Description
This Classic Strawberry Pound Cake is soft, moist, and full of fresh diced strawberries. Perfect for brunch, tea time, or family desserts, with an optional strawberry glaze to add a touch of sweetness and elegance. The tender, buttery texture and natural berry flavor make it a delightful treat for any occasion.
Ingredients
Scale
- 1 ½ cups unsalted butter, softened
- 2 ½ cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 1 cup whole milk
- 1 ½ cups diced fresh strawberries
- 1 cup powdered sugar (optional glaze)
- 2–3 tablespoons fresh strawberry puree (optional glaze)
Instructions
- Preheat oven to 175°C (350°F) and grease a 10-inch pan.
- Cream butter and sugar until pale and fluffy.
- Beat in eggs one at a time. Stir in vanilla and almond extract.
- Whisk flour, baking powder, salt; add to wet ingredients alternately with milk.
- Fold in diced strawberries gently.
- Pour batter into pan; smooth top.
- Bake 60–70 minutes until toothpick comes out clean. Cool 15 minutes.
- Invert cake onto wire rack; cool completely.
- Optional: Mix powdered sugar with strawberry puree and drizzle over cooled cake.
Notes
Use fresh, firm strawberries to prevent excess moisture. Pat berries dry if very juicy. Optional almond extract enhances flavor. Store at room temperature 3 days or refrigerated 5 days. Freeze unglazed for 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg