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Slice of moist strawberry pound cake topped with fresh strawberries

Strawberry Pound Cake

This moist strawberry pound cake is made with fresh strawberries and simple ingredients, perfect for family gatherings and special occasions.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup fresh strawberries (mashed) Use ripe, sweet strawberries for the best flavor.
  • 1 cup softened butter Keep at room temperature for better mixing.
  • 1.5 cups sugar
  • 3 large eggs Add one at a time, beating after each.
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour Add in two parts to batter.
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
Glaze Ingredients
  • 1 cup powdered sugar
  • 1-2 tablespoons strawberry juice or milk For the glaze.

Method
 

Preparation
  1. Preheat your oven to 325°F and grease a 9x5 inch loaf pan, then line with parchment paper.
  2. In a bowl, mash 1 cup of fresh strawberries until smooth and set aside.
  3. In a large bowl, cream 1 cup softened butter with 1.5 cups sugar until light.
  4. Add 3 eggs, one at a time, beating after each egg. Then add 1 teaspoon of vanilla extract.
  5. In another bowl, whisk together 2 cups all-purpose flour, 0.5 teaspoon of baking powder, and 0.5 teaspoon of salt.
  6. Add the dry mix in two parts to the butter mixture, alternating with the mashed strawberries, beginning and ending with the dry mix. Stir just until you have a smooth batter.
  7. Pour the batter into the prepared pan, smooth the top, and bake for 60 to 70 minutes, until a toothpick comes out clean or with a few moist crumbs.
  8. Let the cake cool in the pan for 15 minutes, then lift out and cool on a rack.
Glazing
  1. For the glaze, mix 1 cup of powdered sugar with 1 to 2 tablespoons of strawberry juice or milk, and drizzle over the cooled cake.

Notes

Cool the cake before glazing so the glaze stays on top and does not soak in too much. Check the cake at 60 minutes, as oven times may vary. Cover with foil if the top browns too fast.