Buttermilk Pound Cake with Strawberries & Fir Tips
A fun twist on strawberry shortcake. Buttermilk pound cake saturated in strawberry fir tip syrup with pillowy whipped cream & juicy berries.
Equipment
- 8-inch round cake pan
Ingredients
Lemon Buttermilk Pound Cake
- 1 1/2 cups all purpose flour
- 1/2 cup fir tip sugar
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- Zest of 1 lemon
- 3 ounces unsalted butter, soft
- 3/4 cup buttermilk
- 3 eggs, beaten
Strawberry Fir Tip Topping
- 2 pints fresh strawberries
- 1/4 cup fir tip sugar
- Pinch of salt
- 1 tablespoon fresh lemon juice
Vanilla Whipped Cream
- 1 1/2 cups heavy cream, cold
- 3 tablespoons sugar or vanilla sugar
- 1 teaspoon vanilla extract
Instructions
For the buttermilk cake:
- Butter an 8 inch cake pan and line the bottom with parchment paper. Preheat oven to 350° F.
- In the bowl of a stand mixer, whisk together flour, fir tip sugar, sugar, baking powder, baking soda, and salt.
- Add soft butter and lemon zest, mixing until butter breaks down into small pieces.
- Add eggs and buttermilk. Mix on medium until well combined and fluffy, 1-3 minutes.
- Pour cake batter into prepared pan and bake until cake springs back when touched, about 25-35 minutes. Allow to cool completely, then invert from pan and remove parchment paper.
For the strawberry fir tip topping:
- Slice the strawberries.
- Toss berries with fir tip sugar, salt, and lemon juice. Allow to macerate for at least 30 minutes. They'll become saucy and create a thick syrup.
For the vanilla whipped cream:
- Whip cream with an electric mixer until soft peaks start to form.
- Add sugar and vanilla extract; whip cream a little bit more until soft to medium peaks form.
To assemble the cake:
- Place cake on a large plate. Use a serrated knife to flatten top of cake, if necessary.
- Drain some of the syrup out of the strawberry mixture. Use a pastry brush to brush syrup generously onto top of cake.
- Pipe or spread whipped cream on top of cake. Top with macerated strawberries. Slice and enjoy!
Notes
Cake is best eaten the same day but will keep for about 2-3 days. Keep refrigerated.
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