Description
This Strawberry Pound Cake delivers the perfect blend of buttery richness and fresh strawberries, capturing Southern tradition in every slice.
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour, divided
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1½ cups fresh strawberries, diced
- 2 tablespoons strawberry preserves
For the Glaze:
- 1½ cups powdered sugar
- 3–4 tablespoons strawberry puree
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
1. Preheat oven to 325°F. Grease and flour a 10-inch bundt or tube pan.
2. Toss diced strawberries with 2 tbsp flour. Set aside.
3. Cream butter and sugar for 4-5 minutes until light and fluffy.
4. Add eggs one at a time, mixing well after each.
5. Whisk together remaining flour, salt, and baking powder.
6. Alternate adding flour mixture and milk to butter mixture, beginning and ending with flour.
7. Fold in vanilla, strawberry preserves, and flour-coated strawberries.
8. Pour into pan and smooth top. Bake 70-80 minutes until golden and a toothpick comes out clean.
9. Cool in pan for 15 minutes, then transfer to wire rack to cool completely.
10. Whisk glaze ingredients until smooth and drizzle over cooled cake.
Notes
- Use room temperature ingredients for best texture.
- Don’t open oven door before 60 minutes to avoid sinking.
- Glaze just before serving for optimal presentation.
- Store wrapped at room temperature for up to 4 days.
- Freeze unglazed for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 70-80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 42g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Keywords: strawberry pound cake, Southern dessert, fresh strawberries, bundt cake