Description

Strawberry Buttermilk Pound Cake is the perfect combination of buttery richness and fresh, tangy strawberries. This classic dessert is elevated with the creamy tang of buttermilk, ensuring a moist and tender crumb. The delightful pink hue, enhanced by a luscious strawberry glaze, makes it as beautiful as it is delicious. Whether you’re baking for a special occasion, an afternoon tea, or just indulging in a sweet craving, this cake is a showstopper. With its dense yet soft texture and bursts of fresh strawberry flavor, every bite is pure bliss.

Ingredients

• For the Cake:
• 2 ½ cups all-purpose flour1 teaspoon baking powder½ teaspoon baking soda½ teaspoon salt1 cup unsalted butter, softened2 ½ cups granulated sugar4 large eggs1 cup buttermilk½ cup strawberry puree (fresh or frozen strawberries blended)1 teaspoon vanilla extract½ teaspoon almond extract (optional)1 cup diced fresh strawberries1-2 drops pink food coloring (optional)
• For the Strawberry Glaze:
• 1 ½ cups powdered sugar3 tablespoons strawberry puree1 tablespoon buttermilk or milk½ teaspoon vanilla extract

Preparation Method

Preheat your oven to 325°F (163°C). Grease and flour a bundt or loaf pan to ensure the cake releases easily. For extra security, line the bottom with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents, ensuring a perfect rise.

In a large mixing bowl, use a hand or stand mixer to cream the butter and granulated sugar together until light and fluffy, about 3-5 minutes. This step is crucial for incorporating air into the batter, creating a soft and tender cake.

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is fully incorporated.

In a separate bowl, mix the buttermilk and strawberry puree. Gradually add the dry ingredients and the buttermilk mixture to the butter mixture, alternating between the two and beginning and ending with the dry ingredients. Stir in the vanilla and almond extracts for an extra layer of flavor.

Gently fold in the diced strawberries and food coloring (if using). Be careful not to overmix, as this can result in a dense cake.

Pour the batter into the prepared pan, smoothing out the top. Bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for about 15-20 minutes before transferring it to a wire rack. Let it cool completely before adding the glaze.

To prepare the glaze, whisk together the powdered sugar, strawberry puree, buttermilk (or milk), and vanilla extract until smooth. Drizzle the glaze over the cooled cake, allowing it to flow naturally for a beautiful presentation.

Tips and Conclusion

For an extra burst of flavor, serve this cake with a scoop of vanilla ice cream or a dollop of freshly whipped cream. If you prefer a more intense strawberry flavor, you can roast the strawberries before blending them into a puree. Roasting enhances their natural sweetness and adds depth to the overall taste.

Strawberry Buttermilk Pound Cake is a dessert that never fails to impress. Its rich, buttery texture paired with the freshness of strawberries makes it a versatile treat for any occasion. Whether you enjoy it with a cup of tea or as a centerpiece for celebrations, this cake delivers flavor and elegance in every slice. Want more irresistible desserts? Check out our other cake recipes and explore a world of delicious baking inspiration!