Luscious Vanilla Pound Cake with Strawberry Variation
Indulge in the timeless charm of our Luscious Vanilla Pound Cake with Strawberry Variation—a moist, buttery cake elevated by a delightful swirl of homemade strawberry compote. This versatile dessert brings together the richness of a classic vanilla pound cake with the sweet-tart vibrance of fresh or frozen strawberries, gently cooked to create a jam-like filling. The recipe’s marbled effect is not only visually stunning but also ensures every bite bursts with fruity flavor. With just 20 minutes of prep time and simple pantry staples, this crowd-pleaser is perfect for any occasion, from afternoon tea to a celebratory dessert. Serve it as is, dusted with powdered sugar, or topped with a dollop of whipped cream for a truly irresistible treat.
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Recipe Information
Ingredients
- 226 grams unsalted butter, softened
- 300 grams granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 300 grams all-purpose flour
- 1 teaspoons baking powder
- 0.5 teaspoons salt
- 120 milliliters whole milk
- 150 grams strawberries, fresh or frozen
- 1 tablespoon lemon juice
- 1 tablespoon powdered sugar
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a standard loaf pan or line it with parchment paper.
In a medium saucepan, combine the strawberries, lemon juice, and powdered sugar. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens like a jam (about 10 minutes). Set aside to cool.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, using a hand mixer or stand mixer (about 3-4 minutes).
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.
Pour half of the batter into the prepared loaf pan. Spoon half of the strawberry mixture over the batter and swirl gently with a knife. Repeat with the second half of the batter and strawberry mixture to create a marbled effect.
Smooth the top with a spatula and transfer the pan to the preheated oven. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Remove the pound cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Optional: Dust the cooled cake with powdered sugar or serve with whipped cream for an extra indulgence.
Nutrition Facts
Calories |
4323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.7 g | 270% | |
| Saturated Fat | 124.8 g | 624% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1252 mg | 417% | |
| Sodium | 1995 mg | 87% | |
| Total Carbohydrate | 562.1 g | 204% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 322.9 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 379 mg | 29% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1094 mg | 23% | |
*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.
