Irresistible Strawberry Buttermilk Pound Cake Recipe

Strawberry Buttermilk Pound Cake is like a warm hug on a plate, bursting with sweet strawberry goodness and the rich, buttery flavor that only comes from lovingly baked cakes. Each slice offers a delightful texture that crumbles just right, melting in your mouth while the aroma wafts through the kitchen like a siren song, calling everyone to gather around and dig in. For more inspiration, check out this Cheesy Root Vegetable Gratin recipe.

Imagine slicing into this beauty at a summer picnic or a cozy family gathering, where laughter fills the air and every bite feels like sunshine. This cake isn’t just dessert; it’s an experience—a celebration of flavors that will have you reminiscing about childhood summers spent picking strawberries and the joy they brought. Get ready for an amazing flavor adventure!

Ingredients for Strawberry Buttermilk Pound Cake

Here’s what you’ll need to make this delicious dish:

• Fresh Strawberries: Pick ripe, juicy strawberries for maximum sweetness—these beauties are the stars of your pound cake!
• All-Purpose Flour: This creates the structure of your cake; sift it for lightness.
• Unsalted Butter: Use room temperature butter to ensure it creams well with sugar for that rich flavor.
• Sugar: Regular granulated sugar works best to sweeten up this delightful cake.
• Buttermilk: This adds moisture and tanginess, making your pound cake extra tender.
• Baking Powder: A leavening agent that helps your cake rise beautifully.
• Vanilla Extract: Pure vanilla extract enhances the overall flavor profile—don’t skimp on this!
• Salt: Just a pinch elevates all the flavors in this luscious cake.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Strawberry Buttermilk Pound Cake

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). While it’s warming up, grease a loaf pan with non-stick spray or butter, ensuring you cover all corners so nothing sticks.

Step 2: Prepare the Strawberries

Wash and slice your fresh strawberries. You can toss them in a little sugar if you want them extra sweet—this also helps release their juices that will enhance our cake.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat together softened unsalted butter and granulated sugar until light and fluffy. This usually takes about three minutes—trust me; it’s worth it.

Step 4: Add Eggs and Vanilla

Add eggs one at a time to your mixture, beating well after each addition. Then stir in the vanilla extract—it should smell heavenly by now!

Step 5: Combine Dry Ingredients

In another bowl, whisk together flour, baking powder, and salt. Gradually add this dry mix into your creamed butter mixture while alternating with buttermilk. Start and end with flour—this keeps everything well combined.

Step 6: Fold in Strawberries

Gently fold in those beautiful strawberry slices until evenly distributed throughout the batter. Be careful not to overmix; we want those berries intact!

Finally, pour your batter into the prepared loaf pan. Bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean—the aroma filling your kitchen should be pure bliss!

Transfer to plates and serve warm with whipped cream or more fresh strawberries for the perfect finishing touch. Enjoy every bite of this Strawberry Buttermilk Pound Cake!

Perfecting the Cooking Process

Begin by creaming the butter and sugar until fluffy, then add eggs one at a time. Mix in buttermilk and dry ingredients alternately for the best texture. Finally, fold in fresh strawberries before pouring the batter into your prepared pan.

Add Your Touch

Feel free to swap out strawberries for other berries like blueberries or raspberries. You can also experiment with adding lemon zest for a citrusy twist or even a handful of walnuts for extra crunch.

Storing & Reheating

Store your strawberry buttermilk pound cake in an airtight container at room temperature for up to three days. If you need to reheat, pop individual slices in the microwave for about 10 seconds to enjoy that freshly baked taste again.

I remember the first time I baked this strawberry buttermilk pound cake. My friends were skeptical at first because they thought fruit in cake was weird. But once they took a bite, their faces lit up like Christmas morning!

FAQs:

What makes Strawberry Buttermilk Pound Cake special?

Strawberry Buttermilk Pound Cake stands out for its rich, moist texture and delightful strawberry flavor. The addition of buttermilk adds a tangy taste that balances the sweetness of fresh strawberries. This cake is perfect for any occasion, whether it’s a family gathering or a casual tea time. The combination of ingredients creates a tender crumb, making each slice melt in your mouth. This recipe offers a unique twist on traditional pound cakes, ensuring your dessert table has something special. For more inspiration, check out this Starbucks Cake Pops Recipe recipe.

Can I substitute ingredients in the Strawberry Buttermilk Pound Cake?

Yes, you can make substitutions in the Strawberry Buttermilk Pound Cake recipe. For instance, if you don’t have buttermilk, you can mix regular milk with lemon juice or vinegar to create a similar acidity. You can also use other berries like blueberries or raspberries if strawberries are not available. Just ensure that your swaps maintain the balance of wet and dry ingredients to achieve the desired texture in your cake.

How should I store leftover Strawberry Buttermilk Pound Cake?

To keep your Strawberry Buttermilk Pound Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, consider refrigerating it for up to a week. For extended storage, you can freeze slices wrapped tightly in plastic wrap and then placed in a freezer bag; it will last for up to three months. Thaw at room temperature before serving for the best taste.

Can I bake Strawberry Buttermilk Pound Cake in different pans?

Absolutely! You can use various baking pans for your Strawberry Buttermilk Pound Cake. A loaf pan is traditional but feel free to experiment with round cake pans or even muffin tins for individual servings. Just remember that baking times may vary depending on the size and shape of the pan used; check for doneness using a toothpick inserted into the center of the cake.

Conclusion for Strawberry Buttermilk Pound Cake:

In conclusion, Strawberry Buttermilk Pound Cake is a delightful dessert that combines fresh strawberries with a moist and tender crumb from the buttermilk. Its versatility allows for ingredient substitutions and various baking methods to suit your preferences. Remember to store any leftovers properly to enjoy this delicious treat over several days. Whether served plain or with whipped cream, this cake is sure to impress anyone who tries it!

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Strawberry Buttermilk Pound Cake

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Strawberry Buttermilk Pound Cake is a delightful dessert that captures the essence of summer with every bite. This moist, buttery cake features fresh strawberries and buttermilk, resulting in a tender crumb that’s perfect for any gathering. Whether enjoyed plain or topped with whipped cream, this cake will impress your family and friends.

• Total Time: 1 hour 15 minutes
• Yield: Approximately 10 servings 1x

Ingredients

Scale 1x2x3x

• 1 cup fresh strawberries, sliced
• 2 cups all-purpose flour
• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 1/2 cup buttermilk
• 3 large eggs
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Wash and slice the strawberries; toss them with a little sugar if desired.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition, then stir in vanilla.
5. In another bowl, mix flour, baking powder, and salt. Alternately add this mixture and buttermilk to the creamed mixture, starting and ending with flour.
6. Gently fold in the strawberries and pour batter into the prepared pan.
7. Bake for 50-60 minutes or until a toothpick comes out clean.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (80g)
• Calories: 250
• Sugar: 18g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: <1g
• Protein: 3g
• Cholesterol: 60mg

Keywords: - For added flavor, consider incorporating lemon zest or swapping strawberries with blueberries or raspberries. - Ensure your butter is softened for easy mixing and optimal texture.