Strawberry Buttermilk Pound Cake

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, diced and patted dry
• 1 tablespoon flour (for coating strawberries)

Instructions:

1. Prepare the Oven and Pan:
   Preheat the oven to 325°F (165°C).
   Grease and flour a bundt pan or a 10-inch tube pan.
2. Cream the Butter and Sugar:
   In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3–5 minutes.
3. Add the Eggs:
   Add the eggs one at a time, mixing well after each addition.
4. Combine Dry Ingredients:
   In a separate bowl, whisk together the flour, baking soda, and salt.
5. Add Dry Ingredients and Buttermilk:
   Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk.
   Begin and end with the flour mixture.
   Stir in the vanilla.
6. Prepare the Strawberries:
   Toss the diced strawberries with 1 tablespoon of flour to prevent sinking.
   Fold them gently into the batter.
7. Bake:
   Pour the batter into the prepared pan and smooth the top.
   Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve:
   Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
   Dust with powdered sugar or drizzle with a simple glaze if desired.

Optional Glaze

• 1 cup powdered sugar
• 1–2 tablespoons milk or lemon juice
• 1/2 teaspoon vanilla (optional)

Whisk until smooth and drizzle over the cooled cake.