Description

A tender, moist pound cake made with rich buttermilk and layered with sweet strawberry preserves, topped with a luscious strawberry glaze and a crown of whipped cream—perfect for spring and summer gatherings.

Ingredients

Units Scale

1 cup unsalted butter, softened
2 1/2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 tsp vanilla extract
1/4 cup strawberry preserves
1 cup powdered sugar
2 tbsp strawberry puree (fresh or from preserves)
1–2 tbsp milk (as needed for consistency)
Sweetened whipped cream (optional)
Fresh strawberries or edible flowers (optional)

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Instructions

Preheat oven to 325°F (163°C). Grease and flour a bundt pan.
In a large mixing bowl, cream butter and sugar until fluffy.
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk flour, baking soda, and salt.
Mix buttermilk and vanilla together in a cup.
Add dry ingredients to the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour.
Fold in strawberry preserves gently for a light swirl.
Pour into prepared bundt pan and smooth the top.
Bake for 70–80 minutes, or until a toothpick comes out clean.
Cool in pan for 10 minutes, then turn out onto a wire rack and let cool completely.
Mix glaze ingredients and drizzle over cooled cake.
Top with whipped cream and garnish with fresh strawberries or edible flowers if desired.

Notes

Use room temperature ingredients for better mixing and texture.
Don’t overmix once the preserves are added to maintain a marbled look.
The glaze can be made thicker or thinner depending on preference by adjusting the milk amount.
Store cake covered at room temperature for up to 2 days, or refrigerate for longer shelf life.

Nutrition

Serving Size: 1 slice
Calories: 430
Sugar: 38g
Sodium: 160mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 1g
Protein: 5g
Cholesterol: 100mg