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Slice of homemade strawberry pound cake with fresh strawberries on top

Strawberry Pound Cake

This bright and tender Strawberry Pound Cake, flecked with juicy strawberries, is a classic dessert perfect for any occasion, featuring a dense but soft texture and a buttery crumb.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter, softened Use high-quality unsalted butter at room temperature.
  • 2 cups granulated sugar Regular or superfine sugar works best.
  • 4 large eggs Use large eggs at room temperature.
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 cup fresh strawberries, chopped Choose ripe but firm berries and pat dry.
For the Glaze
  • 1 cup powdered sugar For the glaze.
  • 2 tablespoons milk For the glaze.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly with butter or nonstick spray, then dust lightly with flour.
  2. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes using an electric mixer.
  3. Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
Baking
  1. Gradually add the dry ingredients to the wet, alternating with milk, starting and ending with the flour mixture.
  2. Gently fold in the chopped strawberries.
  3. Pour the batter into the prepared bundt pan and smooth the top. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
  4. Let the cake cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
Glazing
  1. Whisk together the powdered sugar and 2 tablespoons of milk until smooth and drizzle over the cooled cake.

Notes

For storage, keep covered at room temperature for up to 2 days, or in the fridge for 5 days. The cake can be frozen for up to 3 months.