Name: Vanilla Bean Pound Cake with Strawberries
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 2 h
Yield: 10
Cuisine: American
Ingredients: 1 cup (2 sticks / 226g) unsalted butter, room temperature; 1 ½ cups (300g) granulated sugar; 4 large eggs, room temperature; 2 tsp vanilla bean paste (or seeds from 1–2 vanilla beans + 1 tsp extract); 1 ½ cups (190g) all-purpose flour; ½ tsp salt; ¼ tsp baking powder (optional, for slightly lighter texture); 2 cups fresh strawberries, hulled and sliced; 2–3 tbsp granulated sugar (adjust to berry sweetness); 1 tsp fresh lemon juice; Optional: Homemade whipped cream (1 cup heavy cream + 2 tbsp sugar + ½ tsp vanilla)

This Vanilla Bean Pound Cake with Strawberries is a timeless Easter dessert that combines a rich, buttery pound cake infused with real vanilla bean specks and a fresh strawberry topping for a light, fruity finish—perfect for spring celebrations.

Why You’ll Love This Recipe

As an experienced chef, I adore this recipe because it delivers that classic pound cake texture—dense yet incredibly moist and tender—with an elevated twist from authentic vanilla bean paste or scraped seeds that bring deep, floral vanilla notes you just can’t get from extract alone.

Paired with juicy, vibrant strawberries (macerated for extra flavor), it feels elegant and festive without being overly complicated. It’s versatile for Easter brunch, family gatherings, or as a stunning centerpiece dessert, and the contrast of warm cake with cool, fresh berries and optional whipped cream creates pure bliss in every bite. Plus, it’s forgiving for home bakers and always impresses guests with its homemade sophistication.

Yield: 10 people

Vanilla Bean Pound Cake with Strawberries

Buttery vanilla bean pound cake topped with fresh strawberries—elegant Easter treat! (18 words)

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Additional Time 30 minutes

Total Time 2 hours

Ingredients

For the Vanilla Bean Pound Cake:

1 cup (2 sticks / 226g) unsalted butter, room temperature
1 ½ cups (300g) granulated sugar
4 large eggs, room temperature
2 tsp vanilla bean paste (or seeds from 1–2 vanilla beans + 1 tsp extract)
1 ½ cups (190g) all-purpose flour
½ tsp salt
¼ tsp baking powder (optional, for slightly lighter texture)

For the Strawberry Topping:

2 cups fresh strawberries, hulled and sliced
2–3 tbsp granulated sugar (adjust to berry sweetness)
1 tsp fresh lemon juice
Optional: Homemade whipped cream (1 cup heavy cream + 2 tbsp sugar + ½ tsp vanilla)

Instructions

Get everything ready and cozy — Preheat your oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan generously (or line with parchment for easy release). Let your butter and eggs sit out until truly room temp—this is secret #1 to a silky batter!
Cream like a pro — In a large mixing bowl, beat the softened butter with an electric mixer on medium-high for 2 minutes until creamy. Add the sugar gradually and beat for a full 5–7 minutes until it's pale, fluffy, and looks almost like whipped frosting. This step builds that gorgeous texture!
Infuse the vanilla magic — Scrape in your vanilla bean paste (or bean seeds) and mix until those beautiful black specks are evenly distributed. Your kitchen will smell heavenly already.
Add eggs one at a time — Crack in the eggs one by one, beating well after each addition (about 30–45 seconds each). Scrape down the bowl sides so everything incorporates smoothly—no lumps allowed!
Gently fold in the dry goodies — In a separate bowl, whisk together the flour, salt, and baking powder. Add this to the wet mixture in two parts, mixing on low speed just until combined. Overmixing is the enemy—stop when you see no dry streaks. The batter will be thick and luxurious.
Into the pan it goes — Spoon the batter into your prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles for an even rise.
Bake to golden perfection — Pop it in the oven for 60–70 minutes. Check at 55 minutes—a toothpick inserted in the center should come out clean or with a few moist crumbs. If the top browns too fast, loosely tent with foil.
Cool with care — Let the cake rest in the pan for 15 minutes, then turn out onto a wire rack to cool completely. This patience prevents crumbling and lets flavors settle.
Prep those juicy strawberries — While the cake cools, toss sliced strawberries with sugar and lemon juice in a bowl. Let them macerate for 20–30 minutes—they'll release delicious syrupy juices.
Assemble and enjoy! — Slice the cooled pound cake thickly, top each piece with a generous spoonful of strawberries (and their juices), and add a dollop of whipped cream if desired. Serve and watch smiles spread—it's Easter magic on a plate!

