Strawberry Pound Cake
A heart-healthy and moist strawberry pound cake, perfect for gatherings or meal prep, bursting with fresh strawberry flavor.
Ingredients
For the Cake
- 1 cup Unsalted Butter, softened Adds richness and moisture.
- 1 cup Granulated Sugar Sweetens the cake and contributes to its fluffy texture.
- 3 large Large Eggs Bind ingredients together and provide structure.
- 2 teaspoons Vanilla Extract Enhances flavor with a warm note.
- 2 cups All-Purpose Flour Gives the cake its dense, hearty texture.
- 2 teaspoons Baking Powder Helps the cake rise and become light.
- 1 teaspoon Salt Balances flavors and enhances sweetness.
- 1/2 cup Milk Adds moisture, making each slice tender.
- 2 cups Fresh Strawberries, sliced Bursts of fresh fruit flavor in every bite.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour a loaf or bundt pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
Cooking
- Gradually add the dry ingredients to the creamed mixture, alternating with the milk, mixing until just combined.
- Gently fold in the sliced fresh strawberries, being careful not to overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Serving
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice the cake into beautiful pieces and serve at room temperature, with yogurt or whipped cream if desired.
Notes
This cake is perfect for meal prep; enjoy it throughout the week! Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze the pound cake wrapped tightly in plastic wrap for up to 3 months.