Melt in Your Mouth Strawberry Buttermilk Pound Cake
Creamy, buttery, and studded with bursts of juicy strawberry flavor, this pound cake is a delightful dessert that feels like a celebration.
Servings: 10 servings
Equipment
- Bundt Pan
- Stand Mixer
- Mixing Bowl
Ingredients
Ingredients
- 1/2 cup Shortening At room temperature
- 1/2 cup Butter At room temperature
- 2 cups Granulated Sugar
- 3 ounces Strawberry Gelatin One package
- 5 large Eggs At room temperature
- 1 cup Buttermilk At room temperature, whole milk can be used
- 3 cups All-Purpose Flour
- 1/2 teaspoon Salt
- 2.5 teaspoons Baking Powder
- 1 tablespoon Vanilla Extract
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan, tapping out any excess flour.
- In a medium bowl, sift together the all-purpose flour, salt, and baking powder. Whisk to combine and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together shortening and butter until smooth, about 2 to 3 minutes.
- Gradually beat in granulated sugar until light and fluffy, about 3 to 4 minutes.
- Add eggs one at a time, mixing well after each addition. Scrape the bowl as needed.
- Stir in vanilla extract until fragrant.
- Sprinkle the strawberry gelatin into the flour mixture and whisk well to ensure even distribution.
- With the mixer on low, gradually mix in the dry ingredients and buttermilk, starting and ending with the flour mixture.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Bake for 65 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 to 15 minutes, then invert onto a wire rack to cool completely.
- Enjoy as is or serve with whipped cream, fresh strawberries, or a light glaze.
Notes
Store leftover slices in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.