist Strawberry Buttermilk Pound Cake Recipe

A delightful Strawberry Buttermilk Pound Cake that combines juicy strawberries with rich buttermilk for a moist treat.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2.5 cups all-purpose flour Provides the structure of the cake; be sure to measure accurately to avoid density.
  • 1 teaspoon baking powder Aids in leavening, ensuring the cake rises beautifully.
  • 0.5 teaspoon baking soda Boosts the cake's rise and improves its overall texture.
  • 0.5 teaspoon salt Elevates the flavor, balancing the sweetness.
  • 1 cup unsalted butter, softened Adds moisture and richness; ensure it’s at room temperature for the best creaming.
  • 2 cups granulated sugar Sweetens the cake and contributes to its light, airy texture.
  • 4 large eggs Binds the ingredients together, adding richness; bring to room temperature before incorporating.
  • 1 tablespoon vanilla extract Infuses a warm, aromatic flavor that complements the fruit.
  • 1 cup buttermilk Keeps the cake moist with a delightful tang.
  • 1.5 cups fresh strawberries, diced Bursts with flavor and moisture; dice and toss in flour to prevent sinking.
  • 2 tablespoons all-purpose flour (for coating strawberries) Helps suspend the berries evenly throughout the batter.

Equipment

  • Bundt pan
  • Mixing Bowl
  • Electric mixer

Method
 

Step-by-Step Instructions for Strawberry Buttermilk Pound Cake
  1. Preheat your oven to 325°F (165°C) and grease and flour a Bundt or loaf pan.
  2. In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time and mix well. Stir in vanilla extract.
  5. Gradually add dry ingredients to the butter mixture, alternating with buttermilk, mixing until just combined.
  6. Toss diced strawberries in flour, then gently fold them into the batter.
  7. Pour the batter into the prepared pan, smoothing the top.
  8. Bake for 60-70 minutes until a toothpick comes out clean.
  9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
  10. Optional: Drizzle with glaze made from powdered sugar and milk or lemon juice.

Nutrition

Serving: 1slicesCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 15mgCalcium: 25mgIron: 1mg

Notes

Perfect for summer gatherings, this pound cake can be stored in an airtight container for up to 3 days.

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