Soft, buttery pound cake filled with fresh strawberries and topped with a sweet cinnamon crumble — the perfect treat for any occasion! Each slice is moist, fruity, and bursting with flavor, making it ideal for breakfast, brunch, or dessert.

Why You’ll Love This Recipe

• Soft, moist pound cake packed with fresh strawberries.
• Sweet cinnamon crumble adds a delightful texture and flavor.
• Perfect for gatherings, special occasions, or a simple treat at home.

Ingredients

For the cake:

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 1 1/2 cups fresh strawberries, diced

For the crumble topping:

• 1/2 cup all-purpose flour
• 1/3 cup brown sugar
• 1/4 cup unsalted butter, cold and cubed
• 1/2 teaspoon ground cinnamon

Prep Time: 20 minutes
Cooking Time: 65 minutes
Total Time: 85 minutes
Servings: 10
Calories: ~420 kcal per serving

Step-by-Step Instructions

Step 1: Preheat oven

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

Step 2: Cream butter and sugar

In a large bowl, cream butter and sugar until fluffy.

Step 3: Add eggs and vanilla

Beat in eggs one at a time, then add vanilla extract.

Step 4: Combine dry ingredients

In another bowl, whisk flour, baking powder, and salt.

Step 5: Mix wet and dry ingredients

Add the dry mixture to the wet alternately with milk, mixing gently until combined.

Step 6: Fold in strawberries

Gently fold in the diced strawberries.

Step 7: Prepare pan

Pour batter into the prepared loaf pan.

Step 8: Make crumble topping

Mix flour, brown sugar, and cinnamon, then cut in cold butter until crumbly. Sprinkle over the cake batter.

Step 9: Bake

Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

Step 10: Cool

Cool 15 minutes in the pan, then transfer to a wire rack to cool completely.

Frequently Asked Questions

Can I use frozen strawberries?
Yes, but thaw and drain them first to avoid excess moisture in the batter.

How should I store the cake?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Can I make this cake ahead of time?
Yes, you can bake it a day ahead and store it covered at room temperature or refrigerate.

Final Thoughts

This Strawberry Crumble Pound Cake is soft, buttery, and bursting with fresh strawberries, topped with a sweet, cinnamon-scented crumble. It’s a versatile and delicious treat perfect for any occasion, from a simple breakfast to a festive dessert.