Peach Cake with Brown Sugar Frosting Recipe

There’s something undeniably special about a homemade Strawberry Buttermilk Pound Cake. Lush, tangy buttermilk teams up with sweet, juicy strawberries to create a loaf that’s both delightfully old-fashioned and bursting with fresh flavor. With a moist crumb, golden crust, and those glorious pockets of strawberry in every bite, this is the kind of cake you’ll want to make for every spring gathering, summer picnic, or cozy afternoon tea. Each slice has a soft richness that makes it totally crave-worthy and absolutely irresistible.

Ingredients You’ll Need

The magic of a great Strawberry Buttermilk Pound Cake begins with simple, honest ingredients. Each one plays a vital role, from building soft structure to adding flavor and color. Here’s what you’ll need and why each component matters:

• Fresh Strawberries: Using fresh strawberries brings bursts of juicy sweetness and gorgeous pops of pink throughout every slice.
• All-Purpose Flour: The foundation of your pound cake, lending structure and just the right amount of tenderness.
• Granulated Sugar: Adds sweetness and helps keep the cake moist by locking in all those tasty juices.
• Unsalted Butter: For rich, buttery flavor and that classic melt-in-your-mouth pound cake texture.
• Buttermilk: The secret to an ultra-moist, tangy crumb that perfectly balances the sugar and strawberries.
• Large Eggs: Each egg helps create stability, lift, and a luscious richness throughout the cake.
• Baking Powder: Gives a gentle rise so your Strawberry Buttermilk Pound Cake isn’t too dense.
• Baking Soda: Works alongside the buttermilk to provide extra lift and tenderness.
• Salt: Just a touch to enhance and round out all the flavors.
• Vanilla Extract: Adds a warm, comforting aroma that complements the strawberries beautifully.

How to Make Strawberry Buttermilk Pound Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F (163°C). Grease and flour your loaf or Bundt pan generously—this ensures that your Strawberry Buttermilk Pound Cake will release easily and have golden, defined edges. Don’t skip this step; it makes all the difference for a dramatic, bakery-style finish.

Step 2: Toss the Strawberries

Chop those fresh strawberries and toss them in a tablespoon of flour before anything else. This little trick stops the fruit from sinking to the bottom and evenly speckles your cake with gorgeous pockets of bright berry flavor in every bite.

Step 3: Combine the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This blend ensures your dry ingredients are distributed evenly, giving your Strawberry Buttermilk Pound Cake its perfect, consistent texture.

Step 4: Cream Butter and Sugar

Beat the softened butter and sugar in a large bowl until they’re light and fluffy—about 3 to 5 minutes. This step introduces air, creating a luxurious crumb and helping your cake bake up tall and elegant.

Step 5: Add Eggs and Vanilla

Add the eggs, one at a time, to the butter-sugar mixture, mixing well after each addition. Stir in the vanilla extract for that sweet, familiar scent that makes this Strawberry Buttermilk Pound Cake so comforting.

Step 6: Mix Wet and Dry Ingredients

Gradually incorporate the dry ingredients, alternating with buttermilk. This method keeps the batter smooth and prevents overmixing. Always start and end with the dry mixture—it’s the best technique for a tender cake!

Step 7: Fold in Strawberries

Gently fold the floured strawberries into the batter. Take care not to overmix; you want each slice to showcase big, juicy bites of fruit without compromising the cake’s delicate structure.

Step 8: Bake

Pour the batter into your prepared pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted into the center emerges clean. The aroma will fill your kitchen, making it nearly impossible to wait.

Step 9: Cool and Remove

Allow the cake to cool in the pan for about 10 to 15 minutes—this helps it firm up just enough to turn out beautifully. Then, carefully transfer your Strawberry Buttermilk Pound Cake to a wire rack to cool completely before slicing.

How to Serve Strawberry Buttermilk Pound Cake

Garnishes

A classic slice of Strawberry Buttermilk Pound Cake shines with just a light dusting of powdered sugar, but for an extra flourish, try topping each piece with a dollop of fresh whipped cream or a scattering of sliced strawberries. The result is pretty, inviting, and every bit as satisfying as it sounds.

Side Dishes

Pair your cake with a pitcher of fresh lemonade, a pot of tea, or even a scoop of vanilla bean ice cream for a real treat. Simple sides let the cake’s flavor take center stage, but a handful of blueberries or raspberries on the plate can add color and a fresh, tangy contrast.

Creative Ways to Present

Think outside the box! Cut thick slices and layer them in glass jars with whipped cream and berries for individual trifles, or toast slices lightly and top with mascarpone for an elevated brunch twist. Strawberry Buttermilk Pound Cake is endlessly adaptable, offering new surprises every time you serve it.

Make Ahead and Storage

Storing Leftovers

To keep your cake fresh, wrap cooled slices or the whole loaf tightly in plastic wrap or place in an airtight container. It will stay delicious at room temperature for up to three days—just tuck it away in a cool spot out of direct sunlight.

Freezing

Strawberry Buttermilk Pound Cake freezes beautifully. Slice and wrap individual pieces, or freeze the entire cake, double-wrapped in plastic and foil. It will keep for up to three months—simply thaw at room temperature before serving to enjoy that just-baked texture again.

Reheating

If you love a warm slice, pop it in the microwave for 10 to 15 seconds or heat in a low (300°F) oven for about 10 minutes. This brings out the buttery aroma and makes the crumb extra tender, as if it was baked that very morning.

FAQs

Can I use frozen strawberries instead of fresh?

You can, but for best results, thaw and drain the strawberries thoroughly, then pat them dry. Otherwise, excess moisture may make your Strawberry Buttermilk Pound Cake too dense or soggy.

Do I have to use buttermilk?

Buttermilk is what gives this cake its distinct, delicate tang and extra moisture. If you don’t have any, you can make a quick substitute by combining 1 cup of milk with 1 tablespoon of vinegar or lemon juice; let it sit for 5 minutes before using.

Can I bake this recipe as muffins or mini loaves?

Absolutely! Simply adjust the baking time: for muffins, check for doneness around 20–25 minutes, and for mini loaves, start checking at 35–40 minutes. Keep an eye out so they don’t overbake.

How do I keep the strawberries from sinking?

Tossing the chopped strawberries with flour before adding them to the batter helps suspend them evenly, so every bite of your Strawberry Buttermilk Pound Cake boasts bright berry flavor in every slice.

What’s the best way to serve leftover cake?

Leftover Strawberry Buttermilk Pound Cake is delightful served as-is, but you can also toast a thick slice and spread it with cream cheese or a bit of butter for a cozy breakfast or snack.

Final Thoughts

If you’re searching for a dessert that brings smiles and seconds, give this Strawberry Buttermilk Pound Cake a try. It’s simple, stunning, and filled with a burst of old-fashioned charm. I hope you’ll bake it soon and make it a favorite at your table, too!

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