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Strawberry Buttermilk Pound Cake Recipe

Strawberry Buttermilk Pound Cake Recipe
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4.8 from 17 reviews

Indulge in the delightful flavors of this Strawberry Buttermilk Pound Cake. Moist and tender, with juicy strawberries baked into every bite, this cake is perfect for any springtime gathering or as a sweet treat for yourself.

Ingredients

Units Scale

Cake:

  • 1 cup unsalted butter (softened)
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk (room temperature)
  • 1 1/2 cups fresh strawberries (diced and lightly tossed in 1 tablespoon flour)

For the Glaze:

  • 1 cup powdered sugar
  • 1–2 tablespoons buttermilk
  • 1 tablespoon finely mashed strawberries
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven: Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
  2. Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
  3. Prepare dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Combine wet and dry ingredients: Add dry ingredients to the creamed mixture in three parts, alternating with buttermilk. Gently fold in floured strawberries.
  5. Bake: Pour batter into the prepared pan and bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool and glaze: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack. Combine glaze ingredients and drizzle over the cooled cake before serving.

Notes

  • Use only fresh strawberries for best results.
  • For a sweeter glaze, increase powdered sugar.
  • Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://easy-tapas-recipes.com/strawberry-buttermilk-pound-cake-recipe-2/