Oh, yes! A strawberry buttermilk pound cake is wonderfully moist, tender, and full of fresh fruit flavor. Here’s a detailed, foolproof recipe that gives a sweet, slightly tangy, perfectly dense cake.
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup buttermilk, room temperature
- 1 ½ cups diced fresh strawberries (or thawed frozen, well-drained)
For the Glaze (optional but delicious):
- 1 cup powdered sugar
- 2–3 tbsp fresh strawberry puree or milk
Instructions
1. Prep:
- Preheat your oven to 325°F (163°C).
- Grease and flour a 10-inch bundt pan or 9×5-inch loaf pan.
2. Cream butter and sugar:
- In a large bowl, beat butter and sugar together until light and fluffy (about 3–4 minutes).
3. Add eggs and vanilla:
- Beat in eggs one at a time, fully incorporating each before adding the next.
- Mix in vanilla extract.
4. Combine dry ingredients:
- In a separate bowl, whisk together flour, baking soda, and salt.
5. Alternate adding dry and wet:
- Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk in two parts. Start and end with the dry ingredients. Mix until just combined—do not overmix.
6. Fold in strawberries:
- Gently fold in the diced strawberries. If you fold too hard, the cake may become streaked pink, which is fine but less uniform.
7. Bake:
- Pour batter into prepared pan and smooth the top.
- Bake 60–75 minutes for a bundt (or 55–65 minutes for a loaf), until a toothpick inserted in the center comes out clean.
- Cool in the pan 10–15 minutes, then turn out onto a wire rack to cool completely.
8. Glaze (optional):
- Mix powdered sugar with strawberry puree or milk until smooth.
- Drizzle over the cooled cake for extra sweetness and strawberry flavor.
💡 Tips:
- For extra strawberry flavor, toss the diced strawberries in 1–2 tbsp flour before folding them in. This keeps them from sinking to the bottom.
- Buttermilk keeps the cake tender and moist, so don’t skip it!
- You can also fold in white chocolate chips for a decadent twist.
If you want, I can give a quick version using fresh strawberry puree throughout so the cake has swirls of pink strawberry goodness inside—it looks gorgeous and tastes like a bakery treat. Do you want that version too?
