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featured strawberry pound cake

Easy Strawberry Pound Cake Recipe

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 10 people
Calories: 472kcal
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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Ingredients

For the Pound cake

  • 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
  • cup milk 151 grams, room temperature
  • 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 standard package)
  • 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. 
  •  If your bread begins to brown too quickly, you can tent a piece of tinfoil 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

Serving: 1slice | Calories: 472kcal | Carbohydrates: 58g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 359mg | Potassium: 126mg | Fiber: 1g | Sugar: 33g | Vitamin A: 819IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 2mg