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Delicious strawberry pound cake topped with fresh strawberries and cream

Strawberry Pound Cake

A moist and delicious pound cake infused with fresh strawberries that’s perfect for any gathering or self-indulgence.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup unsalted butter, softened Use room temperature butter for best results.
  • 2 cups granulated sugar
  • 4 large eggs Use room temperature eggs.
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour Lightly dust strawberries with flour before folding in.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk Use whole milk for better flavor.
  • 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.
  4. In another bowl, combine the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the creamed mixture alternately with the milk, mixing just until combined.
  6. Fold in the sliced strawberries gently.
Baking
  1. Pour the batter into the prepared bundt pan.
  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 10 minutes, then turn out onto a wire rack to cool completely.
Serving
  1. Serve plain or with whipped cream, vanilla ice cream, or drizzle with chocolate sauce.

Notes

Room temperature ingredients yield the best texture. Cover with plastic wrap to store for up to 5 days. Freeze tightly wrapped for up to 3 months.