Step 1: Preheat & Prep
- Preheat oven to 325°F (160°C) .
- Grease and flour a 9x5-inch loaf pan .
Step 2: Mix Wet Ingredients
- In a bowl, whisk melted butter, sugar, eggs, and vanilla until smooth.
- Gradually mix in buttermilk and strawberry puree (if using).
Step 3: Combine Dry Ingredients
- In a separate bowl, sift flour, baking powder, and salt.
- Gradually fold dry ingredients into the wet mixture.
Step 4: Bake to Perfection
- Pour batter into prepared pan.
- Bake for 50–60 minutes until a toothpick comes out clean.
Step 5: Cool & Serve
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
- Drizzle with powdered sugar glaze or serve with whipped cream and strawberries.
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Variations to Elevate Your Cake
- Gluten-Free : Use gluten-free flour and ensure baking powder is GF-certified.
- Vegan : Substitute buttermilk with oat milk + lemon juice, use flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
- Chocolate Twist : Add ¼ cup cocoa powder to the batter for a strawberry-chocolate fusion.
- Low-Sugar Hack : Replace half the sugar with erythritol or monk fruit sweetener.
Storage & Meal Prep Tips
- Refrigerate : Store in an airtight container for up to 5 days (wrap in foil to preserve moisture).
- Freeze : Wrap slices in parchment and freeze for 3 months . Thaw at room temperature.
- Party Hack : Double the batch and slice into mini servings for brunch or afternoon tea.
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FAQs: Answering Your Top Questions
Q: Can I use regular milk instead of buttermilk?
A: Yes! Mix 1 tbsp lemon juice or vinegar with 1 cup milk and let sit for 5 minutes to mimic buttermilk.
Q: How to prevent a dry cake?
A: Avoid overbaking—remove when the center is still slightly jiggly (it firms up as it cools).
Q: Can I make this ahead of time?
A: Absolutely! Store in the fridge or freeze for instant snacks.
Q: What if I don’t have strawberry puree?
A: Skip it or substitute with ¼ cup mashed ripe bananas for a similar moisture boost.
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Final Thoughts
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