Easy Strawberry Pound Cake Recipe

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 1 30

Total Time: 1 40

Servings: people

Calories: 472kcal

Author: Becky Hardin - Easy Dessert Recipes

Made with fresh strawberries, this deliciously fresh strawberry pound cake is the perfect summer treat! Enjoy it with ice cream on a warm day.

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Equipment

Kitchen Scale (optional)
9x5-inch Loaf Pan
Stand Mixer

Ingredients

For the Pound cake

2¼ cups all-purpose flour 270 grams
1 teaspoon kosher salt 3 grams
¾ teaspoon baking powder 3 grams
¼ teaspoon baking soda
¾ cup unsalted butter 170 grams, room temperature (1½ sticks)
1 cup granulated sugar 200 grams
3 large eggs 150 grams, room temperature
⅔ cup milk 151 grams, room temperature
⅓ cup strawberry jam 113 grams
1 teaspoon pure vanilla extract 4 grams
1 cup chopped strawberries 167 grams

For the Cream cheese frosting

4 ounces cream cheese 113 grams (½ brick)
¼ cup unsalted butter 57 grams, room temperature (½ stick)
½ cup powdered sugar 57 grams
1 teaspoon pure vanilla extract 4 grams

Instructions

Preheat oven to 350°F. Prep a 9x5-inch loaf pan by spraying it with baking spray. Set aside.
In a small mixing bowl, combine the flour, salt, baking powder, and baking soda. Set aside.
2¼ cups all-purpose flour, 1 teaspoon kosher salt, ¾ teaspoon baking powder, ¼ teaspoon baking soda
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and eggs together on medium-high until smooth, about 1 minute. Add in the milk, jam, and vanilla, and mix again.
¾ cup unsalted butter, 1 cup granulated sugar, 3 large eggs, ⅔ cup milk, ⅓ cup strawberry jam, 1 teaspoon pure vanilla extract
Add the dry ingredients into the wet ingredients. Whisk together until all of the flour is incorporated. Fold in the strawberries.
1 cup chopped strawberries
Spread the batter into the prepared loaf pan and place into the preheated oven. Bake for 80-90 minutes, or until a toothpick inserted comes out clean or with moist crumbs. If your bread begins to brown too quickly, tent a piece of tinfoil over the top to prevent darkening. Once baked, remove from the oven and let cool.
Make the cream cheese frosting by combining all the frosting ingredients in the bowl of stand mixer fitted with a paddle or whisk attachment. Beat on medium-high speed for 3 minutes or until a smooth cream cheese frosting has formed. Spread on the top of the cooled pound cake and top with strawberries. Slice and serve immediately.
¼ cup unsalted butter, ½ cup powdered sugar, 1 teaspoon pure vanilla extract, 4 ounces cream cheese

Video

Notes

Don’t heat the butter. You want your butter to be softened at room temperature not completely melted.
Don't overmix the batter; otherwise, the cake could turn out rubbery.
If your cake begins to brown too quickly, you can tent a piece of aluminum foil over the top to prevent darkening.

Storage: Pound cake may be stored in an airtight container or Ziplock bag in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition