Description
Strawberry Buttermilk Pound Cake is a rich, moist, and deeply flavorful Southern-style dessert that blends the sweetness of fresh strawberries with the tender crumb created by buttermilk and butter. This cake is known for its dense yet soft texture, buttery richness, and bursts of juicy strawberry flavor in every bite.
Ingredients
🍓 Dry Ingredients:
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cornstarch (for softness)
🧈 Wet Ingredients:
- 1 cup unsalted butter (softened)
- 2 1/2 cups granulated sugar
- 4 large eggs (room temperature)
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1/2 tsp almond extract (optional for depth)
🍓 Strawberry Mix:
- 1 1/2 cups fresh strawberries (chopped)
- 1 tbsp flour (to coat strawberries)
🍰 Optional Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk or cream
- 1/2 tsp vanilla extract
Instructions
Preheat oven to 325°F (163°C). Grease and flour a bundt pan or loaf pan thoroughly. This prevents sticking and helps create a clean cake release.
Wash and chop fresh strawberries into small pieces. Toss them lightly with 1 tablespoon of flour. This prevents them from sinking to the bottom of the cake during baking.
In a large bowl, beat softened butter and sugar together until light, fluffy, and pale in color. This step is essential for creating a soft and airy pound cake texture.
Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extract.
In a separate bowl, whisk flour, baking soda, salt, and cornstarch.
Add dry ingredients to the butter mixture alternately with buttermilk, starting and ending with flour mixture. Mix gently to avoid overworking the batter.
Fold in the floured strawberries carefully so they are evenly distributed without breaking too much.
Pour batter into prepared pan and smooth the top. Bake for 70–85 minutes, or until a toothpick inserted in the center comes out clean.
Allow cake to cool in the pan for 15–20 minutes before transferring to a wire rack to cool completely.
Notes
- Always use room temperature ingredients for best texture.
- Do not overmix the batter after adding flour to avoid a dense cake.
- Coating strawberries in flour prevents sinking.
- Check doneness carefully; pound cakes bake slowly.
- Let cake cool fully before slicing for clean pieces.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
Nutrition
- Calories: 410 kcal
- Sodium: 180 mg
- Protein: 5 g