Strawberry Pound Cake is a rich, buttery dessert infused with the sweet and slightly tart flavor of fresh strawberries. This cake combines the dense, moist texture of a classic pound cake with a vibrant strawberry twist, making it perfect for spring and summer occasions or any time you crave a fruit-forward treat. Whether served plain or topped with a strawberry glaze, it’s a dessert that always impresses.
Why You’ll Love This Recipe
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Rich, buttery texture complemented by fresh strawberries
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Moist and tender crumb thanks to yogurt or sour cream
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Beautiful natural color and fresh flavor
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Ideal for holidays, brunches, or afternoon tea
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Simple to make with everyday ingredients
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Can be served with glaze, whipped cream, or fresh berries
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Versatile presentation – bundt, loaf, or sheet-style
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Perfect balance of sweetness and fruitiness
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A family favorite that’s great for gatherings
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Stores well and tastes even better the next day
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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fresh strawberries, pureed
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unsalted butter, softened
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granulated sugar
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eggs
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all-purpose flour
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baking powder
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baking soda
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salt
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Greek yogurt or sour cream
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vanilla extract
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optional: strawberry extract
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optional: red food coloring
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powdered sugar (for glaze)
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lemon juice (for glaze)
Directions
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Preheat the oven to 350°F (175°C). Grease and flour a bundt or loaf pan.
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Hull and puree fresh strawberries until smooth. You’ll need about 1 cup of puree.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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In a large bowl, cream the butter and sugar together until light and fluffy.
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Add the eggs one at a time, beating well after each addition.
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Mix in the strawberry puree, yogurt or sour cream, vanilla extract, and optional strawberry extract and food coloring.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 50 to 70 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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To make the glaze, mix powdered sugar with strawberry puree and a touch of lemon juice until smooth.
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Drizzle the glaze over the cooled cake before serving.
Servings and Timing
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Servings: 10 to 12 slices
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Prep time: 25 minutes
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Bake time: 50 to 70 minutes
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Cooling time: at least 1 to 2 hours
Variations
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Add mini chocolate chips for a chocolate-strawberry twist
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Use almond extract instead of vanilla for a nutty flavor
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Add citrus zest (lemon or orange) for a bright note
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Swirl strawberry jam into the batter before baking
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Top with whipped cream and fresh strawberries instead of glaze
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Use a cream cheese glaze for a tangy contrast
Storage/Reheating
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Room Temperature: Store in an airtight container for up to 3 days.
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Refrigerator: Keeps fresh for up to 7 days. Let come to room temperature before serving.
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Freezer: Wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge.
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Reheating: Warm individual slices in the microwave for 10–15 seconds if desired.
FAQs
How do I keep the cake from becoming too dense?
Be careful not to overmix the batter, and ensure ingredients like butter and eggs are at room temperature.
Can I use frozen strawberries instead of fresh ones?
Yes, but thaw and drain them well to remove excess moisture before pureeing.
Is Greek yogurt better than sour cream in this recipe?
Both work well, but Greek yogurt adds extra protein and a slightly tangier taste.
Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour blend, but the texture may vary slightly.
Why did my cake crack on top?
Pound cakes naturally crack on top due to their density and long baking time.
How do I know when the cake is done?
Insert a toothpick in the center—if it comes out clean or with a few crumbs, it’s done.
Can I add chunks of strawberries instead of puree?
Yes, but coat them in flour before folding into the batter to prevent sinking.
What pan should I use for this cake?
A bundt pan gives a beautiful presentation, but loaf or tube pans also work.
Can I double the recipe?
Yes, but divide the batter into two pans for even baking.
How long should I let the cake cool before glazing?
Let it cool completely, usually at least 1 to 2 hours, before adding glaze.
Conclusion
Strawberry Pound Cake is a crowd–pleasing dessert that’s as beautiful as it is delicious
Print
Strawberry Pound Cake
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This moist and buttery Strawberry Pound Cake bursts with fresh strawberries in every bite. Made with simple ingredients and a luscious vanilla glaze, it’s a dreamy dessert for spring and summer gatherings, afternoon tea, or as a sweet treat year-round. Easy to prepare and always a hit!
Ingredients
- For the Cake
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 cups fresh strawberries, diced and tossed with 1 tbsp flour
- For the Glaze
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
- Optional: 1-2 mashed strawberries for color and flavor
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
- Cream butter and sugar until light and fluffy (about 3–5 minutes).
- Add eggs one at a time, beating well after each.
- In a separate bowl, mix flour, baking powder, and salt.
- Alternately add dry ingredients and sour cream to the creamed mixture.
- Stir in vanilla extract.
- Fold in floured strawberries gently.
- Pour batter into pan, smooth the top.
- Bake for 60–70 minutes or until a toothpick comes out clean.
- Cool 15 minutes in the pan, then invert onto a rack to cool completely.
- Whisk glaze ingredients and drizzle over cooled cake.
Notes
- Flour-coating the berries prevents them from sinking.
- Frozen strawberries (thawed and well-drained) can be used.
- Add almond extract for extra flavor.
- Store in an airtight container for up to 4 days, or freeze for longer.
Nutrition
- Calories: ~390
- Sugar: ~32g
- Sodium: ~170mg
- Fat: ~20g
- Saturated Fat: ~12g
- Unsaturated Fat: ~7g
- Trans Fat: ~0g
- Carbohydrates: ~50g
- Fiber: ~1g
- Protein: ~5g
- Cholesterol: ~95mg
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