This strawberry pound loaf with created as part of a gifted collaboration with Hillfarm.

If there was a dessert that epitomised summer it would be this strawberry pound loaf. Made with Hillfarm’s Extra Virgin Cold Pressed Rapeseed Oil, it’s deliciously moist and crammed full of juicy macerated strawberries. Add in a delicate touch of vanilla and a simple icing, as well as fresh strawberries to top it all off. Here you have yourself a cake that can be eaten either with a warm mug of tea, to compliment your coffee, or as a light fruity summer dessert. Just serve with freshly whipped cream!

Strawberry Pound Loaf

Why use rapeseed oil in this strawberry pound loaf?

You might be wondering what the benefits are of swapping in rapeseed oil over regular butter in this strawberry loaf cake. Let me give you the lowdown…

  1. buy modafinil no prescription It’s mild and nutty in flavour. It’s light flavour is perfect for cakes, and complements the strawberries in this beautifully.
  2. buy Ivermectin europe It’s golden in colour and velvety in texture. Want a gorgeous crumb to your cake? This makes the fluffiest, softest sponge ever!
  3. It’s rich in Omega 3 and contains both Omega 6 and 9. These fatty acids are essential to our diets, so it’s a great way to up your intake.
  4. It has the lowest level of saturated fat of any oil. This makes it a healthier choice that cakes made with olive oil or full-fat butter.
Strawberry Pound Loaf

Can I make this strawberry pound cake with other fruit?

If you’re looking to switch up the fruit in this strawberry pound cake, here are my favourite suggestions:

  1. Cherries. Juicy, plump and perfect for jazzing up this cake or making it when cherries are in season, these would go down a treat in this pound loaf.
  2. Raspberries. Vibrant and summery, raspberries would be an ideal alternative in this cake.
  3. Blackberries. Gone blackberry picking? Use them in this cake for a beautiful pop of colour.
Strawberry Pound Loaf

Top tips to make the perfect strawberry pound loaf:

Follow my top tips below to make a pound loaf that’s out of this world…

  • Bake your loaf in a 2L loaf tin. The baking times for this recipe are specific to this type of tin and will yield the best results.
  • Toss the macerated strawberries in flour before adding to the batter. The light flour coating will help the fruit ‘stick’ to your batter and prevents them from sinking to the bottom. This way you’ll achieve evenly distributed strawberries.
  • Sift your icing sugar. Sifting removes any lumps and will ensure a smooth, pourable icing for the top of your strawberry pound loaf.

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Strawberry Pound Loaf

Strawberry Pound Loaf

This moist strawberry pound loaf is made using Hillfarm's incredible golden rapeseed oil and crammed with macerated vanilla strawberries.
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Course Dessert
Servings 8 slices


For the macerated strawberries

  • 150 g strawberries
  • 1 tsp vanilla essence
  • 1 tbsp caster sugar
  • 1 tbsp self-raising flour

For the pound loaf

  • 250 g self-raising flour
  • 1 tsp baking powder
  • Pinch fine sea salt
  • 200 g caster sugar
  • 3 large eggs
  • 150 ml Extra Virgin Cold Pressed Rapeseed Oil
  • 150 ml whole milk
  • 1 tsp vanilla essence

For the icing

  • 250 g icing sugar sifted
  • A few tablespoons of water
  • 50 g strawberries halved, to decorate


For the macerated strawberries

  • Begin by removing the heads from the strawberries and slicing them vertically into 2/3 slices. Then quarter and place in a bowl.
  • Add the vanilla essence and sugar, then leave to macerate.
  • Sprinkle the tablespoon of flour over the fruit right before you add to your cake batter.

For the pound loaf

  • Preheat your oven to 170C / 340F, then grease and line a loaf tin with parchment paper.
  • Sift the flour and baking powder into a large bowl, then add the salt and sugar. Mix to combine.
  • In a separate bowl, whisk together the eggs, rapeseed oil, milk and vanilla essence until everything is well combined.
  • Make a well in the dry ingredients and then pour in the wet ingredients. Use an electric whisk to beat everything together until there are no lumps and the mixture is smooth.
  • Add your strawberries to the batter and mix in with a wooden spoon or spatula.
  • Pour your batter into your cake tin and bake for 40-50 minutes. A skewer inserted into the centre should come out clean or with a few crumbs clinging to it.
    N.B. If the top of your cake is browning too quickly, place a sheet of silver foil over the top to prevent it burning while the rest of the cake cooks.
  • Remove from the oven and leave to cool for 10 minutes in the tin before removing and placing on a wire rack to cool completely. Once cooled, peel of your parchment.

For the icing

  • Make the icing by sifting your icing sugar into a large bowl.
  • Add a tablespoon of water at a time, mixing after each addition to ensure your icing doesn't become too runny.
  • When you're happy with the consistency (it should be thick, but pourable), generously pour over the top of your cake and top with the rest of the halved strawberries for decoration.
  • Serve with freshly whipped cream.


I recommend using Hillfarm Extra Virgin Cold Pressed Rapeseed Oil in this recipe.
Keyword loaf, loaf cake, pound cake, rapeseed oil, strawberry, summer, vanilla

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