Here’s a scrumptious recipe that is perfect for strawberry season! It’s a dairy-free pound cake baked with fresh strawberries in the batter. I made this particular cake dairy-free to accommodate my son who has a severe milk allergy, but I’ve listed some modifications you can do to the recipe if that isn’t a concern for your family. It might surprise you how moist and delicious the dairy-free version is though.
- 1 1/2 cup chopped strawberries (1 cup for the batter; 1/2 cup reserved for topping)
- 6 tbsp. vegan buttery sticks (You can also use regular butter.)
- 2 3/4 cups sugar
- 1 cup vanilla almond milk (You can use regular milk if desired.)
- 5 eggs
- 1 tsp. vanilla
- 1 tsp. baking powder
- 3 cups all-purpose flour
- 1/4 tsp. salt
Preheat the oven to 350 degrees. Chop up strawberries until you have 1 1/2 cups of chopped berries. Set 1/2 cup aside for later. Grease and flour a bundt pan. Beat together the sugar, vegan butter, eggs, and vanilla in a large bowl until smooth. Add the flour, baking powder, salt, and milk and mix until combined. Pour the batter into the pan. Bake for 70 minutes. (Baking check: if a fork comes out clean when stuck into the cake, it is done. The edges should also look golden brown.) Let the cake cool completely before flipping it and removing from the pan. Slice and top with some of the reserved strawberries and whipped topping (optional). Enjoy!
What is your favorite strawberry recipe? I’d love to hear about it!