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Strawberry Buttermilk Pound Cake

A delightful dessert with soft textures and sweet strawberry sensations, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup unsalted butter (room temperature) This creamy base adds richness essential for a luscious pound cake.
  • 2 cups granulated sugar Creates a delightful balance of sweetness.
  • 4 large eggs (room temperature) Contributes to the cake’s airy texture.
  • 3 cups all-purpose flour (sifted) Sifting lightens the flour for a tender crumb.
  • 1 tsp baking powder Helps the cake rise.
  • 1 cup buttermilk Infuses moisture for a soft texture.
  • 2 cups fresh strawberries (chopped) Adds juicy sweetness and a burst of color.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan with non-stick spray or butter.
  2. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 3-5 minutes.
  3. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together the sifted flour and baking powder.
  5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk until just combined.
  6. Fold in the chopped strawberries gently into the batter.
Baking
  1. Pour the cake batter into the prepared loaf pan, smoothing the top with a spatula.
  2. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
  1. Once baked, remove from oven and let cool in the pan for about 15 minutes.
  2. Turn out onto a wire rack to cool completely before slicing.

Notes

Serve with whipped cream or vanilla ice cream. It can also be toasted and drizzled with honey for breakfast.