Description
A rich and buttery pound cake infused with fresh strawberries and topped with a luscious strawberry frosting. This Strawberry Pound Cake is moist, fruity, and perfect for celebrations or everyday indulgence.
Ingredients
- Unsalted butter: 1 cup (226g), softened
- Granulated sugar: 1½ cups (300g)
- Eggs: 4 large
- All-purpose flour: 2 cups (250g)
- Baking powder: 1 teaspoon
- Salt: ½ teaspoon
- Vanilla extract: 2 teaspoons
- Strawberry puree: ½ cup
- Chopped strawberries: 1 cup, lightly floured
- Milk or buttermilk: ¼ cup
- Powdered sugar: 2 cups (240g)
- Butter (for frosting): ½ cup (113g), softened
- Strawberry puree (for frosting): ¼ cup
- Vanilla extract (for frosting): ½ teaspoon
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C). Grease and flour a loaf or bundt pan.
- Combine Ingredients: Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and strawberry puree.
- Prepare Your Cooking Vessel: Whisk flour, baking powder, and salt. Add gradually to the wet mix, alternating with milk. Fold in floured chopped strawberries.
- Assemble the Dish: Pour batter into prepared pan and smooth the top.
- Cook to Perfection: Bake 55–65 minutes, until a toothpick comes out clean. Cool in pan 10 minutes, then on rack completely.
- Finishing Touches: Beat softened butter until fluffy. Add powdered sugar, then strawberry puree and vanilla. Beat until smooth.
- Serve and Enjoy: Frost cooled cake generously and garnish with sliced strawberries or powdered sugar.
Notes
- Toss strawberries in flour to prevent sinking.
- Cool cake fully before frosting to avoid melting.
- For added zing, add lemon zest to the batter or frosting.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 36g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg