Description
Sweet Strawberry Pound Cake is a moist, tender dessert packed with the natural sweetness of fresh strawberries. Rich, buttery, and comforting, it’s perfect for brunch, tea time, or a simple homemade treat with coffee.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 1/2 cups fresh strawberries, chopped
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture.
- Gently fold in the chopped strawberries until evenly distributed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Toss strawberries lightly in flour before folding in to prevent sinking.
- Add white chocolate chips for extra sweetness.
- A lemon glaze adds a bright, tangy contrast.
- Frozen strawberries can be used if thawed and drained well.
- This cake tastes even better the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