Notes

This cake shines brightest with real vanilla bean for authentic flavor and visual appeal. It's naturally egg-rich and buttery, so it's best enjoyed in moderation as a special treat. For the ultimate Easter presentation, garnish with edible flowers or pastel sprinkles.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 276Total Fat 22gSaturated Fat 13gUnsaturated Fat 9gCholesterol 129mgSodium 156mgCarbohydrates 14gFiber 1gSugar 3gProtein 4g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Bring all ingredients (especially butter and eggs) to true room temperature for smooth emulsification and maximum rise—cold ingredients lead to a dense or curdled batter.
Cream the butter and sugar thoroughly (5–7 minutes) until pale and fluffy; this incorporates air for a lighter crumb in a pound cake.
Scrape the vanilla bean pod well and rub seeds into the sugar first to distribute flavor evenly and prevent clumping.
Don’t overmix once flour is added—stop as soon as it’s incorporated to avoid a tough texture.
Tent the cake with foil if the top browns too quickly during baking.
Cool the cake completely in the pan for 10–15 minutes before transferring to a rack to prevent crumbling.
For strawberries, macerate them with a touch of sugar and lemon juice 30 minutes ahead to draw out juices and intensify flavor.

Ingredients Notes

Unsalted butter: Use high-quality, European-style if possible for richer flavor and better texture—it’s the star of pound cake, providing moisture and that signature dense crumb.
Granulated sugar: Regular white sugar works best; it creams beautifully with butter and helps create the cake’s structure.
Large eggs: Room-temperature eggs emulsify better, binding everything smoothly without lumps.
Vanilla bean paste or real vanilla bean: This is key for those beautiful black specks and intense, natural vanilla taste—paste is easier than scraping beans, but both deliver superior flavor over plain extract.
All-purpose flour: Sift it for lightness; too much gluten development makes the cake tough.
Salt: A pinch enhances all the sweet and vanilla notes.
Fresh strawberries: Choose ripe, in-season berries for the best sweetness and juiciness— they’re the fresh, bright counterpoint to the rich cake.
Optional whipped cream: Heavy cream whipped with a bit of sugar and vanilla turns this into a showstopper dessert.

Variations and Substitutions

No vanilla bean? Swap paste for 2–3 tsp pure vanilla extract, though you’ll miss the specks and depth—add a touch of almond extract for extra warmth.
For a citrus twist (great for Easter), add 1–2 tsp lemon or orange zest to the batter and a splash of juice to the strawberries.
Make it gluten-free by using a 1:1 GF flour blend with xanthan gum.
Dairy-free version: Use plant-based butter and a non-dairy milk splash if needed, though texture may be slightly less rich.
Turn it into individual mini loaves or cupcakes for easier serving—reduce bake time to 25–35 minutes.
Add a simple vanilla glaze (powdered sugar + milk + vanilla bean paste) drizzled over the cooled cake for extra sweetness.
Swap strawberries for mixed berries, raspberries, or even macerated peaches in summer.
For a boozy note, add 1 tbsp bourbon or rum to the batter (inspired by some classic recipes).

Storage Options

Store the plain pound cake wrapped tightly in plastic wrap or an airtight container at room temperature for up to 3–4 days (it actually gets moister on day 2!).
Refrigerate if topped with strawberries or whipped cream—up to 2 days; bring to room temp before serving for best texture.
Freeze the unfrosted cake (whole or sliced) wrapped well for up to 2 months; thaw overnight in the fridge. Strawberries are best added fresh when serving.