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Strawberry Pound Cake

This moist and fluffy Strawberry Pound Cake is packed with fresh strawberries, making it a perfect treat for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Batter Ingredients
  • 1 cup unsalted butter, softened Make sure it is softened but not melted.
  • 2 cups granulated sugar
  • 4 large eggs Add one at a time.
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour Use the spoon-and-level method for measuring.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 cups fresh strawberries, hulled and sliced Gently fold into the batter.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In another bowl, mix the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.
  6. Gently fold in the sliced strawberries.
  7. Pour the batter into the prepared bundt pan and smooth the top.
Baking
  1. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the pan for about 15 minutes, then invert onto a wire rack to cool completely.

Notes

For serving, you may top the cake with whipped cream and fresh strawberries. This cake can keep for about 5-7 days in the fridge, wrapped tightly. For longer storage, it can be frozen for up to 3 months. Reheat slices in the microwave for about 10-15 seconds.