Strawberry Vanilla Bean Pound Cake – Soft, Buttery, and Filled with Sweet Strawberry Love

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 that fills my entire kitchen with the sweetest perfume Strawberry Vanilla Bean Pound Cake.

When I bake this Strawberry Vanilla Bean Pound Cake, I always feel like I’m welcoming spring right into my home. The smell of real vanilla bean mixed with buttery cake and juicy strawberries reminds me of the afternoons when my grandmother would let me sit on the counter while she baked. She always said, “A simple cake made well is better than a fancy cake made without heart.”

This Strawberry Vanilla Bean Pound Cake is exactly that — simple, honest, and full of heart. It’s not complicated. It doesn’t need layers or heavy frosting. It shines with real ingredients: creamy butter, fragrant vanilla bean, and fresh strawberries folded gently into a soft, tender crumb.

I make this Strawberry Vanilla Bean Pound Cake when I want something comforting but still a little special. I make it for coffee with my girlfriends. I make it for my family on quiet Sundays. I make it when strawberries are sweet and bright and impossible to resist.

And every single time, it disappears faster than I expect.

Why I Love Making This Recipe

I love this cake because it feels elegant without trying too hard. The vanilla bean gives it those tiny black specks that make every slice look beautiful. The strawberries melt slightly into the batter while baking, creating soft, juicy pockets inside the rich pound cake.

I also love how dependable this recipe is. Pound cake never betrays you if you treat it kindly. When I cream the butter and sugar slowly, when I add the eggs patiently, when I fold the strawberries gently, I know I will get a moist, buttery loaf every time.

This cake brings women together around my table. We cut thick slices, pour coffee, and talk about life — children, dreams, worries, laughter. A cake like this creates space for connection. It invites you to slow down.

And I always believe slowing down is a gift.

Ingredients & Little Kitchen Secrets

Here is everything I use for my Strawberry Vanilla Bean Pound Cake:

• 1 cup (225g) unsalted butter, softened
• 1 ¼ cups (250g) granulated sugar
• 4 large eggs, room temperature
• 1 whole vanilla bean, seeds scraped
• 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup (120ml) whole milk
• 1 ½ cups fresh strawberries, diced
• 1 tablespoon flour (for coating strawberries)

My Kitchen Secrets

Room temperature ingredients matter. I always take my butter, eggs, and milk out at least 30 minutes before baking. This step helps everything blend smoothly.

Use real vanilla bean if possible. The flavor feels deeper and warmer than extract. I slice the bean lengthwise and scrape the seeds with the back of my knife.

Toss strawberries in flour. This small step prevents them from sinking to the bottom of the loaf.

Do not rush the creaming process. I beat butter and sugar until the mixture looks pale and fluffy. Air makes the cake light.

How I Make It, Step by Step

1. I preheat my oven to 175°C (350°F). I grease a 9×5-inch loaf pan and lightly flour it.
2. I cream the softened butter and sugar together for about 3–4 minutes until pale and fluffy.
3. I add the eggs one at a time, mixing well after each addition.
4. I stir in the vanilla bean seeds and enjoy that beautiful aroma.
5. In a separate bowl, I whisk together flour, baking powder, and salt.
6. I add the dry ingredients to the batter in three parts, alternating with the milk. I begin and end with flour.
7. I toss the diced strawberries with 1 tablespoon of flour and gently fold them into the batter.
8. I pour the batter into the prepared loaf pan and smooth the top.
9. I bake for 55–65 minutes. I check with a toothpick in the center — if it comes out clean, the cake is ready.
10. I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The waiting is always the hardest part. The smell fills the entire house.

How I Serve It at Home

I love serving Strawberry Vanilla Bean Pound Cake slightly warm with a light dusting of powdered sugar. Sometimes I add a spoonful of softly whipped cream on the side. When strawberries are extra sweet, I slice a few fresh ones and place them next to each slice.

For gatherings, I cut thick slices and arrange them on a simple white plate. I brew strong Greek coffee, and we sit together at the table for hours.

For my family, I sometimes toast a slice lightly the next day and spread a thin layer of butter on top. It melts into the cake and tastes heavenly.

Storage, Reheating & Make-Ahead Tips

I wrap the cooled 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)

If I freeze it, I slice it first. That way, I can take out one piece at a time.

