Description

Indulge in the delightful flavors of summer with this moist and tender Strawberry Buttermilk Pound Cake. Bursting with juicy strawberries and a hint of almond, this cake is perfect for any occasion.

Ingredients

Cake:

1 cup unsalted butter (softened)
2 ½ cups granulated sugar
4 large eggs
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk (room temperature)
1 teaspoon vanilla extract
½ teaspoon almond extract
2 cups fresh strawberries (chopped and patted dry)
1 tablespoon all-purpose flour (for tossing strawberries)

Topping:

powdered sugar for dusting (optional)

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Instructions

Preheat the oven: Preheat the oven to 325°F and grease and flour a 10-inch bundt pan.
Cream butter and sugar: In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add eggs: Mix in the eggs one at a time.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
Alternate additions: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.
Add flavorings: Stir in the vanilla and almond extracts.
Prepare strawberries: Toss the chopped strawberries in flour, then fold them into the batter.
Bake: Pour the batter into the bundt pan and bake for 75–85 minutes.
Cool and serve: Let the cake cool before dusting with powdered sugar, if desired.

Notes

Ensure strawberries are well dried to prevent sinking.
Sour cream can be a substitute for buttermilk.
For added flavor, consider drizzling with a vanilla glaze.