Description
A delightful dessert that captures the essence of summer with its sweet strawberry flavor in a moist pound cake.
Ingredients
- 1 cup (225g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- 3 cups (360g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (240ml) whole milk
- 1 ½ cups fresh strawberries, diced
- 2 cups (240g) powdered sugar
- 2–3 tbsp strawberry milk
- 1 tbsp strawberry puree (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 10-inch bundt pan.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy (about 5 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and optional almond extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined, being careful not to overmix.
- Gently fold in the diced strawberries.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 15 minutes before inverting onto a wire rack to cool completely.
- For the glaze, whisk powdered sugar with strawberry milk and optional strawberry puree until smooth, then drizzle over the cooled cake.
Notes
Use frozen strawberries if fresh ones are out of season, but expect slight differences in flavor and texture.