Strawberry Buttermilk Pound Cake Recipe

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Introduction
This Strawberry Buttermilk Pound Cake is a delightful dessert that combines the rich, buttery flavor of a classic pound cake with the sweetness of fresh strawberries. The buttermilk adds a tangy tenderness, making this cake perfect for spring and summer gatherings, brunches, or anytime you’re craving a fruity treat.

Ingredients (Makes 1 loaf)
For the Cake:

  • 1 ½ cups all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup buttermilk
  • 1 cup fresh strawberries, diced

For the Glaze:

  • 1 cup powdered sugar
  • 2–3 tbsp milk or strawberry juice
  • ½ tsp vanilla extract

Optional Garnish:

  • Fresh strawberries
  • Whipped cream

Instructions

  1. Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
  4. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  5. Fold in Strawberries: Gently fold in diced strawberries.
  6. Bake: Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
  7. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Make the Glaze: Whisk powdered sugar, milk (or strawberry juice), and vanilla until smooth. Drizzle over the cooled cake.
  9. Serve: Garnish with fresh strawberries and whipped cream, if desired.

Tips for Success

  • Buttermilk Substitute: Mix ½ cup milk with ½ tbsp lemon juice or vinegar and let sit for 5 minutes.
  • Strawberry Prep: Pat diced strawberries dry with a paper towel to prevent excess moisture.
  • Storage: Store in an airtight container for up to 3 days or freeze for longer storage.

Serving Suggestions

  • Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
  • Pair with a cup of tea or coffee for a delightful afternoon treat.

Nutritional Info (per slice, approximate)

  • Calories: 250
  • Fat: 10g
  • Carbs: 38g
  • Sugar: 25g
  • Protein: 3g

Conclusion
This Strawberry Buttermilk Pound Cake is a moist, flavorful dessert that’s perfect for showcasing fresh strawberries. With its tender crumb and sweet glaze, it’s a treat that’s sure to impress. Perfect for any occasion or just because!

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