I bake this strawberry cake when berries smell sweet and the kitchen hums. The crumb feels tender from buttermilk and butter. A slice lands warm on a plate and the room goes quiet. I chased strawberry pound cake recipes for years. I wanted the best strawberry cake recipe that bakes tall and cuts clean. Friends asked for a chocolate strawberry cake recipe and I laughed then added cocoa to a test just to see. I even tried a strawberry cake cookies recipe on a whim and the batter still leaned toward cake which made me grin. Today the method stays simple and the flavor stays bright. If you like a moist strawberry cake recipe this one makes you happy. Finish with an easy strawberry cake icing recipe and watch the top shine. We eat. We smile. We go back for another forkful.
Table of Contents
- 1) Key Takeaways
- 2) Easy Strawberry Buttermilk Pound Cake Recipe
- 3) Ingredients for Strawberry Buttermilk Pound Cake
- 4) How to Make Strawberry Buttermilk Pound Cake
- 5) Tips for Making Strawberry Buttermilk Pound Cake
- 6) Making Strawberry Buttermilk Pound Cake Ahead of Time
- 7) Storing Leftover Strawberry Buttermilk Pound Cake
- 8) Try these Dessert next
- 9) Strawberry Buttermilk Pound Cake
- 10) Nutrition
1) Key Takeaways
From my counter to yours, this cake bakes with a soft crumb and a clean slice. Buttermilk lifts the batter and fresh berries carry the flavor. The name sounds classic and the method stays friendly for a weeknight bake. I share what I do and you can follow with ease.
The main work sits in creaming the butter and sugar well, then adding eggs with patience. Dry mix meets wet mix in quick folds. The pan gets a light coat and a dust of flour. The bake runs steady and the kitchen smells like summer. This strawberry cake wins hearts fast.
Serve the first slice plain or finish the top with a simple icing. The surface takes a glossy look and the crumb stays tender under it. Friends ask for seconds. I nod and pass forks. On Cook Daily Recipe at www dot cookdailyrecipes dot com, I, Linda, keep this one close and reach for it often.
2) Easy Strawberry Buttermilk Pound Cake Recipe
I pull soft butter from the bowl and the mixer starts to sing. The batter builds air as sugar works in. I measure with care and keep the beat light. The first bite brings a clear berry note and a rich crumb. This strawberry cake leads the show and this strawberry cake stays simple on purpose.
You and I skip fuss and use steps that make sense. We cream well, we add eggs one by one, we fold flour with a calm hand. Strawberries land in the bowl after a quick pat dry. The pan takes the mix and the oven does the rest. On Cook Daily Recipe I write it straight so you get a smooth bake at home.
For search lovers, this bake plays nice with strawberry pound cake recipes and many call it the best strawberry cake recipe. I even tested a chocolate strawberry cake recipe for a fun twist and made notes for a strawberry cake cookies recipe day. If you chase a moist strawberry cake recipe and a strawberry cake icing recipe you will feel at home here.
3) Ingredients for Strawberry Buttermilk Pound Cake
All purpose flour I scoop and level to keep the crumb fine. The structure holds the fruit without heaviness. A gentle hand in mixing keeps the bite soft and tight.
Unsalted butter I set it at room temp so it creams tall with sugar. The flavor turns round and the crumb feels plush. Good butter pays you back in every slice.
Granulated sugar I beat it with butter until it looks pale. The crystals trap air and support lift. Sweetness lands clean and lets the berries lead.
Large eggs I add them one at a time and mix just until smooth. The emulsion turns glossy and stable. The cake bakes even from edge to center.
Buttermilk I stir it before pouring so it feels uniform. Tang meets butter and brings balance. A buttermilk strawberry cake reads bright and tender.
Baking powder I whisk it with flour so it spreads well. The rise looks steady and the crumb shows small even bubbles.
Fine salt I keep a light pinch to wake up the sweet. The flavor gains focus and the berries shine.
Pure vanilla extract I add a small spoon for warmth. The scent hits first and the taste follows with calm depth.
Fresh strawberries I dice them and pat them dry so juice stays in check. A quick toss in a spoon of flour helps keep the fruit in place. Fresh strawberry cake lovers smile here.
Lemon zest I grate a little for lift. The oil in the zest meets berry and gives a bright finish.
Powdered sugar I sift it for a smooth icing that sets with a soft sheen. The glaze keeps the crumb tender under a thin sweet coat.
Strawberry puree I blend a small batch from ripe fruit. The color reads true and the flavor stays honest.
Buttermilk for icing I add a spoon or two until the glaze flows in slow ribbons. The pour settles and holds lines.
4) How to Make Strawberry Buttermilk Pound Cake
Step 1 Heat the oven to three hundred twenty five F. Grease a Bundt pan and dust with flour. Tap the pan to clear any extra. Set the pan near the mixer.
Step 2 Dice berries and blot them dry. Toss them with a spoon of flour. Set the bowl aside so the fruit waits without weeping.
Step 3 Beat butter and sugar until the mix looks pale and fluffy. Scrape the bowl. Add eggs one at a time with short beats between to hold the emulsion.
Step 4 Whisk flour with baking powder and salt. Add the dry mix in three parts with buttermilk in two parts. Start and finish with dry. Keep the mixer on low and stop when streaks fade.
Step 5 Fold in vanilla lemon zest and the floured berries with a spatula. The batter looks thick with pink specks. Spoon it into the pan and level the top.
Step 6 Bake fifty five to sixty five minutes. A tester should come out with tender crumbs. Rest the cake fifteen minutes then turn it onto a rack. Cool to room temp.
Step 7 Whisk powdered sugar with strawberry puree and a bit of buttermilk until the glaze flows like ribbons. Pour over the cool cake. Let the glaze set and slice.
5) Tips for Making Strawberry Buttermilk Pound Cake
Work with room temp butter and eggs. The batter holds air and bakes even. Cold butter fights you and leaves streaks. A calm start brings a steady finish. Homemade strawberry cake rewards care at this stage.
Pat the berries dry. Wet fruit weighs the crumb and makes pockets. A light flour toss keeps pieces from sinking. Small dice gives even bites and a pretty cut surface.
Watch color near the end. If the top browns fast, tent the pan with foil for the last minutes. Let the cake cool before icing. The glaze clings better and stays shiny. For icing ideas, peek at strawberry cake icing recipe notes on Cook Daily Recipe by Linda.
6) Making Strawberry Buttermilk Pound Cake Ahead of Time
I bake the cake a day early when guests are due. The crumb relaxes and the flavor rounds out. Wrap the cool cake in parchment then place it in a tin. The kitchen stays tidy and your time stays free for coffee.
Mix the glaze close to serving so the color looks bright. Keep a touch of puree for last minute adjustment. A gentle pour right before slicing gives a clean look. Best strawberry cake recipe fans know this small move pays off.
If you plan a twist, set aside cocoa for a chocolate strawberry cake recipe test. For a snack tray, bake a small batch of strawberry cake cookies recipe dough from leftover batter. Both ideas hit a sweet note and keep the theme on track.
7) Storing Leftover Strawberry Buttermilk Pound Cake
Store slices in a tight container at room temp for two days. The crumb stays soft and the berry bits keep flavor bright. For longer storage, chill slices and warm to room temp before serving.
If the kitchen runs warm, chill the whole cake and cover the cut side with parchment. Glaze holds its sheen and the crumb stays tender. A fresh strawberry cake plate looks ready for guests even on day two.
For freezing, wrap each slice in parchment and place the pack in a bag. Thaw on the counter. A quick drizzle of fresh glaze wakes the surface. That move brings back the buttermilk strawberry cake charm.
8) Try these Dessert next
9) Strawberry Buttermilk Pound Cake
Strawberry Cake Buttermilk Pound Cake
Ingredients
Batter
- Fresh strawberries diced 1 and one half cups
- Unsalted butter room temp three quarters cup
- Granulated sugar one and three quarter cups
- Large eggs four
- All purpose flour three cups
- Baking powder two teaspoons
- Fine salt one half teaspoon
- Buttermilk one cup stirred
- Pure vanilla extract one teaspoon
- Lemon zest one teaspoon optional
Icing
- Powdered sugar two cups sifted
- Strawberry puree three tablespoons
- Buttermilk one to two tablespoons
- Pure vanilla extract one half teaspoon
- Pinch of salt
Instructions
Batter
- Heat oven to three hundred twenty five F. Grease a standard Bundt pan and dust with flour. Tap out extra.
- Pat strawberries dry with paper towels. Toss with a tablespoon of flour and set aside.
- Beat butter and sugar until pale and fluffy three to four minutes. Scrape the bowl.
- Beat in eggs one at a time. Mix until smooth before adding the next.
- Whisk flour baking powder and salt in a bowl.
- Add dry mix to the butter mix in three parts with buttermilk in two parts. Start and finish with dry. Mix on low just until combined.
- Fold in vanilla zest and the floured strawberries with a spatula. The batter will look thick and speckled with pink.
- Spoon into the pan. Level the top. Bake fifty five to sixty five minutes until a tester comes out with a few moist crumbs.
- Cool fifteen minutes then turn onto a rack. Let cool to room temp before icing.
Icing
- Whisk powdered sugar strawberry puree vanilla and salt. Add buttermilk a little at a time until it flows like thick ribbons.
- Drizzle over the cool cake. Let set ten minutes before slicing.
10) Nutrition
Serving size one slice. Calories about four hundred ten. Sugar about thirty six grams. Sodium about two hundred twenty milligrams. Fat about seventeen grams. Saturated fat about ten grams. Carbohydrates about fifty nine grams. Fiber about one gram. Protein about five grams. Cholesterol about ninety five milligrams. Values come from standard data and will vary.
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