Strawberry Pound Cake

why make this recipe

This Strawberry Pound Cake is easy and full of real fruit. It makes a soft, moist cake with small bits of strawberry in every bite. It works for snacks, a family dessert, or when guests come.

introduction

This cake uses simple pantry items and fresh strawberries. It bakes in a bundt pan and gets a light strawberry glaze. If you like fruit desserts, you may also enjoy this blueberry muffin and strawberry shortcake recipe.

how to make Strawberry Pound Cake

1. Preheat the oven and get the bundt pan ready.
2. Cream the butter and sugar until the mix is light and fluffy.
3. Add eggs one at a time and beat after each egg.
4. Stir in the vanilla.
5. Mix the flour, baking powder, and salt in another bowl.
6. Add the dry mix to the wet mix slowly, alternating with milk. Mix until just combined.
7. Fold in the diced strawberries gently.
8. Pour batter into the pan and smooth the top.
9. Bake until a toothpick comes out clean.
10. Cool the cake in the pan for 10 minutes, then move it to a rack.
11. Make the glaze by mixing powdered sugar with strawberry juice and drizzle over the cooled cake.

Ingredients :

• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 cup fresh strawberries, diced
• 1 cup powdered sugar (for glaze)
• 2 tablespoons strawberry juice (for glaze)

Directions :

1. Preheat the oven to 350°F (175°C) and grease a bundt pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the vanilla extract.
5. In a separate bowl, combine the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
7. Fold in the diced strawberries.
8. Pour the batter into the prepared bundt pan and smooth the top.
9. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
11. For the glaze, mix powdered sugar with strawberry juice until smooth and drizzle over the cooled cake. Serve and enjoy!

how to serve Strawberry Pound Cake

Slice the cake and place on a plate. Serve plain or add a spoon of whipped cream. Fresh strawberries on the side make it extra fresh.

how to store Strawberry Pound Cake

Let the cake cool completely. Wrap it tight in plastic wrap or put it in an airtight container. Store at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to 5 days. You can freeze slices for up to 2 months.

tips to make Strawberry Pound Cake

• Use room temperature butter and eggs for a smooth batter.
• Drain very wet strawberries on a paper towel so the batter does not get too thin.
• Do not overmix after adding flour. Mix until just combined.
• Check the cake at 60 minutes and cover loosely with foil if the top browns too fast.
• Let the cake cool before glazing so the glaze does not run off too much.

variation (if any)

• Use frozen strawberries (thawed and drained) if fresh are not available.
• Add a tablespoon of lemon zest for a bright flavor.
• Replace strawberry juice in the glaze with milk or orange juice for a different taste.

FAQs

Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well before folding into the batter.

Q: Can I bake this in a loaf pan instead of a bundt pan?
A: Yes. Bake time will change. Check with a toothpick; it may take less time.

Q: How do I keep strawberries from sinking?
A: Toss diced strawberries in a little flour before folding them into the batter. This helps them stay evenly mixed.

Q: Can I make the batter ahead of time?
A: You can make the batter and keep it in the fridge for a few hours, but bake soon after for best rise.

Q: Is the glaze necessary?
A: No. The cake is good plain. The glaze adds extra strawberry flavor and shine.

Strawberry Pound Cake

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Total Time: 85 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A soft, moist cake made with fresh strawberries, perfect for snacks, desserts, or entertaining.

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Ingredients

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• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 cup fresh strawberries, diced
• 1 cup powdered sugar (for glaze)
• 2 tablespoons strawberry juice (for glaze)

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a bundt pan.
2. Cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating after each addition.
4. Stir in the vanilla extract.
5. In another bowl, combine flour, baking powder, and salt.
6. Gradually add dry ingredients to wet ingredients, alternating with milk, and mix until just combined.
7. Fold in the diced strawberries.
8. Pour batter into the prepared bundt pan and smooth the top.
9. Bake for 60-70 minutes, or until a toothpick comes out clean.
10. Let cool in the pan for 10 minutes before transferring to a wire rack.
11. For the glaze, mix powdered sugar with strawberry juice and drizzle over the cooled cake.

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Notes

Use room temperature butter and eggs for a smooth batter. Drain wet strawberries to avoid thinning the batter.

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Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 12g
• Sodium: 300mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg