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Strawberry Pound Cake

A soft, buttery cake bursting with fresh strawberries, perfect for family gatherings or cozy evenings.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 345
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh strawberries, chopped Make sure the strawberries are washed and hulled before chopping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch loaf pan and dust with flour.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5 minutes.
  3. Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until combined.
  5. Gently fold in the chopped strawberries, being careful not to overmix.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  2. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool in the pan for 15 minutes. Remove from the pan and cool completely on a wire rack. Slice and serve.

Notes

For variations, you can use other berries like blueberries or raspberries. Avoid overmixing the batter after adding flour to maintain a lighter texture. Store wrapped tightly in plastic wrap in the refrigerator for up to 5 days or freeze for up to 2 months.