Strawberry Pound Cake Recipe

Hey there, fellow dessert lovers! I’m thrilled to share my go-to recipe for strawberry pound cake, a treat that’s been stealing hearts at every gathering I’ve brought it to. Growing up, my grandma’s kitchen was always filled with the scent of fresh berries and warm cake, and this recipe takes me right back to those sunny afternoons. It’s moist, buttery, and bursting with sweet strawberry flavor—a perfect way to celebrate summer or brighten any day.

I’ve tweaked this recipe over the years to make it foolproof, even if you’re not a pro baker. Whether you’re whipping it up for a family barbecue or just craving something sweet, this cake delivers. Plus, it’s versatile enough to dress up with whipped cream or enjoy plain with a cup of coffee. Ready to dive in? Let’s make a strawberry pound cake that’ll have everyone asking for seconds!

Ingredients

For the Cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional, for extra depth)
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup whole milk
• 1 1/2 cups fresh strawberries, finely chopped

For the Glaze (Optional):

• 1 cup powdered sugar
• 2-3 tablespoons fresh strawberry puree (blend a few strawberries)
• 1 teaspoon lemon juice

Step-by-Step Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan or loaf pan with butter and dust with flour to prevent sticking.
2. Cream the Butter and Sugar: In a large bowl, beat the softened butter and sugar together with a hand mixer or stand mixer until light and fluffy, about 3-4 minutes. This step is key for a tender cake!
3. Add Eggs and Extracts: Add the eggs one at a time, mixing well after each. Stir in the vanilla extract and almond extract (if using). Don’t rush—let each egg fully blend in.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
5. Mix Wet Ingredients: In a small bowl, combine the sour cream and milk. This combo keeps the cake moist and rich.
6. Combine Wet and Dry: Gradually add half the flour mixture to the butter mixture, mixing on low speed. Then add the sour cream-milk blend. Finish with the remaining flour mixture. Mix until just combined—overmixing makes the cake dense.
7. Fold in Strawberries: Gently fold in the chopped strawberries with a spatula. The batter will be thick and studded with pink flecks.
8. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
10. Make the Glaze (Optional): Whisk together powdered sugar, strawberry puree, and lemon juice until smooth. Drizzle over the cooled cake for a sweet, tangy finish.

Pro Cooking Tips

• Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature for a smoother batter.
• Don’t Overmix: Mix just until the ingredients combine to keep the cake light and fluffy.
• Fresh Strawberries: Pat the chopped strawberries dry with a paper towel to avoid excess moisture in the batter.
• Check for Doneness: Ovens vary, so start checking at 55 minutes. A toothpick should come out clean or with a few crumbs.
• Bundt Pan Trick: If using a bundt pan, tap it gently on the counter before baking to remove air bubbles.

Variations

• Lemon Strawberry Pound Cake: Add 1 tablespoon of lemon zest to the batter and swap the glaze for a lemon glaze (powdered sugar + lemon juice).
• Chocolate Chip Strawberry Cake: Fold in 1/2 cup of mini chocolate chips with the strawberries for a decadent twist.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Berry Mix: Swap half the strawberries for raspberries or blueberries for a mixed berry pound cake.

Storage Suggestions

• Room Temperature: Store the cake in an airtight container for up to 2 days.
• Refrigerator: Keep it in the fridge for up to 5 days to maintain freshness, especially if glazed.
• Freezer: Wrap the unglazed cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.
• Glaze Tip: Add the glaze after thawing to prevent it from becoming sticky.

How to Serve

This strawberry pound cake shines on its own, but here are a few ways to elevate it:

• Classic: Slice and serve with a dusting of powdered sugar.
• Fancy: Top with whipped cream and fresh strawberry slices for a showstopper dessert.
• Breakfast Vibes: Toast a slice and spread with butter or cream cheese.
• Ice Cream Pairing: Serve warm with a scoop of vanilla ice cream for a cozy treat.

Nutrition Facts (Per Serving, Based on 12 Slices)

• Calories: 380 kcal
• Fat: 18g (11g saturated)
• Carbohydrates: 50g (32g sugars)
• Protein: 5g
• Fiber: 1g
• Sodium: 150mg

Note: Nutrition varies based on glaze and serving size.

FAQs

Can I use frozen strawberries?
Yes, but thaw and pat them dry first to avoid extra moisture. Chop them finely before adding to the batter.

Why did my cake sink in the middle?
This can happen from overmixing, too much moisture from strawberries, or opening the oven door too early. Follow the tips above for best results.

Can I make this in a loaf pan?
Absolutely! Use a 9×5-inch loaf pan and check for doneness around 55-65 minutes.

How do I prevent the cake from sticking to the pan?
Grease generously with butter and dust with flour, or use a nonstick spray with flour.

Can I skip the glaze?
Definitely! The cake is delicious without it, especially if you want less sweetness.

Conclusion

This strawberry pound cake is more than just a dessert—it’s a slice of pure joy that brings people together. Its rich, buttery crumb and vibrant strawberry bursts make every bite a little celebration, whether you’re sharing it at a summer picnic or savoring it quietly at home. I love how this recipe balances simplicity with indulgence, making it perfect for bakers of all skill levels. It’s the kind of cake that sparks smiles and second helpings, and I’m betting it’ll become a staple in your kitchen too.

So, what are you waiting for? Grab those fresh strawberries, fire up your oven, and let this cake fill your home with warmth and sweetness. It’s not just about baking—it’s about creating moments that linger long after the last crumb is gone. Happy baking, and enjoy every delicious bite!