Strawberry Pound Cake (6 Ingredients)
This classic strawberry pound cake combines rich vanilla sponge and sweet strawberry flavors. Perfect for summer tea parties, picnics, or as a delicious afternoon snack.
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Strawberry Pound Cake
This classic strawberry pound cake combines rich vanilla and strawberry flavors. Perfect for summer tea parties, picnics, or as a sweet snack.
Ingredients
- 1/2 lb butter unsalted, softened
- 1/2 lb granulated sugar
- 4 eggs room-temperature
- 2 tsp vanilla extract
- 1/2 lb self-raising flour
- 1/2 lb strawberries washed and dried, de-stemmed
- 1 tsp powdered sugar to serve, optional
Instructions
- Preheat your oven to 350°F (180°C). Grease a 9×5 inch loaf pan with butter and line it with parchment paper.
- In a large bowl, cream together the butter and sugar with a handheld electric mixer or stand mixer until light and fluffy. About 2-3 minutes.1/2 lb butter, 1/2 lb granulated sugar
- Beat in the eggs one at a time, then mix in the vanilla extract.4 eggs, 2 tsp vanilla extract
- Gradually add the self-raising flour to the wet ingredients, mixing until just combined. Don't overmix the batter or the cake will be tough.1/2 lb self-raising flour
- Slice the de-stemmed strawberries into 1/4-inch slices lengthways.1/2 lb strawberries
- Pour 1/3 of the vanilla batter into the prepared loaf pan. Add a layer of strawberry slices on top of the vanilla batter. Repeat the process another time and finish off with a single line of strawberries at the end.
- Bake the strawberry pound cake for 60 minutes, or until a toothpick inserted into the center comes out clean. Cover it after 30 minutes to prevent it from getting too dark.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Add some powdered sugar before serving (optional).1 tsp powdered sugar
Notes
Storage: Pound cakes keep well and can be stored for up to 5 days in an airtight container at room temperature. I doubt it will last that long though! For longer storage, you can freeze it whole or in slices for up to 3 months in a freezer-proof container.
Nutrition
Calories: 305kcalCarbohydrates: 34gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 95mgSodium: 143mgPotassium: 74mgFiber: 1gSugar: 20gVitamin A: 554IUVitamin C: 11mgCalcium: 19mgIron: 1mg
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Ingredients and substitutions
- Strawberries – Fresh strawberries are best for this pound cake. Thoroughly wash and de-stem the strawberries before using. You can also add freeze-dried strawberries or strawberry powder to the batter instead of the puree.
- Sugar – You’ll need granulated sugar for this cake. Powdered sugar can be used for serving (optional).
- Butter – I use unsalted softened butter but lightly salted butter can be used as well.
- Flour – Self-raising flour works well for convenience. You can also use all-purpose flour and add 2 tsp of baking powder, and a pinch of salt instead.
- Eggs – Fresh medium-sized eggs, stored at room temperature are needed for this recipe.
- Vanilla – I use vanilla extract but you can also choose vanilla syrup, paste, or fresh beans.
- Glaze (optional) – Add a simple strawberry glaze instead of powdered sugar for serving. Simply combine 1 tbsp of strawberry puree, with 1/2 cup of powdered sugar.
Key steps: strawberry pound cake
1. Make sure you cream the butter and sugar well before adding the eggs. The mixture gets lighter as you mix it.
2. Unlike the wet ingredients, you can easily overmix the batter once you add the flour. Mix until just combined. You’re after a lump-free, smooth cake batter.
3. Grease the tin well and line it with baking powder. Nothing worse than a beautiful cake that’s stuck to the tin!
4. Layer the batter and strawberries evenly to create a nice pattern when slicing the loaf.
5. I finish off the cake with a row of strawberry slices but you can get creative here and even make a scalloped pattern.
My top 3 pound cake tips
- Room temperature: Butter and eggs stored at room temperature blend smoothly and evenly, trapping air and creating a light, even crumb.
- Shape shifter: You can also use a bundt pan, ring tin, or a 9-inch round pan to make this pound cake. You will need to adjust the baking time depending on the shape used.
- Mix it up: This a great pound cake base recipe. You can use whatever fruit is in season and add it to the batter. Check out my blueberry and lemon pound cake as an example.
