Strawberry Buttermilk Pound Cake

Hey there, friend! If you’re anything like me, juggling work, family, and the occasional moment of “me time,” finding a dessert that’s both comforting and straightforward is a win. Enter the strawberry buttermilk pound cake—a delightful blend of tangy buttermilk and sweet strawberries that feels like a warm hug from grandma.

This cake isn’t just a treat; it’s a trip down memory lane, reminiscent of those old-fashioned strawberry buttermilk pound cakes that graced our family tables during summer gatherings. And the best part? It’s simple enough to whip up on a busy weekday but impressive enough for weekend brunches or potlucks.

Why You’ll Love This Strawberry Buttermilk Pound Cake

• Moist and Flavorful: The buttermilk ensures a tender crumb, while the strawberry puree infuses the cake with a fresh, fruity flavor.

• Versatile: Serve it plain, drizzle with strawberry glaze, or top with macerated strawberries for an extra burst of sweetness.

• Nostalgic: It brings back memories of those classic old-fashioned strawberry buttermilk pound cakes we all adore.

Ingredients

For the Pound Cake:

• 1 cup (226g) unsalted butter, softened

• 2 cups (400g) granulated sugar

• 4 large eggs, room temperature

• 2 ½ cups (312g) all-purpose flour

• ½ tsp baking soda

• ½ tsp salt

• 1 cup (240ml) buttermilk, room temperature

• ½ cup (120ml) strawberry puree (from fresh or frozen strawberries)

• 2 tsp vanilla extract

• ½ tsp strawberry extract (optional for enhanced flavor)

• A few drops of red or pink food coloring (optional)

For the Strawberry Glaze:

• 1 ½ cups (180g) powdered sugar

• 2–3 tbsp strawberry puree

• 1 tbsp buttermilk (optional, for consistency)

• Pink food coloring (optional)

Instructions

1. Preheat & Prep:
   Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a 10-inch tube pan.

2. Cream Butter & Sugar:
   In a large bowl, cream the softened butter and granulated sugar until light and fluffy.

3. Add Eggs:
   Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

4. Mix Dry Ingredients:
   In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

5. Combine Wet Ingredients:
   In another bowl, mix the buttermilk, strawberry puree, vanilla extract, strawberry extract (if using), and food coloring.

6. Combine All:
   Alternately add the dry and wet mixtures to the creamed butter, starting and ending with the dry ingredients. Mix until just combined.

7. Bake:
   Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool:
   Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

9. Prepare Glaze:
   In a bowl, whisk together the powdered sugar, strawberry puree, and buttermilk (if using) until smooth. Adjust the consistency as needed.

10. Glaze the Cake:
    Once the cake is completely cooled, drizzle the glaze over the top. Let it set before slicing.

Tips & Tricks

• Strawberry Puree: Fresh strawberries are ideal, but frozen ones work just as well. Just thaw and blend!

• Macerated Strawberries: For an extra touch, top slices with macerated strawberries. Simply slice fresh strawberries, sprinkle with sugar, and let them sit for about 30 minutes. They release their juices, creating a delightful topping.

• Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Quick Facts

• Prep Time: 20 minutes

• Cook Time: 60-70 minutes

• Total Time: 1 hour 30 minutes

• Servings: 12 slices

• Calories per Serving: Approximately 350 kcal

• Protein: 4g

• Sodium: 150mg

Serving Suggestions

This cake shines on its own, but if you’re feeling fancy:

• With Macerated Strawberries: As mentioned, they add a juicy burst of flavor.

• A Dollop of Whipped Cream: Because why not?

• A Scoop of Vanilla Ice Cream: For those extra indulgent moments.

FAQs

Can I use frozen strawberries for the puree?

Absolutely! Just ensure they’re thawed before blending.

How do I store leftovers?

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

Can I make this ahead of time?

Yes! In fact, the flavors meld beautifully overnight.

As I wrap up, I can’t help but reminisce about the first time I baked this cake. It was a rainy Sunday, and my kids were restless. We decided to bake together, and this strawberry buttermilk pound cake became an instant hit. Now, it’s our go-to comfort dessert. I hope it brings as much joy to your home as it does to mine.

Related Recipes You Might Enjoy:

• Classic Southern Pound Cake with Strawberries

• Easy Strawberry Trifle with Pound Cake

• Macerated Strawberries Recipe

Happy baking!

Strawberry Buttermilk Pound Cake

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• Author: Anna
• Total Time: 1 hour 30 minutes

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Ingredients

Scale 1x2x3x

Ingredients

For the Pound Cake:

• 1 cup (226g) unsalted butter, softened

• 2 cups (400g) granulated sugar

• 4 large eggs, room temperature

• 2 ½ cups (312g) all-purpose flour

• ½ tsp baking soda

• ½ tsp salt

• 1 cup (240ml) buttermilk, room temperature

• ½ cup (120ml) strawberry puree (from fresh or frozen strawberries)

• 2 tsp vanilla extract

• ½ tsp strawberry extract (optional for enhanced flavor)

• A few drops of red or pink food coloring (optional)

For the Strawberry Glaze:

• 1 ½ cups (180g) powdered sugar

• 2–3 tbsp strawberry puree

• 1 tbsp buttermilk (optional, for consistency)

• Pink food coloring (optional)

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Instructions

Instructions

1. Preheat & Prep:
   Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a 10-inch tube pan.

2. Cream Butter & Sugar:
   In a large bowl, cream the softened butter and granulated sugar until light and fluffy.

3. Add Eggs:
   Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

4. Mix Dry Ingredients:
   In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

5. Combine Wet Ingredients:
   In another bowl, mix the buttermilk, strawberry puree, vanilla extract, strawberry extract (if using), and food coloring.

6. Combine All:
   Alternately add the dry and wet mixtures to the creamed butter, starting and ending with the dry ingredients. Mix until just combined.

7. Bake:
   Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool:
   Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

9. Prepare Glaze:
   In a bowl, whisk together the powdered sugar, strawberry puree, and buttermilk (if using) until smooth. Adjust the consistency as needed.

10. Glaze the Cake:
    Once the cake is completely cooled, drizzle the glaze over the top. Let it set before slicing.

• Prep Time: 20 minutes
• Cook Time: 60-70 minutes

Nutrition

• Calories: Approximately 350 kcal
• Sodium: 150mg
• Protein: 4g