Strawberry Pound Cake

If you love desserts that are rich, buttery, and bursting with fruity goodness, this Strawberry Pound Cake is about to become your new favorite. This classic cake takes everything you adore about a traditional pound cake—moist texture, tender crumb, and a buttery base—and gives it a summery upgrade with fresh strawberries baked right in. 🍓 Whether you’re hosting a brunch, celebrating a birthday, or just want a sweet slice with your afternoon tea, this strawberry delight is always a good idea. It’s simple to make, looks gorgeous on the table, and tastes even better the next day. One bite and you’ll fall in love with the sweet and slightly tart strawberry flavor paired with the rich, dense pound cake texture.

Ingredients You’ll Need

For the Cake:
🍓 1 cup unsalted butter, softened
🍓 2 cups granulated sugar
🍓 4 large eggs
🍓 2 ¾ cups all-purpose flour
🍓 ½ tsp baking soda
🍓 ½ tsp salt
🍓 ½ cup sour cream
🍓 1 tsp vanilla extract
🍓 1 ½ cups fresh strawberries, diced and lightly coated in 1 tbsp flour

For the Glaze (Optional but Delicious):
🍓 1 cup powdered sugar
🍓 2–3 tbsp milk
🍓 1 tsp vanilla or strawberry extract
🍓 A few drops of pink food coloring (optional)

The glaze adds a pretty touch and an extra layer of sweetness, but even without it, the cake is rich, moist, and flavorful on its own.

How to Make Strawberry Pound Cake

Start by preheating your oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper. In a large bowl, cream the butter and sugar together until light and fluffy, about 3–5 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Mix until just combined. Gently fold in the flour-coated strawberries—this keeps them from sinking to the bottom while baking.

Pour the batter into your prepared loaf pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10–15 minutes before transferring to a wire rack.

For the glaze, mix powdered sugar with milk and vanilla (or strawberry extract). Drizzle over the cooled cake for a beautiful finish.

Tips for the Best Strawberry Pound Cake

🍓 Use room-temperature butter, eggs, and sour cream for a smooth batter
🍓 Lightly flour the diced strawberries to help distribute them evenly in the cake
🍓 Don’t overmix the batter—just blend until combined to keep the cake tender
🍓 Allow the cake to cool completely before glazing to prevent melting
🍓 Store leftovers wrapped tightly at room temperature or in the fridge for up to 4 days

These little details make a big difference in the cake’s texture and flavor. The strawberries should stay suspended throughout the cake, adding a burst of juicy flavor in every slice.

Why You’ll Love This Strawberry Pound Cake

🍰 Ultra-moist and rich texture
🍰 Fresh strawberry flavor in every bite
🍰 Perfect balance of sweet and buttery
🍰 Easy to bake with basic pantry ingredients
🍰 Beautiful enough for special occasions, simple enough for everyday treats

This is one of those recipes you’ll want to keep in rotation all year long. During strawberry season, it’s a must-make, and when fresh berries aren’t available, you can even use frozen ones (just thaw and drain them first).

The Science Behind Its Unique Texture

Pound cake gets its dense, buttery texture from a traditional ratio of one pound each of butter, sugar, eggs, and flour. In modern recipes, we tweak those amounts a bit, but the principle remains: heavy on the fat and sugar, creating a fine crumb and rich mouthfeel. Adding sour cream brings in moisture and acidity, which tenderizes the cake and enhances the buttery notes. The baking soda reacts with the acidic sour cream to give the cake a slight lift. Meanwhile, folding in the strawberries introduces little pockets of juicy sweetness, which slightly caramelize as the cake bakes. The result? A moist, dense cake that feels luxurious but not heavy.

The Magic of Strawberries in Baking

Strawberries add more than just color and flavor—they transform the cake into a seasonal showstopper. Their natural tartness balances the sweetness of the pound cake, making each bite more dynamic. Fresh strawberries hold their shape better during baking and provide the most vibrant flavor. Coating them lightly in flour helps suspend them in the batter, preventing them from sinking and creating soggy spots. You can even add a touch of lemon zest to the batter to enhance the berries’ brightness. The result is a cake that feels summery, fresh, and totally comforting all at once.

Equipment Needed

🧁 Large mixing bowls
🧁 Hand or stand mixer
🧁 Measuring cups and spoons
🧁 9×5-inch loaf pan
🧁 Rubber spatula
🧁 Wire cooling rack
🧁 Whisk for glaze

With these basic tools, you can create a bakery-worthy strawberry pound cake in your own kitchen.

FAQ: Strawberry Pound Cake

Can I use frozen strawberries?
Yes, but thaw and drain them first to remove excess moisture, then pat them dry and coat with flour before adding to the batter.

Can I bake this in a bundt pan?
Absolutely! It will look stunning. Just adjust the baking time—it may take closer to 75–85 minutes. Always test with a toothpick.

What’s the best way to store it?
Wrap tightly in plastic wrap or store in an airtight container. Keep at room temp for 2 days or in the fridge for 4–5 days.

Can I freeze it?
Yes! Freeze the unglazed cake wrapped in plastic and foil. Thaw at room temperature and glaze before serving.

Can I make this gluten-free?
Use a 1:1 gluten-free baking flour blend. Texture may vary slightly, but it still turns out moist and delicious.

Conclusion

This Strawberry Pound Cake is a delicious celebration of simple ingredients and bold flavors. 🍓 With its rich, buttery crumb and pops of fresh strawberry throughout, it’s the kind of dessert that pleases everyone—from kids to grandparents. Perfect for spring and summer, this cake is ideal for brunches, picnics, holidays, or simply because you’re craving something sweet. Serve it with a cup of coffee or a scoop of vanilla ice cream, and it’ll disappear in no time. Easy to make, beautiful to serve, and heavenly to eat—this strawberry treat is sure to become a staple in your dessert rotation!