Description
This light and moist strawberry buttermilk pound cake is the perfect dessert for any occasion. With a subtle tang from buttermilk and fresh strawberries throughout, it’s an irresistible treat for your family and friends.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
- 1 cup buttermilk, at room temperature
- 1 ½ cups fresh strawberries, diced
- 1 tbsp flour (for tossing strawberries)
Instructions
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Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
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Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
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Cream Butter and Sugar:
- In a large bowl, beat together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
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Add Eggs and Extracts:
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and almond extract (if using).
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Alternate Adding Dry Ingredients and Buttermilk:
- Add the dry ingredients in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
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Toss Strawberries in Flour:
- In a small bowl, toss the diced strawberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cake during baking.
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Fold in Strawberries:
- Gently fold the flour-coated strawberries into the batter.
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Bake the Cake:
- Pour the batter into the prepared pan. Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Cool and Serve:
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve with whipped cream or fresh strawberry slices if desired.
Notes
- You can substitute the fresh strawberries with other berries like raspberries or blueberries for a different flavor.
- For a richer taste, drizzle with a simple glaze made from powdered sugar and a bit of milk or buttermilk.
- This cake can be made ahead and stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th of the cake)
- Calories: 320
- Sugar: 23g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg