Description
Moist and buttery Frozen Strawberry Pound Cake with fresh strawberries and optional lemon zest. Perfect for make-ahead, chilled desserts and summer treats.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- ½ cup whole milk
- 2 teaspoons vanilla extract
- 1 cup fresh strawberries, diced
- ½ teaspoon lemon zest (optional)
Instructions
- Preheat oven to 175°C (350°F) and grease a 9×5-inch loaf pan; line with parchment.
- Whisk flour, baking powder, and salt; set aside.
- Cream butter and sugar until pale and fluffy.
- Add eggs one at a time, mixing well.
- Stir in vanilla and milk.
- Fold in flour mixture until just combined.
- Gently fold in diced strawberries and lemon zest.
- Pour batter into pan and smooth top.
- Bake 60–70 minutes until toothpick comes out clean.
- Cool in pan 15 minutes, then transfer to wire rack.
- Slice and wrap each slice in parchment before freezing.
Notes
Use room-temperature ingredients for best texture. Fold in strawberries gently. Freeze individual slices for easy, long-lasting treats.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg