Strawberry Buttermilk Pound Cake with Pink Glaze

Strawberry Buttermilk Pound Cake with Pink Glaze is a delightful dessert perfect for any occasion. This luscious cake combines the tartness of fresh strawberries with the creamy richness of buttermilk, resulting in a moist, flavorful treat. The addition of a vibrant pink glaze takes it over the top, making it an eye-catching centerpiece for celebrations or casual gatherings. Whether it’s a birthday party, picnic, or afternoon tea, this cake is sure to impress.

Why You’ll Love This Recipe

• Easy to Make: With simple ingredients and straightforward instructions, this recipe is perfect for bakers of all skill levels.
• Flavorful: The combination of buttermilk and strawberries creates a unique flavor profile that’s both tangy and sweet.
• Versatile: This pound cake can be served on its own, paired with whipped cream, or enjoyed with fresh fruits.
• Stunning Presentation: The pink glaze not only adds flavor but also gives the cake a beautiful finish that looks great on any dessert table.
• Perfect for Any Occasion: Whether it’s a holiday gathering or a casual brunch, this cake fits right in!

Tools and Preparation

Before you dive into making this Strawberry Buttermilk Pound Cake with Pink Glaze, gather your tools and prepare your workspace for smooth baking.

Essential Tools and Equipment

• Bundt pan or tube pan
• Mixing bowls
• Whisk
• Hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula

Importance of Each Tool

• Bundt pan or tube pan: Provides even baking and allows the cake to rise beautifully.
• Mixing bowls: Essential for combining ingredients without mess.
• Hand mixer or stand mixer: Makes beating butter and sugar easy and efficient, ensuring a light and fluffy batter.

Ingredients

For the 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)

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 325F (163C). Grease and flour a 10-inch bundt or tube pan to ensure easy removal after baking.

Step 2: Prepare Dry Ingredients

In a medium bowl, whisk together:
1. Flour
2. Baking soda
3. Salt

This mixture ensures an even distribution of leavening agents throughout the batter.

Step 3: Cream Butter and Sugar

In a large bowl, beat together:
1. Softened butter
2. Granulated sugar

Continue mixing 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. Stir in vanilla extract until fully combined.

Step 5: Combine Wet Ingredients

In another bowl, mix buttermilk with strawberry puree until well blended.

Step 6: Mix Batter Together

Alternately add the dry flour mixture and the buttermilk-strawberry mixture into the butter-sugar mixture:
1. Start with the flour mixture.
2. Follow with half of the buttermilk-strawberry mixture.
3. Repeat until everything is just combined.

If desired, fold in a few drops of pink food coloring for extra vibrance.

Step 7: Bake the Cake

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

Step 8: Cool Before Glazing

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

Step 9: Prepare Pink Glaze

In a small bowl, whisk together:
1. Powdered sugar
2. Strawberry puree
3. Lemon juice

Adjust consistency by adding more puree or powdered sugar as needed. If desired, add pink food coloring for enhanced brightness.

Step 10: Drizzle Glaze Over Cake

Once cooled, drizzle your glaze over the cake. Let it set before slicing to serve! Enjoy your 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. Whether for a celebration or as an everyday treat, the following suggestions will enhance your dessert experience.

With Fresh Fruit

• Fresh berries: Pair the cake with strawberries, blueberries, or raspberries to complement the flavors.
• Sliced peaches: Juicy peach slices add a sweet and summery touch.

With Whipped Cream

• Sweetened whipped cream: A dollop of lightly sweetened whipped cream brings a creamy texture that balances the cake’s density.
• Flavored whipped cream: Infuse whipped cream with vanilla or almond extract for added flavor.

As a Dessert Platter

• Assorted small cakes: Include mini cupcakes or other small desserts on a platter to create an inviting dessert spread.
• Cheese selection: A few soft cheeses can provide a savory contrast to the sweet cake.

With Coffee or Tea

• Hot coffee: The rich flavor of coffee pairs well with the sweetness of the cake.
• Herbal tea: Light herbal teas, like mint or chamomile, offer a refreshing balance.

How to Perfect Strawberry Buttermilk Pound Cake with Pink Glaze

To achieve the best results when baking your Strawberry Buttermilk Pound Cake with Pink Glaze, follow these helpful tips. They will ensure your cake is moist and flavorful.

• Use room temperature ingredients: Allow butter, eggs, and buttermilk to reach room temperature for better mixing and texture.
• Sift dry ingredients: Sifting flour and baking soda helps to aerate them, leading to a lighter cake.
• Do not overmix: Mix just until combined to prevent a dense texture; overmixing can lead to toughness.
• Check doneness: Use a toothpick to test for doneness; it should come out clean from the center of the cake.
• Cool completely before glazing: Letting the cake cool fully will help the glaze set properly without melting away.

Best Side Dishes for Strawberry Buttermilk Pound Cake with Pink Glaze

Pairing side dishes with your Strawberry Buttermilk Pound Cake can create a delightful meal experience. Here are some excellent options:

1. Fruit Salad: A mix of seasonal fruits adds freshness and complements the sweetness of the cake.
2. Greek Yogurt: Serve plain or flavored yogurt for a creamy contrast that balances flavors.
3. Granola: Crunchy granola provides texture and pairs well with yogurt if served together.
4. Ice Cream: Vanilla bean ice cream offers a classic pairing, enhancing sweetness and richness.
5. Nutty Biscotti: These crunchy cookies provide an enjoyable crunch between bites of soft cake.
6. Savory Cheese Board: Cheeses like brie or goat cheese can add complexity alongside sweet flavors.

Common Mistakes to Avoid

Baking a Strawberry Buttermilk Pound Cake with Pink Glaze can be delightful, but several common mistakes can hinder your results.

• Boldly skip the mixing order: Not following the specified order of mixing ingredients can lead to uneven texture. Always start and end with the dry ingredients.
• Boldly ignore room temperature: Using cold eggs or butter can prevent your batter from becoming light and fluffy. Ensure all ingredients are at room temperature before starting.
• Boldly overmix the batter: Overmixing can make the cake dense. Mix just until combined for a lighter texture.
• Boldly neglect cooling time: Cutting into the cake too soon can ruin its structure. Allow it to cool in the pan for 15 minutes before transferring to a wire rack.
• Boldly skimp on glaze thickness: A runny glaze won’t cover the cake well. Adjust your glaze’s consistency by adding more powdered sugar or strawberry puree as needed.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Keep the cake unglazed to preserve freshness longer.

Freezing Strawberry Buttermilk Pound Cake with Pink Glaze

• Wrap tightly in plastic wrap and then foil for freezing.
• It can be frozen for up to 3 months; thaw in the refrigerator overnight before serving.

Reheating Strawberry Buttermilk Pound Cake with Pink Glaze

• Oven: Preheat to 350°F (175°C) and cover with foil to prevent drying out. Heat for about 10-15 minutes.
• Microwave: Heat a slice on low power for about 15-30 seconds, checking frequently to avoid overheating.
• Stovetop: Place a slice in a skillet over low heat, covering it with a lid, and warm for about 5 minutes.

Frequently Asked Questions

Here are some common questions about making Strawberry Buttermilk Pound Cake with Pink Glaze.

Can I use frozen strawberries?

You can use frozen strawberries; just ensure they are thawed and drained before pureeing.

How do I achieve a richer pink color in my glaze?

Add more pink food coloring gradually until you reach your desired shade, or increase the strawberry puree quantity for natural coloring.

What if I don’t have buttermilk on hand?

You can make a substitute by combining milk with vinegar or lemon juice, letting it sit for about 5 minutes before using it in the recipe.

Can I add other flavors to this cake?

Absolutely! Consider adding almond extract or citrus zest to customize the flavor profile of your Strawberry Buttermilk Pound Cake with Pink Glaze.

How should I serve this cake?

This cake is perfect as a dessert after dinner or as a sweet treat during afternoon tea. Pair it with whipped cream or fresh strawberries for an extra touch!

Final Thoughts

The Strawberry Buttermilk Pound Cake with Pink Glaze is not only visually stunning but also deliciously moist and flavorful. Its versatility allows you to customize flavors or glazes as you please. Try this delightful recipe today, and impress your friends and family!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Strawberry Buttermilk Pound Cake with Pink Glaze

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• Author: Jennifer
• Total Time: 1 hour 35 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in the delightful Strawberry Buttermilk Pound Cake with Pink Glaze—an exquisite dessert that marries the tangy sweetness of fresh strawberries with the creamy richness of buttermilk. This moist, flavorful cake is not only a treat for the taste buds but also an eye-catching centerpiece for any gathering. Topped with a vibrant pink glaze, it adds a pop of color to your dessert table, making it perfect for birthdays, picnics, or afternoon tea. With straightforward instructions and simple ingredients, this recipe is ideal for bakers of all skill levels. Whether served on its own or paired with whipped cream and fresh fruits, this cake is sure to impress your guests.

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Ingredients

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• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup 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)
• 1 cup powdered sugar
• 2–3 tablespoons fresh strawberry puree
• 1 teaspoon lemon juice
• A few drops of pink food coloring (optional)

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Instructions

1. Preheat your oven to 325°F (163°C) and grease a bundt or tube pan.
2. Whisk together flour, baking soda, and salt in a bowl.
3. In another bowl, cream softened butter and sugar until fluffy. Add eggs one at a time along with vanilla extract.
4. Mix buttermilk with strawberry puree in a separate bowl.
5. Alternately add dry ingredients and wet mixture into the creamed butter mixture until just combined.
6. Pour batter into the prepared pan and bake for 70-80 minutes or until a toothpick comes out clean.
7. Cool in the pan for 15 minutes before transferring to a wire rack.
8. For the glaze, whisk powdered sugar, strawberry puree, and lemon juice until smooth. Drizzle over cooled cake.

• Prep Time: 20 minutes
• Cook Time: 75 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (109g)
• Calories: 340
• Sugar: 30g
• Sodium: 160mg
• Fat: 17g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 80mg