Strawberry Buttermilk Pound Cake Recipe
Love fruity desserts? This Strawberry Buttermilk Pound Cake Recipe blends fresh strawberries, tangy buttermilk, and butter into one tender cake.
Equipment
- 10-inch loaf pan or bundt pan
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons.
- Rubber spatula
- Whisk
- Fine mesh strainer (optional)
- Cooling rack
Ingredients
- 1 cup 226g unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk room temperature
- 2 teaspoons vanilla extract
- 1½ cups fresh strawberries finely chopped
- 1 tablespoon flour for coating strawberries
Optional finishing touches:
- Powdered sugar for dusting
- Simple glaze made with powdered sugar and milk
Instructions
Step 1: Prep the Pan and Oven
- Preheat your oven to 325°F (165°C). Grease your loaf or bundt pan generously and lightly flour it. Pound cake likes a lower, slower bake — this helps it cook evenly.
Step 2: Prepare the Strawberries
- Chop the strawberries into small pieces. Toss them with 1 tablespoon of flour. This step keeps them from sinking to the bottom of the cake.
- Set aside.
Step 3: Cream Butter and Sugar
- In a large bowl, beat the softened butter and sugar together until light and fluffy — about 3–4 minutes. Don’t rush this step. It builds the structure of the cake.
Step 4: Add Eggs
- Add the eggs one at a time, beating well after each addition. Scrape down the bowl as needed.
Step 5: Mix Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 6: Combine Wet and Dry
- Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Start and end with flour. Mix gently — overmixing makes a dense cake.
- Stir in vanilla.
Step 7: Fold in Strawberries
- Using a spatula, gently fold in the strawberries. Be careful — you want them evenly distributed, not crushed.
Step 8: Bake
- Pour the batter into the prepared pan and smooth the top. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out mostly clean.
Step 9: Cool
- Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.