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