Strawberry pound cake. A delicious recipe bursting with fresh strawberries. Soft, moist and perfect with a morning coffe or to take to friend!

Serves: 1 Loaf

  • 3/4 cup or 175 g softened butter
  • 1/4 cup or 60 ml milk
  • 1 1/2 cups or 290 g regular sugar
  • 3 eggs lightly beaten
  • 9 oz or 250 g Fresh Strawberries mashed
  • 1 3/4 cups or 225 g Plain / All purpose flour sieved
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 teaspoon Vanilla Extract

  1. Heat oven to 160c,  300F. Grease and line your baking tin.
** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.
  1. Get all your ingredients ready, i.e mash the strawberries, sieve the flour, and add the salt and baking powder to the flour etc.
  2. Start with making the cake batter by creaming the butter and sugar until a pale light colour.
  3. Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
  4. Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the vanilla extract, the rest of the milk and flour. Right at the end, fold in the mashed strawberries.
  5. Transfer the cake mixture to the greased and lined loaf tin. Place in the oven for 1 hour 10 minutes, check after 1 hour. Test if done by placing a skewer in the centre of the cake and make sure it comes out clean. Every oven is different so cook times will vary a little.
***** Please note, if using a Bundt tin, cook time is 45 minutes.
  1. Have a cup of tea and wait!
  2. Allow to cool. Store in an airtight container. This cake is best eaten the following day, although it doesn't usually last that long!

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