Strawberry Pound Cake

Name: Strawberry Pound Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 3 cups all-purpose flour; 2 cups granulated sugar; 1 teaspoon baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 1 cup unsalted butter (softened); 1 cup buttermilk; 2 teaspoons vanilla extract; 2 cups fresh strawberries (sliced)

Jump to Recipe Print Recipe

Oh, where do I even begin with this Strawberry Pound Cake? It’s more than just a cake; it’s a memory baked into a loaf. I remember my grandmother making this for summer picnics, the smell wafting through our tiny kitchen, promising sunshine and sweetness. It’s that classic, buttery pound cake we all know and love, but with a beautiful swirl of vibrant strawberry goodness that just takes it to a whole new level. Forget those dry, bland cakes you’ve tried before; this one is incredibly moist, tender, and bursting with that fresh strawberry flavor. It’s honestly like a hug in cake form, and it’s become my go-to for birthdays, holidays, or honestly, just a Tuesday when I need a little extra cheer. It’s simple enough for a beginner baker but impressive enough to wow anyone. If you’ve ever tried a good vanilla pound cake and thought, “What if it had fruit?” – well, this is your answer!

What is a strawberry pound cake?

So, what exactly *is* Strawberry Pound Cake? At its heart, it’s a rich, dense, and incredibly satisfying pound cake, but with a glorious twist. The name “pound cake” originally came from the fact that the recipe called for a pound each of butter, sugar, eggs, and flour. While modern recipes have tweaked those proportions for perfect texture and flavor, that fundamental richness is still there. In this version, we’re infusing that classic buttery base with the bright, slightly tart sweetness of fresh strawberries. It’s not just a topping; the strawberries are swirled right into the batter, creating beautiful ribbons of pink and red throughout. Think of it as the ultimate mashup of a perfectly tender pound cake and a sweet, fruity jam, all in one delicious bite. It’s familiar, yet excitingly new, and utterly delightful.

Why you’ll love this recipe?

There are so many reasons why this Strawberry Pound Cake has earned a permanent spot in my recipe collection, and I just know you’re going to feel the same way. First off, let’s talk about the flavor. It’s that perfect balance – the rich, comforting butteriness of a classic pound cake is beautifully complemented by the sweet, slightly tangy burst of fresh strawberries. It’s not an overwhelming fruit flavor, but rather a delightful accent that makes every slice sing. And the texture? Oh my goodness. It’s incredibly moist and tender, never dry or crumbly. I’ve found that using real butter and not overmixing are key, and this recipe gets it just right.

Secondly, it’s surprisingly simple to make! I know pound cake can sometimes sound intimidating, but this recipe is designed to be foolproof. You don’t need any fancy equipment, and the steps are straightforward. I’ve made this on busy afternoons when I needed a quick dessert, and it always turns out beautifully. Plus, it’s budget-friendly. Most of the ingredients are pantry staples, and fresh strawberries are usually pretty affordable, especially in season.

What I truly adore about this cake is its versatility. It’s fantastic on its own, of course, but it’s also a wonderful canvas for other flavors. Want to add a hint of lemon zest? Go for it! A splash of vanilla extract in the strawberry swirl? Divine. It’s also perfect for serving in so many ways – a simple slice with coffee, dressed up with a dollop of Whipped Cream for dessert, or even as part of a more elaborate brunch spread. It’s the kind of cake that makes any occasion feel a little more special, without adding any stress to your day. Honestly, it’s a lifesaver when guests are unexpected, or when you just have a craving for something truly delicious.

How do I make a strawberry pound cake?

Quick Overview

This Strawberry Pound Cake recipe is all about building layers of flavor and creating that signature dense, yet incredibly moist crumb. We’ll start by creaming butter and sugar until light and fluffy, then incorporate eggs and vanilla. The dry ingredients are whisked together separately, and then added to the wet. The real magic happens when we prepare a simple strawberry filling and then swirl it into the batter before baking. The result is a beautiful, marbled cake that’s as pleasing to the eye as it is to the palate. It’s a straightforward process that yields absolutely stunning results, proving that exceptional cakes don’t have to be complicated.

Ingredients

For the Main Batter:
You’ll need about 1 cup (2 sticks) of unsalted butter, softened. Make sure it’s truly softened, not melted, as this is key for that fluffy texture. I always opt for unsalted so I can control the salt content myself. Then, you’ll need 2 cups of granulated sugar for that perfect sweetness. Four large eggs, at room temperature, are essential for binding and richness – I often forget to pull them out, but letting them sit on the counter for about 30 minutes makes a big difference. For that classic pound cake depth, 1 teaspoon of pure vanilla extract is a must. And of course, we need our flour. I use 3 cups of all-purpose flour, sifted, which helps create a lighter texture. A teaspoon of baking powder will give it a little lift, and ½ teaspoon of salt to balance out the sweetness. Lastly, ½ cup of whole milk, also at room temperature, adds moisture and tenderness.

For the Filling:
For that gorgeous strawberry swirl, you’ll need 1 ½ cups of fresh strawberries, hulled and finely chopped. If fresh strawberries are out of season or just too pricey, frozen ones work beautifully, just make sure to thaw them and pat them dry really well. You’ll also need ¼ cup of granulated sugar to sweeten the strawberries, and 1 tablespoon of cornstarch to help thicken the filling so it doesn’t make the cake too wet. A squeeze of fresh lemon juice, maybe just a teaspoon, really brightens up the strawberry flavor.

For the Glaze:
This is optional but highly recommended for that extra touch of sweetness and visual appeal! I like to make a simple glaze with 1 cup of powdered sugar, sifted to avoid lumps. Then, I add 2 to 3 tablespoons of milk or heavy cream – start with 2 and add more until you reach your desired consistency. A ½ teaspoon of vanilla extract rounds out the flavor. If you’re feeling adventurous, a drop of pink food coloring can enhance the color, but it’s totally not necessary!

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven preheated to 325 degrees Fahrenheit (160 degrees Celsius). This lower temperature is crucial for a pound cake; it allows it to bake through without the outside getting too dark. Now, grab your favorite loaf pan – a standard 9×5 inch one is perfect. I like to grease it really well with butter or non-stick spray, and then dust it with a little flour, tapping out any excess. This ensures the cake releases beautifully without sticking. Some people like to line it with parchment paper, creating a sling, which is also a great option for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together your sifted all-purpose flour, baking powder, and salt. Give it a good whisk until everything is well combined. Sifting the flour is important here; it aerates it and helps prevent lumps, contributing to a lighter, more tender crumb. Don’t skip this step – it really makes a difference in the final texture of your strawberry pound cake!

Step 3: Mix Wet Ingredients

In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, cream together your softened unsalted butter and granulated sugar. Beat this on medium-high speed for a good 3-5 minutes, until it’s pale, light, and fluffy. This creaming process is vital for incorporating air into the batter, which gives the cake its structure and tender texture. Scrape down the sides of the bowl a couple of times to make sure everything is incorporated evenly. Then, add your room-temperature eggs, one at a time, beating well after each addition. Stir in the vanilla extract. The mixture might look a little curdled at this stage, and that’s perfectly okay. Finally, slowly pour in the room-temperature milk and mix until just combined.

Step 4: Combine

Now, it’s time to bring the wet and dry ingredients together. Gradually add the dry ingredients to the wet ingredients in three additions, mixing on low speed until just combined after each addition. Be careful not to overmix here! Overmixing can develop the gluten in the flour too much, resulting in a tough cake. Stop mixing as soon as you no longer see streaks of flour. The batter should be thick and smooth. A gentle hand is key for that melt-in-your-mouth texture we’re aiming for with this strawberry pound cake.

Step 5: Prepare Filling

While your batter is coming together, or just before you start mixing, let’s make our strawberry filling. In a small bowl, combine the finely chopped fresh strawberries (or thawed and dried frozen ones), ¼ cup of granulated sugar, cornstarch, and the lemon juice. Stir it all together. The cornstarch is going to help thicken the juices released from the strawberries as it bakes, preventing a soggy cake and creating beautiful, concentrated bursts of strawberry flavor throughout your pound cake. Let this sit for about 5-10 minutes while you finish the batter.

Step 6: Layer & Swirl

Pour about two-thirds of the pound cake batter into your prepared loaf pan and spread it out evenly. Now, spoon about half of the strawberry filling mixture over the batter. Dollop the remaining one-third of the batter on top of the strawberries, and then spoon the rest of the strawberry filling over that. Use a butter knife or a skewer to gently swirl the strawberry filling into the batter. Don’t overdo it – you want distinct swirls, not a uniformly pink cake. A few gentle figure-eights should do the trick. This marbling is what makes the cake so visually appealing!

Step 7: Bake

Place the loaf pan in the preheated oven. Bake for 50 to 70 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean, with no wet batter clinging to it. Because ovens can vary, I always start checking around the 50-minute mark. If the top starts to brown too quickly before the center is cooked, you can loosely tent it with aluminum foil. The aroma that fills your kitchen while this bakes is just heavenly – pure strawberry and butter bliss!

