Strawberry Buttermilk Pound Cake Recipe
Indulge in the delightful flavors of summer with this Strawberry Buttermilk Pound Cake. Moist and tender, this cake is bursting with juicy strawberries and a hint of tangy buttermilk, making it the perfect treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
Units
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Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped fresh strawberries tossed in 1 tablespoon flour
Additional:
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 325°F (165°C) and grease/flour a 10-cup Bundt or tube pan.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add Eggs: Incorporate eggs one at a time, mixing well after each addition.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt together.
- Alternate Additions: Add dry ingredients and buttermilk to the butter mixture alternately.
- Stir in Flavorings: Mix in vanilla extract.
- Fold in Strawberries: Gently fold in floured strawberries.
- Bake: Pour batter into pan, bake for 60-70 minutes until a toothpick comes out clean.
- Cool and Serve: Cool in the pan, then transfer to a wire rack. Dust with powdered sugar if desired.
Notes
- Ensure strawberries are well-dried to avoid excess moisture in the cake.
- You can use sour cream as a substitute for buttermilk for a richer taste.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 29g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
