This delightful strawberry pound cake is a perfect blend of rich, buttery flavor and the fresh, juicy taste of strawberries. It’s great for dessert or even as a sweet treat with your afternoon tea.
Preparation time
20min
Cooking time
1h 10min
Ingredients
12 Servings
- 375 grams all-purpose flour
- 10 grams baking powder
- 4 eggs
- 400 grams granulated sugar
- 120 ml milk
- 1 teaspoon salt
- 300 grams strawberries
- 225 grams unsalted butter
- 10 ml vanilla extract
Directions
Step 1
Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). Grease and flour a 10-inch bundt pan.
Step 2
In a medium bowl, combine the flour, baking powder, and salt. Set aside.
Step 3
In a large bowl, cream together the butter and sugar until light and fluffy.
Step 4
Beat in the eggs one at a time, then stir in the vanilla extract.
Step 5
Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Step 6
Fold in the chopped strawberries.
Step 7
Pour the batter into the prepared bundt pan and spread evenly.
Step 8
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before serving.