Go Back

Strawberry Pound Cake

A delightful and moist pound cake featuring fresh strawberries, perfect for summer gatherings and impressing guests.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 pieces
Course: Dessert, Sweet Treat
Cuisine: American, Baking
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Batter
  • 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
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup fresh strawberries (hulled and sliced)
  • as needed grams Powdered sugar for dusting (optional) Optional for serving

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a bundt pan with butter.
  2. In a mixing bowl, combine the softened butter and granulated sugar, beating until light and fluffy for about 3-5 minutes.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add it to the wet ingredients, mixing just until combined.
  5. Gently fold in the sliced strawberries, ensuring they are evenly distributed.
  6. Pour the batter into the prepared bundt pan and bake for 55-65 minutes, checking for doneness with a toothpick around 50 minutes.
  7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  8. Dust with powdered sugar before serving, if desired.

Notes

For best results, do not overmix the batter. Store the cake in an airtight container at room temperature for up to 3 days. You can substitute strawberries with other berries or peaches.