Description
A moist, buttery pound cake bursting with fresh strawberry flavor, inspired by childhood memories of strawberry picking.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 cup strawberry milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh strawberries, chopped
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan well to prevent sticking.
- Cream together the softened butter and sugar until the mixture is light and fluffy.
- Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract.
- Combine the all-purpose flour, baking powder, and salt in another bowl.
- Mix gradually the dry ingredients into the butter mixture, alternating with the creamy strawberry milk.
- Fold in the chopped strawberries gently until evenly distributed throughout the batter.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
Serve with vanilla ice cream or whipped cream for an elevated dessert. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 34g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
Keywords: strawberry, pound cake, dessert, summer recipe, nostalgic dessert
