Indulge in the delightful flavors of summer with this irresistible Melt in Your Mouth Strawberry Buttermilk Pound Cake. Perfectly moist and bursting with strawberry goodness, this pound cake is an ideal dessert for any occasion. Whether you’re hosting a summer gathering or simply craving a sweet treat, this cake will surely impress. The combination of buttermilk and strawberry gelatin creates a tender crumb that practically melts in your mouth, making it a must-try recipe for cake lovers.
Ingredients:
- 1/2 cup shortening
- 1/2 cup butter
- 2 cups granulated sugar
- 3-ounce package strawberry gelatin (I used Jello brand)
- 5 large eggs at room temperature
- 1 cup buttermilk (whole milk can be used) at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 2 and 1/2 teaspoon baking powder
- 1 tablespoon vanilla extract
Instructions:
1. Sift the Dry Ingredients
Start by sifting together the flour, salt, and baking powder. This ensures that the dry ingredients are well combined and free of lumps, resulting in a smooth batter.
2. Preheat the Oven
Preheat your oven to 325 degrees F. Prepare a 10-inch bundt pan by greasing it with solid vegetable shortening and then dusting it with sugar or flour. This will help prevent the cake from sticking to the pan.
3. Cream the Butter and Sugar
In the bowl of a stand mixer, cream together the shortening and butter until smooth. Add the granulated sugar and mix until the mixture becomes fluffy and light in color.
4. Add the Eggs and Vanilla
Mix in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This will help maintain the structure of the batter. Add the vanilla extract and mix until well combined.
5. Incorporate the Strawberry Gelatin
Add the strawberry gelatin to the flour mixture and whisk to combine. This will infuse the cake with a lovely strawberry flavor and a beautiful pink hue.
6. Alternate Adding Dry Ingredients and Buttermilk
Gradually add the flour mixture to the batter, alternating with the buttermilk. Begin and end with the flour mixture (1/3 flour mixture, 1/2 buttermilk, 1/3 flour, 1/2 buttermilk, 1/3 flour). Mix until just combined, being careful not to overmix.
7. Prepare the Bundt Pan and Bake
Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake in the preheated oven for 65 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Cool and Serve
Allow the cake to cool in the pan for 10-15 minutes before carefully turning it out onto a serving tray. Let it cool completely before slicing and serving.
Serving and Storage Tips :
Serving Tips
- Garnish with Fresh Strawberries: Enhance the presentation and flavor by garnishing the cake with fresh strawberries. Slice the strawberries and arrange them around the cake or on top.
- Add a Dusting of Powdered Sugar: For an elegant touch, lightly dust the cake with powdered sugar before serving. It adds a lovely finish and a hint of sweetness.
- Serve with Whipped Cream: A dollop of freshly whipped cream pairs beautifully with this cake, adding a light and airy contrast to the rich pound cake.
- Accompany with Ice Cream: For an indulgent dessert, serve slices of the pound cake with a scoop of vanilla or strawberry ice cream.
- Top with a Strawberry Glaze: Drizzle a simple strawberry glaze over the cake for added sweetness and a burst of strawberry flavor. Mix powdered sugar, a bit of milk, and strawberry puree to make the glaze.
Storage Tips
- Room Temperature: Store the cake at room temperature in an airtight container for up to 3 days. This will keep the cake moist and fresh.
- Refrigeration: If you prefer to refrigerate the cake, place it in an airtight container and store it in the fridge for up to 1 week. Allow the cake to come to room temperature before serving for the best texture and flavor.
- Freezing: To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw the cake in the refrigerator overnight before serving.
- Individual Slices: For easy serving, slice the cake before freezing. Wrap each slice individually in plastic wrap and store them in a freezer-safe bag. This way, you can take out and thaw individual slices as needed.
- Reheating: If you prefer to enjoy the cake warm, reheat slices in the microwave for 10-15 seconds. Be careful not to overheat, as it can dry out the cake.
Variations :
1. Lemon Strawberry Pound Cake
Brighten up the classic recipe with a zesty lemon twist.
- Ingredients: Add 2 tablespoons of lemon zest to the batter and substitute 1/4 cup of buttermilk with fresh lemon juice. You can also add a lemon glaze made of powdered sugar and lemon juice for an extra citrusy touch.
- Preparation: Follow the original recipe, incorporating the lemon zest into the batter with the strawberry gelatin. After the cake has cooled, drizzle the lemon glaze over the top.
2. Chocolate Strawberry Pound Cake
Add a decadent chocolate flavor to complement the strawberry.
- Ingredients: Add 1/2 cup of cocoa powder to the flour mixture and fold in 1 cup of mini chocolate chips into the batter.
- Preparation: Follow the original recipe, adding the cocoa powder to the dry ingredients. Stir in the chocolate chips after the batter is fully mixed. You can also drizzle melted chocolate over the cooled cake for an extra indulgent touch.
3. Strawberry Almond Pound Cake
Introduce a nutty flavor with almonds for a delightful variation.
- Ingredients: Replace 1/2 cup of the flour with almond flour and add 1 teaspoon of almond extract. Sprinkle slivered almonds on top of the batter before baking.
- Preparation: Follow the original recipe, making the substitutions and additions. The almond flour will add a slightly different texture and a delicious nutty flavor.
4. Coconut Strawberry Pound Cake
Infuse the cake with tropical coconut flavors.
- Ingredients: Add 1/2 cup of shredded coconut to the batter and substitute 1/4 cup of buttermilk with coconut milk. You can also top the cake with toasted coconut flakes.
- Preparation: Follow the original recipe, incorporating the shredded coconut and coconut milk. Toast the coconut flakes and sprinkle them on top of the cooled cake.
5. Blueberry Strawberry Pound Cake
Combine strawberries and blueberries for a berry-licious treat.
- Ingredients: Fold in 1 cup of fresh or frozen blueberries into the batter. You can also add a simple blueberry glaze made with powdered sugar and blueberry puree.
- Preparation: Follow the original recipe, gently folding the blueberries into the batter after it is fully mixed. Drizzle the blueberry glaze over the cooled cake for added sweetness.
6. Vanilla Bean Strawberry Pound Cake
Enhance the vanilla flavor for a classic combination.
- Ingredients: Use the seeds from 1 vanilla bean in addition to the vanilla extract. You can also add a vanilla glaze made with powdered sugar, vanilla extract, and a bit of milk.
- Preparation: Follow the original recipe, incorporating the vanilla bean seeds with the wet ingredients. Drizzle the vanilla glaze over the cooled cake for a beautiful finish.
FAQs:
1. Can I use a different flavor of gelatin in this recipe?
Yes, you can substitute the strawberry gelatin with other flavors like raspberry, cherry, or orange. Just be sure to choose a flavor that complements the rest of the ingredients.
2. Can I make this cake in a different pan shape?
Absolutely! You can use a 9×13-inch baking dish or two 9-inch round pans. Adjust the baking time as needed: the cake may need less time in a thinner pan or more time in a thicker pan.
3. Can I use non-dairy milk instead of buttermilk?
Yes, you can use non-dairy milk, such as almond or soy milk. For a tangy flavor similar to buttermilk, add 1 tablespoon of lemon juice or white vinegar to the non-dairy milk and let it sit for 5 minutes before using.
4. How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that measures 1:1. Ensure the baking powder used is also gluten-free.
5. Can I reduce the amount of sugar in this recipe?
You can reduce the sugar, but it may affect the texture and sweetness of the cake. Try reducing it by 1/2 cup and monitor the cake’s texture during baking.
6. How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs. The cake should also pull away slightly from the sides of the pan and feel firm to the touch.
This Melt in Your Mouth Strawberry Buttermilk Pound Cake is a delightful treat that brings together the sweetness of strawberries with the richness of a classic pound cake. Perfect for summer parties, family gatherings, or simply indulging yourself, this cake is sure to be a hit. Its moist and tender crumb will leave everyone asking for seconds. Try this recipe today and experience the joy of a truly delicious pound cake!