Strawberry Pound Cake Recipe

If the idea of a berry-kissed, tender crumb with a gleaming pink glaze makes your heart flutter, this Strawberry Pound Cake Recipe is exactly what you need. Each slice bursts with juicy strawberry flavor and melts in your mouth, thanks to rich sour cream and real butter swirled into the batter. Whether you’re hosting brunch, bringing dessert to a summer picnic, or just treating yourself to something beautiful, this recipe will win over anyone lucky enough to grab a piece. Plus, with its vibrant glaze and charming looks, it’s a showstopper from the first bite to the last crumb.

Ingredients You’ll Need

The charm of a truly great strawberry pound cake lies in its straightforward ingredients, each playing their own delicious role. You’ll find nothing complicated here—just a few pantry staples and fresh strawberries coming together for glorious flavor, texture, and color.

• Unsalted butter: The foundation for incredible moisture and flavor—be sure it’s softened for optimal creaming.
• Granulated sugar: Achieves that classic, subtly crisp edge and ensures every bite is sweet, never cloying.
• Eggs: Room temperature eggs give the cake structure and richness, resulting in a lovely, tender crumb.
• Vanilla extract: Just a hint elevates the strawberry flavor and adds aromatic depth.
• Almond extract (optional): A tiny splash adds a gentle, nutty undertone that complements berries beautifully.
• All-purpose flour: The backbone of the cake—tossing the strawberries in flour helps keep them suspended throughout the crumb.
• Baking powder: Lifts the batter for a perfectly light pound cake texture.
• Salt: Keeps things balanced and ensures the cake never tastes flat.
• Sour cream: Adds incredible moisture and a subtle tang that enhances freshness.
• Fresh strawberries: Sweet, diced strawberries—tossed in a bit of flour to keep them from sinking—infuse every slice with real berry goodness.
• Powdered sugar (for glaze): The base for a silky, luscious drizzle on top.
• Strawberry puree (for glaze): Delivers that gorgeous pink hue and concentrated berry flavor.

How to Make Strawberry Pound Cake Recipe

Step 1: Prep the Pan

Begin by preheating your oven to 325°F. Generously grease and flour your Bundt or tube pan, or make things easy with a baking spray that includes flour. Taking care in this step ensures the Strawberry Pound Cake Recipe glides out in perfect form later—no sticking or tearing to spoil that lovely shape!

Step 2: Cream Butter and Sugar

Use your stand mixer (or hand mixer) to cream the softened butter and sugar together until light and fluffy, which usually takes about 4 to 5 minutes. This is the secret behind a tender, airy crumb, so don’t rush things—proper creaming is essential.

Step 3: Add the Eggs and Extracts

Add the eggs, one at a time, making sure each is fully blended before adding the next. Stir in vanilla and, if you love that extra almond touch, add a splash here.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk the flour, baking powder, and salt. This step evenly distributes your leaveners, ensuring a beautifully even bake throughout the pound cake.

Step 5: Alternate Dry Ingredients and Sour Cream

With your mixer on low, add the dry ingredients to the wet in three parts, alternating with additions of sour cream, and ending with the flour mixture. Gently mix until just combined—no need to overwork, as this could make your cake dense instead of fluffy.

Step 6: Fold in Strawberries

Toss the diced strawberries with a tablespoon of flour to help prevent them from sinking. Fold them oh-so-gently into the batter, distributing them for that sought-after jewel-like effect in every slice of strawberry pound cake.

Step 7: Bake

Pour the silky batter into your prepared pan and smooth the surface. Slide it into the oven and bake for 1 hour and 10–20 minutes, or until a toothpick inserted into the thickest part comes out clean. Your kitchen will smell absolutely heavenly at this point!

Step 8: Cool and Glaze

Let the cake rest in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely. Meanwhile, whip up your glaze by mixing powdered sugar, a bit of strawberry puree or mashed berries, and vanilla extract. Drizzle over the completely cooled cake for that sweet and glossy finish.

How to Serve Strawberry Pound Cake Recipe

Garnishes

Top your Strawberry Pound Cake Recipe with extra diced fresh strawberries, a dusting of powdered sugar, or a handful of mint leaves. These simple toppings add color and a fresh finish that makes every slice even more inviting.

Side Dishes

This cake shines as a centerpiece, but for a full dessert spread, serve with a bowl of lightly whipped cream, a scoop of vanilla ice cream, or a fruit salad. Each pairing is the perfect contrast to the sweet, dense cake, letting the strawberry flavors sing.

Creative Ways to Present

Cut the cake into thick slices and layer with mascarpone and macerated strawberries for a quick trifle, or create mini pound cake cubes and skewer them with berries for adorable party bites. For special occasions, serve slices on pretty plates with a swirl of extra glaze and edible flowers for a showstopping presentation.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Strawberry Pound Cake Recipe tightly in plastic wrap or keep in an airtight container at room temperature for up to three days. The cake actually gets moister after a day or two, making it perfect for make-ahead entertaining.

Freezing

If you want to save some for later, wrap the cooled (unglazed) cake in plastic wrap, then foil, and freeze for up to three months. Thaw overnight in the refrigerator, then glaze just before serving for the freshest taste and texture.

Reheating

Your slices are fantastic at room temperature, but if you crave a warm treat, briefly heat a slice in the microwave for about 10 seconds—just enough to take the chill off and make it taste freshly baked again.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work in this Strawberry Pound Cake Recipe, but for best results thaw them first and drain off excess liquid, then chop and toss with flour as you would with fresh.

What kind of pan should I use?

A traditional Bundt pan or tube pan works beautifully for this cake, giving it that classic look with plenty of nooks for the glaze to settle in. Just make sure you grease and flour it very well.

Can I make this cake without the glaze?

Absolutely—the cake is delicious on its own, but the strawberry glaze adds an extra burst of berry flavor and a pretty finish. If skipping, try a dusting of powdered sugar instead.

Is it possible to substitute Greek yogurt for sour cream?

You sure can. Use the same amount of full-fat Greek yogurt—it will lend a similar richness and moisture to the Strawberry Pound Cake Recipe while adding a slight tang.

How do I keep strawberries from sinking in the cake?

Tossing the diced berries in a little flour before folding them into the batter helps suspend them throughout the cake, ensuring you get plenty of strawberry bits in every bite.

Final Thoughts

I can’t help but smile every time I bake this Strawberry Pound Cake Recipe—the colors, the aroma, and that irresistible first taste make it a treat you’ll want to share at every occasion. Gather your ingredients, invite the scent of fresh strawberries into your kitchen, and experience the nostalgic, feel-good comfort of homemade pound cake at its best.

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