Strawberry Pound Cake Recipe
User Reviews
4.6
Strawberry Pound Cake Recipe
Description
The Strawberry Pound Cake uses a traditional pound cake base with flour, baking powder, salt, sugar, butter, eggs, vanilla, and milk. The incorporation of chopped fresh strawberries into the batter adds moisture and bursts of fruit throughout the cake. It bakes evenly in loaf pans until a toothpick inserted comes out clean, resulting in a tender crumb with strawberry notes.
Once cooled, the cake is finished with a strawberry glaze made by muddling fresh strawberries into powdered sugar and thinning with milk to a pourable consistency. The glaze adds a sweet, fruity topping that complements the cake's buttery richness.
This cake can be served as a dessert or afternoon treat, offering a comforting texture with fresh berry flavor and a sweet glaze. The loaf shape makes it convenient for slicing and sharing.
Ingredients
Strawberry Cake:
- 3 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 1/2 cups sugar
- 1 cup butter softened, unsalted
- 1 teaspoon vanilla
- 5 egg large
- 1 cup milk whole or 2%
- 2 cups strawberry chopped and blotted dry, fresh
Strawberry Glaze:
- 2 cups powdered sugar
- 1/2 cup strawberry chopped, fresh
- milk , to consistency
Instructions
Cake:
- Heat the oven to 350°F. Grease and lightly flour two 9×5-inch loaf pans.
- In a medium bowl, sift together the flour, baking powder and salt; set aside.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter until light and fluffy. Add the vanilla and eggs, beating on high speed for 2-3 minutes.
- Add the flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Fold in chopped strawberries by hand.
- Pour into the prepared pans.
- Bake for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours.
Strawberry Glaze:
- When cakes are cooled, make glaze. Start by muddling the chopped strawberries.
- Add to the powdered sugar and mix. Add the milk very sparingly until a pourable consistency.
- Place the cake on cooling rack with aluminum foil or parchment underneath. Spoon glaze over cakes and let excess drip below. Let glaze set and then transfer to serving tray.
- If you've tried this recipe, come back and let us know how it was in the comments and ratings!
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 67g | 22% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 66mg | 3% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 456IU | 9% |
| Vitamin C | 13mg | 14% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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