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Strawberry Pound Cake

A delightful dessert combining sweet, juicy strawberries with a tender, buttery cake, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Fresh Strawberries, chopped Adds natural sweetness and vibrant color.
  • 1 cup Butter, softened Provides richness and moisture.
  • 1 cup Sugar Enhances sweetness and aids in browning.
  • 2 large Eggs Helps bind the ingredients for structure.
  • 2 cups All-Purpose Flour Gives the cake its classic texture.
  • 2 teaspoons Baking Powder Leavens the cake for a light crumb.
  • 1/2 teaspoon Salt Balances the sweetness and enhances flavors.
  • 2 teaspoons Vanilla Extract Adds depth to the flavor profile.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a mixing bowl, cream the butter and sugar until light and fluffy.
  3. Add in the eggs, one at a time, mixing well after each addition.
  4. Fold in the vanilla extract and mix well.
  5. In another bowl, combine the flour, baking powder, and salt.
  6. Gradually mix the dry ingredients into the wet mixture until just combined.
  7. Gently fold in the chopped strawberries until evenly distributed.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  3. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Pro Tips: Use fresh strawberries for best flavor, avoid overmixing the batter, add a splash of lemon juice for brightness, cool completely before slicing, and substitute with other berries if desired. Make ahead by storing in an airtight container at room temperature.