How to Make Strawberry Pound Cake
Preheat the oven
Set your oven to 350°F (175°C). Grease and flour a loaf pan or bundt pan.Cream the butter and sugar
In a large mixing bowl, beat butter and sugar together until light and fluffy.Add the eggs
Mix in the eggs one at a time, making sure each is fully incorporated before adding the next.Mix the dry ingredients
In a separate bowl, whisk together flour, baking powder, and salt.Combine wet and dry
Add the dry ingredients to the butter mixture alternately with milk, starting and ending with flour. Stir in vanilla extract.Fold in the strawberries
Gently fold in the diced strawberries, making sure they’re evenly distributed.Bake
Pour the batter into your prepared pan and bake for 60–70 minutes, or until a toothpick comes out clean.Cool and glaze
Let the cake cool completely before drizzling with strawberry glaze for an extra burst of flavor.
Tips for Success
Pat strawberries dry with paper towels to avoid excess moisture.
Toss diced strawberries lightly in flour before folding them in—this helps prevent sinking.
For extra flavor, add a teaspoon of lemon zest to the batter.
Serving Ideas
Serve warm with a dollop of whipped cream.
Pair with vanilla ice cream for an indulgent dessert.
Slice thin and serve with tea or coffee for an elegant afternoon treat.
Final Thoughts
Strawberry Pound Cake is proof that simple ingredients can create something extraordinary. With its buttery richness, soft crumb, and sweet bursts of fresh strawberry, this recipe is bound to become a family favorite. Whether you’re baking for a picnic, a dinner party, or just because—you’ll find yourself reaching for this recipe again and again.
