Strawberry Pound Cake (Print Version)

# Ingredients:

→ Wet Ingredients

01 - 1 cup unsalted butter, softened
02 - 1 3/4 cups granulated sugar
03 - 4 large eggs, room temperature
04 - 2 teaspoons vanilla extract
05 - 1/2 cup milk, room temperature

→ Dry Ingredients

06 - 2 1/2 cups all-purpose flour, sifted
07 - 1 1/2 teaspoons baking powder
08 - 1/2 teaspoon salt

→ Fruit and Topping

09 - 1 1/2 cups fresh strawberries, hulled and chopped
10 - Powdered sugar for dusting

# Instructions:

01 - Cream butter and sugar until pale and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
02 - Whisk dry ingredients in separate bowl. Gradually add to butter mixture, alternating with milk, beginning and ending with dry ingredients.
03 - Gently fold chopped strawberries into batter, being careful not to crush them.
04 - Pour into greased and floured loaf pan. Bake at 350°F for 60-70 minutes, tenting with foil if needed after 40 minutes.
05 - Cool in pan 10 minutes, then transfer to wire rack to cool completely. Dust with powdered sugar before serving.

# Notes:

01 - Use room temperature ingredients for best results
02 - Rotate pan halfway through baking for even results
03 - Don't overmix batter after adding flour

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