Melt in Your Mouth Strawberry Buttermilk Pound Cake
This delightful pound cake is bursting with fresh strawberry flavor and has a moist, fluffy texture that melts in your mouth.
Servings: 10 servings
Calories: 450kcal
Equipment
- Stand Mixer
- Bundt Pan
- Mixing Bowl
Ingredients
Ingredients
- 1/2 cup Shortening
- 1/2 cup Butter
- 2 cups Granulated Sugar
- 1 package (3-ounce) Strawberry Gelatin
- 5 large Eggs (room temperature)
- 1 cup Buttermilk (room temperature) Whole milk can be used as a substitute.
- 3 cups All-Purpose Flour
- 1/2 teaspoon Salt
- 2 1/2 teaspoons Baking Powder
- 1 tablespoon Vanilla Extract
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- In a bowl, sift together flour, salt, and baking powder.
- In a stand mixer, cream together shortening and butter until smooth (about 2-3 minutes).
- Gradually beat in sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Sprinkle the strawberry gelatin into the flour mixture and whisk to combine.
- Gradually mix in the dry ingredients and buttermilk, starting and ending with flour.
- Pour batter into the prepared bundt pan and smooth the top.
- Bake for 65-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake cool in pan for 10-15 minutes before turning it onto a wire rack to cool completely.
- Enjoy as is or with whipped cream, fresh strawberries, or a light glaze.
Notes
For a more intense strawberry flavor, consider adding 1/2 cup of mashed fresh strawberries to the batter. You can also substitute buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar.
Nutrition
Calories: 450kcal | Fat: 20g