Description
Indulge in this delightful Strawberry Pound Cake that is moist, buttery, and bursting with the fresh flavor of strawberries. Perfect for any occasion, this cake is sure to impress with its tender crumb and sweet strawberry glaze.
Ingredients
Scale
For the Cake
- 1 cup unsalted butter, softened (room temp)
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk (room temp)
- 2 teaspoons vanilla extract
- 1½ cups fresh strawberries, diced small & patted dry
Optional Strawberry Glaze
- 1 cup powdered sugar
- 2–3 tablespoons strawberry purée or milk
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven: to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
- Beat butter and sugar: In a large mixing bowl, beat the butter and sugar until light and fluffy (about 3–4 minutes).
- Add eggs: Add the eggs one at a time, mixing well after each addition.
- Whisk dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Combine ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Stir in vanilla extract. Gently fold in diced strawberries.
- Bake: Pour batter into pan and bake for 60–75 minutes until a toothpick inserted comes out clean.
- Cool and glaze: Let the cake cool, then drizzle with a mixture of powdered sugar, strawberry purée (or milk), and vanilla. Let it set before slicing.
Notes
- Ensure strawberries are well dried to prevent excess moisture in the cake batter.
- Adjust glaze consistency by adding more or less liquid as needed.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 26g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg