Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 2 ½ cups granulated sugar, divided
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour, sifted
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup full-fat buttermilk, at room temperature
- 2 cups fresh strawberries, hulled and finely diced (about 1 lb)
- 2 tablespoons lemon juice
- 2 cups powdered sugar, sifted (for glaze)
- 3-4 tablespoons milk or cream (for glaze)
- ½ teaspoon vanilla extract (for glaze)
Instructions
- Prepare Strawberries: In a small saucepan, combine the finely diced strawberries with ¼ cup of granulated sugar and 2 tablespoons of lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens slightly, about 8-10 minutes. Mash gently with a fork or potato masher if desired for a smoother consistency. Let cool completely.
- Preheat Oven & Prepare Pan: Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan or a 9×5 inch loaf pan thoroughly, ensuring every crevice is coated to prevent sticking.
- Cream Butter & Sugar: In a large mixing bowl, using an electric mixer, cream together the softened butter and the remaining 2 ¼ cups of granulated sugar on medium-high speed until light, fluffy, and pale in color (about 5-7 minutes). Scrape down the sides of the bowl as needed.
- Add Eggs & Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt.
- Alternate Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Do not overmix.
- Create Swirls: Gently fold about half of the cooled strawberry mixture into the cake batter, creating beautiful swirls. Be careful not to fully combine; you want distinct streaks of vibrant strawberry throughout the cake.
- Bake the Cake: Pour the swirled batter into the prepared Bundt pan. Drop the remaining strawberry mixture by spoonfuls over the top of the batter and use a knife or skewer to create additional delicate swirls. Bake for 70-85 minutes, or until a wooden skewer inserted into the center comes out clean. If the cake browns too quickly, tent loosely with foil.
- Cool & Glaze: Let the cake cool in the pan on a wire rack for 15-20 minutes before inverting it onto the wire rack to cool completely. Ensure the cake is entirely cool before glazing.
- Prepare Glaze: Once the cake is completely cool, whisk together the powdered sugar, milk or cream, and vanilla extract in a small bowl until smooth. The consistency should be pourable but thick enough to coat a spoon. Add more liquid or powdered sugar as needed to achieve your desired consistency.
- Drizzle & Serve: Drizzle the glaze generously over the cooled pound cake. Let the glaze set for a few minutes before slicing and serving. Enjoy the luscious layers of strawberry and buttery cake!
Notes
Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature. This helps them emulsify better, creating a smoother batter and a lighter, more even crumb.
Storage: Store leftover pound cake tightly covered at room temperature for up to 3 days, or in the refrigerator for up to a week. For best flavor and texture, bring to room temperature before serving.
Freezing: This pound cake freezes beautifully! Wrap cooled, unglazed cake tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before glazing and serving.
Variations: For extra tang, add a teaspoon of lemon zest to the cake batter along with the wet ingredients. You can also experiment with other soft berries like raspberries or blueberries for different flavor profiles.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 450
- Sugar: 60g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg