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Strawberry Pound Cake

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A moist and flavorful strawberry pound cake that brings back memories of summer picnics, blending rich butter with sweet strawberries.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 cup strawberries, diced
  • 1 cup powdered sugar
  • 2 tablespoons milk (for glaze)
  • 1/2 cup strawberries, pureed (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare a 9×5-inch loaf pan by greasing it and lining with parchment paper.
  3. Cream the butter and sugar together until light and fluffy (about 3-5 minutes).
  4. Add the eggs one at a time, mixing well after each addition.
  5. Combine the flour, baking powder, and salt in a separate bowl.
  6. Alternate adding dry and wet ingredients to the butter mixture, starting and ending with dry.
  7. Fold in the diced strawberries gently with a spatula.
  8. Transfer the batter to the prepared loaf pan and smooth the top.
  9. Bake for about 50-60 minutes or until a toothpick comes out clean.
  10. Cool the cake in the pan for 10 minutes then transfer to a wire rack to cool completely.
  11. Make the glaze by whisking together the powdered sugar, pureed strawberries, and milk.
  12. Drizzle the glaze over the cooled pound cake.

Notes

Serve with whipped cream and fresh strawberries for an extra treat. Can be made vegan with plant-based substitutes.

Nutrition

Keywords: strawberry pound cake, dessert, summer cake, baking

Find it online: https://basilboard.com/min-strawberry-pound-cake-light-fluffy-summer-treat/