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Strawberry Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 58 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Delicious Strawberry Pound Cake recipe combines moist, buttery pound cake with fresh, juicy strawberries for a perfect balance of sweet and fruity flavors. Ideal for dessert or afternoon tea, this cake is easy to make and sure to impress with its tender crumb and delightful strawberry bursts.

Ingredients

Dry Ingredients

  • 2 cups of all-purpose flour
  • 1 teaspoon of baking powder
  • Pinch of salt

Wet Ingredients

  • 1 cup of unsalted butter (softened)
  • 1 ½ cups of sugar
  • 4 large eggs
  • ½ cup of sour cream
  • 1 teaspoon of vanilla extract

Fruit

  • 1 ½ cups of fresh strawberries (sliced)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Gather all your ingredients and make sure the butter is softened to ensure easy mixing.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt until evenly combined.
  3. Cream Butter and Sugar: Using an electric mixer, cream the softened butter and sugar together for about 3-4 minutes until the mixture becomes light and fluffy, which helps create a tender cake texture.
  4. Add Eggs and Flavorings: Add the eggs one at a time to the butter mixture, mixing well after each addition for proper emulsification. Then, incorporate the sour cream and vanilla extract thoroughly for moisture and flavor.
  5. Combine Dry and Wet Mixtures: Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until combined to keep the cake tender.
  6. Fold in Strawberries: Gently fold the sliced strawberries into the batter, being careful not to overmix to avoid breaking the fruit too much.
  7. Prepare to Bake: Pour the batter into a greased loaf pan and smooth the top with a spatula to ensure even baking.
  8. Bake the Cake: Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
  9. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

  • Ensure butter is softened, not melted, for proper creaming with sugar.
  • Do not overmix once flour is added to keep the cake light and tender.
  • Fresh strawberries add the best flavor and moisture; rinse and pat dry before slicing.
  • You can dust the cooled cake with powdered sugar or serve with fresh whipped cream for extra indulgence.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Find it online: https://slsrecipes.com/strawberry-pound-cake-recipe/