Description
A rich and buttery pound cake infused with fresh strawberries and topped with a sweet strawberry glaze, combining the classic flavors of strawberry shortcake into a moist and elegant dessert.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups (360 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (240 ml) whole milk
- 1 cup (150 g) fresh strawberries, finely chopped
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons strawberry puree
- 1 teaspoon lemon juice
- 1 cup (240 ml) whipped cream (optional)
- 1/2 cup (75 g) sliced strawberries (optional)
Instructions
- Preheat the oven to 325°F (165°C) and grease a loaf or bundt pan.
- Cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the butter mixture, alternating with milk, mixing until just combined.
- Gently fold in chopped strawberries.
- Pour batter into prepared pan and smooth the top.
- Bake for 60–75 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
- Mix powdered sugar, strawberry puree, and lemon juice to make glaze, then drizzle over cooled cake.
- Top with whipped cream and sliced strawberries if desired.
Notes
- Toss strawberries in a little flour to prevent sinking.
- Frozen strawberries can be used if thawed and well-drained.
- Add lemon zest for extra brightness.
- Cream cheese can be added for a richer texture.
- Flavor improves if made a day ahead.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 110 mg
