Strawberry Pound Cake (Printable Version)

Buttery vanilla cake bursting with diced fresh strawberries and finished with a luscious strawberry glaze.

# What You Need:

→ Cake

01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1 ½ cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - ½ cup whole milk, room temperature
09 - 1 ½ cups fresh strawberries, diced

→ Strawberry Glaze

10 - 1 cup powdered sugar, sifted
11 - 2–3 tablespoons strawberry puree
12 - ½ teaspoon lemon juice

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan.
02 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
03 - Beat butter and sugar with electric mixer until light and fluffy, about 3–4 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Add dry ingredients in three parts, alternating with milk, mixing just until combined.
06 - Gently fold diced strawberries into batter with a spatula.
07 - Pour batter into prepared loaf pan, smooth top, and bake for 55–65 minutes until toothpick inserted in center comes out clean.
08 - Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
09 - Blend strawberries into puree. Whisk together powdered sugar, 2 tablespoons strawberry puree, and lemon juice until smooth. Add more puree for thinner consistency if desired.
10 - Drizzle glaze over cooled cake. Allow glaze to set before slicing.

# Expert Tips:

01 -
  • The buttery crumb stays incredibly moist for days, unlike traditional dry pound cakes
  • Fresh strawberries create pockets of jammy sweetness throughout every slice
  • That pink strawberry glaze makes it feel fancy enough for company but simple enough for Tuesday
02 -
  • Room temperature ingredients are not optional here, cold butter will not cream properly and your texture will suffer
  • Overmixing once the flour is added will make your cake tough, fold gently and stop as soon as you see no dry flour
  • The baking time varies by oven, start checking at 55 minutes and trust your toothpick test over the timer
03 -
  • Toss your diced strawberries in a tablespoon of flour before folding them in, this keeps them from sinking to the bottom
  • Let the glaze set for at least 15 minutes before slicing, or you will end up with messy edges

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