Strawberry Buttermilk Pound Cake

This strawberry buttermilk pound cake transforms basic pantry staples into a luscious dessert that's both elegant and comforting. The buttery crumb studded with fresh strawberries creates the perfect balance of richness and fruity brightness, making it ideal for everything from afternoon tea to special celebrations.

I created this recipe during peak strawberry season when my kitchen was overflowing with berries from our local farm. What started as a way to use up extra fruit quickly became my family's most requested cake for birthdays and holiday gatherings.

Ingredients

• All purpose flour: provides the perfect structure without being too heavy
• Baking powder and baking soda: work together for the ideal rise
• Unsalted butter: allows you to control the salt content while adding richness
• Granulated sugar: balances the tanginess of the buttermilk beautifully
• Large eggs: provide structure and richness
• Vanilla extract: enhances the natural sweetness of the strawberries
• Buttermilk: creates incredible tenderness and a subtle tang
• Fresh strawberries: bring bright bursts of flavor and beautiful color
• Extra flour: for coating strawberries prevents them from sinking

Step-by-Step Instructions

Preheat and Prepare:

Heat your oven to 325°F and thoroughly grease your Bundt pan, making sure to get into all the crevices. A light dusting of flour ensures your cake will release perfectly after baking. The moderate temperature allows the cake to bake evenly without browning too quickly.

Mix Dry Ingredients:

Whisk the flour, baking powder, baking soda, and salt together until well combined. This step aerates the dry ingredients and ensures the leavening agents are evenly distributed throughout the batter, preventing any bitter spots in your finished cake.

Cream Butter and Sugar:

Beat the softened butter and sugar for a full 3 to 5 minutes until truly light and fluffy. This incorporates air into the mixture which is crucial for a tender crumb. The mixture should be noticeably paler and increased in volume when properly creamed.

Incorporate Eggs and Vanilla:

Add eggs one at a time, fully incorporating each before adding the next. This prevents the mixture from curdling and ensures a smooth, emulsified batter. The vanilla adds warmth and depth that complements the strawberries beautifully.

Combine Wet and Dry:

Alternate adding the flour mixture and buttermilk, beginning and ending with flour. This method prevents overmixing which can develop gluten and result in a tough cake. Mix just until the ingredients are incorporated for the most tender result.

Prep Strawberries:

Coating the diced strawberries in flour is a crucial step that prevents them from sinking to the bottom of the cake during baking. Fold them in very gently to maintain their shape and distribute them evenly throughout the batter.

Bake the Cake:

Pour the batter into your prepared pan and smooth the top for even baking. The long bake time allows the cake to cook through completely while developing a beautifully golden crust. Start checking for doneness at the 60 minute mark.

Cool Properly:

Allowing the cake to cool in the pan for exactly 10 minutes gives it time to set while preventing it from becoming soggy. Transferring to a wire rack ensures air circulation for complete cooling.

The buttermilk is truly the secret ingredient that makes this cake so special. My grandmother always kept a carton in her refrigerator specifically for baking, and I remember watching her add it to this cake with a knowing smile. She claimed it was her secret weapon for creating cakes that stayed moist for days.

The Perfect Strawberry Selection

For the best flavor in this cake, look for fully ripe strawberries with deep red color throughout. Avoid berries with white shoulders as they lack sweetness. I prefer to use smaller strawberries as they tend to have more concentrated flavor than the oversized varieties. If using frozen berries in a pinch, do not thaw them first or they will release too much moisture into your batter.

Storage and Serving Suggestions

This pound cake actually improves with time as the flavors meld together. Store it under a cake dome at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. To serve, I love to pair a slice with a dollop of lightly sweetened whipped cream and additional fresh strawberries. For an extra special dessert, try toasting a slice lightly and topping it with vanilla ice cream.

Making It Your Own

This versatile batter works beautifully with many different fruits. Try substituting blueberries, raspberries, or even diced peaches depending on the season. For a citrus twist, add the zest of one lemon or orange to the batter. You can also create a marbled effect by removing one cup of batter before adding the strawberries, mixing in 2 tablespoons of cocoa powder, and then swirling it through the strawberry batter in the pan.

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Frequently Asked Questions

→ Can I use frozen strawberries instead of fresh?

Yes, but make sure to thaw and pat them dry to avoid extra moisture affecting the texture of the cake.

→ How do I prevent strawberries from sinking to the bottom?

Toss the diced strawberries with flour before folding them into the batter. This helps them stay evenly distributed.

→ What type of pan is best for this cake?

A greased and floured 10-cup Bundt pan or a 9×5-inch loaf pan works perfectly for this recipe.

→ Can I make this cake without a mixer?

While a mixer helps achieve the best texture, you can mix by hand, ensuring the butter and sugar are thoroughly creamed.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.