Strawberry Pound Cake

  • Servings: 10-15
  • Difficulty: medium
  • Print

This is perfect Summer Vanilla Pound Cake is perfect with a little Berry twist.

Credit: Rimmer’s Red Barn


  • 2 Sticks of room temp butter
  • 1 Cup of Sugar
  • 2 Cups of Flour
  • ¼ tsp. Salt
  • 2 tsp. Vanilla
  • 4 Eggs
  • 2 Cup Fresh Strawberries
  • 1 Tin of Lemon Frosting


  1. Preheat oven to 350 degrees. Butter and flour Bundt Pan, set aside.

Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix). Bake until a toothpick inserted in center of cake comes out clean. Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

Warm your Lemon Frosting in the Microwave for 30 seconds remove then stir. Drizzle over the cake. Decorate your cake with Strawberries and Serve.


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