Why You’ll Love This Recipe

Strawberry Pound Cake is a moist, buttery cake infused with fresh strawberries and a hint of vanilla. With a dense yet tender crumb and bursts of juicy berries throughout, it’s perfect for spring and summer desserts, tea time, or special gatherings. Topped with a simple glaze or enjoyed plain, this cake is a fruity twist on a beloved classic.

ingredients

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

all-purpose flourbaking powder saltunsalted buttergranulated sugareggsvanilla extractsour cream or buttermilkfresh strawberries (diced)confectioners’ sugar (for glaze)lemon juice or milk (for glaze)

directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large mixing bowl, cream the butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Add the flour mixture in batches, alternating with sour cream or buttermilk, mixing until just combined.

Gently fold in the diced strawberries, tossing them in a bit of flour first to prevent sinking.

Pour the batter into the prepared pan and smooth the top.

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

For the glaze, whisk together confectioners’ sugar and lemon juice or milk until smooth. Drizzle over cooled cake.

Servings and timing

This recipe yields 10–12 slices.Preparation time: 15 minutesBaking time: 55–65 minutesCooling and glazing time: 30 minutesTotal time: 1 hour 45 minutes

Variations

Use freeze-dried strawberries for a more concentrated flavor.

Add lemon zest for a bright citrus note.

Substitute some of the strawberries with raspberries or blueberries.

Top with whipped cream and extra berries for a dessert-style presentation.

Use strawberry puree in the glaze for color and extra flavor.

storage/reheating

Store Strawberry Pound Cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.Freeze for up to 2 months; thaw at room temperature before serving.Best served at room temperature or slightly chilled.

FAQs

Can I use frozen strawberries?

Yes, but thaw and drain them well to avoid excess moisture.

Why did my strawberries sink?

Toss them in a bit of flour before folding into the batter to help suspend them.

Can I make this ahead?

Yes, the flavor improves after a day—just store it properly.

Do I need to peel the strawberries?

No, just wash, dry, and dice them.

Is it very sweet?

It has a balanced sweetness that pairs beautifully with the tart berries and glaze.

Can I double the recipe?

Yes, bake in two pans or a large bundt pan and adjust baking time accordingly.

Can I make it gluten-free?

Use a 1:1 gluten-free flour blend designed for baking.

What’s the best pan to use?

A standard loaf or bundt pan works best; adjust bake time accordingly.

Can I add nuts?

Yes, chopped pecans or almonds add great texture.

Can I skip the glaze?

Yes, the cake is delicious on its own, but the glaze adds extra flavor and moisture.

Conclusion

Strawberry Pound Cake is a delightful blend of buttery richness and fruity freshness. Easy to make and beautiful to serve, it’s a sweet way to showcase fresh berries in a timeless, crowd-pleasing dessert. Whether for a celebration or a cozy treat, it’s sure to impress.