Luscious Vanilla Pound Cake with Strawberry Variation

Indulge in the timeless charm of our Luscious Vanilla Pound Cake with Strawberry Variation—a moist, buttery cake elevated by a delightful swirl of homemade strawberry compote. This versatile dessert brings together the richness of a classic vanilla pound cake with the sweet-tart vibrance of fresh or frozen strawberries, gently cooked to create a jam-like filling. The recipe’s marbled effect is not only visually stunning but also ensures every bite bursts with fruity flavor. With just 20 minutes of prep time and simple pantry staples, this crowd-pleaser is perfect for any occasion, from afternoon tea to a celebratory dessert. Serve it as is, dusted with powdered sugar, or topped with a dollop of whipped cream for a truly irresistible treat.

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 10

Ingredients

• 226 grams unsalted butter, softened
• 300 grams granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 300 grams all-purpose flour
• 1 teaspoons baking powder
• 0.5 teaspoons salt
• 120 milliliters whole milk
• 150 grams strawberries, fresh or frozen
• 1 tablespoon lemon juice
• 1 tablespoon powdered sugar

Directions

Step 1

Preheat your oven to 175°C (350°F). Grease and flour a standard loaf pan or line it with parchment paper.

Step 2

In a medium saucepan, combine the strawberries, lemon juice, and powdered sugar. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens like a jam (about 10 minutes). Set aside to cool.

Step 3

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, using a hand mixer or stand mixer (about 3-4 minutes).

Step 4

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5

In a separate bowl, whisk together the flour, baking powder, and salt.

Step 6

Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.

Step 7

Pour half of the batter into the prepared loaf pan. Spoon half of the strawberry mixture over the batter and swirl gently with a knife. Repeat with the second half of the batter and strawberry mixture to create a marbled effect.

Step 8

Smooth the top with a spatula and transfer the pan to the preheated oven. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.

Step 9

Remove the pound cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.

Step 10

Optional: Dust the cooled cake with powdered sugar or serve with whipped cream for an extra indulgence.

Nutrition Facts

Serving size	(1338.3g)

Amount per serving	% Daily Value*
Calories	4322.8

Total Fat 210.7g	0%
Saturated Fat 124.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1252.2mg	0%
Sodium 1995.2mg	0%
Total Carbohydrate 562.1g	0%
Dietary Fiber 11.2g	0%
Total Sugars 322.9g
Protein 62.1g	0%

Vitamin D 214.5IU	0%
Calcium 378.9mg	0%
Iron 18.7mg	0%
Potassium 1094.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.2%

Protein: 5.7%

Carbs: 51.2%