Preheat your oven to 350°F (175°C). Grease a loaf pan and set aside.
Puree the hulled strawberries with a tablespoon of sugar until smooth. Set aside.
1 pound fresh strawberries, 2 tablepoons sugar
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. You should see a pale, airy mixture.
1 cup granulated sugar, 1/2 cup unsalted butter
Add eggs one at a time, beating well after each addition. Incorporate the vanilla extract next, mixing until combined.
3 large eggs, 1 teaspoon vanilla extract
Mix the sifted flour and milk into the batter alternately, starting and ending with flour, using a spatula or mixer on low speed. Mix just until incorporated; do not overmix.
2 cups all-purpose flour, 1/2 cup milk
Gently fold in the pureed strawberries into the batter, creating a marbled effect. Do not overmix — a few streaks are fine.
1 pound fresh strawberries
Pour half of the batter into the prepared loaf pan, spreading evenly.
Add spoonfuls of the remaining strawberry puree over the batter, then top with the rest of the batter, smoothing the surface gently.
Use a knife or skewer to swirl the strawberry puree into the batter, creating a marbled pattern.
Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top.
Remove the cake from the oven and cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Slice and enjoy the dense, tender pound cake with vibrant strawberry swirls—perfect with tea or coffee.
