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–+ servings

Strawberry Pound Cake

This tender loaf is infused with sweet strawberries and vanilla, offering a buttery crumb that makes it an ideal afternoon treat or brunch centerpiece.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 360
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 1.5 cups all-purpose flour Measure precisely for best results.
  • 1.5 teaspoons baking powder
  • 0.5 teaspoons salt
  • 0.5 cups unsalted butter, softened Use room temperature.
  • 1 cups sugar Can substitute with cane sugar alternatives.
  • 2 large eggs Room temperature.
  • 1 teaspoon vanilla extract
  • 0.5 cups milk Can swap with Greek yogurt for a tangier flavor.
  • 1 cups fresh strawberries, chopped Use ripe strawberries for best flavor.
Glaze Ingredients
  • 1 cups powdered sugar
  • 2-3 tablespoons milk Adjust for desired consistency.
  • to taste additional strawberries for garnish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
Mixing Batter
  1. In a large bowl, beat the softened butter with the sugar until pale and fluffy.
  2. Add the eggs one at a time, mixing fully before adding the next, then stir in the vanilla extract.
  3. Add the dry ingredients in three additions, alternating with the milk, beginning and ending with dry ingredients; mix until just combined.
  4. Gently fold in the chopped strawberries, being careful not to overmix.
Baking
  1. Transfer the batter to the prepared loaf pan and smooth the top.
  2. Bake for 50-60 minutes, until golden brown and a toothpick comes out clean or with a few moist crumbs.
  3. Let the cake cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.
Glazing
  1. Whisk together the powdered sugar with enough milk to achieve a pourable consistency, then drizzle over the cooled cake and garnish with additional strawberries.

Nutrition

Serving: 1gCalories: 360kcalCarbohydrates: 57gProtein: 4gFat: 16gSaturated Fat: 10gSodium: 200mgFiber: 1gSugar: 18g

Notes

Serve with whipped cream or fresh berries for a seasonal touch. Store wrapped at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze slices for up to 3 months.

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