MELT IN YOUR MOUTH STRAWBERRY BUTTERMILK POUND CAKE

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan.
  2. Prepare the Strawberries:
    • Dice the strawberries and gently toss them with 1 tablespoon of flour. This helps prevent them from sinking in the batter. Set aside.
  3. Make the Cake Batter:
    • In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (about 3-4 minutes).
    • Add the eggs, one at a time, beating well after each addition.
    • In a separate bowl, whisk together 2 ¾ cups of flour (reserving ¼ cup), baking soda, and salt.
    • Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with the flour mixture. Stir in the vanilla extract.
    • Gently fold the coated strawberries into the batter using a spatula, being careful not to overmix.
  4. Bake:
    • Pour the batter into the prepared bundt pan, spreading it evenly.
    • Bake for 70-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
    • Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
  5. Prepare the Glaze:
    • In a small bowl, whisk together the powdered sugar, strawberry purée (or milk), and vanilla extract until smooth. Adjust the consistency with more purée or milk as needed.
  6. Glaze the Cake:
    • Once the cake is completely cool, drizzle the glaze over the top.