Step 8: Cool & Glaze

Once the cake is done, remove it from the oven and let it cool in the pan on a wire rack for about 15-20 minutes. This allows the cake to set up a bit before you try to remove it. After that initial cooling, carefully invert the cake onto the wire rack to cool completely. Make sure it’s *completely* cool before you even think about glazing. For the glaze, whisk together the sifted powdered sugar, milk (or cream), and vanilla extract until smooth and drizzle-able. If it’s too thick, add a tiny bit more liquid; if it’s too thin, add a touch more powdered sugar. Drizzle it over the cooled cake, letting it drip down the sides for that classic, pretty look.

Step 9: Slice & Serve

Once the glaze has set slightly, it’s time to slice and enjoy your glorious Strawberry Pound Cake! For the cleanest slices, use a sharp serrated knife. This cake is absolutely divine served at room temperature. It’s perfect on its own, or you can elevate it with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream. The moist crumb and sweet strawberry swirls make every bite a little moment of joy.

What to Serve It With

This Strawberry Pound Cake is truly a chameleon when it comes to pairings! For a leisurely breakfast, it’s absolutely heavenly with a hot cup of coffee or a glass of freshly squeezed orange juice. Imagine a slice with that rich, buttery crumb and the subtle sweetness of strawberries to start your day – pure bliss. I often serve it just as is, maybe with a dusting of powdered sugar if I’m feeling fancy, but honestly, it doesn’t need anything else.

When it comes to brunch, this cake truly shines. It adds an elegant touch to any spread. I love plating a generous slice with a side of fresh berries – raspberries and blueberries pair beautifully with the strawberries. A small spoonful of crème fraîche or Greek yogurt on the side also offers a lovely creamy counterpoint. For beverages, a mimosa or a sparkling rosé complements the cake’s sweetness without being overpowering.

As a dessert, it’s a showstopper. Serve it slightly warmed with a scoop of high-quality vanilla bean ice cream – the contrast of warm cake and cold ice cream is divine. A drizzle of strawberry sauce or a dollop of lightly sweetened whipped cream takes it over the top. For a more sophisticated dessert, consider a light zabaglione or a rich chocolate ganache for dipping.

And for those cozy, spontaneous snack moments? This cake is your best friend. It’s perfect for an afternoon pick-me-up with a cup of tea. My kids absolutely love it after school with a glass of cold milk. It’s comforting, satisfying, and just feels like a special treat without any fuss. It’s the kind of cake that makes even a simple moment feel like a celebration.

Top Tips for Perfecting Your Strawberry Pound Cake

I’ve made this Strawberry Pound Cake more times than I can count, and over the years, I’ve picked up a few tricks that I think really elevate it from good to absolutely phenomenal. First off, let’s talk about the strawberries. If you’re using fresh ones, make sure they are ripe and fragrant – that’s where the best flavor comes from. Hull them carefully and chop them finely. If you’re using frozen, which I do when fresh aren’t available, thaw them completely and then press out as much liquid as you can with paper towels. Nobody wants a watery cake! The cornstarch in the filling is your best friend here; don’t skip it.

When it comes to mixing the batter, patience is key. Creaming that butter and sugar until it’s truly light and fluffy is non-negotiable. I’m talking a good 3-5 minutes on medium-high speed. This step creates the air pockets that give pound cake its signature dense yet tender crumb. When you add the eggs, add them one at a time, ensuring each is fully incorporated before adding the next. This helps emulsify the batter and prevents it from looking curdled. And please, please, please, do not overmix when you combine the wet and dry ingredients. Stop as soon as you don’t see dry flour. A few small lumps are better than a tough cake.

For that beautiful swirl, less is more. You want distinct ribbons of strawberry running through the cake, not a uniform pink mess. When you swirl, use gentle figure-eight motions with a butter knife or skewer. Don’t overwork it! It should look marbled, not blended. Think of it as painting with batter.

Ingredient swaps are often on my mind! If you don’t have whole milk, you can use buttermilk or even half-and-half for a richer result. If you’re dairy-free, I’ve had success using a good quality plant-based butter substitute and unsweetened almond or oat milk. For the flour, while I haven’t tested a gluten-free version extensively, a good quality 1:1 gluten-free baking flour blend *might* work, but you might need to adjust the liquid slightly. Always use room temperature ingredients – this is so important for emulsification and texture. Cold eggs or milk won’t incorporate as well into the creamed butter and sugar.

Baking is always an art. I bake this in the center rack of my oven. If your oven tends to run hot, you might want to lower the temperature by 10-15 degrees Fahrenheit, or cover the cake with foil sooner. The toothpick test is your ultimate guide. It should come out clean, or with just a few moist crumbs attached. If it comes out with wet batter, it needs more time. Don’t be afraid to let it bake longer if needed!

