Name: Strawberry Pound Cake Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 2 ½ cups granulated sugar; 4 large eggs, room temperature; 1 teaspoon vanilla extract; ½ teaspoon almond extract (optional); 3 cups all-purpose flour; ½ teaspoon baking powder; ½ teaspoon salt; 1 cup sour cream; 1 ½ cups finely chopped fresh strawberries (tossed in 1 tablespoon flour); 1 cup powdered sugar; 1-2 tablespoons mashed strawberries or strawberry puree; ½ teaspoon vanilla extract

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Get ready to fall head over heels for this Strawberry Pound Cake Recipe! With its pillowy crumb, juicy strawberries tucked inside, and a delightful strawberry glaze, this classic cake truly celebrates everything we love about fresh fruit and homemade baking. Whether you’re gathering with family, hosting a brunch, or just want a slice of pure comfort, the Strawberry Pound Cake Recipe will turn any moment into a sweet occasion.

Strawberry Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

This Strawberry Pound Cake Recipe calls for simple ingredients, but each one plays a crucial role in the flavor and texture of the final cake. Using high-quality dairy and vibrant, fresh strawberries means every bite will burst with homemade goodness.

Unsalted butter (1 cup, softened): The foundation for a rich, tender crumb—make sure it’s fully softened for creaming.
Granulated sugar (2 ½ cups): Provides classic sweetness and helps the cake become light and fluffy.
Large eggs (4, room temperature): Essential for binding and a luxurious, velvety texture.
Vanilla extract (1 teaspoon): A touch of warmth that deepens the cake’s flavor.
Almond extract (½ teaspoon, optional): Adds a subtle nutty aroma that plays beautifully with strawberries.
All-purpose flour (3 cups & 1 tablespoon): The structure of the cake; don’t skip tossing the berries in flour to prevent sinking.
Baking powder (½ teaspoon): Just enough lift to keep the crumb moist and soft.
Salt (½ teaspoon): Balances all the sweet flavors perfectly.
Sour cream (1 cup): The secret to an ultra-moist, tender cake—don’t substitute, it’s key here.
Fresh strawberries (1 ½ cups, finely chopped): The star of this recipe; be sure they’re ripe but still firm.
Powdered sugar (1 cup): For that dreamy glaze on top.
Mashed strawberries or strawberry puree (1-2 tablespoons): Creates a beautiful pink hue and true berry taste in the glaze.
Vanilla extract for glaze (½ teaspoon): Rounds out the glaze with classic bakery flavor.

How to Make Strawberry Pound Cake Recipe

Step 1: Prepare Your Pan and Preheat

First things first: set that classic cake mood! Preheat your oven to 325°F and generously grease and flour your Bundt or tube pan. This simple step means your Strawberry Pound Cake Recipe will turn out with a perfectly defined shape and release like a breeze—no sticking, no crumbling!

Step 2: Cream Butter and Sugar

Let your softened butter and sugar mingle in your mixer for 4–5 minutes, until the mixture is fluffy and pale. This part is more than just mixing; you’re whipping in air for a melt-in-your-mouth crumb that’s the hallmark of every great pound cake.

Step 3: Add Eggs and Extracts

Add eggs one at a time, beating well after each addition. Watch the batter turn velvety and luscious—it’s all about building structure and richness. Splash in that vanilla, and, if you love a hint of almond, now’s the time to add it!

Step 4: Mix Dry Ingredients and Sour Cream

In a separate bowl, whisk flour, baking powder, and salt together. Alternately add the flour mixture to your batter in three parts, with spoonfuls of tangy sour cream in between. This gentle alternation ensures a super tender crumb without overmixing.

Step 5: Fold in Strawberries

Toss the chopped strawberries in a bit of flour, then gently fold them into the batter. This coat of flour keeps the strawberries from sinking, so every slice of the Strawberry Pound Cake Recipe is dotted with berries from top to bottom.

Step 6: Bake to Perfection

Pour the batter into your prepared pan, tap out any air bubbles, and smooth the top. Bake for 1 hour 10 to 1 hour 20 minutes, or until a toothpick comes out clean. The house will fill with the sweet scent of berries and cake—try not to swoon!

Step 7: Cool and Glaze

Let the cake rest in the pan for about 15 minutes before gently turning it out onto a rack. Once it’s completely cool, whisk together powdered sugar, strawberry puree, and a splash of vanilla for a pretty-in-pink glaze. Drizzle lavishly over the cake for a finishing touch that’s as beautiful as it is delicious.

How to Serve Strawberry Pound Cake Recipe

Garnishes

Enhance each slice with extra fresh strawberry slices, a sprinkle of powdered sugar, or a dollop of whipped cream. A few sprigs of mint bring a gorgeous pop of color and a hint of freshness that makes this treat irresistible.

Side Dishes

Serve alongside a scoop of vanilla ice cream, a bowl of fresh berry salad, or even a drizzle of lemon curd. These sides amplify the cake’s berry notes and offer cool, creamy contrast to the Strawberry Pound Cake Recipe’s buttery crumb.

Creative Ways to Present

Try slicing your homemade cake and layering it with whipped cream and sliced strawberries in parfait glasses for a show-stopping trifle, or cube it for a brunch table centerpiece with a side of glaze for dunking. Little touches like these make every occasion extra-special!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Strawberry Pound Cake Recipe tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. The flavors actually deepen overnight, making tomorrow’s slice just as irresistible.

Freezing

You can freeze the cake whole or in slices—just make sure it’s completely cooled and unglazed. Double-wrap in plastic and foil, and it’ll keep for up to three months. When ready, thaw at room temperature and glaze before serving for best results.

Reheating

Bring slices to room temperature or pop them in the microwave for 10–15 seconds to gently warm and revive that freshly baked softness. If adding glaze after freezing, let the cake cool first so it sets beautifully on top.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can! Just thaw and drain frozen strawberries well, then chop and toss them with flour as you would fresh berries. This prevents extra moisture from weighing down your Strawberry Pound Cake Recipe.

Why did my strawberries sink to the bottom?

If your berries ended up at the bottom, it’s often because they weren’t chopped finely enough or dusted with flour before folding into the batter. Taking both of these steps ensures even berry distribution every time.

Can this cake be made in a loaf pan?

Absolutely! Divide the batter between two standard loaf pans, and check for doneness after 50–60 minutes. Just note, the presentation will be different, but the flavor and texture remain dreamy.

Is almond extract necessary?

Almond extract is optional but adds a subtle, lovely background note to the Strawberry Pound Cake Recipe. If you prefer a straightforward vanilla flavor, feel free to omit it!

How do I make strawberry puree for the glaze?

Simply mash a few strawberries with a fork or blend in a food processor until smooth. For an extra-fine texture, strain the puree through a sieve before adding it to your glaze ingredients.

Final Thoughts

If you’re craving a cake that’s as pretty as it is scrumptious, this Strawberry Pound Cake Recipe is a must-try. Every bite delivers that sweet, buttery richness and real bursts of berry flavor we all adore. I can’t wait for you to share this treat with friends and family—happy baking!