Strawberry Buttermilk Pound Cake is a delightful treat that perfectly blends the rich, buttery flavor of traditional pound cake with the refreshing sweetness of strawberries. This recipe is not only easy to follow but also results in a moist, tender cake that’s bursting with fruity goodness. Ideal for breakfast, dessert, or any special occasion, this cake showcases the best of fresh strawberries, making it a seasonal favorite. strawberry pretzel salad parfaits The use of buttermilk adds an incredible depth of flavor and moisture, ensuring that each slice is as delicious as the last. Whether you’re serving it at a picnic or enjoying it at home with your family, this Strawberry Buttermilk Pound Cake will quickly become a beloved recipe in your collection. With simple ingredients and straightforward steps, you’ll have a show-stopping cake ready to impress in no time.
Why You’ll Love This Strawberry Buttermilk Pound Cake
chai spice cheesecake. For more inspiration, check out this Cottage Cheese Mac And Cheese recipe.
- Irresistible Flavor: The combination of fresh strawberries and buttermilk creates a rich flavor profile that elevates this pound cake to new heights.
- Moist and Tender Texture: Thanks to the addition of buttermilk, this cake remains incredibly moist and has a tender crumb that melts in your mouth.
- Perfect for Any Occasion: Whether it’s a weekend brunch or a special celebration, this cake is versatile enough to suit any event.
Ingredients for Strawberry Buttermilk Pound Cake
For more inspiration, check out this Maple Bacon Cinnamon Rolls recipe.
Here’s what you’ll need to make this delicious dish:
- Unsalted Butter: Use room temperature butter for easy creaming with sugar, which helps create a light texture in the cake.
- Sugar: Granulated sugar is essential for sweetness and helps achieve that perfect golden crust.
- Eggs: Large eggs are needed to provide structure and moisture; ensure they are at room temperature for better incorporation.
- All-Purpose Flour: This forms the base of the cake; sift it before measuring for accurate results.
- Baking Powder: Ensure your baking powder is fresh to help the cake rise properly during baking.
- Buttermilk: Adds moisture and tanginess; homemade buttermilk can be made by adding vinegar or lemon juice to milk.
- Fresh Strawberries: Choose ripe strawberries for optimal sweetness; wash and chop them before adding to the batter.
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) and grease a loaf pan with non-stick spray or butter.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
Step 3: Add Eggs
Add eggs one at a time, beating well after each addition to ensure they are fully incorporated into the mixture.
Step 4: Combine Dry Ingredients
In another bowl, whisk together all-purpose flour and baking powder. Gradually add these dry ingredients to the wet mixture alternately with buttermilk until just combined.
Step 5: Fold in Strawberries
Gently fold in chopped fresh strawberries using a spatula until evenly distributed throughout the batter.
Step 6: Bake
Pour the batter into the prepared loaf pan and bake for approximately 60-70 minutes or until a toothpick inserted into the center comes out clean.
Transfer to plates and enjoy slices warm or at room temperature for an inviting treat.
Tips and Tricks
Here are some helpful tips to ensure the best results for your dish:
- Use Fresh Ingredients: Always opt for fresh strawberries as they significantly enhance the flavor of your cake.
- Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for better mixing and texture.
- Avoid Overmixing: Mix until just combined when incorporating dry ingredients; overmixing can result in a dense cake.
How to Serve Strawberry Buttermilk Pound Cake
This Strawberry Buttermilk Pound Cake is versatile and pairs wonderfully with:
- Whipped Cream: A dollop of fresh whipped cream adds a light, airy texture that balances the dense pound cake.
- Ice Cream: Vanilla or strawberry ice cream brings a creamy sweetness that enhances the fruitiness of the cake.
- Fruit Compote: A warm fruit compote provides a tangy contrast, making every bite more dynamic and flavorful.
Feel free to pair it with your favorite sides for a personalized meal!
Make Ahead and Storage
- Make Ahead: You can prepare the batter for Strawberry Buttermilk Pound Cake up to 24 hours in advance. Store it in an airtight container in the refrigerator. Just ensure you let it come to room temperature before baking for about 30 minutes.
- Storing: Leftover cake can be stored at room temperature for up to three days in an airtight container. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to one week. Alternatively, freeze individual slices wrapped in aluminum foil for up to three months.
- Reheating: To reheat, preheat your oven to 350°F (175°C). Place the slices on a baking sheet and cover with foil. Heat for about 10-15 minutes until warmed through. You can also microwave individual slices for about 20 seconds on medium power, but this may affect the texture slightly.
Suggestions for Strawberry Buttermilk Pound Cake
Use Fresh Strawberries
Using fresh strawberries is crucial for the best flavor in your Strawberry Buttermilk Pound Cake. Frozen berries can release excess moisture, leading to a soggy texture. When selecting strawberries, look for bright red color and firm texture. Wash them gently and pat them dry to remove any moisture before incorporating them into your batter. You can slice or chop the strawberries, depending on your preference. Fresh strawberries not only enhance the taste but also provide a beautiful visual appeal that makes this cake irresistible.
