Easy Strawberry Pound Cake

why make this recipe

This Easy Strawberry Pound Cake is simple and sweet. It uses common pantry items and fresh strawberries. You can bake it for a family snack, a picnic, or a small party. The cake stays moist and holds its strawberry flavor well.

introduction

This cake mixes butter, sugar, eggs, flour, milk, and fresh strawberries. You do not need fancy tools. The steps are clear and steady. If you like strawberry desserts, this recipe is a good choice. Check a similar dessert idea like this strawberry shortcake recipe for more ways to enjoy berries: strawberry shortcake recipe.

how to make Easy Strawberry Pound Cake

Follow the recipe below step by step. Do not overmix after you add the flour. Fold the strawberries in gently so they do not break too much.

Ingredients :

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 cups fresh strawberries, diced

Directions :

1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, followed by the vanilla.
4. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the flour mixture to the creamed mixture, alternating with the milk, beginning and ending with the flour.
5. Fold in the diced strawberries.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

how to serve Easy Strawberry Pound Cake

Slice the cake when it is cool. Serve plain or with a dusting of powdered sugar. You can also add whipped cream or a scoop of vanilla ice cream. Fresh strawberries on the side make it look and taste fresh.

how to store Easy Strawberry Pound Cake

Wrap the cooled cake in plastic wrap or place it in an airtight container. Store at room temperature for up to 2 days. For longer keep, refrigerate up to 5 days. You can also freeze slices for up to 2 months; wrap each slice well before freezing.

tips to make Easy Strawberry Pound Cake

• Use room temperature butter and eggs for a smooth batter.
• Do not overmix after adding flour; mix just until combined.
• Pat dry the diced strawberries with paper towel to reduce extra moisture.
• If the top browns too fast, cover loosely with foil in the last 15 minutes of baking.
• For a different treat, try serving with a creamy cookie side like an easy Oreo cake for contrast.

variation (if any)

• Use frozen strawberries but do not thaw them fully; fold in frozen berries and add a few extra minutes to baking time.
• Add lemon zest to the batter for a bright flavor.
• Stir in chopped nuts like pecans or almonds for a bit of crunch.

FAQs

Q: Can I use jam instead of fresh strawberries?
A: You can, but jam will make the batter wetter. Use less jam and fold it in gently.

Q: Why is my pound cake dense?
A: Overmixing after adding flour or too little creaming of butter and sugar can make the cake dense. Beat butter and sugar well and mix flour just until combined.

Q: How do I keep strawberries from sinking?
A: Toss diced strawberries in a little flour before folding them into the batter. This helps them stay suspended.

Q: Can I make cupcakes with this batter?
A: Yes. Fill muffin cups two-thirds full and reduce baking time to about 18-25 minutes.

Conclusion

For more ideas and a similar take on this dessert, see this Easy Strawberry Pound Cake guide: Easy Strawberry Pound Cake – ChefAlli.com. You can also compare tips and serving ideas with this reader-loved version here: Strawberry Pound Cake | Life, Love and Sugar.

Easy Strawberry Pound Cake

This simple and sweet Strawberry Pound Cake is perfect for family snacks, picnics, or small gatherings. Using common pantry items and fresh strawberries, it's moist and flavorful.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Cake

• 1 cup unsalted butter, softened Use room temperature for a smooth batter.
• 2 cups granulated sugar
• 4 large eggs Use room temperature.
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour Do not overmix after adding.
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 cups fresh strawberries, diced Pat dry with a paper towel to reduce moisture.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease a 9 x 5 inch loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, followed by the vanilla.
4. In a separate bowl, combine the flour, baking powder, and salt.
5. Gradually add the flour mixture to the creamed mixture, alternating with the milk, beginning and ending with the flour.
6. Fold in the diced strawberries gently.
7. Pour the batter into the prepared loaf pan and smooth the top.

Baking

1. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
2. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Serve plain or with powdered sugar, whipped cream, or a scoop of vanilla ice cream. Fresh strawberries add a nice touch. Store wrapped in plastic or in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freezing slices for up to 2 months is also an option.