Strawberry Pound Cake
Indulge in the delightful flavors of this homemade strawberry pound cake, where sweet strawberries meet a buttery, tender crumb. Perfect for summer gatherings or cozy afternoons, each slice delivers a burst of fruity goodness that will have everyone reaching for seconds. With its vibrant hue and irresistible aroma, this cake is sure to become a new favorite in your dessert repertoire.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup fresh strawberries (chopped)
- 2 tsp baking powder
- ½ tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy (about 3-5 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently stir in the chopped strawberries.
- Pour the batter into the prepared loaf pan and bake for 55-60 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow to cool slightly before slicing.
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: For added flavor, consider incorporating lemon zest or swapping strawberries for blueberries or raspberries. Store any leftovers in an airtight container at room temperature for up to three days, or freeze wrapped tightly for up to two months.