Description
This 5-Ingredient Strawberry Pound Cake is simple, sweet, and bursting with fresh strawberry flavor. With just butter, sugar, eggs, flour, and strawberries, you can create a moist, tender, and buttery cake perfect for any occasion. Quick to mix and easy to bake, it’s perfect for breakfast, brunch, or a light dessert. Serve plain, with whipped cream, or with a drizzle of strawberry glaze for a delicious treat your family and friends will love.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 2 cups all-purpose flour
- 1 cup fresh strawberries, chopped
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each.
- Fold in flour until just combined.
- Toss strawberries with a little flour, fold into batter gently.
- Pour batter into prepared pan, smooth the top.
- Bake 50–60 minutes, or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use room-temperature butter and eggs for best results. Toss strawberries with flour to prevent sinking. Don’t overmix the batter after adding flour. Store airtight at room temperature for up to 3 days or freeze slices for later.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg