Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.

I remember the first time I baked this One-Bowl Strawberry Pound Cake. It was a rainy Saturday afternoon, and I wanted something simple, comforting, and bright enough to lift the spirits. I had fresh strawberries in my fridge, and I decided to try a pound cake, but without the fuss of multiple bowls and layers. That day, I learned that magic in the kitchen doesn’t always require complexity sometimes, the best recipes are the ones that come together in a single bowl.

Since that first bake, this One-Bowl Strawberry Pound Cake has become a staple in my home. I make it for family brunches, weekend treats, and sometimes just for myself with a cup of tea. Its soft, tender crumb and naturally sweet strawberry flavor make it irresistible. This cake is not just a dessert it’s a cozy experience, filling your kitchen with a warm, inviting aroma and hearts with joy.

Why I Love Making This Recipe

I love this pound cake because it’s simple, quick, and always turns out perfectly moist. Using just one bowl means less cleanup and more time to enjoy the baking process. The strawberries give it a natural sweetness and beautiful color, while the vanilla and buttery crumb create a comforting base that everyone loves.

Another reason I adore it is its versatility. You can serve it warm with a dollop of whipped cream, drizzle it with a light glaze, or slice it for an afternoon tea spread. Every time I make it, my friends and family gather around, and I see the smiles that good food brings. That’s what cooking is all about—creating moments and memories.

Ingredients & Little Kitchen Secrets

1 cup (225g) unsalted butter, softened
1 1/4 cups (250g) granulated sugar
4 large eggs, at room temperature
1 tsp pure vanilla extract
1/2 tsp almond extract (optional, enhances strawberry flavor)
2 1/2 cups (315g) all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup (120ml) whole milk
1 1/2 cups (225g) fresh strawberries, hulled and diced
Powdered sugar or simple glaze for topping (optional)

Little kitchen secrets:

Always use room-temperature eggs and butter—they mix more evenly and make the cake fluffier.
Toss the diced strawberries in a teaspoon of flour before adding to the batter to prevent them from sinking.
Do not overmix once the flour is added; folding gently preserves the tender crumb.

How I Make It, Step by Step

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan, then line it with parchment paper.
In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract if using.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the flour mixture. Fold gently until combined.
Toss the diced strawberries in a teaspoon of flour, then fold them into the batter carefully.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for 10–15 minutes in the pan, then transfer to a wire rack. Dust with powdered sugar or drizzle with a simple glaze if desired.

How I Serve It at Home

I love slicing this pound cake slightly warm and serving it with fresh strawberries or a scoop of vanilla ice cream. For brunch, I sometimes layer slices with mascarpone and strawberry preserves. It’s also perfect for afternoon tea, paired with a cup of Earl Grey. The soft texture, buttery flavor, and subtle strawberry sweetness make it a treat that everyone enjoys, whether it’s a special occasion or just a regular day.

Storage, Reheating & Make-Ahead Tips

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Reheat slices in the microwave for 10–15 seconds for a warm, freshly baked feel.
You can also freeze the fully cooled loaf, wrapped tightly in plastic wrap and foil, for up to 2 months. Thaw at room temperature before serving.

100-Word Short Version

This One-Bowl Strawberry Pound Cake is a moist, tender, and flavorful treat perfect for any occasion. With fresh diced strawberries folded into a buttery, vanilla-scented batter, this cake comes together in just one bowl, making it easy and fuss-free. Simply beat butter and sugar, add eggs and extracts, fold in the dry ingredients and milk, and gently mix in the strawberries. Bake in a loaf pan until golden and fragrant. Serve warm with powdered sugar, a light glaze, or fresh cream. Quick, simple, and delicious, this cake brings comfort, sweetness, and joy to family gatherings or a cozy afternoon at home.

Recipe Card Section

⏱️ Time

Prep: 15 mins
Cook: 60–70 mins
Total: 1 hour 25 mins

📝 Notes

Use room-temperature eggs and butter for fluffier texture.
Do not overmix once flour is added.
Toss strawberries in flour to prevent sinking.
Store airtight at room temperature 3 days or refrigerated 5 days.

🍽️ Nutrition
Calories: 350 per slice 🍰
Sugar: 28g 🍬
Fat: 16g 🧈
Saturated Fat: 10g
Carbohydrates: 45g
Protein: 5g
Fiber: 2g
Cholesterol: 95mg
Sodium: 180mg

Conclusion

Making this One-Bowl Strawberry Pound Cake is a simple pleasure that fills your kitchen with warmth and your home with smiles. It’s effortless yet impressive, tender yet flavorful, and perfect for family gatherings, brunches, or a quiet tea-time treat. Every bite brings a little sweetness, a little comfort, and a lot of love. I hope it becomes a favorite in your home, just like it has in mine.

Ingredients

Instructions

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