Strawberry Buttermilk Pound Cake
A soft and moist pound cake filled with delightful strawberry flavor, perfect for any occasion.
Ingredients
Cake Ingredients
- ½ cup shortening To grease the bundt pan
- ½ cup butter Room temperature
- 2 cups granulated sugar
- 3 ounces package strawberry gelatin
- 5 large eggs At room temperature
- 1 cup buttermilk Whole milk can be used as a substitute, at room temperature
- 3 cups all-purpose flour
- ½ teaspoon salt
- 2.5 teaspoons baking powder
- 1 tablespoon vanilla extract
Instructions
Preparation
- Sift flour, salt, and baking powder together.
- Preheat oven to 325 degrees Fahrenheit.
- Prepare a 10-inch bundt pan by greasing it with shortening, then dusting it with sugar or flour.
Cake Mixing
- In the bowl of a stand mixer, cream together shortening and butter until smooth.
- Add sugar and mix until fluffy.
- Mix in the eggs one at a time, making sure each egg is well mixed before adding the next.
- Add vanilla extract and mix until combined.
- Add the strawberry gelatin to the flour mixture and whisk to combine.
- Gradually add the flour mixture alternately with buttermilk, starting and ending with the flour mixture.
Baking
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake in the preheated oven for 65 to 70 minutes or until a toothpick inserted into the center comes out clean.
Cooling
- Allow cake to cool for 10 – 15 minutes, then carefully turn it out onto a serving tray.
Notes
For a stronger strawberry flavor, you can add fresh strawberries or use strawberry puree. Serve with powdered sugar, fresh strawberries, or whipped cream. Store in an airtight container for up to three days at room temperature or refrigerate for up to a week.