Name: Strawberry Pound Cake Recipe
Prep time: 20 min
Cook time: PT-488180H42M
Total time: 2 h
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; ½ tsp baking powder; ½ tsp salt; 1 cup unsalted butter (softened, 2 sticks); 2 cups granulated sugar; 4 large eggs (room temperature); 1 tsp vanilla extract; ½ cup sour cream (or plain Greek yogurt); ½ cup whole milk; 1 ½ cups fresh strawberries (finely chopped, patted dry); 1 cup powdered sugar; 2 tbsp heavy cream; 2–3 tbsp strawberry puree (from fresh strawberries); ½ tsp vanilla extract

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Why You’ll Love This Recipe

This strawberry pound cake combines the richness of traditional pound cake with the vibrant flavor of fresh strawberries. It’s made with real, simple ingredients, and the strawberry glaze adds an irresistible finish. The recipe is easy to follow, can be made ahead, and is perfect for spring and summer gatherings. Plus, it works beautifully in either a bundt or loaf pan.

Strawberry Pound Cake Recipe

Ingredients

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

For the Cake:

2 ½ cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup unsalted butter (softened, 2 sticks)
2 cups granulated sugar
4 large eggs (room temperature)
1 tsp vanilla extract
½ cup sour cream (or plain Greek yogurt)
½ cup whole milk
1 ½ cups fresh strawberries (finely chopped, patted dry)

For the Glaze:

1 cup powdered sugar
2 tbsp heavy cream
2–3 tbsp strawberry puree (from fresh strawberries)
½ tsp vanilla extract

Directions

Preheat oven to 325°F (163°C). Grease and flour a bundt pan or a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and sugar until light and fluffy, about 3–4 minutes.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Mix in half of the flour mixture. Add the sour cream and milk, then mix in the remaining flour mixture until just combined.
Gently fold in the chopped strawberries, being careful not to overmix or discolor the batter.
Pour the batter into the prepared pan and smooth the top.
Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
While the cake cools, blend a few strawberries into a smooth puree. In a small bowl, whisk together the powdered sugar, strawberry puree, heavy cream, and vanilla until smooth.
Drizzle the glaze over the cooled cake before serving.

Servings and timing

This recipe makes about 12 servings.
Prep time: 20 minutes
Bake time: 60–75 minutes
Cooling time: 1 hour
Total time: approximately 2 hours

Variations

Lemon Strawberry Pound Cake: Add 1 tablespoon of fresh lemon zest and a tablespoon of lemon juice to the batter for a citrusy twist.
Strawberry Cream Cheese Pound Cake: Substitute 4 ounces of cream cheese for half the butter for an even richer texture.
Gluten-Free Version: Use a gluten-free all-purpose flour blend in place of regular flour.
Berry Mix-In: Use a combination of chopped strawberries, raspberries, and blueberries for a mixed berry version.
Chocolate Drizzle: Swap the strawberry glaze with a simple chocolate ganache for a chocolate-strawberry combo.

Storage/Reheating

Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To freeze, wrap the cooled cake (unglazed) tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight.
To reheat individual slices, warm in the microwave for 10–15 seconds. Add glaze after reheating for best results.

FAQs

1. How do I prevent the strawberries from sinking in the cake?

Patting the strawberries dry and lightly tossing them in a bit of flour before folding them into the batter helps keep them from sinking.

2. Can I use frozen strawberries?

Yes, but thaw them completely and drain well before chopping and adding to the batter. Frozen strawberries have more moisture which can affect the texture.

3. What’s the best pan to use for this recipe?

A bundt pan is ideal for an elegant presentation, but a standard 9×5-inch loaf pan works perfectly too.

4. Can I skip the glaze?

Yes, the cake is delicious on its own. But the glaze enhances the strawberry flavor and adds sweetness.

5. Why is my pound cake dense?

Overmixing the batter or using cold ingredients can cause the cake to be dense. Be sure to follow the instructions carefully and use room-temperature eggs and butter.

6. Can I make this cake ahead of time?

Yes, the cake can be made a day in advance and stored in an airtight container. Wait to glaze it until just before serving for best results.

7. What can I use instead of sour cream?

Plain Greek yogurt is a great substitute and will provide a similar moist texture.

8. How do I know when the cake is done baking?

Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s done. If it’s still wet, bake a bit longer.

9. Can I make this recipe dairy-free?

Yes, use plant-based butter, a non-dairy milk, and a dairy-free yogurt alternative.

10. How can I make the glaze thicker or thinner?

To thicken the glaze, add more powdered sugar. To thin it, add a bit more strawberry puree or cream.

Conclusion

This Strawberry Pound Cake is a delicious and beautiful dessert that highlights the fresh, juicy flavor of strawberries in a rich and tender cake. It’s simple to make, perfect for any occasion, and easy to customize. Whether you serve it plain or with the sweet strawberry glaze, it’s sure to be a favorite in your dessert rotation.