This Strawberry Pound Cake is moist, buttery laced with fresh strawberries and topped with a strawberry glaze. A twist on my award winning vanilla pound cake, it can’t be beat!
Recipe Must Haves
The ingredients for this strawberry pound cake are pretty straightforward and simple… but with fresh strawberries! A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Unsalted Butter– Salt dries things out and brands can vary on salt content. Always bake with unsalted and then add salt as needed. Also, don’t skimp with cheap butter- it is the base for the is cake. Use a good grade A butter.
- Strawberries– Fresh strawberries are best because they will melt and caramelizing during the baking process. Frozen strawberries tend to be a little more watery to start with. If you do use frozen, make sure they are thawed and as dry as possible. Add another 2 tablespoons of flour to the mix to counteract the water content.
- Sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Milk
- Powdered sugar
Perfect Pairings
To serve, cut with a serrated knife. Top with homemade whipped cream or serve alongside a scoop of vanilla ice cream or strawberry ice cream.
Of course, you can also serve it with a variety of desserts and other pound cakes.
Strawberry Pound Cake Recipe
Ingredients
Strawberry Cake:
- 3 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 1/2 cups sugar
- 1 cup unsalted butter , softened
- 1 teaspoon vanilla
- 5 large eggs
- 1 cup whole or 2% milk
- 2 cups fresh strawberries , chopped and blotted dry
Strawberry Glaze:
- 2 cups powdered sugar
- 1/2 cup fresh strawberries , chopped
- Milk , to consistency
Instructions
Cake:
- Heat the oven to 350°F. Grease and lightly flour two 9×5-inch loaf pans.
- In a medium bowl, sift together the 3 cups flour, 1 teaspoon baking powder and 1/4 teaspoon salt; set aside.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the 2 1/2 cups sugar and 1 cup unsalted butter until light and fluffy. Add the 1 teaspoon vanilla and 5 large eggs, beating on high speed for 2-3 minutes.
- Add the flour mixture into sugar mixture alternately with the 1 cup whole or 2% milk on low speed, beating just until smooth after each addition. Fold in the chopped 2 cups fresh strawberries by hand.
- Pour into the prepared pans.
- Bake for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours.
Strawberry Glaze:
- When cakes are cooled, make glaze. Start by muddling the chopped 1/2 cup fresh strawberries.
- Add to the 2 cups powdered sugar and mix. Add 1-2 tablespoons of milk very sparingly until a pourable consistency (usually only about 1-2 teaspoons but it largely depends on how juicy the strawberries are).
- Place the cake on cooling rack with aluminum foil or parchment underneath. Spoon glaze over cakes and let excess drip below. Let glaze set and then transfer to serving tray.
- If you’ve tried this recipe, come back and let us know how it was in the comments and ratings!
Video
Nutrition
Storage and Freezing
Like most baked items, good pound cake is best enjoyed within a day of baking. The good news is that the strawberry glaze helps to keep it moist. Store at room temperature in an airtight container or cover with plastic wrap.
It can be frozen, but freeze just the cake and add the icing after it thaws.
Whole Cake: To freeze the entire pound cake, first allow it to cool completely. Wrap it tightly in multiple layers of plastic wrap or aluminum foil to prevent freezer burn and moisture loss. Place the wrapped cake in a resealable freezer bag for extra protection. Label the bag with the date. Frozen pound cake can be stored for up to three months.
Slices or Portions: Alternatively, you can slice the pound cake into individual portions before freezing. Place parchment paper between slices to prevent sticking. Wrap each portion in plastic wrap or aluminum foil and store them in an airtight container or freezer-safe bag. This allows you to thaw and enjoy single servings as needed without thawing the entire cake.
FAQs
Cakes can become too dry when the flour isn’t measured properly and there is too much. This can happen when you scoop the measuring cup into the flour versus lightly spooning it on and leveling.
Dry cake can also be a result of over mixing. Too much air is incorporated into the batter, making it dry out.
Lastly, over cooking. Many cakes are done a few minutes before they start browning, so keep a watchful eye.
A gummy pound cake be the result of undercooking. Make sure it passes the toothpick test!
Many times the cake batter is exactly the same and many bundt cakes are pound cakes. It just depends on the shape of the pan it is being cooked in. A bundt pan is a circle with hollow center.
Pound cake can be kept moist by using a glaze or simple syrup baste, which this one already has. You can also microwave it on 50% power for 10 seconds to reactivate the gluten, making it soften a bit.
More Cake Ideas…
Let them eat cake! Here are some of our other favorite cake recipes. Make sure to check out our top pound cake mistakes before you get started!
More Delicious Desserts
Welcome to the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’re celebrating all things summer with a week-long event that is absolutely filled with some of the best summer dessert recipes! Follow the hashtag #SummerDessertWeek on social media to find recipes and make sure to check out the bottom of this post for even more summer desserts!
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Ice Cream & Chilled Desserts:
- Caramelized Pineapple No-Churn Ice Cream from Love and Confections
- Chocolate Covered Frozen Strawberries from Our Sutton Place
- Coffee Panna Cotta from Pastry Chef Online
- Strawberry Margarita Popsicles from Cheese Curd In Paradise
- Pineapple-Orange Sherbet Popsicles from Palatable Pastime
- Strawberry Rhubarb Ice Pops from Jolene’s Recipe Journal
- Southern Pineapple Sunshine Cake from Big Bear’s Wife
- Strawberries and Cream Cupcakes from Hezzi-D’s Books and Cooks
- Strawberry Pound Cake from Savory Experiments
- Blueberry Lemon Dump Cake from Sweet ReciPEAs
- Key Lime Sheet Cake from It’s Shanaka
- Fruity Watermelon Pizza from Blogghetti
- Chocolate Chess Pie from Back To My Southern Roots
- Bourbon Peach Empanadas from A Kitchen Hoor’s Adventures
- Rhubarb Thumbprints from A Day in the Life on the Farm
- Easy Caramel Banana Sauce from Cindy’s Recipes and Writings
Cake was a hit. Is it 2 1/2 cups of sugar or 2 1/4?
2.5- where do you see 2.25?
And thank you- people love this one!
Can you make this using a Bundt or tube cake pan?
I’m sure you can, but I haven’t tried it so I don’t know the baking times.
Can I use fresh strawberries that I have frozen?
Sure thing! Just defrost them first and drain out any moisture or juice. Too much will mess with the texture of the cake.
Very moist and delicious cake recipe. I used a little over 2 cups sugar and left out the frosting and I’m glad I did, the strawberries were sweet enough to give this recipe an A+ review at my church gathering.
I made a double batch and made 25 mini 4″ pound cakes with this recipe. I was looking for something with fresh strawberries and it was perfect. I think I might add more strawberries next time to get more of the flavor, but I did add a ton. They were very good. Thanks!
So glad to hear that and thank you for taking the time to come back and let us know.
What type of flour do you use
All purpose flour
I loved your recipe but it was freakingly annoying to have an ad going while I’m trying to read the recipe!!!
I’m sorry to hear that Nancy- we do have to have ads to pay the bills, but also want to make sure we are user friendly.
This is by far the best pound cake recipe I have cone across. It’s so light and moist but dense if that makes sense. I did not make the glaze because my husband cut the cake before I could. Also , I’m Italian so I added a 1/4 tsp of almond extract because that’s just what we do. I’m making 4 more loafs today. It’s that delicious!!
Thank you for coming back to let us know! Love the addition of almond- we are Italian too, so I totally get it 🙂
I tried this cake yesterday and it is delicious! Will definitely be making this again! Thanks for the recipe! 🙂
Yay! We love to hear that and thank you for coming back to let us know 🙂
What a perfect way to highlight delicious strawberries. This pound cake looks so moist and perfectly scrumptious.