Description
A delightful pound cake infused with the refreshing flavor of strawberries, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup pureed strawberries
- For the glaze: 1 cup powdered sugar
- 2–3 tablespoons strawberry milk or regular milk
- Pink food coloring (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with milk and mixing well.
- Stir in the vanilla extract and pureed strawberries until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- For the glaze, mix the powdered sugar with the strawberry milk until smooth. Add food coloring if desired.
- Drizzle the glaze over the cooled cake and serve with fresh strawberries or ice cream.
Notes
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Best to add glaze just before serving.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg