Description
Moist, buttery, and bursting with fresh strawberries, this Strawberry Crumb Pound Cake is topped with a sweet, crumbly layer for a perfect dessert. Ideal for family gatherings, afternoon tea, or cozy moments at home.
Ingredients
Scale
- 250g unsalted butter, softened
- 250g granulated sugar
- 4 large eggs, room temperature
- 1 tsp pure vanilla extract
- 300g all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 120ml whole milk, room temperature
- 150g fresh strawberries, diced
- 100g all-purpose flour (for crumb)
- 75g granulated sugar (for crumb)
- 75g cold unsalted butter, diced (for crumb)
- 50g chopped fresh strawberries (for crumb)
Instructions
- Preheat oven to 175°C (350°F) and prepare a 9×5-inch loaf pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla extract.
- Sift flour, baking powder, and salt.
- Add half the flour mixture and half the milk, mix gently, then repeat.
- Fold in diced strawberries.
- Prepare crumb topping by combining flour, sugar, butter, and chopped strawberries until crumbly.
- Pour batter into pan and sprinkle crumb topping evenly.
- Bake 55–65 minutes until a toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to wire rack.
Notes
Use room-temperature ingredients for smooth batter. Toss diced strawberries in flour to prevent sinking. Cake stores well up to 3 days at room temperature or 2 months frozen.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20
- Sodium: 90
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
- Cholesterol: 90