Here’s a Strawberry Pound Cake recipe—moist, buttery, and studded with fresh strawberries, perfect for dessert or tea time.
🍓 Strawberry Pound Cake
Servings: 10–12
Prep Time: 20 minutes
Bake Time: 60–70 minutes
Ingredients
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1 cup unsalted butter, softened
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2 cups granulated sugar
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4 large eggs, room temperature
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1 tsp vanilla extract
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3 cups all-purpose flour
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1 tsp baking powder
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½ tsp salt
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½ cup milk
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1 cup diced fresh strawberries
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Optional glaze: ½ cup powdered sugar + 1–2 tbsp strawberry juice or milk
Instructions
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Preheat Oven: 325°F (163°C). Grease and flour a 10-inch loaf or bundt pan.
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Cream Butter & Sugar: Beat butter and sugar until light and fluffy, about 3–5 minutes.
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Add Eggs & Vanilla: Beat in eggs one at a time, then stir in vanilla.
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Mix Dry Ingredients: Whisk together flour, baking powder, and salt.
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Combine Wet & Dry: Alternately add flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined.
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Fold in Strawberries: Gently fold diced strawberries into the batter.
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Bake: Pour batter into prepared pan. Bake 60–70 minutes, or until a toothpick inserted in the center comes out clean.
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Cool & Glaze: Let cake cool 10–15 minutes in pan, then transfer to a wire rack. Optional: drizzle with strawberry glaze.
📝 Tips
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Fresh Strawberries: Toss strawberries in a little flour before folding to prevent sinking.
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Moist Cake: Don’t overmix the batter.
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Make Ahead: Cake tastes even better the next day after flavors meld.
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Optional Glaze: Adds extra sweetness and a glossy finish.
I can also give a version with strawberry puree folded into the batter for a pink, extra-moist pound cake that’s visually stunning.
Do you want me to do that?
