Strawberry Pound Cake Recipe

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Updated August 30, 2018

This tastes like butter, vanilla, and strawberries: a simple cake that's perfect for spring. I like to serve it plain for breakfast, but it also makes a lovely dessert whens sliced and topped with fresh whipped cream and berries.

Recipe Details

Strawberry Pound Cake Recipe

Active 15 mins

Total 75 mins

Makes 1 loaf

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Ingredients

1 1/2 cups (about 7 1/2 ounces) all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup (about 7 ounces) sugar
2 eggs plus 1 egg yolk
1 teaspoon vanilla
1/4 cup milk
3 tablespoons heavy cream
2 cups diced strawberries

Directions

Adjust oven rack to middle position and preheat oven to 350°F (180°C). Butter loaf pan. In a small bowl, whisk together flour, baking powder, and salt; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until light and fluffy, about 3 minutes. Add eggs, egg yolk, and vanilla. Add 1/2 dry ingredients, followed by milk. Add remaining dry ingredients, then cream, beating until just combined. Fold strawberries into batter with a spatula.
Pour batter into prepared pan and smooth top. Bake until a tester inserted into the middle of the cake comes out clean, about 50 to 60 minutes. Let cool 15 minutes then turn out to a wire rack to finish cooling. Serve, garnishing with additional strawberries or whipped cream if desired. Leftover pound cake can be stored in a sealed container at room temperature for up to 1 week.