Strawberry Pound Cake

A moist, buttery pound cake swirled with juicy strawberry flavor — dense yet soft, with bursts of fruity sweetness in every bite. It’s simple to make but feels special, whether for dessert, afternoon tea, or a weekend treat.

Why You’ll Love This Recipe

• Classic pound-cake richness with a lively strawberry twist
• Tender, moist crumb that stays soft even a few days after baking
• Easy ingredients and straightforward method — no complicated steps
• Perfect for dessert, breakfast with coffee, or a bake-sale favorite
• Great base for variations — you can add glaze, chocolate drizzle, or extra fruit

Ingredients

For the Cake

• 1 ½ cups (190 g) all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup (115 g) unsalted butter, softened to room temperature
• 1 cup (200 g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk (or buttermilk for extra tenderness)
• 1 cup fresh or frozen strawberries, chopped (if frozen, thaw and drain excess water)

Optional Glaze or Topping

• ½ cup powdered sugar
• 1–2 tsp milk or lemon juice
• A few fresh strawberry slices for decoration

Instructions

1. Preheat & Prep

• Preheat oven to 350 °F (175 °C).
• Grease and flour a 9×5-inch (23×13 cm) loaf pan, or line it with parchment paper for easy removal.

2. Mix Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream Butter & Sugar

• In a large bowl, beat softened butter and sugar together until light and fluffy (about 2–3 minutes).

4. Add Eggs & Vanilla

• Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

5. Alternate Dry Ingredients & Milk

• Add the dry flour mixture and milk in alternating small batches, starting and ending with dry ingredients. Mix until just combined — avoid over-mixing.

6. Fold in Strawberries

• Gently fold in the chopped strawberries, distributing evenly but carefully to avoid breaking the pieces too much.

7. Bake

• Pour batter into prepared loaf pan and smooth the top.
• Bake for 50–60 minutes, or until a toothpick inserted into the center (away from strawberries) comes out clean or with a few moist crumbs.
• If the top browns too fast, loosely cover with aluminum foil after about 40 minutes.

8. Cool & (Optional) Glaze

• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack and cool completely.
• If using glaze: whisk powdered sugar with milk or lemon juice until smooth and drizzle over cooled cake. Decorate with strawberry slices.

9. Serve

• Slice and serve as is, or with whipped cream, extra fresh strawberries, or a drizzle of glaze.

You Must Know

• Drain frozen strawberries well — excess moisture can make the cake soggy or affect baking time.
• Don’t overmix batter after adding flour, or the cake may become dense.
• Test doneness with a toothpick away from strawberry pieces, as moisture pockets can make the center look underdone when it’s ready.

Pro Tips

• For extra strawberry flavor, swirl 2–3 tbsp of strawberry jam into the batter before baking.
• Lightly toss chopped strawberries with a bit of flour before folding in — helps prevent them from sinking.
• Use room-temperature eggs and butter for a smoother batter and even texture.
• Let the cake rest a few hours before slicing — flavors mellow and texture improves.

Ingredient Substitutions

• Milk: Use buttermilk for a richer, more tender crumb.
• Butter: Use melted butter — but reduce milk by 1–2 tbsp to keep batter consistency.
• Strawberries: Use raspberries, blueberries, or mixed berries instead — flavor will shift but texture remains similar.
• Flour: Use a gluten-free 1:1 baking blend (baking time may vary).

Serving Suggestions

• Serve with a scoop of vanilla ice cream for dessert nights
• Pair with a hot cup of coffee or tea — the cake’s sweetness balances drinks well
• Add fresh whipped cream and strawberry slices for a classic strawberry-shortcake vibe

Storage Tips

• Store at room temperature wrapped lightly in plastic or aluminium for up to 3 days.
• To keep moist, wrap in foil or store in an airtight container.
• You can freeze slices individually — thaw at room temperature before serving.

Frequently Asked Questions

→ Can I use frozen strawberries?
Yes — but drain and pat them dry before folding into batter to avoid extra moisture.

→ Why did the cake sink in the middle?
Possibly due to overmixing batter or opening the oven too early. Also, too much moisture from berries can affect structure.

→ Can I make muffins instead of a loaf?
Yes — bake in a lined muffin tin for 18–22 minutes; check doneness with a toothpick.

→ Is this recipe dairy-free compatible?
You could try using dairy-free margarine/butter and plant-based milk — texture will slightly change but flavor remains close.

Enjoy your Strawberry Pound Cake — soft, fruity, and the perfect balance of sweet and fresh in every slice.

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