Description
A dense, buttery pound cake studded with bright fresh strawberries, perfect for summer gatherings.
Ingredients
Scale
- 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, chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- Prepare your strawberries by washing, drying, hulling, and chopping them.
- Cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time.
- Stir in the vanilla. In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry mixture to the creamed mixture alternately with the milk, starting and ending with the flour mixture.
- Mix until just combined. Fold in the chopped strawberries gently.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar or brush with strawberry glaze if desired.
Notes
For best results, ensure ingredients are at room temperature and avoid overmixing the batter.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 1.5g
- Protein: 7g
- Cholesterol: 105mg