Strawberry Pound Cake

Description:

This Strawberry Pound Cake is a buttery, tender delight bursting with fresh strawberries in every bite. Topped with a luscious strawberry glaze, it’s the perfect balance of sweet, fruity, and decadent flavors, making it a must-have for gatherings or as an everyday treat.

Ingredients:

For the Cake:

• 1 cup (230g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup (120ml) whole milk
• 2 3/4 cups (345g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups (225g) fresh strawberries, diced

For the Glaze:

• 1 cup (120g) powdered sugar
• 2–3 tablespoons fresh strawberry puree
• 1/2 teaspoon vanilla extract

Instructions:

1. Prepare the Oven and Pan:

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9×5-inch loaf pan or a bundt pan.

2. Make the Cake Batter:

1. In a large bowl, cream the butter and sugar together until light and fluffy.
2. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients.
5. Gently fold in the diced strawberries, being careful not to overmix.

3. Bake the Cake:

1. Pour the batter into the prepared pan, smoothing the top with a spatula.
2. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

4. Make the Glaze:

1. In a small bowl, whisk together powdered sugar, strawberry puree, and vanilla extract until smooth.
2. Adjust the consistency with additional puree or powdered sugar as needed.

5. Finish and Serve:

1. Once the cake is fully cooled, drizzle the glaze over the top.
2. Slice and enjoy!

Tips for Success:

• Toss the diced strawberries with a tablespoon of flour before folding them into the batter to prevent them from sinking.
• Use fresh, ripe strawberries for the best flavor.
• For a more vibrant glaze, add a drop of red food coloring to the mixture.

Recommendations:

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.
• Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Nutrition (per slice, approximate for 12 slices):

• Calories: ~340
• Protein: 4g
• Fat: 14g
• Carbohydrates: 49g
• Sugar: 33g

This Strawberry Pound Cake is a timeless treat, perfect for strawberry season or anytime you crave a sweet and fruity dessert!