Strawberry Buttermilk Pound Cake

This pound cake combines the classic richness of a traditional pound cake with the bright, juicy flavor of strawberries. It’s easy to make and topped with a simple glaze for an extra touch of sweetness.

1 cup unsalted butter, softened

1 3/4 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

2 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup finely chopped fresh strawberries (plus 1 tablespoon for garnish, optional)

1 cup powdered sugar

2-3 tablespoons milk (or strawberry juice from the chopped berries)

Optional: Fresh strawberry slices for garnish

Preheat the Oven:

Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan or line a loaf pan with parchment paper.

Cream the Butter and Sugar:

In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 2-3 minutes).

Beat in the eggs one at a time, then stir in the vanilla extract.

Combine Dry Ingredients:

In a separate bowl, whisk together the flour, baking soda, and salt.

Alternate Wet and Dry Ingredients:

Gradually add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk (start and end with the dry ingredients). Mix until just combined.

Gently fold in the chopped strawberries.

Bake the Cake:

Pour the batter into the prepared pan and smooth the top.

Bake for 60-70 minutes (for a Bundt pan) or 45-55 minutes (for a loaf pan), or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the Glaze (Optional):

Whisk together the powdered sugar and milk (or strawberry juice) until smooth. Adjust the liquid for your desired consistency.

Drizzle the glaze over the cooled cake and garnish with fresh strawberry slices if desired.

For an extra burst of strawberry flavor, puree the strawberries and strain them to remove seeds before folding them into the batter.

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.

Conclusion

This Strawberry Buttermilk Pound Cake is a beautiful and delicious dessert that combines the lightness of strawberries with the richness of a classic pound cake. Moist, flavorful, and easy to make, it’s the perfect treat for a spring gathering or any occasion that calls for a touch of sweetness.