Strawberry Pound Cake

Total Time Prep: 20 min. Bake: 55 min. + cooling
Yield 1 loaf (16 pieces)
Test Kitchen Approved
This strawberry pound cake spruces up a classic pound cake with the addition of fresh fruit. Here's how to make the refreshing treat.

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1-1/2 cups sugar
  • 3 large eggs, room temperature
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup 2% milk
  • 1 cup finely chopped fresh strawberries
  • STRAWBERRY GLAZE:
  • 1 cup confectioners' sugar
  • 2 teaspoons 2% milk
  • 1 teaspoon lemon juice
  • 3/4 cup finely chopped fresh strawberries

Directions

  1. Preheat oven to 350°. Line a greased 9x5-in. loaf pan with parchment.
  2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture alternately with milk, beating after each addition just until combined. Fold in strawberries.
  3. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool in pan on a wire rack 10 minutes before removing from pan to cool completely.
  4. In a small bowl, whisk confectioners' sugar, milk and lemon juice. Stir in strawberries. Spoon over top of cake.

Nutrition Facts

1 piece: 239 calories, 9g fat (5g saturated fat), 58mg cholesterol, 110mg sodium, 37g carbohydrate (28g sugars, 1g fiber), 3g protein.

A pound cake offers a buttery, tender crumb with a soft, golden crust. To make the classic version even better, we added fresh fruit into the mix. This cake starts with a vanilla cake base and is flecked with berries. With its pretty pink glaze, it's special enough for any party or occasion, or you could simply enjoy a slice with afternoon tea. —Molly Allen, Hood River, Oregon
Recipe Creator

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