STRAWBERRY BUTTERMILK POUND CAKE
This Strawberry Buttermilk Pound Cake is a delightful dessert that combines the rich flavors of butter and buttermilk with the sweetness of strawberries. It’s moist, tender, and perfect for any occasion, making it a favorite among cake lovers.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup buttermilk, at room temperature
- 1 tablespoon vanilla extract
- 3-ounce package strawberry gelatin
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 1/2 cup butter
- 1/2 cup shortening
- 5 large eggs, at room temperature
- 2 1/2 teaspoons baking powder
- 3 cups all-purpose flour
Instructions
- Sift together the flour, salt, and baking powder. Add the strawberry gelatin to the flour mixture and whisk to combine.
- Preheat your oven to 325°F (163°C) and prepare a 10-inch bundt pan by greasing it with solid vegetable shortening and dusting with sugar or flour.
- In the bowl of a stand mixer, cream together the shortening and butter until smooth. Add the granulated sugar and mix until fluffy.
- Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix well.
- Add the flour mixture alternately with the buttermilk, starting and ending with the flour mixture.
- Pour the batter into the prepared bundt pan and smooth the top. Bake for 65 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes, then turn it out onto a serving tray to cool completely before serving.
Nutrition
- Calories: 320
- Sugar: 30g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg