Ingredients
Equipment
Method
- Serve At room temperature for best flavor and presentation
- Cream - Butter and sugar until fluffy, add eggs and vanilla
- Combine - Alternate dry ingredients and milk, fold in strawberries
- Bake - 60-70 minutes until golden and toothpick comes clean
- Cool - In pan 15 minutes, turn out onto rack completely
- Glaze - Whisk powdered sugar, milk, vanilla until smooth
- Top - Drizzle glaze over cake, arrange fresh strawberries
- Serve - At room temperature for best flavor and presentation
Notes
This strawberry pound cake is rich, beautiful, and bursting with berry flavor. Store covered in the fridge for up to 3 days. Bring to room temp before serving for best texture.
