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Strawberry Pound Cake

Strawberry Pound Cake
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A tender, buttery pound cake studded with fresh strawberries, offering a burst of fruity sweetness in every slice. The crumb is dense yet moist, with a golden crust and a delicate vanilla undertone.

Ingredients

Scale
  • 1/4 cup unsalted butter, softened (57g)
  • 1/2 cup granulated sugar (100g)
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons full-fat Greek yogurt, room temperature (30g)
  • 1/2 cup plus 2 tablespoons all-purpose flour (75g, spooned and leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup fresh strawberries, hulled and cut into 1/4-inch dice (about 75g)

Instructions

  1. Preheat the oven to 350°F (177°C) with a rack in the center. Grease a 6×3-inch mini loaf pan (or 4-cup capacity pan) with butter, then dust with a tablespoon of flour, tapping out the excess. This prevents sticking and creates an even crust.
  2. In a medium mixing bowl, combine the softened butter and granulated sugar. Using a handheld electric mixer or a wooden spoon, cream them together for 2 to 3 minutes until pale, light, and fluffy. Scrape down the sides of the bowl. Proper creaming incorporates air for a tender crumb.
  3. Add the room-temperature egg and vanilla extract to the butter mixture. Beat on medium speed for 1 minute until fully combined and smooth. The mixture should look creamy and slightly aerated. If it looks separated, your egg may be too cold.
  4. Add the Greek yogurt and mix on low speed just until incorporated, about 15 seconds. Do not overmix; the batter should be thick and emulsified. Full-fat yogurt adds moisture without thinning the batter.
  5. In a separate small bowl, whisk together the all-purpose flour, baking powder, and kosher salt. This distributes the leavening evenly and prevents clumps.
  6. Add the dry ingredients to the butter mixture in three additions, mixing on low speed after each until just combined. Scrape the bowl halfway through. Stop as soon as the last streak of flour disappears to avoid developing gluten, which would make the cake tough.
  7. Gently fold the diced strawberries into the batter with a rubber spatula. Do this in just 3 or 4 strokes so the berries stay intact. They will sink slightly during baking, creating a jeweled layer.
  8. Scrape the batter into the prepared pan and spread it into an even layer using the spatula. Smooth the top; it will be about two-thirds full. Tap the pan gently on the counter to release any trapped air bubbles.
  9. Bake for 40 to 48 minutes, rotating the pan halfway through. The cake is done when the top is deep golden brown, a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter), and the edges begin to pull away from the pan.
  10. Let the cake cool in the pan on a wire rack for 15 minutes. Then run a thin knife around the edges to loosen, invert onto the rack, then turn right side up to cool completely, about 1 hour. Slicing while warm may cause crumbling.
  11. For serving, cut into 4 equal slices. Optionally dust with powdered sugar or serve with lightly sweetened whipped cream and extra fresh strawberries.

Notes

Store leftover cake tightly wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, refrigerate in an airtight container for up to 5 days (bring to room temperature before serving). This cake freezes well: wrap whole or slices in plastic wrap then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat slices in a 300°F (150°C) oven for 5–7 minutes to refresh the crust.

Nutrition

Keywords: strawberry pound cake, pound cake with strawberries, fresh strawberry cake, moist pound cake, American dessert, berry cake, strawberry dessert, summer cake, easy cake recipe, vanilla cake

Find it online: https://inagartencooks.com/strawberry-pound-cake/