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Strawberry Pound Cake

A delightful and easy-to-make strawberry pound cake that is perfect for summer picnics and family gatherings. Bursting with fresh strawberry flavor, it's a crowd-pleaser that will have you reaching for seconds!
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Don’t skimp on this—your cake will thank you!
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract Because it makes everything better.
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk If you don’t have any, just add a splash of vinegar to regular milk!
  • 1 1/2 cups fresh strawberries, hulled and diced Or enough to keep you happy.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan with cooking spray or butter.
  2. In a large mixing bowl, beat the softened butter and sugar together until it’s light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, then pour in the vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Alternate adding the dry ingredients and buttermilk to your butter mixture, starting and ending with the flour. Mix gently until just combined.
  6. Fold in the diced strawberries gently.
Baking
  1. Pour the batter into the prepared bundt pan and bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
  1. Let your cake cool in the pan for about 10 minutes before transferring it to a wire rack.
  2. Resist the urge to dive in immediately; it gets better with a little patience.

Notes

For a special touch, mix up a simple glaze with powdered sugar and lemon juice to drizzle on top. Serve with whipped cream or a scoop of vanilla ice cream.