Strawberry Pound Cake

Strawberry Pound Cake is a rich, buttery dessert infused with the sweet, juicy flavor of strawberries. Whether you’re looking for a beautiful springtime treat or a fruity twist on a classic, this cake delivers a tender crumb, gorgeous color, and irresistible flavor. It’s perfect for brunches, parties, or simply enjoying with a cup of coffee or tea.

Why You’ll Love This Recipe

• Bursting with real strawberry flavor
• Moist, dense texture—true to classic pound cake style
• Great for special occasions or everyday dessert
• Beautiful presentation with pink glaze
• Freezes well for make-ahead ease

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

• Unsalted butter, softened
• Granulated sugar
• Eggs
• All-purpose flour
• Baking powder
• Salt
• Vanilla extract
• Fresh strawberries, finely chopped or pureed
• Sour cream or buttermilk

For the glaze (optional):

• Powdered sugar
• Strawberry puree
• Lemon juice or vanilla extract

Directions

this recipe

1. Preheat the oven to 325°F (163°C). Grease and flour a bundt pan or loaf pan.
2. Prepare strawberries: Wash, hull, and finely chop or puree strawberries. Set aside.
3. Cream butter and sugar: In a large mixing bowl, beat the butter and sugar until light and fluffy.
4. Add eggs: Beat in the eggs one at a time, mixing well after each.
5. Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
6. Combine wet and dry: Gradually add the dry ingredients to the creamed mixture, alternating with sour cream or buttermilk. Mix until just combined.
7. Add strawberries and vanilla: Fold in the strawberry puree and vanilla extract until the batter is evenly pink and smooth.
8. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 70–75 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Let the cake cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
10. Make the glaze (optional): Mix powdered sugar with strawberry puree and a splash of lemon juice or vanilla until smooth. Drizzle over the cooled cake.

Servings and Timing

• Servings: 10–12 slices
• Prep Time: 20 minutes
• Cook Time: 70–75 minutes
• Total Time: About 1 hour 40 minutes

Variations

• Lemon-strawberry twist: Add lemon zest to the batter and glaze for a bright citrus note.
• Strawberry swirl: Swirl strawberry jam into the batter for extra pockets of flavor.
• Cream cheese addition: Replace part of the butter with cream cheese for a denser, richer texture.
• No glaze: Dust the top with powdered sugar or serve with whipped cream and fresh berries.

Storage/Reheating

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerate: Lasts up to 1 week when wrapped and stored in the fridge.
• Freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature.

FAQs

Can I use frozen strawberries?

Yes. Thaw and drain them before pureeing or chopping to prevent excess moisture in the batter.

What’s the best pan to use?

A bundt pan or two standard loaf pans work well for this recipe. Grease thoroughly to prevent sticking.

How do I make the cake pinker?

Add a drop or two of red food coloring if you want a more vibrant color.

Can I make this cake ahead of time?

Absolutely. It tastes even better the next day and freezes well for up to 3 months.

Is the glaze necessary?

No, the cake is delicious on its own, but the glaze adds extra sweetness and a beautiful finish.

Can I use strawberry jam instead of fresh strawberries?

You can use jam as a swirl, but for the base cake flavor, fresh or frozen strawberries are best.

Can I substitute the sour cream?

Yes, Greek yogurt or buttermilk are great alternatives that maintain moisture.

How do I know when it’s done?

Insert a toothpick into the center. It should come out clean or with a few moist crumbs—no wet batter.

What can I serve it with?

Fresh berries, whipped cream, or vanilla ice cream are all perfect pairings.

Can I add other fruit?

Yes, try a mix of berries like raspberries or blueberries for a different flavor.

Conclusion

Strawberry Pound Cake is a timeless, crowd-pleasing dessert that delivers buttery richness and fresh fruit flavor in every slice. Whether you serve it plain, glazed, or dressed up with whipped cream and berries, it’s a guaranteed hit that’s easy to make and beautiful to serve.

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