Strawberry Buttermilk Pound Cake
A moist and tender pound cake bursting with fresh strawberry flavor, perfect for summer picnics and family gatherings.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Ensure it's at room temperature
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh strawberries, hulled and sliced Use fresh, ripe strawberries for best flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9 × 5-inch loaf pan.
- In a large bowl, cream together the softened butter and sugar using an electric mixer on medium speed until light and fluffy, about 5 minutes.
- Add the eggs, one at a time, beating well after each addition. Then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined.
- Gently fold in the sliced strawberries, being careful not to overmix the batter.
Baking
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
Serve with whipped cream or vanilla ice cream. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.