The Story & Intro
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.
Today, I want to talk to you about something soft, sweet, and full of sunshine: Strawberry Pound Cake in Loaf Pan. Every time I bake this Strawberry Pound Cake in Loaf Pan, my kitchen smells like spring. The butter melts into the sugar, the strawberries release their sweet perfume, and the oven fills the house with comfort.
I love making Strawberry Pound Cake in Loaf Pan when strawberries are in season, bright red and juicy. But honestly, I make this Strawberry Pound Cake in Loaf Pan even when I just need something cheerful on the table. It feels simple, humble, and beautiful just like the recipes my grandmother used to make, but with a fruity twist.
A loaf cake feels friendly to me. It doesn’t try too hard. It sits quietly on the counter, waiting to be sliced and shared with coffee, tea, or a glass of cold milk. And when you cut into this Strawberry Pound Cake in Loaf Pan and see the pink pieces inside? Oh, that makes everyone smile.
Why I Love Making This Recipe
I love this recipe because it feels honest. It uses basic ingredients butter, sugar, eggs, flour things most of us already have in our kitchens. But when I fold fresh strawberries into the batter, something magical happens.
The crumb stays rich and buttery, like a classic pound cake, but the strawberries add little pockets of brightness. They soften while baking, creating tender, juicy bites in every slice.
I also love baking this Strawberry Pound Cake in Loaf Pan because it doesn’t require fancy equipment. I don’t need layers or frosting or complicated decorations. I just need one bowl, one loaf pan, and my wooden spoon. That simplicity reminds me of my grandmother. She always said, “If the ingredients are good, you don’t need to hide them.”
And this cake brings women together. When my friends come over, I slice it thick and serve it on small plates. We sit, we talk, we laugh, and somehow the cake disappears. Food has this power. It opens hearts.
Ingredients & Little Kitchen Secrets
Here is everything I use for my Strawberry Pound Cake in Loaf Pan:
- 1 cup (225g) unsalted butter, softened
- 1 1/4 cups (250g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (120ml) whole milk
- 1 1/2 cups (225g) fresh strawberries, diced
- 1 tablespoon flour (for coating strawberries)
My Little Secrets
Room temperature ingredients matter. When butter and eggs are not cold, they mix smoothly. I always take them out of the fridge at least 30 minutes before baking.
Coat the strawberries in flour. This small step keeps them from sinking to the bottom. I learned this trick after one very sad, strawberry-bottom cake many years ago!
Do not overmix the batter. I mix until just combined. Overmixing makes the cake dense, and I want it soft and tender.
Use fresh, firm strawberries. Too soft, and they release too much juice.
How I Make It, Step by Step
- I preheat my oven to 350°F (175°C). I grease a 9×5-inch loaf pan and line it with parchment paper.
- In a large bowl, I beat the softened butter and sugar together until light and fluffy. I mix for about 3–4 minutes. The color turns pale and creamy.
- I add the eggs one at a time, beating well after each one. Then I stir in the vanilla extract.
- In another bowl, I whisk together the flour, baking powder, and salt.
- I add the dry ingredients to the butter mixture in batches, alternating with the milk. I begin and end with the flour mixture. I mix gently and stop as soon as everything combines.
- I toss the diced strawberries with one tablespoon of flour. Then I gently fold them into the batter using a spatula.
- I pour the batter into the prepared loaf pan and smooth the top.
- I bake for 55 to 65 minutes. Around the 50-minute mark, I check with a toothpick. If it comes out clean or with a few moist crumbs, the cake is ready.
- I let the cake cool in the pan for 15 minutes. Then I lift it out and let it cool completely on a wire rack.
Waiting is the hardest part. The smell fills the house, and everyone asks, “Is it ready yet?”
How I Serve It at Home
I serve this Strawberry Pound Cake in Loaf Pan in thick slices. Sometimes I dust the top with powdered sugar. Sometimes I add a spoon of lightly whipped cream.
In summer, I serve it with extra fresh strawberries on the side. For brunch, I pair it with Greek coffee. In the afternoon, I enjoy it quietly with tea while the house rests.
If I feel a little fancy, I drizzle a simple glaze made from powdered sugar and a splash of lemon juice over the top. The lemon makes the strawberry flavor shine even more.
