Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup milk
- 1 cup finely chopped fresh strawberries (patted dry with paper towel)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk or lemon juice
- ½ tsp vanilla extract (optional)
Instructions
1. Prepare Your Pan:
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
2. Make the Cake Batter:
- In a large bowl, cream together the butter and sugar until light and fluffy (about 3–4 minutes).
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients.
- Gently fold in the chopped strawberries.
3. Bake:
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
4. Prepare the Glaze:
- In a small bowl, whisk together powdered sugar and milk (or lemon juice) until smooth. Adjust thickness by adding more sugar or milk as needed.
- Drizzle over the cooled cake.
Serve and Enjoy!
Let the glaze set for about 10–15 minutes, slice, and serve. This cake pairs perfectly with tea, coffee, or a scoop of vanilla ice cream.