1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use an electric mixer or do it by hand with a wooden spoon.
4. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next one. Scrape down the sides of the bowl as needed.
5. Add half of the flour mixture to the butter and sugar mixture. Mix until just combined. Then, pour in the milk and vanilla extract, and mix again. Finally, add the remaining flour mixture and mix until the batter is smooth.
6. Gently fold in the diced strawberries, being careful not to overmix. The strawberries should be evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan, spreading it out evenly
8. Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. The baking time may vary, so start checking for doneness around the 50-minute mark.
9. Once the cake is baked, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
10. Once the Strawberry Pound Cake has cooled, you can dust it with powdered sugar for a decorative touch, if desired. Slice and serve!
Enjoy your homemade Strawberry Pound Cake. It’s perfect for serving with a dollop of whipped cream or a scoop of vanilla ice cream.
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