Strawberry Buttermilk Pound Cake Recipe
This cake is prepared using fresh strawberries, rich buttermilk, and a touch of vanilla, and it is dense, tender, and has a sweet glaze on the top that makes every slice of this cake to die for.
Ingredients
For the Cake:
- 2 ½ cups (310g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk, room temperature
- 1 ½ cups finely chopped strawberries (fresh or frozen, thawed and drained)
- 1 tablespoon all-purpose flour (for coating strawberries)
For the Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tablespoons milk or lemon juice
- 1–2 tablespoons finely chopped strawberries (optional, for a pink tint)
Instructions
Ready Pan and Ingredients
- Heat your oven to 325 degrees Fahrenheit (165 degrees Celsius). Prepare a 10-cup Bundt pan or regular loaf pan by greasing and flouring. Set aside.
Combine Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Beat Butter and Sugar
- Using a large mixing bowl, mix the softened butter and sugar on medium-high speed, 3-5 minutes, or until light and fluffy.
Add Eggs and Vanilla
- Beat in eggs, one at a time. Add in the vanilla extract.
Add the Buttermilk and Dry Ingredients
- The dry ingredients should be added in three parts, alternating with buttermilk. Start and finish with dry ingredients. Stir only until incorporated- do not overstir.
Fold the Strawberries in
- Mix the sliced strawberries with 1 tablespoon of flour so they do not sink. With a spatula, fold them gently into the batter.
Bake
- Prepare the pan by pouring the batter into it and leveling the top. Bake 60-70 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan 15 minutes, then turn out on a wire rack to cool completely.
Glaze
- When the cake has completely cooled, combine powdered sugar with milk (or lemon juice) in a whisk until smooth. To make a pink glaze, add chopped strawberries or some strawberry juice. Pour the glaze over the cake and let it set.