There are some recipes that just feel like a warm hug, aren’t there? This strawberry Pound Cake is absolutely one of them for me. It brings me right back to summer afternoons at my grandma’s house, the scent of baking filling every corner, and the promise of something utterly delicious waiting for us. It’s not just a cake; it’s a memory baked into every slice. I remember the first time I tried to replicate it, and let’s just say there were a few… learning curves. But after tinkering and a lot of taste-testing (the best kind of work, obviously!), I finally landed on this version, and it’s become my go-to. It’s smoother and richer than a typical yellow cake, but not quite as dense as some of the heavier pound cakes out there. Think of it as the perfect middle ground, a tender crumb with just enough sweetness and that gorgeous pop of strawberry. It’s the kind of treat that makes any day feel a little more special, whether it’s for a holiday gathering or just because you deserve a really, really good slice of cake.
What is a strawberry pound cake?
So, what exactly *is* strawberry pound cake? Well, at its heart, it’s a classic pound cake that’s been given a delightful fruity makeover. Traditionally, pound cake got its name because the original recipe called for a pound each of butter, sugar, eggs, and flour. Pretty straightforward, right? This version takes that solid foundation and infuses it with the sweet, slightly tart essence of fresh strawberries. We’re not just talking a drizzle of syrup; we’re talking real fruit, either pureed and swirled in or finely chopped and studded throughout, giving you bursts of bright, summery flavor in every bite. It’s a cake that’s familiar and comforting, yet excitingly new with that vibrant strawberry twist. It’s essentially a celebration of simple, wholesome ingredients coming together to create something truly magical. It’s less about fuss and more about pure, unadulterated deliciousness.
Why you’ll love this recipe?
Honestly, there are so many reasons I keep coming back to this strawberry pound cake, and I have a feeling you’ll feel the same way. First off, the flavor. Oh my goodness, the flavor! It’s that perfect balance of rich, buttery pound cake goodness with the bright, fresh taste of strawberries. It’s not overly sweet, so you can really appreciate the nuances of both the cake and the fruit. The texture is just divine – incredibly moist and tender, with a delicate crumb that practically melts in your mouth. It’s miles away from dry, crumbly cakes. And the best part? It’s surprisingly simple to make. Even if you’re not a seasoned baker, you can whip this up with confidence. I’ve made it on busy weeknights when I’ve had a sudden craving, and it’s always a lifesaver. It’s also incredibly budget-friendly; the ingredients are all standard pantry staples, and you don’t need any fancy equipment. What I love most about this cake is its versatility. It’s elegant enough for a special occasion, but casual enough to enjoy with a cup of coffee on a Tuesday morning. It’s proof that you don’t need a complicated recipe to create something truly spectacular. This one truly stands out in my recipe collection, and I think it will in yours too.
How do I make a strawberry pound cake?
Quick Overview
Making this strawberry pound cake is a breeze, and I promise it’s more enjoyable than intimidating! We’ll start by creaming butter and sugar until it’s light and fluffy, then adding eggs and vanilla. Dry ingredients are whisked together, and then we’ll alternate adding them with some milk to create a wonderfully smooth batter. The real magic happens when we prepare a simple strawberry filling and swirl it through the batter before baking. The result is a beautifully marbled cake with pockets of pure strawberry bliss. It’s a fuss-free approach that guarantees a gorgeous, delicious result every single time.
Ingredients
For the Main Batter:
You’ll want to start with room temperature unsalted butter – about 1 cup (2 sticks). This is crucial for getting that light, airy texture. I always make sure my butter isn’t cold; leaving it out on the counter for an hour or so usually does the trick. Next, 2 cups of granulated sugar. Some people like to add a bit more, but I find this amount lets the strawberry flavor really shine. Then, we’ve got 4 large eggs, also at room temperature. Eggs at room temp help them emulsify better with the butter and sugar. And of course, 1 teaspoon of pure vanilla extract. Don’t skimp on the vanilla; it adds such a lovely depth of flavor. For the dry ingredients, you’ll need 3 cups of all-purpose flour. Make sure to spoon and level it, rather than scooping directly from the bag, to avoid packing too much in. 1 teaspoon of baking powder for a little lift, and ½ teaspoon of salt to balance out the sweetness. And finally, 1 cup of whole milk, again, at room temperature. You can use 2% if that’s what you have, but whole milk really contributes to the richness.
