Strawberry Pound Cake (Print Version)
Buttery cake bursting with fresh berries and finished with strawberry glaze
# What You Need:
→ 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 (from about 4–5 strawberries)
12 - ½ teaspoon lemon juice
# How-To Steps:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream butter and sugar with an 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 the milk, mixing just until combined.
06 - Gently fold in diced strawberries with a spatula.
07 - Pour batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
09 - Blend strawberries into a puree. Whisk together powdered sugar, 2 tablespoons strawberry puree, and lemon juice until smooth. Add more puree for a thinner glaze if desired.
10 - Drizzle glaze over cooled cake. Allow glaze to set before slicing.
# Expert Tips:
01 -
- The texture is incredibly tender while still having that satisfying dense crumb that makes pound cake so comforting
- Fresh strawberries throughout keep every bite moist and add little pockets of jammy sweetness
- That strawberry glaze on top takes it from everyday cake to something worth serving company
02 -
- Room temperature ingredients are not optional here, they make the difference between a tender cake and a tough one
- Overmixing after adding flour will activate gluten and make your cake dense and rubbery
- The glaze consistency should be thick enough to hold its shape but thin enough to pour easily
03 -
- Toss diced strawberries in a tablespoon of flour before folding them in to keep them from sinking
- Start checking the cake at 55 minutes since ovens vary and overbaking dries it out