Strawberry Pound Cake (Printable)

Moist, buttery cake loaded with fresh diced strawberries and finished with a sweet strawberry glaze.

# What You'll Need:

→ Cake

01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1 ½ cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - ½ cup whole milk, room temperature
09 - 1 ½ cups fresh strawberries, diced

→ Strawberry Glaze

10 - 1 cup powdered sugar, sifted
11 - 2–3 tablespoons strawberry puree (from 4–5 strawberries)
12 - ½ teaspoon lemon juice

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream butter and sugar with an electric mixer until light and fluffy, about 3–4 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Add dry ingredients in three parts, alternating with the milk, mixing just until combined.
06 - Gently fold in diced strawberries with a spatula.
07 - Pour batter into the prepared loaf pan and smooth the top.
08 - Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
09 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Blend strawberries into a puree for the glaze.
11 - Whisk together powdered sugar, 2 tablespoons strawberry puree, and lemon juice until smooth. Add more puree for a thinner glaze if desired.
12 - Drizzle glaze over cooled cake. Allow glaze to set before slicing.

# Expert Tips:

01 -
  • The fresh strawberries keep every bite incredibly moist without making the cake soggy
  • That pink glaze turns a simple pound cake into something that looks like it came from a bakery
02 -
  • Fold the strawberries in gently at the end to prevent the batter from turning an unappealing grayish pink
  • The cake needs to cool completely before glazing or the icing will melt right off
03 -
  • Toss the diced strawberries in a tablespoon of flour before folding them in to keep them from sinking to the bottom
  • If your glaze is too thick, add the strawberry puree one teaspoon at a time until it reaches the right consistency

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