Fresh Strawberry Pound Cake

Indulge in the luscious flavors of summer with this Fresh Strawberry Pound Cake, a delightful dessert that's as beautiful as it is delicious. Made with diced fresh strawberries folded into a rich, buttery batter, this cake boasts a tender crumb and bursts of fruity goodness in every bite. The recipe pairs the classic, dense texture of a traditional pound cake with the bright, natural sweetness of strawberries, while a drizzle of creamy vanilla glaze on top adds the perfect touch of elegance. Simple ingredients like all-purpose flour, granulated sugar, and unsalted butter come together effortlessly in this impressive Bundt cake, making it ideal for gatherings, celebrations, or cozy afternoons at home. With its stunning presentation and incredible flavor, this strawberry pound cake is bound to become a family favorite. Perfectly moist, irresistibly sweet, and irresistibly fresh—this is pound cake reimagined.

Nutriscore Rating: 38/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 12

Ingredients

• 3 cups All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoons Salt
• 1.5 cups Unsalted butter (softened)
• 2.5 cups Granulated sugar
• 6 Large eggs
• 1.5 teaspoons Vanilla extract
• 1.5 cups Fresh strawberries (diced)
• 1 cup Powdered sugar (for glaze)
• 2 tablespoons Milk (for glaze)
• 0.5 teaspoons Vanilla extract (for glaze)

Directions

Step 1

Preheat your oven to 325°F (163°C). Grease and flour a standard Bundt pan or spray it with non-stick baking spray.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, cream the softened butter and sugar together using a hand or stand mixer on medium speed until light and fluffy, about 3 minutes.

Step 4

Add the eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl as needed.

Step 5

Mix in the vanilla extract.

Step 6

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until fully combined. Avoid overmixing.

Step 7

Gently fold in the diced fresh strawberries using a spatula, ensuring they are evenly distributed throughout the batter.

Step 8

Pour the batter into the prepared Bundt pan and smooth the top with a spatula.

Step 9

Bake for 70–75 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Remove the cake from the oven and allow it to cool in the pan for 20 minutes. Then, invert the cake onto a cooling rack and let it cool completely.

Step 11

To prepare the glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Add more milk if the glaze is too thick.

Step 12

Once the cake is completely cool, drizzle the glaze over the top. Let the glaze set for a few minutes before slicing and serving.

Nutrition Facts

Serving size	1904.7 grams (1904.7g)

Amount per serving	% Daily Value*
Calories	6766

Total Fat 322.50g	413%
Saturated Fat 192.00g	960%
Polyunsaturated Fat NaNg
Cholesterol 1893mg	631%
Sodium 2121mg	92%
Total Carbohydrate 924.60g	336%
Dietary Fiber 14.30g	51%
Total Sugars 635.00g
Protein 78.80g	158%

Vitamin D 427IU	2135%
Calcium 367mg	28%
Iron 24mg	133%
Potassium 1267mg	27%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.0%

Protein: 4.6%

Carbs: 53.5%