Strawberry butter pound cake

Ingredients

• 3/4 cup or 175 gm softened butter
• 1/4 cup milk
• 1-1/2 cup castor sugar
• 3 eggs lightly beaten
• 250 gm fresh strawberries (mashed)
• 1-3/4 cups all-purpose flour  (sieved)
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp Vanilla extract

Method

• Heat the oven to 160 C. Grease and line baking tin.
• Get ingredients ready, mash strawberries, sieve flour, add salt and baking powder to your flour.
• Making the batter by creaming butter and sugar until pale light.
• Slowly add beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of sieved flour, keep adding eggs, and bit of flour if necessary.
• Add half milk with half flour, mix on slow. Once combined, add vanilla extract, the rest of the milk and flour. Right at the end, fold in the mashed strawberries.
• Transfer cake mixture to the greased and lined loaf tin. Place in the oven for 1-½ hours. Allow to cool.