To reheat, I warm a slice in the microwave for about 10–15 seconds. It tastes fresh again.

100-Word Short Version

This Strawberry Vanilla Bean Pound Cake is soft, buttery, and filled with fresh strawberries and real vanilla bean flavor. I cream butter and sugar until fluffy, add eggs and vanilla bean, then fold in flour, milk, and floured strawberries. I bake the batter in a loaf pan until golden and fragrant. The result is a moist pound cake with sweet strawberry pockets in every slice. I serve it with powdered sugar or whipped cream. It stores beautifully and even freezes well. This cake feels simple, comforting, and perfect for sharing with family and friends.

Recipe Card Section

⏱️ Time
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes

🛒 Ingredients
1 cup unsalted butter, softened
1 ¼ cups granulated sugar
4 large eggs
1 vanilla bean, seeds scraped
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup whole milk
1 ½ cups fresh strawberries, diced
1 tablespoon flour (for strawberries)

👩‍🍳 Instructions

1. Preheat oven to 175°C (350°F). Grease loaf pan.
2. Cream butter and sugar until fluffy.
3. Add eggs one at a time.
4. Stir in vanilla bean seeds.
5. Whisk flour, baking powder, and salt.
6. Alternate adding dry ingredients and milk.
7. Toss strawberries in flour and fold gently.
8. Pour into pan and smooth top.
9. Bake 55–65 minutes.
10. Cool before slicing.

📝 Notes

Use firm strawberries to avoid excess moisture. Substitute 2 teaspoons vanilla extract if needed. Do not overmix once flour is added.

🍽️ Nutrition (per slice)
Calories: 420
Carbohydrates: 50g
Protein: 6g
Fat: 22g
Sugar: 28g
Sodium: 180mg

Strawberry Vanilla Bean Pound Cake

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• Author: INAYA
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf (8 slices) 1x
• Diet: Vegetarian

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Description

This Strawberry Vanilla Bean Pound Cake is soft, buttery, and bursting with fresh strawberries and real vanilla bean flavor. Each slice has a tender, velvety crumb with sweet strawberry pockets and that cozy bakery-style aroma. It’s the kind of simple, homemade loaf that feels special for brunch, afternoon coffee, or an easy spring dessert—no frosting needed, just pure comfort in every bite.

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Ingredients

Scale 1x2x3x

• 1 cup (225g) unsalted butter, softened
• 1 1/4 cups (250g) granulated sugar
• 4 large eggs, room temperature
• 1 vanilla bean, seeds scraped (or 2 teaspoons pure vanilla extract)
• 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/2 cup (120ml) whole milk, room temperature
• 1 1/2 cups (225g) fresh strawberries, hulled and diced
• 1 tablespoon all-purpose flour (to coat strawberries)
• Optional: powdered sugar for serving

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or line with parchment for easy lifting).
2. In a large bowl, beat the softened butter and sugar until pale and fluffy, about 3–4 minutes.
3. Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.
4. Mix in the vanilla bean seeds (or vanilla extract) until fully incorporated.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Add the dry ingredients to the batter in 3 additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.
7. Toss the diced strawberries with 1 tablespoon flour, then gently fold them into the batter.
8. Spoon the batter into the prepared pan and smooth the top.
9. Bake for 55–65 minutes, or until the top is golden and a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Dust with powdered sugar if you like.

Notes

Use ripe but firm strawberries so the cake stays tender without turning wet. If your berries are very juicy, pat them dry before dicing. Vanilla bean gives the best aroma, but vanilla extract works beautifully too. Store tightly wrapped at room temperature for up to 3 days or refrigerate up to 5 days. Freeze slices (wrapped well) up to 2 months; thaw at room temperature and warm briefly for a fresh-baked feel.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: B
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 28g
• Sodium: 180mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 115mg

Conclusion

When I bake Strawberry Vanilla Bean Pound Cake, I do not just bake dessert. I create a moment. I create comfort. I create something that invites people to sit down and stay a while.

This cake reminds me that simple ingredients can bring deep joy. Butter, sugar, eggs, strawberries — nothing fancy. But together, they create something beautiful.

I hope you bake this in your kitchen soon. I hope the smell fills your home. I hope you slice it thick and share it with someone you love.

Because food tastes better when it carries a little love inside.