Description: This Strawberry Buttermilk Pound Cake is a moist, tender, and flavorful treat that perfectly balances the tangy notes of buttermilk with the sweetness of fresh strawberries. It’s a delightful twist on the classic pound cake, making it ideal for brunch, afternoon tea, or a simple dessert. The cake boasts a beautiful crumb, a subtle vanilla aroma, and bursts of juicy strawberry flavor in every bite.
Why you will love this recipe:
- Incredibly Moist: The buttermilk adds a delightful tang and keeps the cake exceptionally moist for days. No dry pound cake here!
- Perfectly Balanced Flavors: The combination of sweet strawberries, the tang of buttermilk, and the richness of butter creates a symphony of flavors that is irresistible.
- Easy to Make: This recipe uses simple techniques and common pantry ingredients, making it accessible for bakers of all skill levels.
- Visually Appealing: The diced strawberries scattered throughout the cake create a beautiful visual appeal. A dusting of powdered sugar or a simple glaze elevates its presentation even further.
- Versatile: This cake is delicious on its own, but you can also serve it with whipped cream, fresh berries, or a scoop of vanilla ice cream. It pairs wonderfully with coffee or tea.
Introduction
The pound cake, a timeless classic, has been a cornerstone of baking for centuries. Its simplicity and rich flavor make it a comforting dessert that transcends generations. This recipe elevates the traditional pound cake by incorporating the bright, summery flavor of fresh strawberries and the subtle tang of buttermilk. Buttermilk, a magical ingredient, not only adds moisture but also tenderizes the cake’s crumb, resulting in a melt-in-your-mouth texture.
This Strawberry Buttermilk Pound Cake recipe is more than just a dessert; it’s an experience. It begins with the anticipation of the warm aroma filling your kitchen as it bakes. It continues with the delight of cutting into the golden-brown cake, revealing the vibrant specks of strawberries within. And it culminates in the pure pleasure of savoring each delicious bite.
This recipe is perfect for using those fresh, seasonal strawberries you find at your local farmer’s market. It’s also a wonderful way to celebrate special occasions or simply indulge in a little homemade goodness. The beauty of this cake lies in its simplicity. It doesn’t require fancy equipment or complicated techniques. With a few basic ingredients and a little bit of time, you can create a cake that is both elegant and comforting.
Ingredients:
- 2 ½ cups all-purpose flour: Provides the structure for the cake. Ensure the flour is measured accurately by spooning it into the measuring cup and leveling it off with a knife.
- 1 teaspoon baking powder: A leavening agent that helps the cake rise and become light and airy.
- ½ teaspoon baking soda: Another leavening agent that reacts with the acidity of the buttermilk to create even more lift in the cake.
- ½ teaspoon salt: Enhances the flavors of the other ingredients and balances the sweetness.
- 1 cup unsalted butter, softened: Adds richness and flavor to the cake. Make sure the butter is softened but not melted, as this will affect the texture of the cake. Room temperature butter is ideal.
- 2 cups granulated sugar: Sweetens the cake and contributes to its tender crumb.
- 4 large eggs: Provide structure, richness, and moisture. Use room-temperature eggs for best results.
- 1 tablespoon vanilla extract: Enhances the overall flavor of the cake and adds a warm, comforting aroma. Use pure vanilla extract for the best flavor.
- 1 cup buttermilk: Adds moisture and tanginess, and helps tenderize the cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- 1 ½ cups fresh strawberries, diced: Provides the signature strawberry flavor and adds a pop of color. Choose ripe, sweet strawberries for the best flavor.
- 2 tablespoons all-purpose flour (for coating strawberries): Prevents the strawberries from sinking to the bottom of the cake during baking.
Preparation:
Step 1: Preheat & Prepare the Pan
- Preheat your oven to 325°F (165°C). This lower baking temperature ensures that the cake bakes evenly and prevents it from drying out.
- Grease a 10-cup Bundt pan or a 9×5-inch loaf pan thoroughly with cooking spray or butter. This will help the cake release easily from the pan after baking.
- Dust the greased pan with flour, tapping out any excess. This creates a non-stick barrier that further prevents the cake from sticking. Alternatively, use baking spray that contains flour.
Step 2: Mix Dry Ingredients
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures that the leavening agents and salt are evenly distributed throughout the flour, which is crucial for the cake’s rise and texture.
- Set the dry ingredients aside.
Step 3: Cream Butter & Sugar
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer (stand mixer or hand mixer) on medium speed until light and fluffy. This process incorporates air into the butter and sugar mixture, which is essential for creating a light and tender cake. This should take about 3-5 minutes. The mixture should be visibly lighter in color and have a fluffy texture.
Step 4: Incorporate Eggs & Vanilla
- Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition. This ensures that each egg is fully incorporated into the batter, creating a smooth and stable emulsion.
- Stir in the vanilla extract.
