Strawberry Pound Cake
A moist and tender cake infused with vibrant strawberries, perfect for summer gatherings or simply satisfying a sweet craving.
Ingredients
Cake Ingredients
- 1 cup unsalted butter, softened Alternatively, use salted butter, reducing added salt.
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk Can use low-fat or non-dairy alternative.
- 1 cup fresh strawberries, mashed Use ripe strawberries for the best flavor.
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract For glaze.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Slowly add the dry mixture to the wet mixture, alternating with the milk, starting and ending with the flour. Mix until just combined.
- Gently fold in the mashed strawberries.
Baking
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
Glaze Preparation
- For the glaze, combine the powdered sugar, 2 tablespoons of milk, and 1/2 teaspoon of vanilla extract in a small bowl until smooth.
- Drizzle the glaze over the cooled cake and let it set before serving.
Notes
This cake can be served plain, with whipped cream, or vanilla ice cream. It can also be garnished with fresh mint leaves.