Strawberry Buttermilk Pound Cake

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Absolutely! Here’s a beautiful, comprehensive recipe for Strawberry Buttermilk Pound Cake, complete with an introduction, detailed ingredients, methods, a bit of history, health benefits, texture formation, nutrition, and thoughts for cake lovers. 🍓🎂

🍓 Strawberry Buttermilk Pound Cake 🍰

A dreamy, velvety cake bursting with fresh strawberries and crowned with lush strawberry cream cheese frosting — perfect for gatherings, tea-time, or simply to delight the heart of any cake lover.

🌸 Introduction

Pound cakes are a classic — traditionally made with a pound each of flour, butter, sugar, and eggs. This variation is elevated with sweet-tangy strawberries, rich buttermilk, and a swirl of pink that makes it irresistibly inviting. The addition of a creamy strawberry frosting makes it luxurious enough for special occasions yet simple enough for everyday indulgence.

📝 Ingredients

For the Cake

  • 2½ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • ½ cup strawberry puree (blend fresh or thawed frozen strawberries and strain)
  • 1 tbsp strawberry gelatin (for added flavor & color) or a few drops pink food coloring
  • 1 tsp vanilla extract

For the Strawberry Cream Cheese Frosting

  • ½ cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 3–4 cups powdered sugar (adjust for thickness)
  • ¼ cup strawberry puree
  • ½ tsp vanilla extract
  • Pinch of salt

🍴 Instructions & Methods

1️⃣ Make the Cake

  1. Prep:
    • Preheat oven to 325°F (163°C).
    • Generously grease & flour a bundt or tube pan.
  2. Cream:
    • Beat butter & sugar together on medium-high until light & fluffy, about 3–5 minutes.
  3. Add Eggs:
    • Add eggs one at a time, mixing well after each.
  4. Mix Dry:
    • In a bowl, whisk together flour, baking soda, and salt.
  5. Mix Wet:
    • In another bowl, combine strawberry puree, buttermilk, and gelatin or food coloring.
  6. Combine:
    • Add dry ingredients to butter mixture alternately with the buttermilk-strawberry mixture, beginning and ending with flour.
    • Stir in vanilla until batter is smooth.
  7. Bake:
    • Pour into prepared pan.
    • Bake for 60–70 minutes, until a toothpick comes out clean.
  8. Cool:
    • Let cake cool in pan for 10–15 minutes, then invert onto a wire rack to cool completely.

2️⃣ Make the Frosting

  1. Beat:
    • Cream butter & cream cheese until smooth.
  2. Sweeten:
    • Gradually add powdered sugar, 1 cup at a time, beating until thick but spreadable.
  3. Flavor:
    • Mix in strawberry puree, vanilla, and a pinch of salt until creamy.
  4. Frost:
    • Spread generously over the cooled cake. Let some drip down the sides for a pretty effect.

📜 A Little History

Pound cake originated in Europe in the early 1700s. The recipe was easy to memorize — a pound each of four ingredients. Over time, it evolved, and regional variations flourished. This strawberry version pairs the dense, tender crumb of the classic with the brightness of berries, a nod to American summer favorites like strawberry shortcake.

💪 Benefits

  • Strawberries are rich in vitamin C, antioxidants, and fiber, which promote skin health & immune function.
  • Buttermilk brings calcium, probiotics, and a slight tang that aids digestion.
  • Compared to typical frosted cakes, using fruit puree reduces some refined sugar.
  • Cream cheese adds a dose of vitamin A.

🧪 Texture & Formation

  • Buttermilk + Baking Soda react to give the cake a delicate rise & ultra-soft crumb.
  • Creaming butter & sugar properly traps air, ensuring a tender, almost melt-in-your-mouth texture.
  • Strawberry puree not only flavors the cake but also makes it moist.
  • The frosting combines silky cream cheese with sweet strawberries, creating a luscious, slightly tangy contrast to the dense cake.

❤️ Lovers’ Note

Cake lovers will adore how this recipe combines nostalgia with freshness. It’s equally delightful served with a cup of coffee, a glass of cold milk, or a bubbly rosé. Those who love strawberries — or pink desserts — will fall head over heels for each fruity, buttery bite.

🍽 Nutrition (Approximate per slice of 12)

  • Calories: ~420
  • Fat: ~19g
  • Carbs: ~58g
  • Sugar: ~40g
  • Protein: ~5g
    (Exact values vary by frosting amount and portion size.)

🎉 Conclusion

This Strawberry Buttermilk Pound Cake is more than a dessert; it’s a celebration — of strawberries, of summer, of sharing moments with those you love. Its tender crumb, bright berry notes, and decadent frosting will make it the centerpiece of any gathering.

💕 For Lovers & Repeat Enjoyment

Serve it at brunch with fresh berries, slice it thin for afternoon tea, or top with a scoop of vanilla ice cream for a dreamy dessert. Watch faces light up and hearts soften — because cake is love made edible. 🍓

If you’d like, I can also create: ✅ A printable PDF
✅ A short story style intro
✅ Or pair it with matching strawberry drinks or mocktails!
Just tell me what you’d love next. 🌷

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