Go Back

Strawberry Pound Cake

This Strawberry Pound Cake is a delightful treat perfect for summer picnics or cozy afternoons, filled with fresh strawberries and baked to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup unsalted butter, softened Room temperature for better blending.
  • 2 cups granulated sugar
  • 4 large eggs Room temperature for better blending.
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour Can substitute with gluten-free flour blend.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk Can substitute with yogurt.
  • 2 cups fresh strawberries, hulled and sliced Frozen strawberries can be used if thawed and drained.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour 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, mixing well after each addition.
  4. Stir in the vanilla extract.
  5. In another bowl, mix the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry mix.
  7. Gently fold in the sliced strawberries.
  8. Pour the batter into the prepared bundt pan and smooth the top.
Baking
  1. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
  1. Allow to cool in the pan for about 15 minutes, then invert onto a wire rack to cool completely.
  2. Serve plain or with whipped cream.

Notes

Letting the cake cool before serving allows flavors to set. Serve with whipped cream, vanilla ice cream, or drizzle with chocolate sauce for added delight. Store in an airtight container at room temperature for about 3-4 days or freeze for up to 3 months.