Description
This Strawberry Buttermilk Pound Cake is a moist and flavorful dessert perfect for any occasion. Loaded with fresh diced strawberries and tender crumb from buttermilk, this cake combines classic vanilla and optional almond extracts for a rich and aromatic treat. The cake is baked to golden perfection and pairs beautifully with whipped cream or additional fresh strawberries.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp flour (for tossing strawberries)
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
- 1 cup buttermilk, at room temperature
- 1 ½ cups fresh strawberries, diced
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set this mixture aside.
- Cream Butter and Sugar: Using a large bowl, beat the softened unsalted butter with the granulated sugar until the mixture becomes light and fluffy, typically about 3 to 4 minutes.
- Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition to ensure incorporation. Stir in the vanilla extract and almond extract if using, for extra flavor.
- Alternate Adding Dry Ingredients and Buttermilk: Add the dry ingredient mixture in three parts to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix gently after each addition until just combined to avoid overmixing.
- Toss Strawberries in Flour: In a small bowl, toss the diced fresh strawberries with 1 tablespoon of flour. This step prevents the berries from sinking to the bottom of the cake during baking.
- Fold in Strawberries: Gently fold the flour-coated strawberries into the batter, taking care not to break the fruit.
- Bake the Cake: Pour the batter into the prepared greased and floured pan. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes. Then remove it from the pan and transfer to a wire rack to cool completely. Serve plain, with whipped cream, or fresh strawberry slices as desired.
Notes
- Ensure your eggs and buttermilk are at room temperature for better mixing and texture.
- Do not overmix the batter when combining dry ingredients as it can result in a dense cake.
- Tossing strawberries in flour helps them stay evenly distributed throughout the cake.
- You can substitute fresh strawberries with frozen ones, but do not thaw them before folding to avoid excess moisture.
- Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
