Ingredients

1 cup unsalted butter, softened (room temperature)

2 cups granulated sugar

4 large eggs

3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 cup whole milk (room temperature)

2 teaspoons vanilla extract

1½ cups fresh strawberries, diced small and patted dry

Optional Strawberry Glaze:

1 cup powdered sugar

2–3 tablespoons strawberry purée or milk

½ teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.

Step 2: In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3 to 4 minutes.

Step 3: Add the eggs one at a time, mixing well after each addition.

Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.

Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture. Stir in the vanilla extract. Mix just until smooth; don’t overmix.

Step 6: Gently fold in the diced, dried strawberries with a spatula.

Step 7: Pour the batter into the prepared pan and smooth the top. Bake for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 60 minutes.

Step 8: Let the cake cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.

Step 9: For the glaze, whisk together powdered sugar, strawberry purée or milk, and vanilla until smooth. Drizzle over the cooled cake and let it set for 10 minutes before slicing.

Tips & Variations

Make sure to pat the strawberries dry to prevent excess moisture from making the cake soggy.

For a citrus twist, add a teaspoon of lemon zest to the batter along with the vanilla extract.

If fresh strawberries are out of season, frozen diced strawberries (thawed and drained) can be used instead.

Try swapping the milk for buttermilk for a tangier, richer flavor.

Use a bundt pan for a decorative shape and adjust baking time as needed.

Storage

Store the pound cake wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, keep it in an airtight container in the refrigerator for up to one week. Reheat slices gently in the microwave for 15 to 20 seconds if desired. The glaze is best added fresh but can be stored separately in the fridge for a few days.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but be sure to thaw and thoroughly drain them, then pat dry to avoid extra moisture in the batter.

How do I know when the pound cake is done baking?

The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Start checking at 60 minutes to avoid overbaking.