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Strawberry Vanilla Pound Cake

A delightful and moist strawberry vanilla pound cake that’s perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups milk
Additions
  • 1 cup fresh strawberries, hulled and chopped Alternatively, use thawed and drained frozen strawberries.
  • powdered sugar for dusting Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
Mix Dry Ingredients
  1. In a medium bowl, whisk together the flour, baking powder, and salt.
Cream Butter and Sugar
  1. In a larger bowl, beat the softened butter and granulated sugar together until light and fluffy.
Add Eggs and Vanilla
  1. Add the eggs one at a time, beating well after each addition, then add the vanilla extract.
Combine Mixtures
  1. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Stir until just combined.
Fold in Strawberries
  1. Gently fold the chopped strawberries into the batter.
Bake
  1. Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean.
Cool and Serve
  1. Let cool in the pan for about 10 minutes before transferring to a wire rack. Dust with powdered sugar if desired.

Notes

Store the pound cake covered at room temperature for up to 3 days, or refrigerate for up to a week. You can substitute the milk with almond or oat milk if preferred.