Strawberry Pound Cake
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Our homemade Strawberry Pound Cake recipe is perfect for all your summer parties and potlucks. The cake is tasty, buttery, and features fresh strawberries in the cake and in the glaze. It’s loaded with the fresh flavors of summer.
Baked in a loaf pan, this recipe produces a smaller cake, which makes it ideal for intimate gatherings, such as an afternoon tea party or a weekend brunch with friends.
The aroma of the strawberries and buttery pound cake wafting from the oven will draw everyone to the kitchen. Once ready, the cake is perfect for slicing and serving as a quick snack or simple dessert.
The blend of buttery richness and sweet bits of strawberries will leave everyone asking for the recipe. Gather your ingredients, and make this easy summer dessert that promises to be the centerpiece on any table.
Ingredients
Strawberries: Fresh strawberries are my preference. Frozen can be used, but you’ll want to dice them and put them back into the freezer until it’s time to bake.
Butter: Salted butter is all I use in my recipes. If you use unsalted, add 1/4 teaspoon of salt when you add the flour.
Sugar – regular white granulated sugar
Eggs
Vanilla extract
All-purpose flour
Baking soda
Sour Cream – This can be substituted with plain Greek yogurt.
How to Make Strawberry Pound Cake
- Wash, hull, and dice the strawberries if you still need to, and set aside on paper towels to drain. If using frozen strawberries, keep them frozen until you can add them to the batter. This will help keep them from getting soggy and adding too much liquid to the pound cake batter during mixing.
- Begin by preheating your oven to 350°F (175°C). Prepare a loaf pan by spraying it with baking spray or lining it with parchment paper, ensuring an easy release of the cake once it’s baked.
- In a large bowl, beat the softened butter and sugar until the mixture becomes light and fluffy. This process usually takes approximately 2-3 minutes and ensures a tender texture for your pound cake.
- Add the eggs to the butter and sugar mixture one at a time, thoroughly mixing after each addition. Introduce a teaspoon of vanilla extract for an extra hint of wonderful flavor.
- In a separate bowl, combine 1 1/2 cups of flour with baking soda, ensuring they are evenly distributed. This step guarantees the proper leavening of your cake.
- Gradually add the flour mixture and sour cream to the batter, alternating between the two. Blend everything well after each addition, ensuring a smooth and homogeneous batter.
- Before incorporating the strawberries, toss them gently with an additional tablespoon of flour. This step helps prevent the berries from sinking to the bottom during baking.
- Gently fold the flour-coated strawberries into the batter, distributing them evenly throughout. Be careful not to overmix, as it may cause the strawberries to break down.
- Once all the ingredients are thoroughly mixed, pour the batter into the prepared loaf pan, ensuring a level top with the help of a spatula.
- Bake the cake for approximately 70 to 90 minutes, or until a toothpick inserted into the center comes out clean. Adjust the baking time if needed, as ovens may vary.
- Allow the cake to cool in the pan for about 10 minutes, helping it to set before transferring it onto a cooling rack to cool completely. This step ensures a perfect texture and easy removal from the pan.
- Remove from the pan and allow it to cool completely before glazing.
Strawberry Glaze
- Combine the powdered sugar with the diced strawberries using a spoon to mix and lightly smash the strawberries.
- If the glaze is too thin, add another tablespoon of powdered sugar.
- If the glaze is too thick, add more diced strawberries or a splash of milk.
The beautiful pink hue of the glaze on top of the golden brown cake adds a beautiful pop of color that will brighten up any table. This recipe is easy to make and a great way to use any leftover strawberries you may have. With its rich flavor and simple ingredients, Strawberry Pound Cake with a simple strawberry glaze is sure to become a family favorite.
Pro Tips
Keep frozen strawberries frozen until it is time to put them into the cake batter.
Don’t skip coating the strawberries with flour, they are going to sink a bit and without the extra flour they will sink considerably.
Can I Freeze Strawberry Pound Cake?
Yes! I always make two at a time, so I have some long after the summer strawberries are gone.
Allow the pound cake to cool completely, then wrap it in a layer of parchment paper, wax paper, or plastic wrap. Use two layers if needed to completely cover the cake. Wrap with a layer of aluminum foil. If you have made the package airtight, it should last up to 3 months in the freezer.
Alternatively, you could slice the cooled pound cake into individual slices and place them into freezer baggies.
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Can I Make This in a Different Pan?
You can double the recipe and bake it in a Bundt pan or a tube pan. It will take another 20 to 30 minutes for baking. Make sure to grease either of these pans well. If I were using one I would also coat the pan with almond flour like I do with other pound cakes.
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Strawberry Pound Cake
Ingredients
Pound Cake
- 1/2 cup butter softened
- 1 cup granulated white sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tablespoon flour additional needed for dusting strawberries
- 1/2 teaspoon baking soda
- 1/4 cup sour cream
- 1 1/2 cups strawberries diced, fresh or frozen
Glaze
- ¼ cup diced and muddled strawberries
- 1 cup powdered sugar
Instructions
Strawberry Pound Cake
- If using strawberries, keep them frozen until it is time to add them to the batter.
- Preheat the oven to 350°F and prepare a loaf pan by greasing it or lining it with parchment paper.
- In a large bowl, beat the butter and sugar until the mixture becomes light and fluffy. This usually takes about 2-3 minutes.
- Next, add the eggs one at a time, making sure to mix well after each addition. Add the vanilla extract for extra flavor.
- In a separate bowl, combine 1 1/2 cups of flour with baking soda and mix them together until they are evenly distributed.
- Alternate adding the flour mixture and sour cream to the batter, making sure everything is well blended before adding more ingredients.
- Before adding strawberries to the batter, toss them with an additional tablespoon of flour to prevent them from sinking to the bottom.
- Add the strawberries and gently fold them in.
- Once all the ingredients are mixed, pour the batter into the prepared pan and bake for 70 to 90 minutes or until a toothpick inserted in the center comes out clean. The time will depend on the moisture in the strawberries.
- Allow the cake to cool for 10 minutes before transferring it onto a cooling rack to cool completely.
- If desired, top off the cake with whipped cream and more strawberries. Enjoy!
Glaze
- Using a fork, smash the fresh strawberries until they are broken down into small pieces.
- In a medium bowl, add the smashed strawberries and gradually sift the powdered sugar over them, stirring gently until well combined.
- Continue to stir the mixture until it becomes smooth without any lumps of powdered sugar.
- If the glaze is too thick, add a splash of milk (one teaspoon at a time) or 1 teaspoon of additional diced strawberries until it reaches the desired consistency. Alternatively, add a bit more powdered sugar if it is too thin.
- Use the glaze immediately or store it in an airtight container in the refrigerator for up to three days. Allow to come to room temperature and stir well before using.
Notes
Keep frozen strawberries frozen until time to add to the cake batter.
This can be frozen for up to 3 months, make sure it is in an airtight wrap or container.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
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This recipe was written and tested by a human.
Editor: Oliver Baysinger
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.
