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Strawberry Vanilla Pound Cake

A delightful and moist Strawberry Vanilla Pound Cake bringing together sweet strawberries and warm vanilla flavors, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
Wet Ingredients
  • 1 pound unsalted butter, softened
  • 3 cups granulated sugar
  • 6 large eggs, at room temperature
  • 1 cup buttermilk Can be substituted with milk and vinegar
  • 2 teaspoons vanilla extract
Fruits
  • 2 cups fresh strawberries, hulled and chopped Extra strawberries for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Lightly grease your bundt pan and dust it with flour.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5 minutes.
  3. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with the buttermilk.
  5. Stir in the vanilla extract, then gently fold in the chopped strawberries.
Baking
  1. Pour the batter into the prepared bundt pan and bake for 1 hour or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.

Notes

For extra flavor, consider adding a splash of lemon juice or zest. Drizzle melted chocolate for a decadent touch. Can substitute fresh strawberries with frozen ones.