Strawberry Buttermilk Pound Cake

Here’s what you need to make a mouthwatering Strawberry Buttermilk Pound Cake:

• For the Cake:
• 3 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter (2 sticks, softened)
• 2 1/2 cups granulated sugar
• 6 large eggs, room temperature
• 1 cup buttermilk, room temperature
• 1/2 cup finely chopped fresh strawberries or mashed
• 1/2 tsp strawberry extract (optional for stronger flavor)
• 1 tsp vanilla extract
• A few drops of red or pink food coloring (optional, for a vibrant color)
• For the Pink Glaze:
• 1 1/2 cups powdered sugar
• 2-3 tbsp pureed fresh strawberries or milk if strawberries are unavailable
• 1/2 tsp vanilla or strawberry extract
• Optional: a drop or two of pink or red food coloring for a brighter glaze

Instructions

Follow these steps to create a strawberry pound cake that everyone will adore:

• Step 1: Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan.
• Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
• Step 3: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
• Step 4: Add the eggs one at a time, beating well after each addition.
• Step 5: In a small bowl, mix together the buttermilk, strawberry puree, vanilla extract, and optional strawberry extract.
• Step 6: Gradually add the flour mixture to the butter mixture, alternating with the buttermilk mixture. Mix just until combined, and add food coloring if using.
• Step 7: Pour the batter into the prepared pan and smooth the top. Bake for 1 hour and 10 minutes to 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean.
• Step 8: Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Make the Pink Glaze

• Step 1: In a medium bowl, whisk together the powdered sugar, strawberry puree (or milk), extract, and optional food coloring until smooth. Adjust the consistency by adding more sugar or liquid as needed.
• Step 2: Once the cake is completely cooled, drizzle the glaze over it and let it set before slicing.

Frequently Asked Questions

Can I use frozen strawberries instead of fresh?

Yes, but ensure they are thawed and well-drained to avoid excess moisture in the batter.

Can I substitute regular milk for buttermilk?

You can make a quick buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes.

How should I store the pound cake?

Store the cake in an airtight container at room temperature for up to 3-4 days or in the refrigerator for longer freshness.

Can I add more strawberries to the recipe?

Yes, but be cautious about adding too much to maintain the cake’s structural integrity.

What other flavors can I incorporate?

You can add lemon zest or even a dash of almond extract to complement the strawberry flavor beautifully.

Conclusion

Strawberry Buttermilk Pound Cake is a wonderful way to enjoy the sweet and tangy flavors of fresh strawberries. With its rich taste and inviting pink glaze, this cake is perfect for any occasion, be it a family gathering or a simple tea time treat. Follow the steps outlined above, and you’ll have a beautiful cake that is sure to impress anyone who takes a bite. Don’t forget to share your delicious creation with friends and family!