Description
This Strawberry Vanilla Bean Pound Cake is rich, buttery, and incredibly moist, filled with fresh strawberries and aromatic vanilla bean. Perfect for brunch, afternoon tea, or dessert, this comforting loaf cake delivers a tender crumb and beautiful flavor in every slice.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla bean paste (or seeds from 1 vanilla bean)
- 1/2 teaspoon almond extract (optional)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk, room temperature
- 1 cup fresh strawberries, finely chopped
- Powdered sugar, for dusting
Instructions
- Preheat oven to 175°C (350°F). Grease and line a 9×5-inch loaf pan.
- Cream butter and sugar together until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla bean paste and almond extract.
- Sift together flour, baking powder, and salt.
- Add dry ingredients to the butter mixture alternately with milk, beginning and ending with flour. Mix until just combined.
- Gently fold in chopped strawberries.
- Pour batter into prepared pan and smooth the top.
- Bake for 60–70 minutes, until a toothpick inserted in the center comes out clean.
- Cool in pan for 15 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
Use room temperature ingredients for a smooth batter and even baking. Toss strawberries lightly in flour before folding in to prevent sinking. Store covered at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze slices individually for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18
- Sodium: 70
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
- Cholesterol: 85