Strawberry Pound Cake
A moist and flavorful dessert combining fresh strawberries and buttery pound cake, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup Fresh Strawberries Wash and hull before use.
- 1/2 cup Unsalted Butter Softened to room temperature.
- 1 cup Sugar Granulated sugar for sweetness.
- 3 large Large Eggs At room temperature.
- 1 1/2 cups All-Purpose Flour Base of the cake.
- 1 tbsp Baking Powder For leavening.
- 1/2 tsp Salt Enhances flavor.
- 1 tsp Vanilla Extract For flavor.
- 1 tsp Strawberry Extract Optional, enhances flavor.
- 1/2 cup Milk Adds moisture.
- 1/2 cup Powdered Sugar For the glaze.
- 1-3 drops Pink Gel Icing Color Optional for decoration.
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and grease your cake pan.
- Wash and hull the strawberries, slicing them into halves or quarters.
- Let the butter sit at room temperature until soft.
- Gather all ingredients on the counter.
Cooking
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt, then gradually add to the butter mixture, alternating with milk.
- Stir in vanilla and strawberry extracts, along with the strawberries, until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes.
Serving
- Once baked, remove cake from the oven and let it cool in the pan for about 15 minutes.
- Carefully transfer to a wire rack to cool completely.
- Prepare the glaze by mixing powdered sugar, strawberry reduction, vanilla, and optional pink gel icing color until smooth.
- Drizzle the glaze over the cooled cake and allow it to set before slicing.
Notes
Use room-temperature ingredients for better emulsification. For a stronger strawberry flavor, macerate strawberries in sugar before adding to the batter.