Description
This easy-to-make strawberry pound cake blends rich, buttery cake with juicy fresh strawberries for a delightful dessert or snack. It works in loaf or Bundt pans and can be finished with glaze or powdered sugar.
Ingredients
2 cups all-purpose flour, plus extra for coating strawberries
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 ¼ cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
½ cup whole milk (or substitute part with sour cream)
1–1 ½ cups fresh strawberries, hulled, chopped, patted dry
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×5 loaf pan or Bundt pan.
In a medium bowl, whisk flour, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla. Alternate adding dry ingredients and milk until just combined.
Toss chopped strawberries with a little flour, fold into batter.
Pour batter into prepared pan, smooth top. Bake 50–65 minutes (longer for Bundt pan) until a toothpick comes out clean. Tent with foil if necessary.
Cool 10 minutes in pan, then transfer to wire rack. Dust with powdered sugar or glaze if desired.
Nutrition
- Serving Size: 8–10 slices