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Strawberry Pound Cake

Strawberry Pound Cake Recipe

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour, plus 1 tablespoon for berries
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk, room temperature
  • 1 1/2 cups finely chopped fresh strawberries
  • 1 cup powdered sugar
  • 2 tablespoons mashed fresh strawberries
  • Pinch of salt (for glaze)

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan, lining it with parchment paper.
  2. Beat the butter and sugar together until pale and fluffy, about 3 minutes.
  3. Beat in the eggs one at a time, then the vanilla.
  4. Whisk the flour, baking powder, and salt in a separate bowl. Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with flour, mixing just until combined.
  5. Toss the chopped strawberries with the remaining tablespoon of flour, then gently fold them into the batter.
  6. Scrape the batter into the prepared pan, smooth the top, and bake for 55 to 65 minutes, until a toothpick inserted in the center comes out with moist crumbs.
  7. Cool in the pan for 15 minutes, then lift out onto a rack. Stir together the powdered sugar, mashed strawberries, and pinch of salt for the glaze, and spoon over the warm cake.

Notes

The cake is most sliceable after it cools completely, but the glaze sets up best when poured over a warm cake. For the neatest slices, cool the cake entirely, then drizzle the glaze on just before serving instead. If the berries release extra liquid while baking, a few spots near the fruit may seem underdone; that is just juicy berry, not raw batter.