Name: Strawberry Pound Cake
Ingredients: 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); ½ cup powdered sugar; 1–2 tsp milk or lemon juice; A few fresh strawberry slices for decoration

Description

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.

Ingredients

Scale

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.

Notes

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.