Fresh Strawberry Pound Cake
Indulge in the luscious flavors of summer with this Fresh Strawberry Pound Cake, a delightful dessert that's as beautiful as it is delicious. Made with diced fresh strawberries folded into a rich, buttery batter, this cake boasts a tender crumb and bursts of fruity goodness in every bite. The recipe pairs the classic, dense texture of a traditional pound cake with the bright, natural sweetness of strawberries, while a drizzle of creamy vanilla glaze on top adds the perfect touch of elegance. Simple ingredients like all-purpose flour, granulated sugar, and unsalted butter come together effortlessly in this impressive Bundt cake, making it ideal for gatherings, celebrations, or cozy afternoons at home. With its stunning presentation and incredible flavor, this strawberry pound cake is bound to become a family favorite. Perfectly moist, irresistibly sweet, and irresistibly fresh—this is pound cake reimagined.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 1.5 cups Unsalted butter (softened)
- 2.5 cups Granulated sugar
- 6 Large eggs
- 1.5 teaspoons Vanilla extract
- 1.5 cups Fresh strawberries (diced)
- 1 cup Powdered sugar (for glaze)
- 2 tablespoons Milk (for glaze)
- 0.5 teaspoons Vanilla extract (for glaze)
Instructions
Preheat your oven to 325°F (163°C). Grease and flour a standard Bundt pan or spray it with non-stick baking spray.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together using a hand or stand mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until fully combined. Avoid overmixing.
Gently fold in the diced fresh strawberries using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
Bake for 70–75 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 20 minutes. Then, invert the cake onto a cooling rack and let it cool completely.
To prepare the glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Add more milk if the glaze is too thick.
Once the cake is completely cool, drizzle the glaze over the top. Let the glaze set for a few minutes before slicing and serving.
Nutrition Facts
Calories |
6766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 322.5 g | 413% | |
| Saturated Fat | 192.0 g | 960% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1892 mg | 631% | |
| Sodium | 2121 mg | 92% | |
| Total Carbohydrate | 924.6 g | 336% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 635.0 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 10.7 mcg | 53% | |
| Calcium | 367 mg | 28% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 1267 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
