Here’s a classic strawberry pound cake recipe—moist, buttery, and packed with real strawberry flavor 🍓
🍓 Strawberry Pound Cake
Ingredients
For the cake:
- 1 cup (226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 2 ½ cups (315g) all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ½ cup (120ml) whole milk
- 1 tsp vanilla extract
- 1 cup finely chopped fresh strawberries (patted dry)
Optional glaze:
- 1 cup powdered sugar
- 2–3 tbsp strawberry puree or milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a loaf or bundt pan.
- Cream butter and sugar together for 3–5 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to the butter mixture alternately with milk.
Mix gently—do not overmix. - Stir in vanilla and fold in chopped strawberries (lightly toss berries in a tablespoon of flour first to prevent sinking).
- Pour batter into prepared pan and smooth the top.
- Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- If using glaze, whisk ingredients together and drizzle over cooled cake.
Tips
- Pat strawberries dry to prevent excess moisture.
- For stronger flavor, replace 2–3 tbsp of milk with strawberry puree.
- Frozen strawberries can be used—thaw and drain well first.
If you’d like, I can also give you a strawberry cream cheese pound cake version or a Southern-style dense pound cake variation.
