3. Add Eggs
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Add eggs one at a time, mixing well after each.
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Mix in vanilla.
4. Dry Ingredients
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Whisk flour, baking powder, and salt together.
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Gradually add to batter, mixing on low speed.
5. Fold in Strawberries
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Toss strawberries with 1 tbsp flour.
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Gently fold into batter.
6. Bake
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Pour batter into pan and smooth top.
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Bake 70–80 minutes, until a toothpick comes out clean.
7. Cool & Glaze
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Cool in pan 15 minutes, then turn out onto a rack.
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Drizzle with glaze once completely cooled.
Texture & Flavor
Moist and dense Creamy crumb Fresh strawberry bursts Classic pound cake richness
Tips & Variations
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Frozen strawberries: Thaw, drain well
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Extra strawberry flavor: Add strawberry extract
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Lemon twist: Add lemon zest
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Mini loaves: Bake 40–45 minutes
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No glaze: Dust with powdered sugar
Nutrition (Approx per slice)
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Calories: 420
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Carbs: 48g
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Fat: 22g
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Protein: 6g