Measure Ingredients Accurately
Accurate measurements are essential when baking a Strawberry Buttermilk Pound Cake. Even small deviations can affect the cake’s density and flavor. Use a kitchen scale for precise measurement, especially for flour and sugar. When measuring flour, spoon it into your measuring cup and level it off with a knife; avoid scooping directly from the bag, as this can lead to packing and more flour than needed. Properly measuring ingredients ensures that your cake rises beautifully and has the right texture.
Don’t Overmix the Batter
Overmixing can ruin the texture of your Strawberry Buttermilk Pound Cake. When combining wet and dry ingredients, mix just until they are incorporated. A few lumps are okay; this will help maintain a light and airy structure in your cake. If you overmix, you could develop too much gluten in the batter, resulting in a dense cake instead of a light pound cake. Be gentle with your mixing to achieve that perfect fluffy crumb.
Allow Proper Cooling Time
Cooling time is vital for achieving the best flavor in your Strawberry Buttermilk Pound Cake. After removing it from the oven, let it cool in the pan for about 10 to 15 minutes before transferring it to a wire rack. This allows steam to escape and prevents sogginess on the bottom. Cooling completely before slicing is essential; otherwise, you risk losing shape or having a crumbly texture. Patience pays off with this delicious dessert!
FAQs
What is buttermilk used for in pound cake?
Buttermilk adds moisture and richness to strawberry pound cake while also reacting with baking soda or baking powder to create a tender crumb. The acidity in buttermilk helps break down gluten, resulting in a softer texture that balances perfectly with sweet strawberries. lemon lavender cake If you don’t have buttermilk on hand, consider making a substitute by combining milk with vinegar or lemon juice; let it sit for about five minutes before using it in your recipe.
Can I make this recipe gluten-free?
Yes! You can easily make Strawberry Buttermilk Pound Cake gluten-free by substituting all-purpose flour with a good quality gluten-free flour blend. Make sure the blend contains xanthan gum or add some separately if it doesn’t contain any; this helps mimic the structure provided by gluten in traditional cakes. Keep an eye on baking times since gluten-free cakes may require slight adjustments due to differences in moisture content.
How should I store leftover pound cake?
To store leftover Strawberry Buttermilk Pound Cake properly, wrap it tightly in plastic wrap or place it in an airtight container at room temperature for up to three days. For longer storage, consider freezing slices individually by wrapping them well and placing them in a freezer-safe bag; they will last up to three months. To enjoy later, simply thaw at room temperature or microwave briefly until warm.
Can I use other fruits instead of strawberries?
Absolutely! While strawberries are delightful in this recipe, feel free to experiment with other fruits like blueberries, raspberries, or peaches based on seasonal availability or personal preference. Just ensure that any fruit used has similar moisture content as strawberries so you maintain the desired texture of your pound cake.
Conclusion for Strawberry Buttermilk Pound Cake
In conclusion, mastering the art of making Strawberry Buttermilk Pound Cake involves attention to detail at every step—from selecting fresh strawberries to accurately measuring ingredients and avoiding overmixing the batter. Allowing ample cooling time enhances both flavor and texture while ensuring an appealing presentation when serving this delightful dessert. mini blackberry lavender cheesecakes By keeping these tips in mind and experimenting with different fruits if desired, you can create an unforgettable treat that showcases seasonal flavors beautifully! Enjoy each slice of this moist, buttery delight paired with tea or coffee for a perfect afternoon snack.
Strawberry Buttermilk Pound Cake
- Total Time: 1 hour 25 minutes
- Yield: Serves approximately 12 slices 1x
Description
Strawberry Buttermilk Pound Cake is a deliciously moist dessert that beautifully combines the buttery richness of classic pound cake with the sweet freshness of ripe strawberries. This easy-to-make recipe promises a tender crumb and a delightful burst of fruity flavor in every slice, making it perfect for breakfast, dessert, or special gatherings. With just a few simple ingredients and straightforward steps, you can create a stunning cake that will impress everyone at the table.
Ingredients
- 1 cup unsalted butter (room temperature)
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 3 cups all-purpose flour (sifted)
- 1 tsp baking powder
- 1 cup buttermilk
- 2 cups fresh strawberries (chopped)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan with non-stick spray or butter.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 3-5 minutes).
- Add eggs one at a time, beating well after each addition.
- In another bowl, whisk together flour and baking powder. Gradually add this mixture to the wet ingredients alternately with buttermilk until just combined.
- Gently fold in chopped strawberries.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. Let it cool before slicing.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 26g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Leave a Comment