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.
Ingredients
- 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
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).
- In a large bowl, beat the softened butter and sugar until pale and fluffy, about 3–4 minutes.
- Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.
- Mix in the vanilla bean seeds (or vanilla extract) until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- 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.
- Toss the diced strawberries with 1 tablespoon flour, then gently fold them into the batter.
- Spoon the batter into the prepared pan and smooth the top.
- 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).
- 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