Strawberry Pound Cake Spring Dessert
A moist and flavorful strawberry pound cake perfect for spring celebrations, featuring fresh strawberries and a rich, buttery crumb.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 Electric Mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup milk
- 1 tsp vanilla extract
Fruit
- 1 1/2 cups fresh strawberries hulled and chopped
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, use an electric mixer to cream the butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Gently fold the chopped strawberries and vanilla extract into the batter, ensuring they are evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes. Then, remove the cake from the pan and transfer it to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar or garnish with extra strawberries. Slice and serve with whipped cream or ice cream if desired.
- Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Notes
Pro Tips: Use room temperature ingredients for a better mix and rise. Avoid overmixing to keep the cake light. Ingredient Substitutions: Substitute almond extract for vanilla for a nutty flavor. How to Serve: Serve with whipped cream or fresh strawberries. Storage & Freshness: Store in an airtight container. Refrigerate for longer freshness. Make-Ahead Tips: Prepare batter a day in advance and refrigerate. Bake when needed.