Description
A delightful pound cake infused with the flavors of fresh strawberries, perfect for all occasions.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 cup strawberry puree (fresh or frozen)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 1–2 tablespoons milk (for glaze)
- Fresh strawberries (for serving)
- Ice cream (for serving)
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan thoroughly.
- Cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time and stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture alternately with buttermilk and strawberry puree.
- Pour the batter into the prepared bundt pan and bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes before transferring it to a wire rack. For the glaze, whisk together powdered sugar and milk, then drizzle over the cooled cake.
- Serve slices with fresh strawberries and ice cream.
Notes
Use fresh strawberries for the best flavor and experiment with various ice cream flavors.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Sugar: 33g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg