Prepare to fall in love with this Strawberry Bliss Pound Cake, a perfect blend of sweet strawberries and rich, buttery cake. Perfect for any occasion, this recipe promises to be a crowd-pleaser.
Why This Recipe Works
- The combination of fresh strawberries and vanilla extract creates a vibrant flavor profile that’s both refreshing and indulgent.
- Using buttermilk ensures the cake is moist and tender, with a slight tang that balances the sweetness.
- The creaming method for the butter and sugar guarantees a light, fluffy texture that pound cake lovers adore.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups fresh strawberries, diced
Equipment Needed
- 9×5 inch loaf pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 350°F and grease a 9×5 inch loaf pan. In a medium bowl, whisk together the flour, baking powder, and salt. This ensures your cake has a uniform texture without any baking powder pockets.
Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes. This step is crucial for incorporating air into the batter, making your cake light.
Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next to prevent the batter from separating.
Alternate Dry Ingredients and Buttermilk
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. This method helps maintain the batter’s consistency and ensures even mixing.
Fold in Strawberries and Bake
Gently fold in the diced strawberries with a rubber spatula to distribute them evenly without crushing. Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Tips and Tricks
For an even more moist cake, you can substitute half of the buttermilk with sour cream. To prevent the strawberries from sinking to the bottom, toss them in a tablespoon of flour before folding them into the batter. If you’re short on time, frozen strawberries can be used in place of fresh, but make sure to thaw and drain them well to avoid excess moisture.
Recipe Variations
- Try using raspberries or blueberries instead of strawberries for a different berry flavor.
- Add a lemon zest to the batter for a citrusy twist.
- For a decadent touch, drizzle the cooled cake with a simple glaze made from powdered sugar and milk.
Frequently Asked Questions
Can I use frozen strawberries?
Yes, frozen strawberries can be used, but ensure they are thawed and well-drained to prevent the batter from becoming too wet. This might slightly affect the baking time, so keep an eye on the cake.
How do I store the pound cake?
Store the pound cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, you can freeze the cake for up to 3 months.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Just make sure it’s a 1:1 substitute to ensure the texture remains similar.
Summary
This Strawberry Bliss Pound Cake is a delightful treat that combines the sweetness of strawberries with the richness of a classic pound cake. Perfect for any occasion, it’s sure to be a hit with everyone who tries it.