Strawberry Pound cake

Easy Strawberry Pound Cake

Produce

1 cup Strawberries, fresh

Refrigerated

4 Eggs, large

Baking & Spices

2 cups All-purpose flour

1 tsp Baking powder

2 cups Granulated sugar

1/2 tsp Salt

1 tsp Vanilla extract

Dairy

1 cup Butter, unsalted

Main Ingredients

1 cup unsalted butter, softened Make sure it’s at room temperature for easy mixing.

2 cups granulated sugar

4 large eggs Room temperature works best.

2 cups all-purpose flour Sifted for better texture.

1 cup fresh strawberries, diced Can substitute frozen if thawed and drained.

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon salt

Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.

In a large mixing bowl, cream the butter and sugar together until light and fluffy.

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

Stir in the vanilla extract.

In another bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients until just combined.

Fold in the diced strawberries gently.

Baking

Pour the batter into the prepared loaf pan and smooth out the top.

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Cooling and Serving

Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Slice and serve plain or with whipped cream and a sprinkle of powdered sugar.

Enjoy 😉

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