Description
This One-Bowl Strawberry Pound Cake is moist, tender, and bursting with fresh strawberries. Quick, simple, and comforting, it’s perfect for brunch, dessert, or cozy tea-time.
Ingredients
Scale
- 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)
- 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)
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9×5-inch loaf pan with parchment paper.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla and almond extract.
- Whisk flour, baking powder, and salt in a separate bowl.
- Alternately fold dry ingredients and milk into the wet mixture.
- Toss strawberries in a teaspoon of flour, then fold gently into batter.
- Pour batter into pan and smooth the top.
- Bake 60–70 minutes until a toothpick comes out clean.
- Cool slightly, then dust with powdered sugar or drizzle glaze.
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
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg