Nothing says summer quite like a slice of homemade Strawberry Pound Cake. This delightful dessert combines the rich, buttery texture of a moist pound cake with the vibrant flavor of fresh strawberries, making it a perfect treat for sunny days and festive gatherings.
Ingredients
Scale:
2 cups all-purpose flour, ideally sifted
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
½ cup milk, preferably whole
1 ½ cups fresh strawberries, hulled and sliced
Creamy frosting for cake or whipped cream (optional)
Additional fresh strawberries for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 5 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until incorporated.
Gently fold in the sliced strawberries until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
Once baked, let the cake cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
Serve plain or top with creamy frosting or whipped cream, garnished with additional fresh strawberries if desired.