For the Filling:
This is where the strawberry flavor really comes alive! You’ll need 2 cups of fresh strawberries, hulled and finely diced or mashed. I prefer to mash about half and leave the other half diced for texture. If fresh strawberries aren’t in season, you can absolutely use frozen ones, just make sure they’re thawed and patted dry. We’ll also add 2 tablespoons of granulated sugar to help sweeten the filling, and 1 tablespoon of cornstarch to thicken it up so it doesn’t make the cake too wet. A squeeze of fresh lemon juice (about 1 teaspoon) really brightens up the strawberry flavor, so don’t skip that!
For the Glaze:
This is optional but highly recommended for that extra touch of sweetness and elegance. You’ll need 1 cup of powdered sugar, sifted to avoid lumps. Then, about 2-3 tablespoons of milk or heavy cream – start with 2 and add more if needed until you reach your desired consistency. I like my glaze a little on the thicker side so it doesn’t run off too much, but a thinner glaze is also lovely. For a strawberry glaze, you can substitute some of the milk with strawberry puree or juice, and maybe even a drop of red food coloring if you want a vibrant pink. A ½ teaspoon of vanilla extract rounds out the glaze perfectly.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven ready. Preheat it to 325°F (160°C). This lower temperature is key for pound cakes to bake evenly without the outside getting too brown before the inside is done. You’ll need a 10-cup bundt pan or a 9×5 inch loaf pan. Grease it really, really well with butter or baking spray, and then lightly flour it, tapping out any excess. This step is so important; nobody wants their beautiful cake stuck in the pan!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your 3 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Give it a good whisk to make sure everything is evenly distributed. This ensures you don’t get pockets of baking powder or salt in your final cake. Set this aside for now.
Step 3: Mix Wet Ingredients
In a large bowl, using an electric mixer (a stand mixer or hand mixer will work), beat the softened butter on medium speed until it’s nice and creamy. Gradually add the 2 cups of granulated sugar and continue beating until the mixture is pale and fluffy, about 3-5 minutes. This is called creaming, and it’s where a lot of the cake’s structure and lightness comes from. Scrape down the sides of the bowl as needed. Now, add the 4 eggs, one at a time, beating well after each addition until fully incorporated. Stir in the 1 teaspoon of vanilla extract.
Step 4: Combine
Now we’re going to combine the wet and dry ingredients. We do this in stages to prevent overmixing. Add about a third of the dry ingredients to the butter mixture and mix on low speed just until combined. Then, add half of the milk and mix again. Repeat this process, alternating dry and wet ingredients: dry, milk, dry, milk, and finish with the remaining dry ingredients. Mix on low speed *just* until there are no dry streaks left. It’s really important not to overmix here, or your cake can become tough. A few tiny lumps are okay!
Step 5: Prepare Filling
While the batter is resting, let’s whip up the strawberry filling. In a small bowl, combine your mashed and diced strawberries with the 2 tablespoons of sugar, 1 tablespoon of cornstarch, and 1 teaspoon of lemon juice. Stir everything together until the cornstarch is dissolved and the strawberries are well coated. This mixture will be slightly chunky and gorgeously vibrant.
Step 6: Layer & Swirl
Pour about half of the cake batter into your prepared bundt or loaf pan. Spoon dollops of the strawberry filling evenly over the batter. Don’t worry about perfect placement; it’ll create beautiful patterns as it bakes. Now, carefully spoon the remaining cake batter over the strawberry filling, trying to cover it as much as possible. You can use a knife or a skewer to gently swirl the filling into the batter a bit. Don’t overdo it; you want distinct swirls, not a uniform pink batter.
