Description
Indulge in the delightful flavors of summer with this Strawberry Buttermilk Pound Cake. Moist and tender, this cake is bursting with juicy strawberries and a hint of tang from buttermilk, making it the perfect treat for any occasion.
Ingredients
Scale
Cake:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chopped fresh strawberries (tossed with 1 tablespoon flour)
Optional:
- powdered sugar for dusting
Instructions
- Preheat the oven: Preheat the oven to 325°F and grease and flour a 10-cup Bundt pan.
- Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy.
- Add wet ingredients: Beat in eggs one at a time, then mix in buttermilk, sour cream, and vanilla until well combined.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture, mixing until combined.
- Fold in strawberries: Gently fold in floured strawberries.
- Bake: Pour batter into prepared pan and bake for 60–70 minutes until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Notes
- Tossing the strawberries with flour prevents them from sinking during baking.
- You can substitute frozen strawberries if thawed and drained.
- This cake is delicious served with whipped cream or a light glaze.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 31g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
