Description
These Mini Strawberry Pound Cake Loaves bake up soft, buttery, and bursting with fresh strawberry flavor. I make them for spring brunches, afternoon coffee, and sweet little gifts because the mini size feels so personal. Each loaf slices beautifully with tender crumb and juicy strawberry pockets, and a simple glaze turns them into a bakery-style treat with almost no extra effort.
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120ml) whole milk, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (150g) fresh strawberries, finely chopped and patted dry
- 1 tablespoon all-purpose flour (to toss with strawberries)
- Optional Glaze: ½ cup (60g) powdered sugar + 1–2 tablespoons milk or lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and lightly flour 4 mini loaf pans (about 5.75 x 3 inches) or equivalent.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Beat the softened butter and sugar in a large bowl until pale and fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing well after each addition and scraping the bowl as needed.
- Mix in the vanilla extract.
- Add the dry ingredients in 3 additions, alternating with the milk (begin and end with dry). Mix just until no dry streaks remain.
- Toss the chopped strawberries with 1 tablespoon flour, then gently fold them into the batter.
- Divide batter evenly between the pans, filling each about ¾ full. Smooth the tops lightly.
- Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are fine, wet batter is not).
- Cool loaves in pans for 10 minutes, then turn out onto a rack to cool completely.
- Optional: Whisk glaze ingredients until smooth and drizzle over cooled loaves.
Notes
I get the best texture with room-temperature butter, eggs, and milk. I always pat strawberries dry and toss them with flour so they don’t sink. If you use frozen strawberries, thaw completely, drain very well, and chop, then toss with flour before folding in. Store airtight at room temperature for 2 days or refrigerate up to 5 days. Freeze wrapped loaves for up to 2 months and thaw at room temperature.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 420
- Sugar: 32g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg