In another bowl, I whisk together the flour, baking powder, and salt. Gradually, I add this dry mixture to my butter and sugar mix, alternating with the buttermilk. I usually start and end with the flour mixture to keep the batter light and fluffy. Once everything is well combined, it’s time to gently fold in those beautiful chopped strawberries. The bright red berries really make this cake pop!
Next, pour the batter into a greased loaf pan, using a rubber spatula to spread it evenly. I always tap the pan against the counter to eliminate any air bubbles—trust me, you want a beautiful pound cake without any surprises! Bake it for about 60 minutes or until a toothpick comes out clean from the center. The air will smell heavenly; I can never resist peeking through the oven window to catch a glimpse of the golden crust forming.
Once out of the oven, I let it cool in the pan for about 15 minutes before transferring it to a cooling rack. Now, for the glaze! In a small bowl, I whisk together the powdered sugar and milk until it reaches a smooth pourable consistency. Drizzle this sweet goodness over the cooled pound cake, letting it soak in and shimmer. Trust me; you’ll want to savor this moment!
Pro Tips for Best Results
When making this cake, I found that using room temperature butter and eggs is key to achieving that perfect creamy texture. I’ve tested this three ways, and the difference really is noticeable! Also, flour your strawberries lightly before folding them into the batter; this minor step keeps them from sinking to the bottom of the loaf.
Don’t rush the cooling time! I know it’s tempting to dive right into that beautiful loaf, but letting it cool completely allows the flavors to meld and the glaze to set perfectly. The waiting does pay off, trust me!
Lastly, if you have a chance, set aside a few strawberries for garnish. When I present my cake with those bright and fresh berries, it always adds a touch of elegance and represents the star of the show—strawberries!
Common Mistakes to Avoid
One common mistake I see (and have made myself!) is overmixing the batter once the flour is added. It’s tempting to keep beating, but too much mixing can lead to a dense cake that’s not fluffy at all. I learned the hard way, and now I fold the mixture gently to keep the air in! (See the next page below to continue…)