Description
A rich, buttery strawberry pound cake infused with fresh strawberries, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh strawberries, chopped
- Powdered sugar for dusting
- Whipped cream for serving
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, fully incorporating each before adding the next.
- Stir in the vanilla extract.
- Whisk together the flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the butter mixture, mixing gently until just combined.
- Fold in the chopped strawberries delicately.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack.
- Serve warm, dusted with powdered sugar or topped with whipped cream.
Notes
For a quicker option, use an air fryer set to 320°F (160°C) for about 35-40 minutes. Add lemon zest or white chocolate chips for customization.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg