Strawberry Buttermilk Pound Cake

This strawberry buttermilk pound cake has become my secret weapon for summer gatherings, with its perfectly moist crumb and bursts of fresh strawberry flavor in every bite. The combination of tangy buttermilk and sweet berries creates an irresistible classic that looks as beautiful as it tastes.

I first baked this cake for my daughter's birthday when she requested something with fresh strawberries. The delighted expressions around the table convinced me this needed to become part of our regular rotation, and now it appears at practically every family celebration.

Ingredients

• All purpose flour: Provides structure while keeping the cake tender
• Baking powder and baking soda: Work together to provide the perfect rise
• Unsalted butter: Gives you control over the salt level while adding rich flavor
• Granulated sugar: Balances the tang of buttermilk and berries
• Large eggs: Bind everything together and provide structure
• Vanilla extract: Adds warmth and depth to complement the berry flavor
• Buttermilk: Creates tenderness and adds a subtle tangy note
• Fresh strawberries: Bring bursts of natural sweetness and color throughout the cake

Step-by-Step Instructions

Preheat and Prepare:

Begin by heating your oven to 325°F and thoroughly greasing and flouring your bundt pan. Make sure to get into all the crevices of the pan to ensure easy release later. A light colored pan works best to prevent over browning.

Mix Dry Ingredients:

Whisk your flour, baking powder, baking soda, and salt together thoroughly in a medium bowl. This step ensures even distribution of leavening agents throughout the batter for consistent texture in the finished cake.

Cream Butter and Sugar:

Using an electric mixer, beat the softened butter and sugar for a full 3 to 5 minutes until very light and fluffy. This extended creaming incorporates air that helps create the pound cake's signature texture. Stop occasionally to scrape down the sides of the bowl.

Incorporate Eggs and Vanilla:

Add each egg one at a time, mixing for about 30 seconds between additions until fully integrated. This gradual addition prevents the batter from curdling. Mix in the vanilla extract until just combined.

Combine Wet and Dry:

Add the flour mixture to your butter mixture in three batches, alternating with the buttermilk in two batches. Begin and end with flour, mixing on low speed just until the flour disappears. Overmixing at this stage will develop gluten and toughen your cake.

Prep Strawberries:

Gently toss your diced strawberries with two tablespoons of flour until lightly coated. This prevents them from sinking to the bottom during baking. Fold them into the batter using a rubber spatula with a light hand to maintain the air you incorporated earlier.

Bake the Cake:

Transfer your batter to the prepared pan, smoothing the top with your spatula. Bake for 60 to 70 minutes, rotating the pan halfway through for even baking. The cake is done when a wooden toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool Completely:

Allow the cake to rest in the pan for exactly 10 minutes before inverting onto a cooling rack. This precise timing prevents the cake from sticking while still warm, but avoids cooling too much in the pan which can create condensation and sogginess.

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My favorite part of this recipe is watching the transformation of the batter as the strawberries release their juicy sweetness during baking. The first time I made this cake, my kitchen filled with an aroma so irresistible that my entire family gathered around waiting impatiently for it to cool enough to slice.

Storage Tips

This strawberry pound cake maintains its moisture and flavor remarkably well when stored properly. For short term storage, wrap the completely cooled cake in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate the cake for up to a week, though bring to room temperature before serving for the best texture and flavor experience.

Ingredient Substitutions

When fresh strawberries aren't at their peak, you can substitute frozen berries in this recipe. Simply thaw the berries completely, pat them dry with paper towels, and then proceed with flouring them as directed. For a different flavor profile, try swapping half the strawberries for blueberries or raspberries to create a mixed berry version. If buttermilk isn't available, make your own by adding one tablespoon of lemon juice or white vinegar to a cup of regular milk and letting it sit for 5 minutes before using.

Serving Suggestions

This versatile strawberry buttermilk pound cake shines in numerous serving presentations. For a simple but elegant dessert, dust the cooled cake with powdered sugar and serve with fresh berries on the side. To create a more decadent treat, top warm slices with a scoop of vanilla ice cream and drizzle with warm strawberry jam. For brunch or afternoon tea, pair slices with whipped mascarpone cream and a sprinkle of lemon zest. This cake also makes a wonderful base for strawberry shortcake when split horizontally and filled with whipped cream and macerated berries.

Frequently Asked Questions

→ How do I prevent strawberries from sinking while baking?

Toss diced strawberries with a small amount of flour before folding into the batter. This helps distribute them evenly throughout the cake.

→ What type of pan is best for this cake?

You can use a 10-cup Bundt pan or a 9×5-inch loaf pan for baking. Ensure the pan is well-greased and floured to prevent sticking.

→ Can I substitute the buttermilk?

Yes, you can use a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.

→ How can I tell if the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.

→ What is the best way to store this cake?

Wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. Refrigerate to extend freshness.

→ Can I add a glaze or icing for extra flavor?

Yes, you can drizzle a simple glaze made of powdered sugar, buttermilk, and vanilla extract over the cooled cake for added sweetness.