For the glaze, the consistency is all about preference. I like mine thick enough to drizzle but not so thin that it just runs off. If it’s too thick, add milk a teaspoon at a time. Too thin? Add more powdered sugar. You can also play with flavors here – a bit of almond extract instead of vanilla, or even a tiny splash of strawberry liqueur if you’re feeling decadent. But honestly, a simple glaze is perfect.

Storing and Reheating Tips

This Strawberry Pound Cake is remarkably forgiving when it comes to storage. If you find yourself with leftover slices (which, let’s be honest, is rare in my house!), you can absolutely store it at room temperature for up to 2-3 days. The key is to keep it well-covered. I usually use plastic wrap, pressing it gently against the cut side of the cake to prevent it from drying out, and then wrapping the whole thing loosely. Alternatively, a cake dome or an airtight container works perfectly well. Just make sure it’s completely cooled before wrapping!

If you know you won’t finish it within a few days, or if your kitchen is particularly warm, refrigerator storage is a great option. Wrap the cooled cake tightly in plastic wrap, then in foil, or place it in an airtight container. It will stay fresh in the refrigerator for up to a week. The texture might firm up a bit in the fridge, which is why reheating can be beneficial.

For longer storage, freezing is your best bet. Let the cake cool completely, then wrap it very tightly first in plastic wrap, and then in a layer of aluminum foil, or place it in a freezer-safe bag. It can be stored in the freezer for up to 2-3 months. To thaw, unwrap it and let it come to room temperature on the counter, or gently warm it in a low oven (around 250°F / 120°C) for about 10-15 minutes. Reheating can actually make it taste freshly baked!

Regarding the glaze, it’s usually best to add it *after* the cake has cooled completely, and right before serving if possible, especially if you’re storing it at room temperature for more than a day. If you plan to refrigerate or freeze the cake, I often prefer to glaze it *after* it’s been thawed and is ready to be served. This prevents the glaze from becoming sticky or watery.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can definitely make this gluten-free with a few adjustments! I’ve had success using a good quality 1:1 gluten-free baking flour blend that already contains xanthan gum. You might need to add a touch more liquid (about 1-2 tablespoons of milk) to achieve the right batter consistency, as gluten-free flours can absorb moisture differently. The texture will be slightly different – perhaps a little more crumbly or dense – but it will still be delicious. Ensure your baking powder is also certified gluten-free.

Do I need to peel the zucchini?

Wait, zucchini? This is a Strawberry Pound Cake recipe, not zucchini bread! (Just kidding, but it’s a funny thought). In *this* Strawberry Pound Cake recipe, there’s no zucchini involved! We are solely relying on the wonderful flavor and moisture from fresh strawberries. So, no peeling necessary for any ingredient here!

Can I make this as muffins instead?

Absolutely! This batter makes fantastic muffins. You’ll want to fill your muffin liners about two-thirds full. Bake at 325°F (160°C) for approximately 20-25 minutes, or until a toothpick inserted into the center comes out clean. The baking time will be significantly shorter than for a loaf cake. You can swirl the strawberry filling into the muffin batter just as you would for the loaf. They are perfect for grab-and-go treats!

How can I adjust the sweetness level?

If you prefer a less sweet cake, you can reduce the granulated sugar in the main batter by ¼ cup. For the strawberry filling, you can also reduce the sugar slightly, especially if your strawberries are very ripe and sweet. For the glaze, you can omit it entirely or make a thinner glaze with less powdered sugar. Taste your strawberries before adding them to the filling; if they’re super sweet, you might need less sugar.

What can I use instead of the glaze?

Oh, there are so many delicious alternatives to the glaze! You could dust the cooled cake with a fine layer of powdered sugar using a sieve for a simple, elegant look. A dollop of lightly sweetened whipped cream or crème fraîche is always lovely. For a more decadent option, a drizzle of white chocolate ganache or even a light berry coulis would be fantastic. Some people also enjoy a cream cheese frosting, though that will change the character of the cake significantly from a classic pound cake.

Final Thoughts

I really hope you give this Strawberry Pound Cake a try. It’s truly one of those recipes that feels like a warm hug, bringing smiles and happy memories with every slice. It embodies everything I love about baking: simple ingredients coming together to create something truly special, a little bit of magic in the swirl, and a whole lot of comfort. It’s perfect for sharing with loved ones, or just for treating yourself when you need a little moment of joy. If you’re looking for another fruit-infused cake that’s just as delightful, you might also want to check out my Lemon Blueberry Loaf – it has a similar moist texture and bright flavor profile!

I can’t wait to hear what you think, or better yet, to see how yours turns out! Please leave a comment below to share your experience, any variations you tried, or just to say hello. Happy baking, and enjoy every delicious bite of this wonderful Strawberry Pound Cake!

No ratings yet