Strawberry Pound Cake

Strawberry Pound Cake

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Course cake, Dessert
Cuisine Irish
Servings 6


For the filling

  • 100 g strawberries sliced
  • 2 tsp corn flour

For the cake

  • 120 g butter softened
  • 120 g caster sugar
  • 2 eggs
  • 120 g plain flour
  • 1 tsp baking powder
  • 4 tbsp porridge oats


  • Preheat the oven to 160˚C. Line and grease a 500g cake tin.
  • In a bowl, toss the strawberries with the corn flour and keep aside.
  • Next, Place the butter and sugar into a mixing bowl and mix until light and fluffy.
  • Next, add in the eggs, start to combine, and sprinkle over the flour and baking powder.
  • Stir until thoroughly combined.
  • Pour half into the prepared tin and scatter the coated strawberries, keeping a few strawberries aside.
  • Carefully spoon the rest of the cake batter and top with the rest of the coated strawberries. Sprinkle over the porridge and some caster sugar.
  • Place in the oven and bake for 40-50 minutes or until a skewer inserted in the centre comes out clean.
  • Remove from the oven and allow to rest for 5 minutes.
  • Leave to cool and enjoy within the day or store in a clean container for a few days in the fridge.
Keyword Cake, Kevin Dundon

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