Dreamy Luscious Strawberry Pound Cake Recipe for Sweet Fans

Sweet summer afternoons call for a delightful strawberry pound cake that blends rich, buttery textures with vibrant fruit flavors.

This classic dessert captures the essence of fresh, ripe strawberries in every decadent bite.

Soft, moist crumb meets bursts of natural sweetness, creating a perfect balance of comfort and elegance.

Home bakers adore this simple yet impressive treat that brings warmth to any gathering.

Seasonal strawberries transform an ordinary pound cake into an extraordinary dessert experience.

The simple ingredients and straightforward technique make this recipe accessible to bakers of all skill levels.

Prepare to savor a slice of pure summer joy with every delectable forkful.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Calories: 250 kcal

Servings: 9

Strawberry Pound Cake: Your Ingredient Guide

• Butter: Provides rich, creamy base for cake's tender texture with smooth, full flavor.
• Sugar: Creates sweetness and helps develop golden, caramelized exterior.
• Eggs: Bind ingredients together and contribute to cake's soft, moist structure.
• Sour Cream: Adds tangy depth and ensures incredibly tender, velvety crumb.
• Vanilla Extract: Enhances overall flavor profile with warm, aromatic undertones.

• All-Purpose Flour: Fundamental structure for cake's foundation, choose unbleached for best results.
• Baking Powder: Ensures proper rising and light, airy texture throughout cake.
• Salt: Balances sweetness and amplifies other ingredient flavors subtly.

• Fresh Strawberries: Bring vibrant, juicy bursts of summer sweetness with bright color and natural freshness.
• Powdered Sugar: Creates silky, smooth glaze with elegant, glossy finish.
• Strawberry Puree: Intensifies fruity flavor and adds beautiful natural color to glaze.

Baking Tools for a Soft and Sweet Strawberry Pound Cake

• Large mixing bowl: Essential for creaming butter and sugar, and mixing cake batter.
• Electric mixer or stand mixer: Perfect for creating light, fluffy texture and beating ingredients smoothly.
• Measuring cups and spoons: Precise measurement for accurate ingredient proportions.
• Whisk: Great for combining dry ingredients and creating smooth glaze.
• 9×5-inch loaf pan or bundt pan: Needed for baking the cake with proper shape.
• Toothpick: Helps check cake doneness by testing center.
• Wire cooling rack: Allows cake to cool evenly and prevent soggy bottom.
• Small bowl: Used for tossing strawberries and mixing glaze.
• Spatula: Helps fold strawberries into batter and smooth top of cake.

How to Make a Strawberry Pound Cake That Shines

• Butter Up Your Pan

Grease a loaf or bundt pan and dust with flour to ensure your cake slides out perfectly.

• Cream The Base

Whip butter and sugar until they transform into a fluffy, cloud-like mixture that’s light and dreamy.

• Bring In The Eggs

Crack eggs one by one, blending smoothly after each addition. Splash in vanilla and sour cream for extra richness.

• Marry Dry And Wet

Gently combine flour, baking powder, and salt into your creamy mixture, stirring until just incorporated.

• Sprinkle In Strawberries

Coat chopped strawberries lightly with flour, then tenderly fold them into the batter for bursts of fruity goodness.

• Bake To Perfection

Pour batter into the prepared pan, smoothing the top. Slide into a preheated oven at 325F and bake for 60-70 minutes.

• Cool And Dress

Let the cake rest in the pan for 15 minutes, then transfer to a wire rack. Once cooled, drizzle with a luscious strawberry glaze.

Adjustments and Enhancements for More Flavor

• Prevent strawberries from sinking to the bottom by coating them lightly in flour before folding into batter.
• Prepare cake up to two days ahead and store wrapped tightly at room temperature to maintain moisture and freshness.
• Replace butter with coconut oil and sour cream with dairy-free yogurt for lactose-sensitive bakers.
• Substitute all-purpose flour with a gluten-free flour blend, ensuring the cake remains tender and delicious.
• Experiment with adding lemon zest or almond extract to enhance the strawberry cake's complexity and depth of taste.

