Strawberry Buttermilk Pound Cake is a delightful treat that conjures up memories of sun-soaked afternoons and family gatherings. This rich and moist cake boasts the sweet, tangy flavor of strawberries, perfectly balanced by the creamy buttermilk. It’s a comforting dessert that’s not only easy to prepare but also brings a burst of color and flavor to your table. Whether it’s for a special occasion or simply a weekend indulgence, this cake offers a nostalgic experience with every slice that will leave your guests asking for more.

Why You’ll Love This Recipe

This Strawberry Buttermilk Pound Cake is a dream come true for anyone looking for a simple yet impressive dessert. You’ll love how easy it is to prepare with just a handful of ingredients. The step-by-step directions make it accessible, even for novice bakers. Not only does it deliver a moist and tender crumb, but it’s also a crowd-pleaser that combines the sweetness of strawberries with the richness of buttermilk. The minimal ingredients keep it straightforward, while the delightful glaze adds a touch of sweetness that finishes this cake off beautifully.

Ingredients

For this decadent Strawberry Buttermilk Pound Cake, you will need the following ingredients:

1 cup (2 sticks) unsalted butter, softened, for that creamy richness.
2 cups granulated sugar, creating a sweet foundation.
4 large eggs, adding moisture and structure.
3 cups all-purpose flour, giving the cake its hearty texture.
1/2 teaspoon baking soda, providing a perfect rise.
1/2 teaspoon salt, balancing flavors.
1 cup buttermilk, infusing moisture and tang.
1/2 cup strawberry purée, infusing fruity goodness.
2 teaspoons vanilla extract, enhancing flavor.
1 teaspoon strawberry extract (optional), intensifying that berry essence.
A few drops of pink food coloring (optional), for a fun pop of color.
1 1/2 cups powdered sugar (for glaze), ensuring sweetness.
2 tablespoons strawberry purée (for glaze), adding freshness.
1 tablespoon milk or heavy cream (for glaze), creating a smooth consistency.

Step-by-Step Directions

To start your Strawberry Buttermilk Pound Cake, preheat your oven to 350°F (175°C). Prepare your bundt pan or loaf pan by greasing and flouring it to ensure an easy release after baking.

In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, which usually takes about 3-4 minutes. This process is key to achieving that velvety texture that you desire in a pound cake!

One by one, add in the eggs, making sure to mix well after each addition for a uniform batter. Stir in the vanilla extract and, if you’re feeling adventurous, the strawberry extract to amplify those juicy flavors.

In a separate bowl, whisk together the flour, baking soda, and salt. Now, you’re ready to combine the dry ingredients with your wet mixture. Gradually add the flour mixture to the butter mix, alternating with the buttermilk to maintain the cake’s fluffiness. Be mindful to start and end with the dry components and mix until just combined to avoid overmixing.

Next, gently fold in the strawberry purée and, if you’d like a touch of color, a few drops of pink food coloring. This isn’t just for looks—it’s also a fun way to make your cake stand out!

Pour the luscious batter into your prepared pan, smoothing the top for an even bake. Place your cake in the oven and bake for 55-60 minutes. The cake is ready when a toothpick inserted into the center comes out clean.

Once baked, allow your cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely—this will help prevent it from becoming soggy.

While the cake cools, whip up the glaze! In a small bowl, whisk together the powdered sugar, additional strawberry purée, and milk (or cream) until the mixture is smooth. Once your cake has cooled, drizzle the glaze over the top, allowing spontaneous drips to enhance its allure.

Slice, serve, and prepare to enjoy this fresh, fruity, and delicious pound cake that’s bound to become a family favorite!

Tips & Tricks

To maximize flavor, always use the freshest strawberries possible for your purée. When blending, remove the stems and blend the berries until completely smooth. If you’d like even more strawberry essence, feel free to mix in some chopped fresh strawberries into the batter before baking. For a fragrant twist, add a hint of almond extract alongside the vanilla and strawberry extracts.

If you prefer a lighter version, consider replacing half of the butter with applesauce. This will provide moisture while reducing the overall fat content.

Serving Suggestions & Pairings

Strawberry Buttermilk Pound Cake shines on its own, but it can also be served with a scoop of vanilla ice cream for a delightful dessert. Freshly whipped cream and sliced strawberries make a beautiful pairing. This cake is perfect for spring and summer gatherings, birthday celebrations, or a sweet treat during afternoon tea. Pair it with a glass of chilled lemonade or a crisp white wine to complement its fruity flavors.

Nutritional Information

One slice of Strawberry Buttermilk Pound Cake contains approximately 350 calories. This cake offers a balance of carbohydrates and protein, though it’s also high in sugars and fats due to the butter and sugar content. As always, moderation is key. Enjoying this decadent dessert as an occasional treat allows you to indulge without compromising your dietary goals.

Storing Tips & Variations

To keep your Strawberry Buttermilk Pound Cake fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before serving.

For variations, consider adding a layer of cream cheese frosting instead of the strawberry glaze or mix in seasonal fruits, such as blueberries or raspberries, to celebrate the changing seasons.

Conclusion

Now that you have the recipe for Strawberry Buttermilk Pound Cake in your hands, it’s time to bring this delightful dessert to life in your kitchen! Remember, baking is all about love and sharing, so don’t hesitate to make this cake for family and friends. Once you try it, you’ll understand why this cake is an unforgettable treat. Share your experience, and let the deliciousness spread!

FAQs

Can I make this cake ahead of time?
Absolutely! You can make the cake a day or two in advance. Just ensure you store it properly to maintain its freshness.
Can I use frozen strawberries for the purée?
Yes! Frozen strawberries work well; just thaw them before blending to achieve a smooth consistency for your purée.
Is it necessary to use buttermilk?
While buttermilk enhances the flavor and texture, you can replace it with a mixture of milk and vinegar or plain yogurt if needed.
Can I leave out the glaze?
Certainly! If you prefer a less sweet treat, you can serve the pound cake plain or with a dusting of powdered sugar instead.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking for the best texture.