Step 7: Bake
Place the pan in the preheated oven. Bake for 55-70 minutes for a bundt pan, or 60-75 minutes for a loaf pan. The exact time will depend on your oven. You’ll know it’s done when a wooden skewer or toothpick inserted into the center of the cake comes out clean, or with just a few moist crumbs attached (no wet batter!). If you notice the top browning too quickly, you can loosely tent it with aluminum foil.
Step 8: Cool & Glaze
Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 15-20 minutes. This allows the cake to set up a bit so it doesn’t fall apart when you unmold it. After that initial cooling, carefully invert the pan onto the wire rack to release the cake. Let it cool completely before glazing. To make the glaze, whisk together the sifted powdered sugar with 2 tablespoons of milk or cream and the vanilla extract. Add more liquid a teaspoon at a time until you reach a pourable but not too thin consistency. Drizzle it over the completely cooled cake. If using strawberry puree for the glaze, you might need a bit more powdered sugar to thicken it.
Step 9: Slice & Serve
Once the glaze has set slightly, it’s time to slice and enjoy! I like to use a serrated knife for clean cuts, especially with the swirls. This cake is absolutely delicious on its own, but it’s also wonderful served slightly warm or at room temperature. The aroma alone is incredible!
What to Serve It With
This strawberry pound cake is so versatile, it honestly fits into almost any meal or occasion. For breakfast, a simple slice with a good cup of coffee is pure bliss. The sweetness is just right to start your day without being overwhelming, and the fruit adds a lovely freshness. If you want to elevate it a bit for brunch, try serving it with a dollop of fresh whipped cream or a spoonful of Greek Yogurt and a scattering of fresh berries. It looks absolutely beautiful on a brunch table, adding a pop of color and elegance. As a dessert, it truly shines. It’s fantastic on its own, of course, but you can also serve it with a scoop of vanilla bean ice cream or a light berry coulis. The combination of the moist cake and creamy ice cream is just divine. For those cozy evening snacks when you just need something sweet, a warm slice with a glass of milk is perfection. My family also loves it with a side of fresh strawberries and a sprinkle of powdered sugar – it’s simple but always a hit. I’ve also found it pairs wonderfully with a light, fruity tea or even a sparkling rosé if you’re feeling celebratory.
Top Tips for Perfecting Your Strawberry Pound Cake
After making this cake more times than I can count, I’ve picked up a few tricks that I swear by. For the strawberries, whether you’re dicing or mashing them, make sure they’re not too watery. If you’re using fresh ones, give them a gentle pat with a paper towel. If you’re using frozen, thawing and draining them thoroughly is non-negotiable – excess moisture is the enemy of a good pound cake crumb! When it comes to mixing, the key is to avoid overworking the batter. Once you add the flour, mix *just* until combined. Overmixing develops the gluten too much, leading to a tough, dense cake. I always tell myself to stop mixing as soon as I don’t see any dry flour anymore. For that beautiful swirl effect, don’t go crazy with the swirling tool. Just a few gentle passes through the batter will give you lovely patterns without mixing the strawberry filling completely into the cake, which would result in a more uniform pink color and a less distinct strawberry flavor. When it comes to baking, every oven is a little different, so don’t rely solely on the timer. Use the toothpick test! A few moist crumbs are perfect; wet batter means it needs more time. If your cake is browning too quickly on top, don’t hesitate to loosely tent it with foil. This is a lifesaver! For ingredient swaps, I’ve experimented quite a bit. If you’re out of whole milk, 2% works fine, but the cake might be a touch less rich. I’ve even tried using almond milk in a pinch, and while it was slightly different, it still turned out wonderfully creamy. If you’re looking for a dairy-free option, a good quality plant-based butter substitute and oat milk can work, though the texture might vary slightly. For the glaze, if you want it a bit thicker, just add more powdered sugar. If you want it thinner, a tiny splash more liquid. It’s all about personal preference! And if you’re not a fan of the powdered sugar glaze, a simple dusting of powdered sugar, or even serving it with a dollop of Whipped cream, is equally delicious.
