Easy Strawberry Pound Cake with Fresh Strawberries

If you’re looking for an Easy Strawberry Pound Cake recipe, you’ve come to the right place! This delightful cake is a family favorite that reminds me of sunny afternoons at Grandma Betty's house, where we’d enjoy slices topped with fresh strawberries. It’s simple to make and perfect for any occasion.

Why You’ll Love It

• It’s moist and bursting with fresh strawberry flavor.
• You can whip it up in no time, making it great for last-minute gatherings.
• The combination of cake and strawberries is a match made in heaven.

Pure Comfort

This cake feels like a warm hug. Each bite is soft and sweet, making it a perfect treat for family gatherings or a cozy night in.

What You Need

• 1 cup 1 cup unsalted butter, softened (2 sticks) – You can use margarine if needed.
• 2 cups 2 cups granulated sugar – Brown sugar can be used for a deeper flavor.
• 4 4 large eggs – Make sure they’re at room temperature.
• 1 tsp 1 teaspoon vanilla extract – Feel free to use almond extract for a twist.
• 3 cups 3 cups all-purpose flour (360 g) – Sifted for a lighter texture.
• 1 tsp 1 teaspoon baking powder – Baking soda can be substituted in a pinch.
• 1/2 tsp 1/2 teaspoon salt – This enhances the flavor.
• 1 cup 1 cup fresh strawberries, hulled and sliced – You can also use frozen strawberries, just thaw and drain them.
• 1/2 cup 1/2 cup powdered sugar (for dusting) – Optional for a sweet finish.

Time to Cook

Prep: 15 minutes | Cook: 60 minutes | Total: 1 hour 15 minutes | Difficulty: Easy | Make-Ahead: Yes, it can be made a day in advance.

Steps to Make It

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This will help the cake release easily after baking.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. You’ll know it’s ready when it looks pale and airy.
3. Add the eggs one at a time, mixing well after each addition. The mixture should be smooth and slightly thickened.
4. Stir in the vanilla extract. The aroma will be delightful and make your kitchen smell amazing.
5. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
6. Gently fold in the sliced strawberries. You want to see those beautiful red pieces throughout the batter.
7. Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
8. Once baked, let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This helps maintain its moisture.
9. Dust with powdered sugar before serving, if desired. It adds a lovely touch and sweetness.

Make It Perfect

• Make sure your butter is softened for easier mixing.
• Let the cake cool completely before slicing for the best texture.
• Pair it with whipped cream for an extra treat.

Mix It Up

• Try adding lemon zest for a citrusy twist.
• Substitute raspberries for strawberries for a moist raspberry cake.

Perfect Partners

• Serve with a scoop of vanilla ice cream.
• Pair it with a cup of tea or coffee for a delightful afternoon snack.

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FAQs

Conclusion

This Easy Strawberry Pound Cake is sure to become a family favorite. With its moist texture and fresh strawberry flavor, it’s perfect for any occasion. So, grab your ingredients and get baking!

Easy Strawberry Pound Cake with Fresh Strawberries

This easy strawberry pound cake is moist and bursting with fresh strawberry flavor, perfect for family gatherings or cozy nights. It combines a soft cake with fresh strawberries and a dusting of powdered sugar for a sweet finish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 minute min

Course: Dessert

Cuisine: American

Ingredients Equipment Method

Ingredients

  

Main

• 1 cup unsalted butter softened (2 sticks); margarine is an option
• 2 cups granulated sugar brown sugar can be used for a deeper flavor
• 4 large eggs at room temperature
• 1 tsp vanilla extract almond extract can be used as a twist
• 3 cups all-purpose flour sifted for a lighter texture; 360 g
• 1 tsp baking powder baking soda can be substituted
• 0.5 tsp salt enhances the flavor
• 1 cup fresh strawberries hulled and sliced; frozen strawberries can be thawed and drained
• 0.5 cup powdered sugar for dusting; optional

Equipment

• 9×5 inch loaf pan
• Oven
• Mixing bowl
• Whisk
• Wire rack

Method

 

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition until mixture is smooth and slightly thickened.
4. Stir in the vanilla extract to add fragrance.
5. In another bowl, whisk together the flour, baking powder, and salt, then gradually add to the wet ingredients, mixing until just combined.
6. Gently fold in the sliced strawberries evenly into the batter.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake in preheated oven for about 60 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Dust with powdered sugar before serving for a sweet finish, if desired.