Oh my goodness, let me tell you about my absolute favorite dessert: Strawberry Vanilla Pound Cake! This cake is like a warm hug on a plate, combining the rich, buttery goodness of classic pound cake with the bright, juicy flavor of fresh strawberries. I love how every bite is moist and bursting with sweetness, thanks to those lovely strawberries. It’s perfect for any occasion—whether it’s a sunny brunch, a cozy family dinner, or just a little sweet treat for yourself. Trust me, once you taste this cake, you’ll find yourself making it again and again!
Ingredients for Strawberry Vanilla Pound Cake
To whip up this delicious Strawberry Vanilla Pound Cake, you’ll need some simple, fresh ingredients that come together beautifully. Here’s what you’ll need:
1 cup unsalted butter, softened to room temperature
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 1/2 cups fresh strawberries, hulled and sliced
Using fresh strawberries really makes a difference in flavor, so don’t skimp on that! The butter should be nice and soft to create that perfect creamy texture too. You’ll be amazed at how these ingredients come together to create something so scrumptious!
Now that you have your ingredients ready, let’s dive into making this delightful Strawberry Vanilla Pound Cake! It’s super straightforward, so don’t worry if you’re new to baking. Just follow these steps, and you’ll have a gorgeous cake in no time!
Step-by-Step Instructions
First things first, preheat your oven to 350°F (175°C). This is essential to ensure your cake bakes evenly.
While that’s heating up, grease and flour a 10-inch bundt pan. It helps the cake slide right out when it’s done!
In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This usually takes about 3-5 minutes.
Next, add the eggs one at a time, mixing well after each addition. You want to incorporate them fully for a lovely, smooth batter.
Stir in the vanilla extract and let that fragrant goodness fill your kitchen!
In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to your wet ingredients, alternating with the milk. Mix until just combined—don’t overdo it!
Finally, gently fold in those beautiful sliced strawberries, being careful not to crush them.
Pour the batter into your prepared bundt pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. You’ll be rewarded with a moist, flavorful treat!
Why You’ll Love This Recipe
It’s bursting with fresh strawberry flavor that perfectly complements the buttery vanilla base.
This cake is incredibly easy to make, even for beginner bakers—no fancy techniques required!
It’s a showstopper for gatherings, making you look like a pro without all the fuss.
The moist texture keeps it fresh for days, so it’s perfect for enjoying throughout the week.
Serve it plain or dress it up with whipped cream for an extra touch of sweetness.
This cake is versatile enough to be a delightful dessert for any occasion!
Tips for Success
To take your Strawberry Vanilla Pound Cake to the next level, here are some of my favorite tips! First, make sure your butter is really softened; this helps create that airy texture we all love. You can substitute half of the butter with Greek yogurt for a lighter version, but trust me, the richness is worth it! Also, feel free to mix in a hint of lemon zest with the strawberries—it adds a refreshing zing! If you want an even richer flavor, try using vanilla bean paste instead of extract. And remember, letting the cake cool completely before slicing will help it hold its shape beautifully. Enjoy baking!
Nutritional Information
Here’s the scoop on the nutritional values for a slice of this delightful Strawberry Vanilla Pound Cake. Keep in mind these are estimates, so your results may vary slightly based on ingredients and portion sizes:
Calories: 320
Fat: 15g
Protein: 4g
Carbohydrates: 42g
Sugar: 22g
Sodium: 180mg
Fiber: 1g
Cholesterol: 90mg
Enjoy this cake knowing it’s a sweet indulgence worth every bite!
FAQ About Strawberry Vanilla Pound Cake
I’ve got some common questions you might have about this delightful Strawberry Vanilla Pound Cake. First off, can I use frozen strawberries? Absolutely! Just make sure to thaw and drain them well to avoid excess moisture in the batter. Another frequent query is, how can I tell when the cake is done? You’ll know it’s ready when a toothpick inserted into the center comes out clean or with just a few crumbs. And if you’re wondering if you can make this ahead of time, the answer is yes! It stays moist and delicious for a few days, making it perfect for meal prep or special occasions.
Storage & Reheating Instructions
To keep your Strawberry Vanilla Pound Cake fresh, store it in an airtight container at room temperature for up to 5 days. If you want to enjoy it later, you can freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Just let them thaw in the fridge overnight before enjoying!
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