Why You’ll Love This Recipe
This pound cake offers the perfect balance of buttery richness and fruity freshness. The strawberries add a burst of natural sweetness and color, making it not only delicious but also visually appealing. The texture is moist and soft, and the added vanilla extract provides a warm, comforting flavor. It’s an easy recipe that yields impressive results every time!
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups (250g) all-purpose flour, plus extra for coating strawberries
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 ¼ cups (250g) granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- ½ cup (120ml) whole milk, at room temperature
- 1 ½ cups (225g) fresh strawberries, hulled and chopped into small pieces
- Powdered sugar, for dusting
directions
Step 1: Prepare the Strawberries
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
Toss the chopped strawberries with a small amount of flour (about 1-2 teaspoons) to coat them lightly. This helps prevent them from sinking to the bottom of the cake during baking. Set aside.
Step 2: Prepare the Batter
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, using a hand mixer or stand mixer fitted with a paddle attachment, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract.
With the mixer on low speed, add half of the flour mixture, followed by the milk, then the remaining flour mixture. Mix until just combined—be careful not to overmix, as this can make the cake dense.
Gently fold in the floured strawberries, being careful not to mash them.
Step 3: Bake the Cake
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil for the last 15 minutes of baking.
Remove the cake from the oven and let it cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Step 4: Garnish and Serve
Once the cake has cooled, dust the top with powdered sugar for a classic, elegant finish.
For an extra touch, slice a few strawberries and place them along the top of the cake for decoration.
Servings and timing
This recipe yields 8-10 servings.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 3 hours 10 minutes (including cooling time)
Variations
- Strawberry Glaze: For added sweetness, drizzle a strawberry glaze over the top of the cake made from powdered sugar and strawberry puree.
- Substitute with Other Berries: You can use blueberries, raspberries, or blackberries instead of strawberries for a different flavor profile.
- Lemon Zest: Add some lemon zest to the batter for a refreshing citrusy kick that pairs perfectly with the strawberries.
storage/reheating
Store the cake in an airtight container at room temperature for up to 4 days. If you’d like to keep it longer, you can refrigerate it for up to a week. To reheat, place slices in the microwave for a few seconds or warm them in the oven at a low temperature.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries. However, make sure to thaw and drain them to prevent excess moisture in the batter.
How can I make this cake more flavorful?
You can add a teaspoon of vanilla extract or lemon zest to the batter to enhance the flavor.
Can I use a different pan size?
You can use an 8×4-inch loaf pan or a bundt pan, but the baking time may need to be adjusted slightly.
Can I add other fruits to the batter?
Yes, you can mix in other fruits like blueberries or raspberries, but be sure to adjust the amount of flour to balance the moisture.
Conclusion
This Fresh Strawberry Pound Cake is the perfect combination of buttery cake and fruity sweetness. It’s easy to make, yet looks and tastes like a gourmet dessert. Whether you’re baking for a special occasion or just to treat yourself, this cake is sure to delight anyone who tries it! Enjoy the fresh flavors of strawberry in every bite!
Fresh Strawberry Pound Cake
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 10 minutes (including cooling time)
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Fresh Strawberry Pound Cake combines the richness of buttery pound cake with the sweet, juicy burst of fresh strawberries. It’s a soft, moist cake that’s topped with a light dusting of powdered sugar, making it a perfect treat for any occasion.
Ingredients
For the Cake:
2 cups (250g) all-purpose flour, plus extra for coating strawberries
1 teaspoon baking powder
½ teaspoon salt
1 cup (226g) unsalted butter, softened to room temperature
1 ¼ cups (250g) granulated sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
½ cup (120ml) whole milk, at room temperature
1 ½ cups (225g) fresh strawberries, hulled and chopped into small pieces
Optional Topping:
Powdered sugar for dusting
Instructions
- Prepare the Strawberries: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal. Toss the chopped strawberries with a small amount of flour (about 1-2 teaspoons) to coat them lightly. Set aside.
- Prepare the Batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract. With the mixer on low speed, add half of the flour mixture, followed by the milk, then the remaining flour mixture. Mix until just combined—be careful not to overmix, as this can make the cake dense. Gently fold in the floured strawberries, being careful not to mash them.
- Bake the Cake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil for the last 15 minutes of baking. Remove the cake from the oven and let it cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
- Garnish and Serve: Once the cake has cooled, dust the top with powdered sugar for a classic, elegant finish. For an extra touch, slice a few strawberries and place them along the top of the cake for decoration.
Notes
Strawberry Glaze: For added sweetness, drizzle a strawberry glaze over the top of the cake made from powdered sugar and strawberry puree.
Substitute with Other Berries: You can use blueberries, raspberries, or blackberries instead of strawberries for a different flavor profile.
Lemon Zest: Add some lemon zest to the batter for a refreshing citrusy kick that pairs perfectly with the strawberries.
Nutrition
- Serving Size: 1 slice
- Calories: 260 kcal
- Sugar: 18g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
