Strawberry Pound Cake Recipe

Course: Dessert

Cuisine: American

Keyword: strawberry cake, strawberry pound cake

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings:

Calories: 403kcal

Author: Jessica Formicola

This strawberry pound cake recipe is rich, moist and made with fresh strawberries. Topped with a strawberry glaze for the perfect finish.

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.

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!

Storage: 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.
Freezing: 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.