Description
A tender, moist pound cake infused with fresh strawberries and baked to golden perfection. This classic American dessert combines sweet, juicy fruit with a rich, buttery crumb for a comforting homemade treat.
Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 cups unsalted butter, softened
4 large eggs
1 cup whole milk
1 teaspoon vanilla extract
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh strawberries, hulled and quartered
2 tablespoons powdered sugar (optional, for topping)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
In a large bowl, cream together butter and sugar until light and fluffy (3-4 minutes).
Add eggs one at a time, beating well after each addition.
In a separate bowl, sift together flour, baking powder, baking soda, and salt.
Add half the dry ingredients to the creamed mixture, then stir in half the milk. Repeat, alternating dry ingredients and milk.
Mix in vanilla extract and folded strawberries.
Pour batter into prepared pan. Tap pan to remove air bubbles.
Bake 45-55 minutes until golden and a toothpick inserted into center comes out clean.
Cool in pan 20 minutes, then remove and transfer to a wire rack.
Sprinkle with powdered sugar before serving if desired.
Notes
Use room-temperature butter for optimal creaming
Fresh strawberries are best, but frozen (thawed and drained) can be substituted
Store in an airtight container for up to 3 days
Can be frozen for up to 3 months
For a moister cake, brush with simple syrup (1:1 sugar:milk, simmered until dissolved) after cooling 10 minutes
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 285
- Sugar: 24g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 9g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg