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

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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