Strawberry Buttermilk Pound Cake with Pink Glaze

Strawberry Buttermilk Pound Cake with Pink Glaze is a delightful dessert that perfectly blends the sweetness of strawberries with the rich texture of pound cake. This cake is ideal for celebrations, casual gatherings, or simply as a treat to enjoy with family. Its vibrant pink glaze adds an exciting touch, making it not only delicious but also visually appealing. Whether serving it at a birthday party or enjoying it at home, this cake will surely impress.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of fresh strawberries and buttermilk creates a moist and flavorful cake.
• Perfect for Any Occasion: Great for birthdays, picnics, or just a sweet treat after dinner.
• Simple Preparation: Easy-to-follow instructions make this recipe accessible for bakers of all skill levels.
• Beautiful Presentation: The pink glaze gives the cake an attractive finish that is sure to wow your guests.
• Customizable: You can adjust the sweetness or add more fruit to suit your taste.

Tools and Preparation

Before diving into the baking process, gather your tools to ensure a smooth experience.

Essential Tools and Equipment

• Bundt or tube pan
• Mixing bowls
• Whisk
• Electric mixer
• Rubber spatula

Importance of Each Tool

• Bundt or tube pan: Essential for creating that classic pound cake shape and texture.
• Electric mixer: Makes it easy to achieve light and fluffy batter quickly.
• Rubber spatula: Perfect for folding in ingredients gently without overmixing.

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

Ingredients

For the Pound Cake

• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1/2 cup pureed fresh strawberries (about 1 cup strawberries, hulled and mashed)
• A few drops of pink food coloring (optional, for extra color)

For the Pink Glaze

• 1 cup powdered sugar
• 2-3 tablespoons fresh strawberry puree (strained to remove seeds if preferred)
• 1 teaspoon lemon juice
• A few drops of pink food coloring (optional)

How to Make Strawberry Buttermilk Pound Cake with Pink Glaze

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan to prevent sticking.

Step 2: Prepare Dry Ingredients

In a medium bowl, whisk together:
1. 3 cups all-purpose flour
2. 1/2 teaspoon baking soda
3. 1/2 teaspoon salt

Step 3: Cream Butter and Sugar

In a large bowl, beat together:
1. 1 cup (2 sticks) unsalted butter, softened
2. 2 cups granulated sugar

Beat until light and fluffy, about 4-5 minutes.

Step 4: Add Eggs and Vanilla

Add eggs one at a time, beating well after each addition. Then stir in:
– 1 teaspoon vanilla extract

Step 5: Combine Buttermilk and Strawberry Puree

In another bowl, combine:
– 1 cup buttermilk
– 1/2 cup pureed fresh strawberries

Step 6: Mix Dry and Wet Ingredients

Alternately add the flour mixture and buttermilk-strawberry mixture to the butter mixture:
– Start with the flour mixture and end with it.
– Mix just until combined; do not overmix.

If desired, add a few drops of pink food coloring for vibrancy and gently fold it in.

Step 7: Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake in preheated oven for 70-80 minutes or until a toothpick inserted into the center comes out clean.

Step 8: Cool Before Glazing

Cool the cake in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Step 9: Prepare Pink Glaze

In a small bowl, whisk together:
– 1 cup powdered sugar
– 2-3 tablespoons fresh strawberry puree
– 1 teaspoon lemon juice

Whisk until smooth. Adjust consistency by adding more puree or powdered sugar as needed.

Step 10: Drizzle Over Cake

Add a few drops of pink food coloring if desired for a brighter hue. Drizzle glaze over cooled cake and allow it to set before serving.

Enjoy your delicious Strawberry Buttermilk Pound Cake with Pink Glaze!

How to Serve Strawberry Buttermilk Pound Cake with Pink Glaze

Serving your Strawberry Buttermilk Pound Cake with Pink Glaze can elevate any occasion. This delightful cake is perfect for various settings, from casual family gatherings to elegant brunches.

With Fresh Strawberries

• Serve sliced fresh strawberries on the side for a refreshing contrast to the cake’s sweetness.

Accompanied by Whipped Cream

• Add a dollop of whipped cream for a creamy texture that complements the moist cake.

