Strawberry Buttermilk Pound Cake Recipe

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Strawberry Buttermilk Pound Cake: A Delightful Twist on a Classic

Introduction

Strawberry Buttermilk Pound Cake is a moist, rich, and flavorful dessert that brings together the tartness of fresh strawberries, the creamy tang of buttermilk, and the buttery richness of a classic pound cake. This cake is perfect for any occasion—whether it’s a summer picnic, a holiday treat, or just a sweet indulgence with your afternoon tea. The blend of fresh fruit and the velvety texture of the cake makes it a standout dessert.

Origin and Cultural Significance

Pound cakes have a long history dating back to 18th-century Europe, originally made with a pound each of butter, sugar, eggs, and flour. Over time, variations have evolved, incorporating flavors and ingredients that reflect regional and seasonal preferences. The addition of buttermilk enhances the tenderness of the cake, while strawberries bring a refreshing and slightly tart contrast to the richness. This version of pound cake is particularly popular in Southern cuisine, where buttermilk-based baked goods are a staple, and fresh berries are often incorporated into desserts.

Ingredients Quantity

For the Cake:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)
  • 1 cup buttermilk
  • 1 ½ cups fresh strawberries, diced

For the Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh strawberry puree (or milk for a milder glaze)
  • ½ teaspoon vanilla extract

Optional Additions

  • Lemon Zest: Adds brightness to the cake.
  • White Chocolate Chips: A sweet contrast to the tart strawberries.
  • Chopped Nuts (Pecans or Almonds): For added crunch.
  • Cinnamon or Nutmeg: Subtle spice depth.
  • Strawberry Extract: Enhances the strawberry flavor if fresh berries are not very sweet.

Tips for Success

  1. Use Fresh Strawberries: Fresh, ripe strawberries provide the best flavor and moisture. Avoid frozen ones, as they release too much liquid.
  2. Coat the Strawberries in Flour: Tossing them in a tablespoon of flour prevents them from sinking to the bottom of the cake.
  3. Do Not Overmix the Batter: Overmixing can make the cake dense instead of light and fluffy.
  4. Room Temperature Ingredients: Butter, eggs, and buttermilk should be at room temperature for a smooth batter.
  5. Use a Light-Colored Bundt Pan: Dark pans absorb too much heat, which can lead to an overly browned crust.
  6. Test for Doneness: Use a toothpick—if it comes out clean or with a few crumbs, the cake is ready.

Instructions

1. Prepare the Oven and Pan

Preheat your oven to 325°F (163°C). Grease and flour a 10-cup Bundt pan or a loaf pan to prevent sticking.

2. Prepare the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar

In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3-5 minutes). This step ensures a tender texture.

4. Add the Eggs and Flavorings

Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and almond extract if using.

5. Alternate Adding Dry Ingredients and Buttermilk

With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined.

6. Fold in the Strawberries

Gently fold in the diced strawberries that have been coated in a tablespoon of flour. Do not overmix.

7. Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.

8. Cool and Glaze

Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack. Once completely cool, drizzle with the strawberry glaze made by whisking together powdered sugar, strawberry puree, and vanilla extract.

Description

This Strawberry Buttermilk Pound Cake has a rich, buttery texture with a slight tang from the buttermilk and bursts of fresh strawberries throughout. The outside has a lightly crisp golden crust, while the inside remains soft and moist. The strawberry glaze adds an extra layer of sweetness and enhances the fresh berry flavor, making it a visually appealing and deliciously indulgent dessert.

Nutritional Information (Per Slice, Approximate)

  • Calories: 320
  • Carbohydrates: 45g
  • Protein: 4g
  • Fat: 14g
  • Saturated Fat: 8g
  • Cholesterol: 75mg
  • Fiber: 1g
  • Sugar: 30g
  • Sodium: 190mg

Conclusion

Strawberry Buttermilk Pound Cake is a wonderful balance of sweet and tangy flavors, combined with a rich, buttery texture. Whether served as a simple dessert, topped with whipped cream, or enjoyed with coffee or tea, this cake is bound to be a crowd-pleaser.

Recommendation

  • Serve warm or at room temperature for the best texture.
  • Pair with fresh strawberries and a dollop of whipped cream or vanilla ice cream.
  • Store in an airtight container at room temperature for 2-3 days or refrigerate for up to a week. It also freezes well for up to 3 months.

Embracing Healthful Indulgence

While this cake is a delightful treat, small tweaks can make it a bit healthier. Consider reducing the sugar slightly, substituting Greek yogurt for some of the butter, or using whole wheat pastry flour for added fiber. Even with these changes, the cake remains just as indulgent and flavorful, allowing you to enjoy a homemade dessert with a bit of a nutritious twist.

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