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Strawberry Pound Cake

A moist and buttery cake bursting with fresh strawberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Base
  • 1 cup unsalted butter, softened Make sure it's at room temperature.
  • 2 cups granulated sugar
  • 4 large eggs Add one at a time.
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour To prevent lumps, combine dry ingredients separately.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 cups fresh strawberries, hulled and sliced Gently fold to avoid mush.

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.
Mixing Dry Ingredients
  1. In another bowl, combine the flour, baking powder, and salt.
  2. Gradually add the dry ingredients to the creamed mixture alternately with the milk, mixing just until combined.
Final Preparation
  1. Fold in the sliced strawberries gently.
  2. Pour the batter into the prepared bundt pan.
  3. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  4. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  5. Serve plain or with whipped cream.

Notes

This cake can be stored in the fridge for up to 5 days when wrapped tightly. Freeze slices for up to 3 months. Thaw at room temperature when ready to enjoy.