Description
Moist and tender Strawberry Buttermilk Pound Cake with fresh strawberries folded into a rich buttery batter. Perfect for tea, brunch, or dessert.
Ingredients
Scale
- 2 1/2 cups (315g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (225g) unsalted butter
- 2 cups (400g) granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
- 1 1/2 cups fresh strawberries, diced
- 1 tablespoon all-purpose flour (for tossing strawberries)
Instructions
- Preheat oven to 175°C (350°F). Grease pan.
- Whisk flour, baking powder, baking soda, salt.
- Cream butter and sugar; add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and buttermilk, starting and ending with dry.
- Toss strawberries in flour; fold into batter.
- Pour batter into pan; bake 60–70 minutes until toothpick comes out clean.
- Cool 15 minutes in pan; invert onto wire rack.
Notes
Toss strawberries in flour to prevent sinking. Use room temperature ingredients for best texture. Dust with powdered sugar or top with whipped cream. Store in airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg