Description
This Strawberry Pound Cake is a moist and flavorful dessert featuring fresh diced strawberries folded into a classic pound cake batter. Topped with a rich and creamy strawberry cream cheese frosting, it is perfect for celebrations or a delightful afternoon treat. Baked to a golden brown perfection, this pound cake balances sweetness and freshness beautifully.
Ingredients
Scale
Cake:
- ¾ cup unsalted butter, softened
- 1 cup sugar
- 2 tsp pure vanilla extract
- 4 large eggs
- ¼ cup milk
- 2 cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp kosher salt
- 1 ½ cups strawberries, diced
Frosting:
- 4 tbsp unsalted butter, softened
- 4 oz cream cheese, softened
- 1 ¼ cups powdered sugar
- 2-4 tbsp milk
- 1 tsp pure vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and spray a loaf pan with baking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, and kosher salt until well combined.
- Cream Butter and Sugar: In another large bowl, beat the softened butter, sugar, and vanilla extract together until the mixture is fluffy and well combined.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next, resulting in a smooth batter.
- Add Milk: Mix in the milk until fully combined to help create a moist texture.
- Combine Dry Ingredients: Gradually add the dry ingredients into the wet mixture, beating until the batter is smooth and uniform.
- Fold in Strawberries: Gently fold in the diced strawberries, taking care not to crush them and distribute them evenly through the batter.
- Bake: Pour the batter into the prepared loaf pan and bake for 45-55 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 15 minutes before removing it and transferring to a wire rack to cool completely.
- Make Frosting and Frost Cake: Beat the softened butter and cream cheese until smooth. Gradually add powdered sugar, vanilla extract, and 2 to 4 tablespoons of milk until the frosting reaches your desired consistency. Spread the frosting evenly over the cooled pound cake before serving.
Notes
- Use fresh, ripe strawberries for the best flavor and texture.
- Do not overmix the batter once the flour is added to avoid a tough cake.
- Ensure the cream cheese and butter are softened to room temperature for smooth frosting.
- You can substitute milk with buttermilk to add extra moisture and tang.
- Store the cake covered in the refrigerator for up to 3 days.
- Bring cake to room temperature before serving for best texture and taste.
