Here’s a delicious Strawberry Buttermilk Pound Cake recipe — moist, rich, and full of fresh strawberry flavor!
🍓 Strawberry Buttermilk Pound Cake
Ingredients
For the Cake:
-
1 cup (2 sticks) unsalted butter, softened
-
2 ½ cups granulated sugar
-
4 large eggs
-
3 cups all-purpose flour
-
½ tsp baking soda
-
½ tsp salt
-
1 cup buttermilk (room temperature)
-
1 tsp vanilla extract
-
½ tsp almond extract (optional but enhances the strawberry flavor)
-
1 ½ cups diced fresh strawberries (tossed in 1 tbsp flour to prevent sinking)
For the Strawberry Glaze:
-
1 cup powdered sugar
-
2–3 tbsp pureed fresh strawberries
-
½ tsp lemon juice (optional, for a tangy contrast)
Instructions
1. Prep Work
-
Preheat oven to 325°F (165°C).
-
Grease and flour a 10-inch bundt or tube pan.
2. Make the Batter
-
Cream butter and sugar in a large mixing bowl until light and fluffy (about 3–5 minutes).
-
Add eggs, one at a time, beating well after each addition.
-
In a separate bowl, whisk together flour, baking soda, and salt.
-
Mix vanilla and almond extract into the buttermilk.
-
Add dry ingredients to the butter mixture alternately with the buttermilk, starting and ending with dry ingredients. Mix just until combined.
-
Gently fold in the flour-coated strawberries.
3. Bake
-
Pour batter into the prepared pan and smooth the top.
-
Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
-
Cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
4. Glaze
-
Stir together powdered sugar, strawberry puree, and lemon juice until smooth and pourable.
-
Drizzle over the cooled cake.