Ways to Serve Strawberry Pound Cake with Extras

• Brunch Bliss: Slice this pound cake and serve alongside a fresh mimosa or strong coffee for a delightful morning treat.
• Sweet Afternoon Companion: Pair with a dollop of whipped cream and fresh strawberry slices for an elegant dessert that elevates tea time.
• Picnic Perfect Presentation: Pack individual slices wrapped in parchment paper for a charming outdoor dessert that travels beautifully and impresses friends with its homemade touch.
• Decadent Dessert Plate: Drizzle extra strawberry glaze around the cake slice and garnish with mint leaves for a restaurant-style plating that makes every bite feel special.

Best Practices for Storing Your Finished Cake

• Store the strawberry pound cake in an airtight container inside the refrigerator for up to 5 days. Wrap tightly with plastic wrap to maintain moisture and prevent drying out.
• Slice the cake before freezing for easy individual servings. Wrap each slice separately in plastic wrap, then place in a freezer-safe bag. Frozen cake stays delicious for 2-3 months. Thaw overnight in the refrigerator for best texture.
• Keep the cake at room temperature for 1-2 days if serving soon. Cover loosely with a clean kitchen towel to prevent moisture loss and maintain softness.
• Add the strawberry glaze just before serving to keep the cake's surface crisp. Store leftover glaze in a sealed container in the refrigerator for up to a week. Gently warm and stir before drizzling again to restore smooth consistency.

Luscious Strawberry Pound Cake Recipe

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4.8 from 38 reviews

• Total Time: 1 hour 20 minutes
• Yield: 9 1x

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Description

Sweet summer memories bloom in this classic Strawberry Pound Cake, where ripe berries dance through buttery batter. Moist crumb and delicate glaze invite you to savor each delightful slice of pure comfort.

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Ingredients

Scale 1x2x3x

• 1 ½ cups (340 g) chopped fresh strawberries
• 1 tbsp flour (to toss with strawberries)
• 4 large eggs
• 2 cups (400 g) granulated sugar
• 1 cup (2 sticks or 227 g) unsalted butter, softened
• ½ cup (120 ml) sour cream
• 2 ½ cups (313 g) all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp vanilla extract
• 1 cup (120 g) powdered sugar
• 2–3 tbsps fresh strawberry puree (or milk for a plain glaze)
• ½ tsp vanilla extract (optional)

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Instructions

1. Preparation: Adjust oven rack to center position and heat to 325F (163C). Thoroughly coat loaf or bundt pan with butter and flour, ensuring complete coverage.
2. Creaming: Vigorously blend butter and sugar until transformed into a pale, airy mixture with a cloud-like texture, approximately 3-4 minutes using an electric mixer.
3. Incorporation: Introduce eggs individually, mixing thoroughly after each addition. Blend in vanilla extract and sour cream until smoothly integrated.
4. Dry Ingredients: Sift flour, baking powder, and salt together, creating a uniform dry mixture with no visible lumps.
5. Batter Formation: Gradually fold dry ingredients into wet mixture, stirring gently until just combined. Avoid overmixing to maintain cake’s tender texture.
6. Strawberry Integration: Lightly dust chopped strawberries with flour to prevent sinking, then delicately fold into batter, distributing evenly.
7. Baking Process: Transfer batter to prepared pan, smoothing surface with a spatula. Bake in preheated oven for 60-70 minutes until a inserted toothpick emerges clean.
8. Cooling and Finishing: Allow cake to rest in pan for 15 minutes, then carefully transfer to wire rack. Once completely cooled, prepare glaze by whisking powdered sugar, strawberry puree, and vanilla until silky.
9. Serving: Drizzle glaze artfully over cake, allowing it to cascade down the sides for an elegant presentation.

Notes

• Coat chopped strawberries lightly in flour before folding into batter to prevent them from dropping to the bottom of the cake during baking.
• Use room temperature ingredients to ensure smooth batter and even cake texture, helping create a consistently moist pound cake.
• Mix dry and wet ingredients just until combined to avoid developing excess gluten, which can make the cake tough and dense.
• Check cake doneness early to prevent overbaking; start testing with a toothpick around 55-60 minutes to maintain the cake’s tender crumb.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 250
• Sugar: 20 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 60 mg