How to Make Strawberry Pound Cake
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Preheat the oven
Set your oven to 350°F (175°C). Grease and flour a loaf pan or bundt pan. -
Cream the butter and sugar
In a large mixing bowl, beat butter and sugar together until light and fluffy. -
Add the eggs
Mix in the eggs one at a time, making sure each is fully incorporated before adding the next. -
Mix the dry ingredients
In a separate bowl, whisk together flour, baking powder, and salt. -
Combine wet and dry
Add the dry ingredients to the butter mixture alternately with milk, starting and ending with flour. Stir in vanilla extract. -
Fold in the strawberries
Gently fold in the diced strawberries, making sure they’re evenly distributed. -
Bake
Pour the batter into your prepared pan and bake for 60–70 minutes, or until a toothpick comes out clean. -
Cool and glaze
Let the cake cool completely before drizzling with strawberry glaze for an extra burst of flavor.
Tips for Success
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Pat strawberries dry with paper towels to avoid excess moisture.
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Toss diced strawberries lightly in flour before folding them in—this helps prevent sinking.
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For extra flavor, add a teaspoon of lemon zest to the batter.
Serving Ideas
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Serve warm with a dollop of whipped cream.
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Pair with vanilla ice cream for an indulgent dessert.
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Slice thin and serve with tea or coffee for an elegant afternoon treat.
