Are you craving a moist and delicious dessert? Try this easy homemade strawberry pound cake made with fresh strawberries and simple ingredients, perfect for a quick weeknight treat, save for later and indulge in this family favorite recipe tonight

Strawberry Pound Cake

Introduction

Imagine a moist and flavorful cake that combines the sweetness of strawberries with the richness of a classic pound cake. This Strawberry Pound Cake is not only a delight to the taste buds, but it’s also incredibly easy to make, requiring just a few everyday ingredients. The best part? It’s versatile and can be customized to your liking, making it perfect for any occasion, from a simple family dinner to a grand celebration. In this recipe, we’ll guide you through the process of creating this mouthwatering dessert, highlighting the simplicity, flavor balance, and the creative possibilities it offers.

Why This Works

Flavor balance and ingredient accessibility: The combination of fresh strawberries, butter, sugar, eggs, and flour creates a perfect harmony of flavors, and all these ingredients are easily found in most supermarkets.
Ease of preparation: Despite its impressive appearance and taste, this cake is surprisingly simple to prepare, requiring minimal effort and time.
Impressive results with minimal effort: The end result is a beautifully presented cake that’s sure to impress your guests, all achieved with straightforward steps and minimal fuss.

Key Ingredients

The main ingredients for this Strawberry Pound Cake include 1 1/2 cups of unsalted butter, softened, 1 3/4 cups of granulated sugar, 4 large eggs at room temperature, 2 1/4 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, 1 cup of whole milk at room temperature, 2 teaspoons of pure vanilla extract, and 2 cups of hulled and sliced strawberries. For practical substitutions, you can use salted butter and omit any additional salt, or replace the granulated sugar with brown sugar for a slightly different flavor profile. Additionally, almond milk or any other non-dairy milk can be used instead of whole milk for a dairy-free version.

Instructions

Step 1: Begin by preheating your oven to 325°F (165°C). Prepare a 9x5ENCH loaf pan by greasing it with butter and dusting it with flour. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 2: In a large mixing bowl, use an electric mixer to beat the butter until it’s creamy, about 2 minutes. Gradually add the sugar and continue beating until light and fluffy, about 3 minutes. Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next. Beat in the vanilla extract.
Step 3: With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture. Beat just until combined. Gently fold in the sliced strawberries.
Step 4: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Handy Tips

Ensure all your ingredients are at room temperature for the best results. This includes taking the butter and eggs out of the refrigerator a couple of hours before baking.
Avoid overmixing the batter, as this can result in a dense cake. Stop mixing as soon as the ingredients are combined.
Don’t open the oven door during the baking time, as this can cause the cake to sink or not cook evenly.

Heat Control

The ideal temperature for baking this cake is 325°F (165°C), and it should be baked for 55-60 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean, the cake is ready. Another sign of doneness is when the cake starts to pull away from the sides of the pan and the top is golden brown.

Crunch Factor

This Strawberry Pound Cake should have a tender crumb and a slightly crispy crust on the outside. To achieve this, make sure not to overmix the batter, and avoid overbaking. The cake is done when it’s just set and still slightly tender in the center. If you prefer a crunchier top, you can broil the cake for an additional 1-2 minutes after baking, watching closely to prevent burning.

Pro Kitchen Tricks

For an extra moist cake, try soaking the strawberries in a little Grand Marnier or another orange-flavored liqueur before folding them into the batter.
To ensure the cake releases easily from the pan, make sure to grease the pan thoroughly and dust it with flour. You can also line the bottom with parchment paper for added security.
For a beautiful presentation, top the cooled cake with a glaze made from powdered sugar and milk, or a dollop of whipped cream and additional sliced strawberries.

Storage Tips

The cake can be stored at room temperature for up to 3 days, wrapped tightly in plastic wrap or aluminum foil.
For longer storage, wrap the cake tightly and freeze for up to 2 months. Thaw at room temperature or reheat in the microwave or oven.
When reheating, wrap the cake in foil and warm in a 250°F (120°C) oven for about 10-15 minutes, or until warmed through.

Gift Packaging Ideas

This Strawberry Pound Cake makes a wonderful gift, especially when beautifully packaged. Consider wrapping the cooled cake in decorative paper or a tea towel, and tying with a ribbon. You can also place slices of the cake in decorative jars or containers, perfect for a sweet treat on-the-go. Adding a few fresh strawberries and a sprinkle of powdered sugar on top can make the gift even more appealing.

Flavor Variations

🌟 Different spices: Try adding a pinch of cinnamon, nutmeg, or cardamom to the batter for a unique flavor twist.
🌟 Creative toppings: Instead of strawberries, use other fruits like blueberries, raspberries, or peaches. You can also top the cake with a crumbly streusel topping or a creamy frosting.
🌟 Ingredient swaps: Replace some of the granulated sugar with honey or maple syrup for a deeper flavor, or use almond flour instead of all-purpose flour for a gluten-free version.

Troubleshooting

Texture problems: If the cake turns out too dense, it might be due to overmixing the batter. If it’s too dry, it could be overbaked. Adjust your mixing and baking time accordingly for the next attempt.
Ingredient replacements: If you’re missing an ingredient, look for substitutions in the recipe. For example, you can use sour cream or yogurt instead of milk for added moisture.
Over/undercooking signs: Keep an eye on the cake while it’s baking. If it starts to brown too quickly, cover the top with foil. If it’s not done after the recommended time, check every 5 minutes until a toothpick comes out clean.

FAQs

Can I freeze it? Yes, the cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap or aluminum foil and thaw at room temperature when you’re ready to serve.
Is it gluten-free? The original recipe uses all-purpose flour, making it not gluten-free. However, you can make a gluten-free version by substituting the flour with a gluten-free flour blend.
Can I double the recipe? Yes, you can double the recipe to make a larger cake. Just keep in mind that you might need to adjust the baking time slightly. Check the cake frequently towards the end of the baking time to ensure it doesn’t overcook.

Conclusion

With its moist texture, delicious flavor, and beautiful presentation, the Strawberry Pound Cake is sure to become a favorite in your household. It’s a versatile dessert that can be enjoyed on its own or paired with a variety of toppings and sauces. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and requires minimal special equipment. So go ahead, get creative, and enjoy the process of making this delightful cake. Share your experiences, tips, and variations with friends and family, and don’t hesitate to reach out if you have any questions or need further assistance. Happy baking!

Moist Strawberry Pound Cake with Butter