Description
A deliciously moist and rich pound cake infused with fresh strawberries.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, mix the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Stir in the vanilla extract.
- Gently fold in the strawberries.
- Pour the batter into the prepared bundt pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use fresh, ripe strawberries for the best flavor.
- Store leftovers in an airtight container for up to 3 days.
- This cake can be served plain or with whipped cream.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Strawberry Pound Cake, dessert, cake, strawberries