Description
Mini Strawberry Pound Cake Loaves are soft, tender, and filled with sweet, fresh strawberries. Perfect for breakfast, brunch, or gifting, these petite cakes are easy to bake and delightfully moist.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1 cup fresh strawberries, diced
- 1 tablespoon lemon zest (optional)
Instructions
- Preheat oven to 175°C (350°F) and grease or line four mini loaf pans.
- Whisk flour, baking powder, and salt.
- Cream butter and sugar until fluffy.
- Beat in eggs and vanilla extract.
- Add dry ingredients alternately with milk, mixing gently.
- Toss strawberries with a teaspoon of flour and fold into batter.
- Divide batter into pans and bake 25–30 minutes or until a toothpick comes out clean.
- Cool in pans 10 minutes, then transfer to a wire rack to cool completely.
Notes
Pat strawberries dry before folding. Toss with flour to prevent sinking. Store at room temperature for up to 3 days. Freeze unglazed loaves for up to 2 months. Warm in oven for a few minutes to refresh softness.
Nutrition
- Serving Size: 1 mini loaf
- Calories: 180
- Sugar: 15g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg