Strawberry Pound Cake Recipe (with Video)

Strawberry Pound Cake Recipe: If you’re looking for a dessert that’s both comforting and bursting with flavor, look no further than this Strawberry Pound Cake. It’s moist, buttery, and filled with juicy strawberries that scream “homemade goodness.” Whether you’re baking it for a summer picnic, a cozy holiday gathering, or just to treat yourself, this recipe is a total winner.

Why is pound cake so special? It’s all about that dense yet soft texture that melts in your mouth, and when you throw strawberries into the mix, it becomes something truly magical. The fresh strawberry glaze on top adds a fruity sweetness and a beautiful pink hue, making it not just tasty but also picture-perfect.

This guide will walk you through every single step, from gathering your ingredients to serving up slices of pure strawberry bliss. Get ready to bake the best strawberry pound cake you’ve ever tasted—let’s dive in!

List of Ingredients You’ll Need

Before we get into the baking, let’s take a close look at what you’ll need. The key to a perfect strawberry pound cake is quality ingredients, so make sure you’re using fresh, ripe strawberries and good butter!

For the Pound Cake:

• 2 cups (about 250g) of all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• ½ cup sour cream
• 1 tsp vanilla extract
• 1 ½ cups fresh strawberries, chopped and lightly tossed in flour

For the Strawberry Glaze:

• 1 cup powdered sugar
• 2–3 tbsp fresh strawberry puree
• ½ tsp vanilla extract
• Optional: A squeeze of lemon juice for a tart kick

Optional Toppings or Add-Ins:

• Extra sliced strawberries for garnish
• Whipped cream or vanilla ice cream for serving
• Chopped nuts or white chocolate chips (for a twist!)

These ingredients are pretty straightforward, but together, they create a melt-in-your-mouth pound cake with the perfect balance of sweetness and fruity freshness.

Essential Baking Tools

Having the right tools can really make the baking process smoother—and honestly, more fun.

Here’s What You’ll Need:

• Mixing bowls (at least two)
• Hand mixer or stand mixer
• 9×5-inch loaf pan (or a bundt pan if you prefer a round cake)
• Measuring cups and spoons
• Rubber spatula
• Sifter (for powdered sugar)
• Cooling rack

While you don’t need every fancy gadget in the kitchen, these basics will make sure your cake bakes evenly and looks as good as it tastes.

Step-by-Step Guide to Making Strawberry Pound Cake

Now for the fun part! Follow these steps carefully and you’ll end up with a rich, tender pound cake that’s bursting with fresh strawberry flavor.

1. Preparing the Ingredients

Start by preheating your oven to 350°F (175°C). Grease your loaf or bundt pan generously with butter or non-stick spray, then lightly dust it with flour. This ensures your cake pops out cleanly after baking.

• Wash and chop your strawberries into small, bite-sized pieces.
• Toss them with a tablespoon of flour to keep them from sinking to the bottom of the batter.
• Let your butter, eggs, and sour cream sit out for 15–20 minutes to come to room temperature. This helps them mix more evenly.

2. Mixing the Batter

In a large bowl, beat the softened butter and sugar until light and fluffy—this should take about 3–4 minutes. You want it to be pale in color and smooth in texture.

Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and sour cream until fully combined.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until everything is incorporated. Be careful not to overmix.

Gently fold in the floured strawberries using a rubber spatula. This keeps the fruit from breaking apart and turning your batter pink.

3. Baking the Cake

Pour the batter into your prepared pan and smooth the top with your spatula. Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

If the top starts to brown too quickly, loosely cover it with foil halfway through.

4. Cooling the Cake

Let the cake cool in the pan for 15–20 minutes, then carefully transfer it to a wire rack to cool completely. Don’t rush this step—cooling helps the cake set properly and makes it easier to glaze.

How to Make the Strawberry Glaze

No strawberry pound cake is complete without a luscious strawberry glaze drizzled over the top. It adds extra flavor, moisture, and a gorgeous pop of color that makes this cake stand out. The best part? It only takes a few minutes to whip up!

Ingredients for the Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons strawberry puree (made from fresh strawberries)
• ½ teaspoon vanilla extract
• Optional: A squeeze of lemon juice for balance

Step-by-Step Instructions:

1. Make the Strawberry Puree: Take about ½ cup of fresh strawberries, blend them in a food processor or blender until smooth. You can strain the puree if you want a smoother glaze, but it’s not necessary.
2. Mix the Glaze: In a bowl, sift the powdered sugar to avoid clumps. Add 2 tablespoons of strawberry puree and vanilla extract. Whisk until smooth. If the glaze is too thick, add a bit more puree, one teaspoon at a time. If it’s too thin, add a little more powdered sugar.
3. Taste and Adjust: If you prefer a more tart flavor, add a tiny splash of lemon juice. This helps balance the sweetness and enhances the strawberry flavor.

Once your glaze is ready and your cake has cooled completely, it’s time to assemble and make this dessert look irresistible.

Assembling the Cake

This is where your strawberry pound cake comes to life visually and taste-wise. It’s simple but super satisfying.

Pouring the Glaze:

• Place your cooled cake on a wire rack with a tray or parchment paper underneath to catch excess glaze.
• Slowly pour the strawberry glaze over the top of the cake, letting it drip naturally down the sides.
• Use a spoon or spatula to spread it out if needed, but don’t overdo it—let it look a little rustic!

Optional Garnishes:

• Fresh Strawberry Slices: Layer a few on top for that fresh, fruity appeal.
• Whipped Cream: A dollop on each slice is chef’s kiss.
• White Chocolate Drizzle: Melted white chocolate can be drizzled over the glaze for a bakery-style look.
• Mint Leaves: For a pop of green and a touch of elegance.

Let the glaze set for about 15 minutes before slicing. Trust me, it’s worth the wait!

Expert Baking Tips

Even though this recipe is pretty straightforward, a few pro tips can take your strawberry pound cake from good to absolutely amazing.

Avoiding Common Mistakes:

• Use Room Temperature Ingredients: This helps them mix evenly, creating a smoother batter.
• Don’t Overmix the Batter: Overmixing develops gluten, which can make your cake dense and tough instead of soft and moist.
• Toss Strawberries in Flour: This keeps them from sinking to the bottom.
• Use Real Butter: Margarine or substitutes will affect flavor and texture.

Getting the Perfect Texture:

• For a finer crumb, sift the flour before adding it.
• Use sour cream or Greek yogurt for extra moisture.
• Let the cake cool completely before glazing—it helps the glaze stick better.

These little details make a big difference. You’ll notice it in every bite.

How to Store Strawberry Pound Cake

You’ve baked a masterpiece. Now the question is—how do you store it to keep it fresh and delicious for days?

Room Temperature:

• Store the cake in an airtight container at room temperature for up to 3 days.
• Keep it in a cool, dry spot away from direct sunlight.

Refrigerator:

• If your kitchen is warm or humid, store the cake in the fridge.
• Wrap it in plastic wrap or keep it in a cake carrier.
• It stays fresh for up to 5 days, though you may want to bring it to room temperature before eating for the best flavor.

Freezer:

• Yes, you can freeze it!
• Wrap individual slices tightly in plastic wrap and then foil.
• Place in a zip-lock freezer bag or airtight container.
• It will last for up to 3 months.
• To thaw, leave it at room temperature for 1–2 hours or overnight in the fridge.

Freezing is a great option if you want to enjoy a slice of strawberry pound cake anytime!

Serving Suggestions

Want to take your strawberry pound cake to the next level? Serve it with the right pairings and it’ll shine even brighter.

Perfect Pairings:

• Fresh Berries & Whipped Cream: A classic combo that adds freshness and creaminess.
• Vanilla Ice Cream: The contrast between cold ice cream and soft, warm cake is unbeatable.
• A Cup of Tea or Coffee: Perfect for brunch or a cozy afternoon treat.

Occasions to Serve It:

• Birthday Parties
• Summer BBQs or Picnics
• Mother’s Day or Easter
• Just Because! (Hey, cake doesn’t need a reason.)

This cake is incredibly versatile. Dress it up or keep it simple—it’s always a crowd-pleaser.

Healthier Ingredient Substitutions

Craving a lighter version of strawberry pound cake? No worries—you can make a few smart swaps and still enjoy the flavor.

Substitution Ideas:

• Use Greek Yogurt Instead of Sour Cream: Still moist but lower in fat.
• Swap Out Some Butter for Applesauce: Cuts down on fat while keeping it soft.
• Use a Sugar Substitute: Like Stevia or Monk Fruit for a lower-sugar version.
• Try Whole Wheat Flour: Use half whole wheat and half all-purpose to add fiber without sacrificing texture.

For Gluten-Free Diets:

• Use a 1:1 gluten-free baking flour blend.
• Add an extra egg or 1 tsp xanthan gum for structure, if not already in the blend.

