Absolutely! Here’s a moist, flavorful Strawberry Buttermilk Pound Cake recipe that’s perfect for any occasion — soft, buttery, with a light strawberry twist. 🍓
Strawberry Buttermilk Pound Cake
Ingredients
- 1 ½ cups unsalted butter, softened
- 2 ½ cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk, room temperature
- 1 tsp vanilla extract
- 1 cup fresh strawberries, finely chopped
- Optional: powdered sugar for dusting or glaze
Instructions
- Preheat oven to 325°F (163°C).
- Grease and flour a 10-inch bundt pan or loaf pan.
- Cream butter and sugar in a large bowl until light and fluffy (~3–5 min).
- Add eggs, one at a time, beating well after each addition.
- Mix dry ingredients: flour, baking powder, baking soda, and salt.
- Combine wet and dry ingredients:
- Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients.
- Mix until just combined.
- Fold in strawberries gently to avoid breaking them.
- Pour batter into prepared pan and smooth the top.
- Bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- Optional: dust with powdered sugar or drizzle a simple glaze (powdered sugar + milk) over the top.
Tips
- Chop strawberries finely or toss in a little flour to prevent them from sinking.
- Room temperature eggs and buttermilk help create a smooth batter.
- Store in an airtight container for 2–3 days, or freeze slices for longer storage.
If you want, I can also make a nutritional table and macros for this cake per slice, so you know calories, protein, carbs, and sugar. It’s great if you want to enjoy it mindfully.
Do you want me to do that?