Classic Strawberry Pound Cake
This Classic Strawberry Pound Cake is easy to whip up, moist, and delicious, filled with fresh strawberry goodness, making it perfect for any occasion.
Ingredients
For the Cake
- 3 cups flour All-purpose flour works perfectly.
- 1 teaspoon baking powder
- 1/4 teaspoon salt Use unsalted butter to control saltiness.
- 2 1/2 cups sugar Granulated sugar.
- 1 cup unsalted butter (softened) Ensure it is softened for easy blending.
- 1 teaspoon vanilla
- 5 large eggs Add one at a time into the mixture.
- 1 cup whole or 2% milk
- 2 cups fresh strawberries (chopped and blotted dry) Use ripe, fresh strawberries.
For the Strawberry Glaze
- 2 cups powdered sugar
- 1/2 cup fresh strawberries (chopped)
- Milk (to consistency) Adjust until drizzle consistency is achieved.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a bundt or loaf pan with butter and flour.
- In a large bowl, whisk together the flour, baking powder, and salt until well combined.
- In another bowl, beat the softened butter and sugar until light and fluffy. Add in the vanilla, then one egg at a time, ensuring they’re fully mixed before adding the next.
- Carefully alternate adding the dry mixture and milk, starting and ending with the flour. Gently fold in the two cups of chopped strawberries.
Baking
- Pour the batter into your prepared pan and spread it evenly.
- Bake for about 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Glazing
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack.
- Meanwhile, mix the powdered sugar with chopped fresh strawberries and a little milk until you reach a drizzle-consistency.
Notes
Make sure your butter is softened for better incorporation. Use fresh strawberries for flavor and moisture. Let the cake cool completely before adding glaze to prevent it from melting.