This moist, buttery Strawberry Pound Cake is loaded with fresh strawberries, creating a delightful treat perfect for any occasion.
Let’s talk about a moist, tender cake packed with the sweet and juicy flavor of fresh strawberries. Strawberry Pound cake is your new favorite treat to satisfy your sweet tooth! It’s a simple yet elegant dessert that’s perfect for any occasion.
I can’t tell you enough how much I enjoy this cake. What’s better than a fresh strawberry cake recipe in the summer? Whether you’re celebrating strawberry season or just craving something sweet, this cake is sure to hit the spot.
This Strawberry Pound Cake is a delightful and easy-to-make dessert that’s sure to become a favorite in your home. With its moist, tender crumb and bursts of fresh strawberry flavor, it’s perfect for celebrating strawberry season or satisfying your sweet tooth any time of the year.
Serve it with a scoop of vanilla ice cream or a dollop of whipped cream, and you’ve got a dessert that everyone will love.
Common Questions About Strawberry Pound Cake
Can I use frozen strawberries instead of fresh strawberries?
Yes, you can! If fresh strawberries aren’t available, frozen strawberries work well too.
Just make sure to thaw and drain them before adding them to the cake batter. This will help prevent too much liquid from affecting the cake’s texture.
Can I make this cake ahead of time?
Absolutely! Strawberry Pound Cake can be made a day in advance. Once it’s completely cool, wrap it tightly in plastic wrap or store it in an airtight container to keep it fresh.
You can also prepare the strawberry glaze and add it just before serving for the best results.
Is there a way to make this cake gluten-free?
Yes, you can make this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or another binding agent to help the cake hold together. Be sure that it is a 1:1 swap.
Storage
No joke, I had some of this cake yesterday. I’ve still got some in the fridge. When warmer weather comes, I start to crave this stuff!
Refrigerator
Store the cake in an airtight container in the refrigerator for up to 5 days. This helps maintain its freshness and moist texture. If you prefer a warm slice, you can microwave it for a few seconds before serving.
Freezer
You can freeze the Strawberry Pound Cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it overnight in the refrigerator before serving.
Tips
The full instructions below will take you through everything very clearly. I want to make sure this goes smoothly for you!
- Use room temperature ingredients: This helps the batter mix more evenly.
- Cream butter and sugar well: Ensures a light and fluffy texture.
- Gently fold in strawberries: To avoid overmixing and crushing the berries.
- Test with a toothpick: Inserted into the center of the cake to check for doneness.
- Cool completely before glazing: Prevents the glaze from melting off the cake.
Ingredients
Have to love a fresh strawberry pound cake recipe. Anything with strawberries is good. Am I right?
- Butter, softened
- Granulated sugar
- Large eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Milk
- Fresh strawberries
How to Make Strawberry Pound Cake
Just follow these simple steps and the whole cake will come together nicely. Make sure you save the recipe card!
- Preheat the oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan.
- Cream the butter and sugar together in a large mixing bowl, until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the creamed mixture, alternating with milk. Mix until just combined.
- Gently fold in the diced strawberries until evenly distributed throughout the batter.
- Transfer the batter to the prepared loaf pan.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for at least 10 minutes before transferring it to a wire rack to cool completely.
Glaze
- Sift the confectioner’s sugar in a small bowl, to ensure it is lump-free.
- Gradually add the milk, starting with 2 tablespoons, and the vanilla extract.
- Whisk the mixture together until smooth.
- If the glaze is too thick, add more milk, one teaspoon at a time, until you reach your desired consistency. If it’s too thin, add more sugar, a tablespoon at a time.
- Once the glaze reaches the desired consistency, immediately pour it over the cooled cake.
- Use a spatula or the back of a spoon to spread the glaze evenly over the cake, allowing it to drip down the sides.
- Let the glaze set for a few minutes before slicing and serving the cake.
- Once cooled, slice and serve.
Kitchen Supplies You’ll Need for Strawberry Pound Cake
My family has listed this as one of their favorite desserts for the summer. I know I agree with that!
- Large mixing bowl
- Stand mixer or electric mixer
- Measuring cups and spoons
- Whisk
- Spatula
- 9×5 inch loaf pan
- Cooling rack
- Toothpick
- Small bowl for glaze
What to Serve With Strawberry Pound Cake
With how moist and dense this cake is, it’s no wonder they call it a pound cake. It’s a good idea to have some milk on hand!
- Vanilla ice cream: A classic pairing that adds a creamy contrast.
- Homemade whipped cream: Light and airy, perfect for topping each slice.
- Fresh strawberry slices: Enhances the strawberry flavor.
- Lemon zest: Adds a zesty brightness to each bite.
- Hot tea or coffee: Complements the sweetness of the cake.
Why You Should Make Strawberry Pound Cake
That strawberry icing glaze is something to behold. It really brings together this buttery pound cake!
- Delicious flavor: Bursting with fresh strawberry flavor.
- Easy to make: Simple steps and ingredients.
- Versatile dessert: Perfect for any occasion.
- Moist and tender: The perfect cake texture.
- Great for strawberry season: Utilizes fresh strawberries.
Variations and Add-Ins for Strawberry Pound Cake
Let me know in the comments if you love it! Then again, I would also like to hear if you would change anything. It’s great to have feedback.
- Add lemon zest: For a citrusy twist.
- Use almond extract: Instead of vanilla for a different flavor profile.
- Mix in white chocolate chips: For added sweetness.
- Top with strawberry syrup: For an extra burst of strawberry flavor.
- Fold in freeze-dried strawberries: For an intense strawberry taste and texture.
If you love this easy strawberry cake recipe, you’re going to love these other strawberry recipes too. Please click each link below to find the easy, printable recipe!
More Great Pound Cake Recipes
Raspberry White Chocolate Pound Cake
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Strawberry Pound Cake
Ingredients
- 1 cup butter softened -unsalted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- 1½ cups strawberries fresh – diced
Glaze
- 1 cup confectioner’s sugar
- 2 tablespoons milk 2-3 tbsp
- ½ teaspoon vanilla extract or swap with strawberry extract/flavoring
Instructions
- Preheat the oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan.
- Cream the butter and sugar together in a large mixing bowl, until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the creamed mixture, alternating with milk. Mix until just combined.
- Gently fold in the diced strawberries until evenly distributed throughout the batter.
- Transfer the batter to the prepared loaf pan.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for at least 10 minutes before transferring it to a wire rack to cool completely.
Glaze
- Sift the confectioner’s sugar in a small bowl, to ensure it is lump-free.
- Gradually add the milk, starting with 2 tablespoons, and the vanilla extract.
- Whisk the mixture together until smooth.
- If the glaze is too thick, add more milk, one teaspoon at a time, until you reach your desired consistency. If it’s too thin, add more sugar, a tablespoon at a time.
- Once the glaze reaches the desired consistency, immediately pour it over the cooled cake.
- Use a spatula or the back of a spoon to spread the glaze evenly over the cake, allowing it to drip down the sides.
- Let the glaze set for a few minutes before slicing and serving the cake.
- Once cooled, slice and serve.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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