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Strawberry Buttermilk Pound Cake Recipe
Anousha Zain

Strawberry Buttermilk Pound Cake

This Strawberry Buttermilk Pound Cake is rich, buttery, and incredibly moist with bursts of fresh strawberries in every bite. The buttermilk creates a tender crumb while the golden crust adds the perfect bakery-style finish. It's an easy homemade dessert that's ideal for spring, summer gatherings, afternoon tea, or any special occasion.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 cup buttermilk
  • 2 cups fresh strawberries diced
  • 1 tablespoon all-purpose flour for coating strawberries
  • Powdered sugar for dusting optional

Method
 

  1. Preheat the oven to 325°F (163°C).
  2. Grease and flour a 9x5-inch loaf pan or bundt pan.
  3. Toss the diced strawberries with 1 tablespoon of flour.
  4. Whisk together the flour, baking powder, and salt.
  5. In a large bowl, beat the butter until creamy.
  6. Gradually add the sugar and beat until light and fluffy.
  7. Add the eggs one at a time, mixing well after each addition.
  8. Mix in the vanilla extract and almond extract.
  9. Alternate adding the flour mixture and buttermilk, beginning and ending with the flour mixture.
  10. Fold in the coated strawberries gently.
  11. Pour the batter into the prepared pan and smooth the top.
  12. Bake for 65–70 minutes or until a toothpick inserted in the center comes out clean.
  13. Cool in the pan for 15 minutes.
  14. Transfer to a wire rack to cool completely.
  15. Dust with powdered sugar before serving if desired.

Notes

  • Coat the strawberries in flour to help prevent them from sinking.
  • Use room-temperature ingredients for the best texture.
  • Do not overmix the batter after adding the flour.
  • Fresh strawberries provide the best flavor and texture.
  • Store the cake in an airtight container for up to 3 days at room temperature or refrigerate for up to 1 week.
  • Freeze individual slices for up to 2 months.

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