Even with these changes, the cake can still be rich, moist, and full of strawberry flavor.

Variations of the Strawberry Pound Cake

Want to put your own spin on the classic? There are so many ways to remix this cake!

Cream Cheese Strawberry Pound Cake:

Add 4 oz of softened cream cheese to the batter for extra richness. It creates a dense, luxurious texture that’s irresistible.

Layered Strawberry Pound Cake:

Bake the cake in two round pans. Fill with whipped cream and sliced strawberries in the middle and on top. It turns the pound cake into a show-stopping layer cake!

Chocolate Strawberry Pound Cake:

Add ½ cup cocoa powder to the batter and use a chocolate glaze. Chocolate + strawberries = next-level deliciousness.

There are no limits—get creative!

How to Make It Extra Moist

Everyone wants a pound cake that’s rich, soft, and melt-in-your-mouth moist. If you’ve ever had a dry pound cake, you know how disappointing that can be. The good news? It’s totally avoidable.

Secret Ingredients or Techniques:

• Use Sour Cream or Greek Yogurt: These both add a tangy richness and help lock in moisture. Sour cream especially is a game-changer for that buttery, tender texture.
• Don’t Overbake: This is huge. Even 5 extra minutes in the oven can dry out your cake. Always check with a toothpick around the 55-minute mark. If it comes out with a few moist crumbs (not wet batter), it’s done.
• Cream Butter and Sugar Properly: When you beat butter and sugar together for 3–4 minutes, it adds air to the batter, making the cake lighter and fluffier.
• Fold in Strawberries Gently: Stirring too hard can release extra water from the strawberries, which messes with the cake’s texture.
• Add an Extra Egg Yolk: If you want it super rich, an additional egg yolk (not the white) adds fat and moisture.

These small tweaks can seriously improve your cake’s texture and flavor. You’ll never want to go back to dry pound cake again.

Troubleshooting Common Issues

Even the best bakers run into problems sometimes. Here are some of the most common strawberry pound cake problems—and how to fix them.

1. Cake Sinks in the Middle:

Why it happens:

• Underbaking
• Too much liquid
• Opening the oven too early

Fix it:
Make sure your oven is fully preheated, measure your ingredients correctly, and avoid opening the door until at least 45 minutes into baking.

2. Cake Is Dry:

Why it happens:

• Overbaked
• Not enough fat or moisture

Fix it:
Watch your baking time closely and make sure you’re using full-fat ingredients like sour cream and butter.

3. Cake Is Too Dense or Heavy:

Why it happens:

• Overmixing the batter
• Old baking powder
• Cold butter that didn’t cream properly

Fix it:
Cream butter and sugar until fluffy, and only mix the batter until combined. Always use fresh baking powder.

4. Glaze Is Too Thin or Too Thick:

Fix it:

• Too thin? Add more powdered sugar.
• Too thick? Add a few drops of strawberry puree or milk.

These fixes can help you troubleshoot on the fly, so your cake turns out perfect every time.

FAQs about Strawberry Pound Cake Recipe

1. Can I make mini pound cakes with this recipe?

Yes! Just divide the batter into mini loaf pans or muffin tins and reduce baking time to about 20–25 minutes. Keep an eye on them!

2. How do I prevent strawberries from sinking in the batter?

Toss them in a tablespoon of flour before folding into the batter. This helps suspend them evenly throughout the cake.

3. What’s the best way to slice the cake without it crumbling?

Use a serrated knife and wait until the cake is completely cool. Wipe the blade between slices for a clean cut.

4. Can I add lemon zest or juice to the batter?

Definitely! Lemon pairs beautifully with strawberries. Add a teaspoon of zest or a tablespoon of juice for a citrusy twist.

5. How do I make this cake dairy-free?

Use plant-based butter, dairy-free yogurt or coconut cream in place of sour cream, and almond or oat milk for the glaze.

Conclusion

Strawberry pound cake is more than just a dessert—it’s a celebration of simple, fresh ingredients coming together to create something incredibly satisfying. With its moist texture, sweet strawberries, and tangy glaze, this cake delivers flavor in every single bite.

The best part? You don’t have to be a professional baker to make it. Whether it’s your first cake or your fiftieth, this recipe is easy to follow and packed with tips to help you succeed. From prepping the ingredients to pouring that glossy strawberry glaze, every step is designed to make your kitchen smell amazing—and your tastebuds dance with joy.

So go ahead, gather your ingredients, preheat your oven, and get baking. You’re just one recipe away from the best strawberry pound cake you’ve ever made.