Strawberry Pound Cake (Printable Version)

Moist, buttery pound cake loaded with diced fresh strawberries and drizzled with a sweet strawberry glaze. An ideal spring dessert.

# Ingredient List:

→ 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.
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 in diced strawberries with a spatula.
07 - Pour batter into prepared loaf pan and smooth the top.
08 - Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
09 - Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
10 - Blend strawberries into puree. Whisk together powdered sugar, 2 tablespoons strawberry puree, and lemon juice until smooth.
11 - Drizzle glaze over cooled cake. Allow glaze to set before slicing.

# Expert Tips:

01 -
  • The moist, tender crumb stays fresh for days, making it perfect for make-ahead desserts or afternoon tea throughout the week
  • Fresh strawberry chunks burst in every bite, while the glaze adds that extra fruit sweetness that feels like spring on a plate
  • This cake travels beautifully and actually tastes better the next day, when the strawberry flavor has had time to settle into the crumb
02 -
  • Room temperature ingredients are non-negotiable here; cold butter and eggs create a curdled, separated batter that never bakes up quite right
  • Don't overfold the strawberries; gently fold just until they're distributed, or you'll end up with pink streaks throughout your cake
  • The cake might need extra time depending on your oven; start checking at 55 minutes, but don't be surprised if it needs the full 65 minutes
03 -
  • Toss the diced strawberries in a tablespoon of flour before folding them into the batter; this keeps them from sinking to the bottom while baking
  • Don't worry if the top of your cake cracks while baking; that's completely normal for pound cakes and actually creates a nice textural contrast with the glaze

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