Description
My Classic Strawberry Pound Cake comes out buttery, tender, and beautifully moist, with sweet bites of fresh strawberries tucked into every slice. I keep it simple with real butter, vanilla, and a gentle mixing method so the crumb stays soft and rich. This strawberry pound cake feels like spring on a plate—perfect for coffee time, brunch, or a cozy family dessert when you want something homemade and comforting.
Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 cup (240ml) whole milk, room temperature
- 2 cups (300g) fresh strawberries, hulled and diced (about 1/2-inch pieces)
- 1 tablespoon all-purpose flour (to coat strawberries)
- Optional: 1 teaspoon lemon zest (for extra brightness)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or line with parchment for easy lifting).
- Cream the butter and sugar in a large bowl until pale and fluffy, about 3–4 minutes. Scrape down the sides.
- Add the eggs one at a time, mixing well after each addition so the batter stays smooth.
- Mix in the vanilla (and lemon zest if using).
- Whisk the flour, baking powder, and salt in a separate bowl.
- Add the dry ingredients to the batter in 3 additions, alternating with the milk in 2 additions. Start and end with the dry ingredients. Mix just until combined.
- Toss the diced strawberries with 1 tablespoon flour. Gently fold the strawberries into the batter with a spatula.
- Spoon the batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes, until the top is golden and a toothpick inserted in the center comes out clean (a few moist crumbs are okay, but no wet batter).
- Cool in the pan for 15 minutes, then lift out and cool completely on a rack before slicing for the cleanest cuts.
Notes
Tips: Use room-temperature butter, eggs, and milk for the smoothest batter and best rise. Coat strawberries in flour to help prevent sinking. If the top browns too quickly, tent loosely with foil during the last 15–20 minutes. Substitutions: You can swap half the strawberries for blueberries, or add 1/2 teaspoon almond extract for a bakery-style flavor. Storage: Wrap tightly and keep at room temperature for up to 3 days, or refrigerate up to 5 days. Freezing: Wrap slices individually and freeze up to 2 months; thaw at room temperature or warm briefly.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg