Description
This Strawberry Purée Pound Cake is soft, buttery, and bursting with fresh strawberry flavor. Made with real strawberry purée, this moist loaf cake delivers a tender crumb and natural sweetness in every bite. Perfect for afternoon tea, dessert, or special gatherings.
Ingredients
Scale
- 250g unsalted butter, softened
- 250g granulated sugar
- 4 large eggs
- 300g plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 120ml whole milk
- 180ml fresh strawberry purée (strained)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 170°C (340°F) and grease a loaf pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Whisk flour, baking powder, and salt in a separate bowl.
- Combine strawberry purée and milk.
- Alternate adding dry ingredients and strawberry mixture into batter.
- Pour batter into prepared pan and smooth top.
- Bake 55–65 minutes until a toothpick comes out clean.
- Cool before slicing and serving.
Notes
Use ripe fresh strawberries for best flavor. Strain purée to remove seeds for a smoother texture. Store in airtight container for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg