Strawberry Buttermilk Pound Cake (Printable Version)

A tender, moist cake bursting with fresh strawberries and vanilla, featuring buttermilk for the perfect delicate crumb texture.

# What You'll Need:

→ Dry Ingredients

01 - 2 ½ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 2 cups granulated sugar
07 - 4 large eggs
08 - 1 tablespoon vanilla extract
09 - 1 cup buttermilk

→ Fruits

10 - 1 ½ cups fresh strawberries, diced
11 - 2 tablespoons all-purpose flour, for coating strawberries

# Steps to Follow:

01 - Preheat oven to 325°F (165°C). Grease and flour a 10-cup Bundt pan or 9×5-inch loaf pan.
02 - In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - Beat butter and sugar until light and fluffy (about 3-5 minutes).
04 - Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
05 - Alternately add the flour mixture and buttermilk to the batter, starting and ending with the flour. Mix until just combined.
06 - Toss diced strawberries with 2 tablespoons of flour to prevent sinking. Gently fold them into the batter.
07 - Pour batter into the prepared pan, smoothing the top. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
08 - Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
09 - Whisk powdered sugar, buttermilk, and vanilla extract until smooth. Drizzle over the cooled cake before serving.

# Additional Tips::

01 -
  • Perfect balance of sweet and tangy flavors
  • Uses fresh strawberries for natural fruit flavor
  • Creates an impressively moist texture that stays fresh for days
  • Simple ingredients you likely have on hand
02 -
  • This recipe creates a sturdy cake perfect for gifting
  • The cake actually tastes better on day two as flavors meld
  • Can be made with frozen strawberries in winter months just thaw and drain well first
03 -
  • Always bring refrigerated ingredients to room temperature for proper incorporation and even baking
  • For the most intense strawberry flavor choose smaller berries which tend to be more concentrated
  • The cake will rise and then slightly fall in the center this is normal and creates that dense pound cake texture we love

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