Storage, Reheating & Make-Ahead Tips
I wrap the cake tightly in plastic wrap or store it in an airtight container.
- At room temperature: up to 3 days
- In the refrigerator: up to 5 days
- In the freezer: up to 2 months (wrapped well)
When I freeze it, I slice it first. That way, I can take out one slice at a time.
To reheat, I warm a slice in the microwave for 10–15 seconds. It tastes freshly baked again.
If I want to prepare ahead, I bake the cake the day before serving. Pound cake tastes even better the next day because the flavors settle beautifully.
100-Word Short Version
This Strawberry Pound Cake in Loaf Pan is buttery, moist, and filled with fresh strawberries. I cream butter and sugar until fluffy, add eggs and vanilla, then gently mix in flour, milk, and strawberries. I bake it in a loaf pan until golden and tender. The strawberries add sweet, juicy bursts in every slice. I serve it with powdered sugar or whipped cream for a simple, comforting dessert. It stores well, freezes beautifully, and tastes even better the next day. This easy strawberry loaf cake brings warmth, sweetness, and happiness to any table.
Recipe Card Section
⏱️ Time
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
🛒 Ingredients
1 cup (225g) unsalted butter, softened
1 1/4 cups (250g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 cups (250g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (120ml) whole milk
1 1/2 cups (225g) fresh strawberries, diced
1 tablespoon flour (for coating strawberries)
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time. Stir in vanilla.
- Whisk flour, baking powder, and salt in another bowl.
- Add dry ingredients alternately with milk. Mix gently.
- Toss strawberries with flour and fold into batter.
- Pour batter into pan and smooth top.
- Bake 55–65 minutes until a toothpick comes out clean.
- Cool before slicing.
📝 Notes
Use fresh strawberries for best texture. Do not overmix the batter. Store tightly wrapped. Freeze for longer storage.
🍽️ Nutrition
Approx. 320 calories per slice
Carbohydrates: 40g
Protein: 4g
Fat: 16g
Sugar: 24g
Strawberry Pound Cake in Loaf Pan
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (8 slices) 1x
- Diet: Vegetarian
Description
This Strawberry Pound Cake in Loaf Pan is a soft, buttery, and moist homemade cake packed with sweet strawberry flavor in every slice. I bake it as an easy loaf cake with simple pantry ingredients, then fold in fresh strawberries for little bursts of fruit. It’s perfect for brunch, afternoon coffee, or a cozy dessert, and it stores and freezes beautifully for make-ahead baking days.
Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 1/4 cups (250g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/2 cup (120ml) whole milk
- 1 1/2 cups (225g) fresh strawberries, hulled and diced
- 1 tablespoon all-purpose flour (to toss with strawberries)
- Optional: 1 tablespoon lemon zest (for extra brightness)
- Optional: powdered sugar for serving
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a little overhang for easy lifting.
- Cream the softened butter and sugar in a large bowl until pale and fluffy, about 3–4 minutes.
- Add the eggs one at a time, beating well after each addition. 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 butter mixture in 2–3 additions, alternating with the milk. Mix just until the flour disappears—do not overmix.
- Toss the diced strawberries with 1 tablespoon flour, then gently fold them into the batter with a spatula.
- Spoon the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the loaf in the pan for 15 minutes, then lift it out and cool completely on a wire rack before slicing.
Notes
Fresh, firm strawberries give the best texture. If you use frozen strawberries, thaw completely, drain well, and pat dry so the batter doesn’t become watery. Tossing the strawberries with flour helps prevent them from sinking. Avoid overmixing after adding flour to keep the crumb tender. Store tightly wrapped at room temperature for up to 3 days, refrigerate up to 5 days, or freeze (sliced and wrapped) up to 2 months. Warm slices for 10–15 seconds in the microwave for that just-baked feel.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
Conclusion
Every time I bake Strawberry Pound Cake in Loaf Pan, I feel connected to my childhood and my grandmother’s kitchen. The simple act of mixing butter and sugar becomes something bigger. It becomes comfort. It becomes sharing.
I hope you bake this cake in your own kitchen. I hope it fills your home with sweetness and laughter. Slice it thick. Share it generously. And remember, cooking is not about perfection. It is about love.
With warmth from Crete,
INAYA 💛
