I’ve been thinking about this cake for two days now. You see, I’m in a mission to incorporate strawberries in every single dessert recipe there is. So far this is my second. We’ll see how long this obsession will go on.

To be honest I didn’t know whether this will work or not. Strawberries in batter are not the most popular thing out there, and usually there is a reason for that. And usually that reason is ‘cause it doesn’t work.  Otherwise everyone is all over the idea, because who doesn’t want a foolproof food combination.  And strawberries have very high water content, which could be a problem in a cake.

With this however, I think you are wrong. Because it is good. And not in a diminishing kind of way, you know, like when someone tells you: “Yeah, it was a good cake…”. It’s good  in a: “It’s so easy, go ahead and make it right now!” kind of way.

I got a little lost here…

My point is, it is not a regular pound cake – it is moist, flavorsome, with a very tempting aroma of chocolate and strawberries, and every bite leaves you longing for more.

It takes maximum 20 minutes to make and it tastes like spring. I could go on, but you get the point.

Strawberry Nutella Pound Cake

/adapted from Shauna Sever/

• 225 gr. (1 ¾ cups) all purpose flour
• Pinch of salt
•  2 gr. (1/2 teaspoon) baking soda
• 160 gr. (2/3 cup) butter, at room temperature
• 300 gr. (1 ½ cups) sugar
• 4 eggs
• 320 gr. (1 1/3 cups) yogurt
• 1 teaspoon vanilla extract
• 110 gr. (1/2 scant cup) Nutella
• 200 gr. (7 oz.) strawberries

1. Preheat your oven to 170°C/340°F.
2. Butter and flour a loaf pan (32x10x10 cm./12x4x4 inch).
3. Sift together the flour, salt and baking soda.
4. In a large bowl cream the butter, using a mixer until pale. Add the sugar and beat until pale and fluffy.
5. Add the eggs one by one, beating after each addition.
6. Add the flour in 3 additions, alternating with the yogurt, starting and finishing with thee flour. Mix after each addition until just incorporated.
7. Cut the strawberries into small cubes. Fold the strawberries into the butter.
8. Pour half of the batter into the prepared pan.
9. Set aside 2 tablespoons of Nutella to use for decoration later, and spread the remainder over the batter.
10. Pour the remaining batter over the Nutella. Use a thin knife or a toothpick to make a few swirls.
11. Bake for 50 minutes or until a toothpick inserted into the cake comes put clean.
12. Let cool completely and decorate with the remaining Nutella.