Alongside Vanilla Ice Cream

• Pair with vanilla ice cream for a delightful mix of warm and cold flavors.

Drizzled with Extra Pink Glaze

• Enhance each slice with additional pink glaze for an eye-catching presentation.

Topped with Mint Leaves

• Garnish with fresh mint leaves to add a touch of color and freshness.

How to Perfect Strawberry Buttermilk Pound Cake with Pink Glaze

To ensure your Strawberry Buttermilk Pound Cake is always a success, keep these tips in mind.

• Use Room Temperature Ingredients: Make sure butter, eggs, and buttermilk are at room temperature for better mixing and texture.

• Measure Flour Correctly: Spoon flour into your measuring cup and level it off to avoid a dense cake.

• Do Not Overmix: Mix just until combined to keep the cake light and fluffy.

• Check Oven Temperature: Use an oven thermometer to ensure your oven is set correctly; baking times may vary.

• Cool Completely Before Glazing: Allow the cake to cool fully before adding glaze so it adheres properly.

Best Side Dishes for Strawberry Buttermilk Pound Cake with Pink Glaze

Pairing side dishes with your Strawberry Buttermilk Pound Cake can create a complete dining experience. Here are some great options:

1. Fruit Salad: A mix of seasonal fruits adds freshness and balances the sweetness of the cake.
2. Yogurt Parfait: Layer yogurt with granola and berries for a creamy, crunchy contrast.
3. Chia Seed Pudding: Offer this as a healthy alternative that complements the cake’s richness.
4. Coffee or Tea: A warm beverage enhances the flavors of the cake while providing a comforting touch.
5. Cheese Platter: Include mild cheeses that can cut through the sweetness, offering varied textures.
6. Nut Mix: A bowl of assorted nuts provides crunch and is easy for guests to nibble on between bites of cake.

Common Mistakes to Avoid

Baking can be an art, but there are some common mistakes that can lead to disappointment. Here are a few to watch out for:

• Incorrect Oven Temperature: Using the wrong temperature can lead to uneven baking. Always check your oven with a thermometer for accuracy.

• Overmixing Batter: Mixing too much can result in a tough cake. Mix just until ingredients are combined for a tender crumb.

• Skipping Ingredients: Forgetting an ingredient can alter the texture and flavor. Read the recipe thoroughly before you start.

• Not Measuring Accurately: Baking requires precision. Use measuring cups and spoons for dry and wet ingredients to ensure accuracy.

• Using Stale Ingredients: Expired baking powder or old flour can ruin your cake. Always check the freshness of your ingredients.

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Wrap individual slices in plastic wrap to keep them fresh longer.

Freezing Strawberry Buttermilk Pound Cake with Pink Glaze

• Freeze for up to 3 months.
• Wrap the whole cake tightly in plastic wrap, then foil, to prevent freezer burn.

Reheating Strawberry Buttermilk Pound Cake with Pink Glaze

• Oven: Preheat to 350°F (175°C), wrap in foil, and heat for about 10-15 minutes.
• Microwave: Place a slice on a microwave-safe plate and heat for 15-20 seconds or until warm.
• Stovetop: Heat in a skillet over low heat for about 5 minutes, flipping occasionally.

Frequently Asked Questions

How do I make Strawberry Buttermilk Pound Cake with Pink Glaze?

You can make this cake by combining flour, baking soda, salt, butter, sugar, eggs, vanilla extract, buttermilk, and strawberry puree as outlined in the recipe above.

Can I use frozen strawberries in my pound cake?

Yes! You can use frozen strawberries; just thaw them first and drain excess liquid before pureeing.

What can I substitute for buttermilk?

You can substitute buttermilk by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe.

How should I store my Strawberry Buttermilk Pound Cake with Pink Glaze?

Store the cake in an airtight container at room temperature for up to 5 days or freeze it wrapped tightly for up to 3 months.

Final Thoughts

Strawberry Buttermilk Pound Cake with Pink Glaze is a delightful treat perfect for any occasion. Its moist texture and fruity flavor make it versatile enough for dessert or brunch. Feel free to customize this recipe by adding different fruits or adjusting the glaze’s sweetness. Give it a try!