Strawberry Pound Cake
A delightful Strawberry Pound Cake that is quick to assemble and perfect for busy families, offering a delicious balance of flavors without extra fuss.
Ingredients
Essentials
- 1 cup butter, softened Brings the classic pound-cake richness
- 2 cups granulated sugar Sweetens and helps with texture
- 4 large eggs For structure and moisture
- 1 teaspoon vanilla extract Simple flavor lift
- 3 cups all-purpose flour The base of the cake
- 1 tablespoon baking powder Gives a light rise
- 1/2 teaspoon salt Balances sweetness
- 1 cup milk Adds moisture and smooth crumb
- 1 cup fresh strawberries, diced The star ingredient, fold in gently
- 1 cup powdered sugar For a quick glaze
- 2 tablespoons milk For a quick glaze
- to taste none Fresh strawberries for garnish Optional, makes it feel special
Optional Add-ons
- 1 tablespoon lemon zest Brightens the strawberry flavor
- 1/2 teaspoon almond extract A little goes a long way for a bakery-style twist
- 1/2 cup toasted sliced almonds or chopped pecans Add a crunchy topping if kids like texture
- 1 handful mini chocolate chips Kid-friendly alternative for part of the strawberries
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and lightly flour a bundt pan.
- In a large bowl, beat the softened butter and sugar together until lighter in color, about 2–3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk the flour, baking powder, and salt.
- Add the dry mixture to the butter mixture in three parts, alternating with the milk. Mix just until combined.
- Gently fold the diced strawberries into the batter.
- Spoon the batter into the prepared bundt pan and smooth the top.
Baking
- Place in the oven for 60–70 minutes, checking for doneness at 55 minutes.
- Let it cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Glazing
- Mix powdered sugar with 2 tablespoons milk until smooth, and drizzle over the cooled cake.
- Top with fresh strawberries if desired.
Notes
The cake can be made a day in advance. Store in an airtight container for up to 5 days.