Description
Sweet summer memories unfold in this Strawberry Buttermilk Pound Cake, where juicy berries mingle with rich, tender crumb. Luscious slices promise pure indulgence that will transport you straight to a sun-drenched kitchen filled with homemade comfort.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 5 large eggs
- 1 cup (2 sticks / 226 grams) unsalted butter
Dairy Ingredients:
- 1 cup buttermilk
- 1 pint fresh strawberries, pureed
Flavor and Enhancing Ingredients:
- 1 teaspoon baking powder
- 1 1/2 teaspoons fine sea salt
- 1 teaspoon pure vanilla extract
- 1 teaspoon strawberry extract
- 1/2 teaspoon red gel food coloring
Instructions
- Transform fresh strawberries into a velvety puree using a food processor, creating a vibrant crimson liquid.
- Simmer the strawberry puree in a saucepan over medium heat for 15-20 minutes, reducing it to concentrate the flavor and achieve a syrupy consistency. Cool to room temperature.
- Heat the oven to 325F and prepare a bundt pan with non-stick spray or butter and flour coating.
- Combine flour, baking powder, and salt in a separate bowl, ensuring even distribution of dry ingredients.
- Cream butter and sugar using an electric mixer until the mixture becomes light, airy, and pale, approximately 3-4 minutes.
- Incorporate eggs individually, mixing thoroughly after each addition to create a smooth, homogeneous batter.
- Blend vanilla and strawberry extracts into the mixture, enhancing the cake’s aromatic profile.
- Alternate adding dry ingredients and buttermilk to the batter, mixing on low speed to maintain a tender texture.
- Gently fold cooled strawberry puree and optional red gel food coloring into the batter, creating a marbled effect.
- Transfer batter to the prepared bundt pan, smoothing the surface for even baking.
- Bake for 70-80 minutes, monitoring until a toothpick inserted comes out clean.
- Allow cake to rest in the pan for 10-15 minutes, then carefully invert onto a wire rack.
- Cool completely before slicing, optionally garnishing with fresh strawberries and whipped cream.
Notes
- Reduce strawberry puree slowly to concentrate flavors and achieve a rich, intense strawberry essence without burning.
- Use room temperature ingredients like eggs and buttermilk to ensure smoother batter and more even cake texture.
- Select ripe, sweet strawberries for maximum natural flavor and vibrant color in the pound cake.
- Avoid overmixing batter to prevent tough, dense cake by stopping when ingredients are just combined.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 453 kcal
- Sugar: 38 g
- Sodium: 293 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 62 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 93 mg