Step 5: Combine Wet & Dry
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture. This method prevents the gluten in the flour from developing too much, which can result in a tough cake.
- Mix until just combined. Be careful not to overmix the batter, as this can also lead to a tough cake. A few streaks of flour are okay.
Step 6: Prep Strawberries
- In a separate bowl, toss the diced strawberries with 2 tablespoons of flour. This coating of flour helps prevent the strawberries from sinking to the bottom of the cake during baking.
- Gently fold the floured strawberries into the batter. Be careful not to overmix, as this can crush the strawberries and discolor the batter.
Step 7: Bake
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake in the preheated oven for 60-70 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
- If the cake starts to brown too quickly, you can tent it with aluminum foil during the last 15-20 minutes of baking.
Step 8: Cool
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking to the pan.
Step 9: Glaze (Optional)
- If desired, whisk together powdered sugar, buttermilk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake before serving.
COOKING Rating:
Easy to Medium
Serving Suggestions:
- Serve slices of the Strawberry Buttermilk Pound Cake on their own as a delightful dessert.
- Top with whipped cream, a dollop of Greek yogurt, or a scoop of vanilla ice cream for an extra indulgent treat.
- Garnish with fresh strawberries or other berries for a beautiful presentation.
- Serve with a cup of coffee, tea, or a glass of milk.
Tips:
- Use room temperature ingredients: This helps the ingredients combine more easily and results in a smoother batter.
- Don’t overmix the batter: Overmixing develops the gluten in the flour, which can lead to a tough cake.
- Grease and flour the pan thoroughly: This ensures that the cake releases easily from the pan after baking.
- Bake at the correct temperature: A lower baking temperature helps the cake bake evenly and prevents it from drying out.
- Let the cake cool completely before glazing: This prevents the glaze from melting and running off the cake.
- Storage: Wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days.
Prep Time:
20 minutes
Cook Time:
60-70 minutes
Total Time:
80-90 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and will vary based on specific ingredients and serving size.)
Calories: Approximately 350-450 per slice Protein: Approximately 5-7 grams per slice Sodium: Approximately 150-250 mg per slice
Conclusion
This Strawberry Buttermilk Pound Cake is a delightful twist on a classic dessert. The combination of tangy buttermilk, sweet strawberries, and a moist, tender crumb makes it a crowd-pleaser for any occasion. Whether you’re enjoying it for brunch, afternoon tea, or a simple dessert, this cake is sure to bring a smile to your face. The simplicity of the recipe allows you to focus on the joy of baking and the pleasure of sharing something delicious with loved ones. So, gather your ingredients, preheat your oven, and embark on a baking adventure that will fill your kitchen with warmth and the irresistible aroma of homemade cake.
Questions and Answers:
Q1: Can I use frozen strawberries instead of fresh?
A: While fresh strawberries are highly recommended for their superior flavor and texture, you can use frozen strawberries in a pinch. However, it’s crucial to thaw them completely and drain off any excess liquid before tossing them with flour and folding them into the batter. Frozen strawberries tend to release more moisture, which can affect the cake’s overall texture. Be prepared for a slightly denser cake if using frozen strawberries. It’s also important to dice them into smaller pieces to prevent them from clumping together during baking.
Q2: I don’t have buttermilk. Can I use regular milk instead?
A: Buttermilk is a key ingredient that contributes to the cake’s moistness and tanginess. If you don’t have buttermilk on hand, you can easily make a substitute. Add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Stir gently and let it sit for 5 minutes. The milk will curdle slightly, mimicking the acidity of buttermilk. This substitute works well, but for the most authentic flavor, try to use real buttermilk when possible.
Q3: Can I make this cake ahead of time?
A: Absolutely! This Strawberry Buttermilk Pound Cake is a great make-ahead dessert. In fact, the flavors often meld and improve after a day or two. Once the cake has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. You can also freeze the cake for longer storage. Wrap it tightly in plastic wrap, then wrap it again in aluminum foil. It can be frozen for up to 2 months. Thaw the cake in the refrigerator overnight before serving.
Q4: Can I use a different type of pan for this recipe?
A: Yes, you can adapt this recipe to different pan sizes and shapes. A 9×5-inch loaf pan is a standard choice, but you can also use a 10-cup Bundt pan, as mentioned in the recipe. If you’re using smaller pans, such as cupcake tins, you’ll need to adjust the baking time accordingly. Keep a close eye on the cake and test for doneness with a toothpick. Be aware that the baking time will vary based on the size and shape of the pan you choose.
Q5: My cake is browning too quickly on top. What can I do?
A: If your cake is browning too quickly on top before the center is fully cooked, you can tent it with aluminum foil. Gently place a sheet of aluminum foil over the top of the cake, being careful not to touch the batter. This will help to deflect some of the heat and prevent the top from burning while the inside continues to bake. This is a common technique used to ensure that cakes bake evenly and are perfectly golden brown.
