Description
Strawberry Shortcake Pound Cake is a moist, buttery dessert filled with fresh strawberries. Perfect for brunch, tea-time, or dessert, this easy-to-make cake is full of flavor and love.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
- 1 cup fresh strawberries, chopped
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- Whisk together flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then vanilla.
- Alternate mixing in dry ingredients and milk, beginning and ending with flour.
- Gently fold in chopped strawberries.
- Pour batter into pan and smooth the top.
- Bake 55–65 mins or until a toothpick comes out clean.
- Cool in pan 10 mins, then transfer to wire rack.
Notes
Fold strawberries gently to avoid streaking. Use room-temperature butter for light texture. Ripe strawberries make a juicier, sweeter cake.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg