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Slice of homemade Strawberry Pound Cake featuring fresh strawberries and whipped cream

Strawberry Pound Cake

This Strawberry Pound Cake is a delightful dessert featuring fresh strawberries and a buttery, moist texture, perfect 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
  

Cake Ingredients
  • 1 cup unsalted butter, softened Bring to room temperature for easier mixing.
  • 2 cups granulated sugar
  • 4 large eggs Use room temperature eggs.
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour Sift to avoid lumps.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk Can substitute with milk + vinegar.
  • 2 cups fresh strawberries, hulled and sliced Ensure they are ripe for the best flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease & 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.
  4. Stir in the vanilla extract.
  5. In another bowl, mix the flour, baking powder, and salt.
  6. Gradually add the dry mixture to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients.
  7. Gently fold in the sliced strawberries.
Baking
  1. Pour the batter into the prepared bundt pan and smooth the top.
  2. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow to cool in the pan for about 15 minutes, then invert onto a wire rack to cool completely.

Notes

Serve plain or with whipped cream for an extra treat. For storing, it stays fresh in the fridge for up to 5 days and can be frozen for up to 3 months.