Strawberry Buttermilk Pound Cake

This strawberry buttermilk pound cake has become my signature summer dessert, combining the richness of a traditional pound cake with juicy fresh strawberries for a treat that disappears within minutes at any gathering.

I first made this cake for my daughter's birthday when fresh strawberries were at their peak season. The reaction from guests was so enthusiastic that it has now become our official summer celebration cake, requested for nearly every warm weather occasion.

Ingredients

• All purpose flour: provides the perfect structure while keeping the crumb tender
• Baking powder and baking soda: work together to give just the right amount of lift
• Unsalted butter: adds richness and allows you to control the salt content
• Granulated sugar: balances the tang of buttermilk and berries
• Large eggs: bind everything together and contribute to the pound cake's signature density
• Vanilla extract: enhances the strawberry flavor surprisingly well
• Buttermilk: creates tenderness and adds a subtle complexity to the flavor profile
• Fresh strawberries: bring bright bursts of sweetness and beautiful color throughout the cake

Step-by-Step Instructions

Preheat and Prepare:

Turn your oven to 325°F and thoroughly grease and flour your Bundt pan, making sure to get into all the crevices. This preparation is crucial for a clean release later.

Create the Foundation:

Whisk together your dry ingredients until completely uniform. This step ensures even distribution of leavening agents and prevents pockets of salt or baking powder.

Build the Base:

Beat the butter and sugar for a full 3 to 5 minutes until the mixture looks almost fluffy and turns a pale yellow. This step incorporates air that helps create the cake's structure.

Add Richness:

Incorporate eggs one by one, allowing each to fully blend before adding the next. This prevents the batter from breaking and maintains a smooth, consistent texture throughout.

Combine Carefully:

Beginning and ending with flour, alternate between dry ingredients and buttermilk, mixing gently after each addition. This method prevents gluten development that would make your cake tough.

Prepare Strawberries:

Coat your diced berries completely in flour before folding them in with a gentle hand. The flour coating prevents the berries from sinking and distributes them evenly through the batter.

Bake with Patience:

Transfer the batter to your prepared pan and bake until a toothpick inserted comes out mostly clean. The cake may need up to 70 minutes depending on your oven.

Cool Properly:

Allow the cake to rest in the pan for exactly 10 minutes before turning out onto a cooling rack. This timing is perfect for ensuring the cake releases without falling apart.

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My favorite part of this cake is how the strawberries create little pockets of jammy goodness throughout the crumb. I discovered this effect accidentally when I had some berries that were slightly overripe, and now I intentionally include a few very ripe strawberries for that perfect texture contrast.

Perfect Pairings

This strawberry pound cake pairs beautifully with a dollop of lightly sweetened whipped cream and additional fresh strawberries on the side. For an elegant dessert, try a small scoop of vanilla bean ice cream and a drizzle of warm honey. The cake's buttery richness contrasts wonderfully with these simple accompaniments.

Make Ahead Options

The strawberry buttermilk pound cake actually improves with a day of rest as the flavors meld together. You can bake it up to two days before serving and store it covered at room temperature. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to three months. Thaw at room temperature for about an hour before serving.

Seasonal Adaptations

While fresh summer strawberries provide the best flavor, this versatile cake can be made year-round with different fruits. Try blueberries or raspberries in summer, diced apples with cinnamon in fall, or even cranberries with orange zest during winter holidays. Just keep the fruit quantity consistent at about 1½ cups for the right balance of cake to fruit.

Troubleshooting Tips

If your berries still sink despite flouring, try cutting them into smaller pieces and tossing them in a bit more flour. For the perfect moist texture, avoid opening the oven during the first 45 minutes of baking, as temperature fluctuations can cause the cake to fall. And remember that pound cakes often form a crack on top this is completely normal and a sign of a proper rise.

Frequently Asked Questions

→ How do I prevent strawberries from sinking in the cake?

Toss the diced strawberries in a tablespoon or two of flour before folding them into the batter. This helps distribute them evenly throughout the cake.

→ What type of pan is best for this cake?

A 10-cup Bundt pan or a 9×5-inch loaf pan works well for this recipe. Ensure the pan is greased and floured to prevent sticking.

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries, but make sure to thaw and drain them well before adding to the batter to avoid excess moisture.

→ Why is buttermilk used in this cake?

Buttermilk adds tangy flavor and acidity, which interacts with the baking soda, creating a tender crumb and soft texture.

→ How can I check if the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready. Avoid overbaking to keep it moist.

→ Can I omit the glaze?

Yes, the glaze is optional. The cake is delicious on its own, but the glaze adds a nice touch of sweetness.