Description
This easy strawberry pound cake is a delightful twist on the classic pound cake, featuring fresh strawberries folded into a moist, buttery batter. Topped with a luscious strawberry glaze, this cake is perfect for spring and summer gatherings or a sweet treat any time of year.
Ingredients
Scale
Dry Ingredients
- 3 cups All-purpose flour
- 1 tsp Baking powder
- 1/4 tsp Salt
Wet Ingredients & Batter
- 1 cup Unsalted butter (room temperature)
- 2 1/4 cups Granulated sugar
- 1 tsp Vanilla essence
- 5 large Eggs (room temperature)
- 1/3 cup Milk
- 1 1/2 cups Strawberries (chopped)
Glaze
- 1 cup Fresh strawberries (for glaze)
- 2 cups Granulated sugar (note: likely meant powdered sugar; adjusted in instructions)
- 3 tbsp Milk (for glaze)
Instructions
- Prepare Dry Ingredients: In a bowl, sift together the all-purpose flour, baking powder, and salt. Set this mixture aside while preparing the rest of the batter.
- Cream Butter & Sugar: In a separate large bowl, beat the room-temperature unsalted butter with 2 1/4 cups granulated sugar until the mixture becomes light and fluffy, which will take about 3-5 minutes using an electric mixer.
- Add Eggs: Add the eggs one at a time, mixing well after each addition to ensure a smooth, homogeneous batter. Stir in the vanilla essence once all eggs have been incorporated.
- Mix Wet & Dry Ingredients: Gradually add the dry ingredient mixture alternately with milk to the batter. Start and end with the dry ingredients. Mix gently and avoid overmixing to keep the cake tender.
- Add Strawberries: Gently fold the chopped strawberries into the batter by hand to distribute them evenly without breaking them down too much.
- Bake: Preheat your oven to 350°F (175°C). Grease two loaf pans and pour the batter evenly between them. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cakes to cool in pans for 10 minutes before transferring to wire racks.
- Make Glaze: Prepare the strawberry glaze by muddling 1 cup of fresh strawberries until pureed. Mix the puree with 2 cups of powdered sugar (corrected from granulated sugar in ingredients for glaze consistency). Slowly add milk 1 tablespoon at a time, stirring until the glaze reaches a pourable consistency.
- Glaze Cake: Once the pound cakes have completely cooled, pour the prepared strawberry glaze over the top. Allow the glaze to set before slicing and serving to enjoy a beautiful and flavorful finish.
- Pro Tips: Always use room temperature ingredients to achieve the best texture. Use a spoon and level it when measuring flour — avoid scooping directly with the cup to prevent dense cakes. Opt for fresh, ripe strawberries for the richest flavor. Avoid overmixing the batter to keep the cake soft and tender. When making the glaze, add milk very slowly to prevent it from becoming too thin.
Notes
- Room temperature ingredients give better mixing and cake texture.
- Measure flour carefully by spooning and leveling, do not scoop.
- Fresh, ripe strawberries enhance flavor and texture.
- Do not overmix batter to ensure a soft crumb.
- Add milk slowly to strawberry glaze to control consistency.
- Use powdered sugar for the glaze instead of granulated sugar for smoothness.