Storing and Reheating Tips
This strawberry pound cake is so good, you’ll want to savor every bite, and thankfully, it stores beautifully! If you have any leftovers (which is rare in my house!), you can keep it at room temperature for up to 3 days. Just make sure it’s covered tightly in an airtight container or a cake dome. This is especially true if it’s not glazed, or if the glaze is a simple powdered sugar one. If you’ve used a glaze with a lot of fresh fruit or cream, it’s best to refrigerate it. In the refrigerator, it will stay fresh for about a week. When you want to enjoy a slice, I find it’s best to let it come back to room temperature for about 30 minutes before serving, or you can gently warm it up for a few seconds in the microwave if you prefer it slightly warm. For longer storage, this cake freezes wonderfully! You can wrap the whole cake, or individual slices, tightly in plastic wrap, then in aluminum foil, and freeze it for up to 3 months. Thaw it overnight in the refrigerator and then let it sit at room temperature for a bit. If you’ve glazed it and plan to freeze it, I recommend glazing it *after* it’s thawed. This way, the glaze stays fresh and doesn’t get gummy or weird from the freezing process. Just let the cake come to room temp, then whip up a fresh glaze and drizzle it over.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite strawberry pound Cake Recipe! It’s more than just a dessert; it’s a little slice of happiness, a reminder of simpler times, and a guaranteed crowd-pleaser. What I love most is that it tastes like it took hours of work, but in reality, it’s quite manageable. The balance of buttery cake and bright strawberry is just divine, and the texture is consistently moist and tender. If you’re looking for a cake that’s a step up from your everyday vanilla but still wonderfully approachable, this is it. If you enjoy this recipe, you might also love my classic Lemon Bundt Cake for another citrusy delight, or my Chocolate Raspberry Loaf Cake for a different fruity indulgence. I truly hope you give this strawberry pound cake a try. I can’t wait to hear what you think and see your beautiful creations! Please feel free to share your experiences, any tweaks you make, or just tell me how much you loved it in the comments below. Happy baking, friends!
Strawberry Pound Cake
Ingredients
Pound Cake
- 3.125 cups all-purpose flour (3 cups plus 2 tablespoons, divided)
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter (2 sticks), at room temperature
- 3 cups granulated sugar
- 1 cup sour cream
- 6 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries quartered
Strawberry Glaze
- 0.25 cup pureed strawberries (about 6-7 strawberries)
- 2 cups powdered sugar
- fresh strawberries for topping, sliced (optional)
Instructions
Pound Cake Preparation
- Preheat the oven to 325 degrees Fahrenheit. Butter and flour a bundt pan. Set aside.
- In a mixing bowl, whisk together 3 cups of flour, baking soda, and salt to remove lumps. Set aside.
- With an electric mixer or stand mixer, beat butter and granulated sugar together until light and fluffy. Add in sour cream and beat until combined. Alternate adding flour mixture and eggs; beat until just combined. Quickly beat in vanilla extract.
- In a bowl, toss together the 2 cups of quartered strawberries and the remaining 2 tablespoons of flour. Fold the floured strawberries into the batter.
- Transfer the batter to the prepared bundt pan and bake in preheated oven for 1 hour 15 minutes or until golden and a toothpick inserted into the center comes out clean. Let cool in bundt pan for about 10 minutes before turning out onto a wire rack to cool completely.
Strawberry Glaze & Serving
- Take 6-7 strawberries and puree them in a blender. You should end up with ¼ cup of liquid; if you don’t, add a couple more strawberries. Mix the strawberry puree and the powdered sugar together until well combined.
- Once the cake is completely cool, drizzle the glaze on top of the cake. Top with fresh sliced strawberries if desired.
