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Strawberry Pound Cake

A delightful Strawberry Pound Cake bursting with rich, buttery flavors and fresh strawberries, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened At room temperature for easier mixing.
  • 2 cups granulated sugar
  • 4 large eggs At room temperature.
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk At room temperature.
  • 2 cups fresh strawberries, hulled and sliced The star ingredient!

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.
  4. In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture alternately with the milk, mixing just until combined.
  5. Fold in the sliced strawberries gently.
  6. Pour the batter into the prepared bundt pan.
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 10 minutes, then turn out onto a wire rack to cool completely.
  3. Serve plain or with whipped cream.

Notes

Pro Tip: Don’t rush the cooling process! A cool cake creates a better slice. Store the cake in the fridge for about a week or slice and freeze it for up to 3 months. When reheating, a few seconds in the microwave is ideal.