Description

This easy homemade pound cake combines sweet strawberries and fragrant vanilla in a rich, buttery loaf. Perfect for birthdays, brunch, or any occasion, it’s a crowd-pleasing dessert with a tender crumb and pockets of juicy fruit.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
3 cups all-purpose flour (or 1:1 gluten-free blend)
1/2 cup whole milk (or dairy-free milk)
1 tablespoon pure vanilla extract
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 cups fresh strawberries, finely chopped (or frozen, thawed and drained)
2 tablespoons granulated sugar (for strawberries)
1 tablespoon lemon juice
Optional Glaze:
1 cup powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract

Instructions

In a small bowl, toss chopped strawberries with 2 tablespoons sugar and 1 tablespoon lemon juice. Let sit for 10 minutes until juicy. If using frozen berries, thaw and drain well.
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
In a large bowl, beat softened butter and sugar until light and fluffy (about 3-4 minutes).
Beat in eggs one at a time, mixing well after each. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Add dry ingredients to butter mixture in three parts, alternating with milk. Begin and end with flour. Mix gently.
Drain excess juice from strawberries. Gently fold strawberries into the batter with a spatula. For a swirl effect, layer batter and strawberries in the pan.
Pour batter into prepared pan and smooth the top.
Bake for 60-70 minutes, checking at 55 minutes. Cake is done when a toothpick comes out clean or with a few moist crumbs.
Cool cake in pan for 10-15 minutes, then transfer to a rack to cool completely.
Optional: Mix powdered sugar, milk, and vanilla for glaze. Drizzle over cooled cake. For a pink glaze, add a teaspoon of strawberry juice.

Notes

For gluten-free, use a 1:1 blend. For dairy-free, use vegan butter and plant milk. Toss berries with flour to prevent sinking. Tent with foil if browning too quickly. Cake keeps 3 days at room temp, 1 week in fridge, or 2 months frozen. Brush with strawberry jam before glazing for extra flavor.

Prep Time: 20 minutes
Cook Time: 60-70 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 320
Sugar: 28
Sodium: 180
Fat: 15
Saturated Fat: 9
Carbohydrates: 44
Fiber: 1
Protein: 5

Keywords: strawberry pound cake, vanilla pound cake, easy dessert, homemade cake, summer cake, loaf cake, gluten-free option, dairy-free option, birthday cake, brunch dessert