Strawberry Pound Cake

READY IN: 2hrs 5mins


  • 1cupbutter, room temperature
  • 2cupsgranulated sugar
  • 4largeeggs
  • 2teaspoonsvanilla extract
  • 1teaspoonbaking soda
  • 1teaspoonbaking powder
  • 1teaspoonkosher salt
  • 23 cupbuttermilk
  • 3cupsall-purpose flour
  • 16ouncesstrawberries, sliced
  • Icing
  • 2cupspowdered sugar
  • 2 -3tablespoonsmilk

    Serving Size: 1 (178) g

    Servings Per Recipe:12

    Calories: 502.2

    Calories from Fat 158 g 31 %

    Total Fat 17.6 g 27 %

    Saturated Fat 10.4 g 52 %

    Cholesterol 103.6 mg 34 %

    Sodium 505 mg 21 %

    Total Carbohydrate81.3 g 27 %

    Dietary Fiber 1.6 g 6 %

    Sugars 55.7 g 222 %

    Protein 6.3 g 12 %


  • Preheat oven to 325 degrees. Coat a 12- cup bundt pan with baking spray and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes. Add in the eggs, vanilla, baking soda, baking powder, and salt. Mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
  • Turn the mixer to low and in alternating additions add in the buttermilk and flour, beginning and ending with flour, scraping the sides of the bowl as necessary. Mix until just incorporated.
  • Stir in the strawberries until evenly mixed inches.
  • Bake for 85-90 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan for 20 minutes and then invert the pan onto a cake plate.
  • Once the cake is mostly cooled whisk together the powdered sugar and the milk for the icing. Pour this on top of the cake. The cooler the cake is, the thicker the icing will remain.
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