Why You Will Love This Recipe
You will fall in love with this Strawberry Buttermilk Pound Cake for its rich flavor and beautiful presentation. The combination of buttermilk and strawberry puree creates a moist cake that melts in your mouth. The vibrant pink color and glossy glaze make it visually appealing, making it an ideal dessert for celebrations, brunches, or simply a sweet treat to enjoy with your afternoon tea. Plus, it’s easy to make and uses simple ingredients that you likely already have in your pantry!
Introduction
When it comes to desserts, few things can rival the comforting, homey feel of a pound cake. This Strawberry Buttermilk Pound Cake takes that classic comfort and elevates it to a new level with the addition of fresh strawberries and buttermilk. The buttermilk not only adds moisture but also a subtle tang that perfectly balances the sweetness of the cake. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to become a favorite in your recipe repertoire.
Baking this cake is a straightforward process, and the results are nothing short of spectacular. The rich buttery flavor, combined with the fruity notes of strawberry, creates a taste sensation that is both nostalgic and refreshing. With its beautiful presentation and delightful flavor, this pound cake is perfect for sharing or savoring all by yourself!
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup strawberry purée (blended fresh or frozen strawberries)
- 2 teaspoons vanilla extract
- 1 teaspoon strawberry extract (optional)
- A few drops of pink food coloring (optional)
For the Strawberry Glaze:
- 1 ½ cups powdered sugar
- 2 tablespoons strawberry purée
- 1 tablespoon milk or heavy cream
Preparation:
Step 1: Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan to ensure easy removal of the cake once baked.
Step 2: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This process should take about 3 to 5 minutes. The creaming process is crucial as it incorporates air into the batter, making the cake light and tender.
Step 3: Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. This step helps to incorporate the eggs thoroughly, ensuring an even texture throughout the cake.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This dry mixture will provide structure to the cake.
Step 5: In another small bowl, combine the buttermilk and strawberry purée. Gradually alternate adding the flour mixture and the buttermilk mixture to the butter mixture, starting and ending with the flour. Mix until just combined, being careful not to overmix, which can lead to a dense cake. Finally, stir in the vanilla extract, strawberry extract (if using), and food coloring for a lovely pink hue.
Step 6: Pour the batter into the prepared Bundt pan and bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the glaze: In a medium bowl, whisk together powdered sugar, strawberry purée, and milk until smooth. Once the cake has cooled, pour the glaze over the top, allowing it to drip down the sides for a beautiful finish.
COOKING Rating: ★★★★★
Serving Suggestions:
This Strawberry Buttermilk Pound Cake is delightful on its own, but it pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside fresh strawberries for an extra fruity touch or with a cup of tea or coffee for a cozy afternoon treat. For a more festive presentation, consider garnishing with mint leaves or edible flowers.
Tips:
- Use Fresh Strawberries: For the best flavor, use fresh strawberries when making the purée. If using frozen strawberries, ensure they are fully thawed and drained of excess moisture.
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for the best emulsion and texture in your cake.
- Storage: Store any leftovers in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.
- Freezing: This cake freezes well! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw it overnight in the refrigerator before serving.
- Experiment with Flavors: Feel free to add other extracts or citrus zest for a unique twist on the traditional flavor profile.
Prep Time: 20 minutes
Cook Time: 60–70 minutes
Total Time: 1 hour 30 minutes
Nutritional Information:
- Calories: Approximately 400 per slice (based on 12 servings)
- Protein: 4g
- Sodium: 200mg
Conclusion
The Strawberry Buttermilk Pound Cake is not just a dessert; it’s a celebration of flavors and textures that will leave a lasting impression on anyone who tries it. With its moist crumb, sweet strawberry notes, and stunning glaze, it’s perfect for any gathering or simply as a treat for yourself. Baking this cake is a delightful experience that fills your kitchen with the sweet aroma of strawberries and butter, making it a favorite recipe to return to time and time again. So gather your ingredients, preheat your oven, and let’s create a masterpiece that everyone will adore!
Questions and Answers About This Recipe
- Can I use other fruits instead of strawberries?
Yes! This recipe works well with other fruits such as blueberries, raspberries, or even peaches. Just make sure to adjust the puree quantity accordingly. - What if I don’t have buttermilk?
You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5–10 minutes to curdle. - How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If it comes out wet with batter, it needs more time. - Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance. Just store it in an airtight container at room temperature until you’re ready to glaze and serve. - Is there a way to make this cake gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that the blend includes a binding agent like xanthan gum for the best results.
