Strawberry Pound Cake Recipe

There are few treats as welcoming as a slice of Strawberry Pound Cake, with its sunny bursts of juicy berries, rich buttery crumb, and that irresistible glossy strawberry glaze. This loaf effortlessly combines old-fashioned comfort with a summery twist, making it just as perfect for afternoon coffee as for dazzling a dessert table. Whether you’re baking for a family brunch or wanting a homemade gift for someone special, this Strawberry Pound Cake never fails to deliver big flavor and big smiles.

Ingredients You’ll Need

You don’t need a laundry list to create magic with Strawberry Pound Cake. Every ingredient here plays a starring role, helping you build that trademark soft crumb, vibrant color, and lush, sweet-tart flavor. Let’s take a look at what brings the cake to life!

• All-Purpose Flour: The sturdy foundation of the cake, providing just enough structure for a fine, moist crumb without becoming dense.
• Baking Powder: Adds just the right lift so your pound cake comes out tall and proud.
• Salt: Balances out all the sweetness and subtly enhances every flavor note.
• Granulated Sugar: Sweetens the cake and helps lock in moisture, ensuring every bite melts in your mouth.
• Unsalted Butter: The source of that rich, traditional pound cake flavor—be sure it’s at room temperature for perfect blending.
• Egg + Egg Yolk: They enrich the batter, giving the cake its signature velvety texture and gorgeous golden color.
• Full-Fat Sour Cream: Keeps the interior soft and dense while adding a gentle tang that pairs beautifully with the berries.
• Vanilla Extract: Adds warmth and rounds out the strawberry and citrus notes.
• Fresh Strawberries: Nothing beats their juicy pop and bright flavor—look for ripe berries with fresh caps for the best results!
• Lemon Juice: Brightens both the cake and the glaze, keeping the flavors lively rather than too-sweet.
• Powdered Sugar: For the glaze, it brings silky body and just enough sweetness to complement the fruitiness on top.
• Granulated Sugar (for glaze): Helps coax those strawberries into releasing all their lovely juice for a naturally pink glaze.

How to Make Strawberry Pound Cake

Step 1: Prepare Your Pan and Preheat

Set your oven to 350°F and prep a 9 x 5-inch metal loaf pan. A little parchment paper on the bottom and sides makes it a breeze to remove the cake later. Give the pan a quick grease first—don’t skip this, as it helps release all those lovely, tender edges.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Having them well-combined means a lighter crumb, and no little pockets of baking powder where you don’t want them!

Step 3: Cream the Butter and Sugar

Combine the softened butter and granulated sugar in your stand mixer. Beat on high for five full minutes until the mixture is as pale and fluffy as vanilla frosting. This step is crucial—it adds air and ensures your Strawberry Pound Cake rises beautifully.

Step 4: Add Eggs, Vanilla, and Sour Cream

Mix in the egg and extra yolk just until blended, followed by half the sour cream and vanilla. Next, add half the dry mixture, then the remaining sour cream, and finish with the rest of the dry mix, blending each addition until just combined. This gradual process keeps the cake perfectly dense, never gummy.

Step 5: Prep and Fold In Strawberries

Toss your diced strawberries with lemon juice and let them rest a couple of minutes—it brings out even more berry flavor. Coat the berries in a bit of reserved flour, which prevents them from sinking and streaking. Gently fold most into your batter, saving some to add between layers for an extra pop of juicy color.

Step 6: Layer the Batter and Bake

Spoon three-quarters of the batter into your pan, sprinkle in the reserved, flour-coated strawberries, then blanket the fruit with the remaining batter. Smooth the top and pop it into the oven for 60 to 65 minutes, checking for doneness with a toothpick. If the top browns too fast, you can loosely tent it with foil.

Step 7: Cool the Cake

Let the cake chill in the pan for a full hour—this makes slicing a dream and keeps your Strawberry Pound Cake from falling apart.

Step 8: Make the Strawberry Glaze

While your cake cools, toss 1 cup of diced strawberries with sugar and let them macerate for 10 minutes. Push the berries through a fine mesh strainer to coax out all that lovely juice—you’re aiming for three tablespoons. Stir this juice with lemon juice and powdered sugar until it’s thick, luscious, and smooth.

Step 9: Glaze and Finish

Carefully lift the cooled cake onto a rack, then pour the glaze gently over the top, letting it run down the sides in glossy drips. Give the glaze a little time to set before slicing; anticipation is part of the fun!

How to Serve Strawberry Pound Cake

Garnishes

Dress up your Strawberry Pound Cake with a handful of extra sliced strawberries, curls of lemon zest, or even a scatter of tiny edible flowers. A light dusting of powdered sugar can add extra charm, and a dollop of fresh whipped cream makes it extra special for dessert.

Side Dishes

For brunch, offer slices alongside creamy Greek yogurt, juicy orange wedges, or a bowl of mixed berries. As a dessert, you can’t go wrong with a scoop of vanilla ice cream or a little drizzle of dark chocolate sauce on the side.

Creative Ways to Present

Try slicing the Strawberry Pound Cake into cubes and serving them skewered with strawberries and marshmallows for a playful dessert platter. Or, cut thick slices and build elegant berry shortcakes, finished with whipped cream and extra glaze. You can also toast slices lightly for a delicious twist on breakfast.

Make Ahead and Storage

Storing Leftovers

Keep your Strawberry Pound Cake moist and fresh by wrapping any leftovers snugly in plastic wrap or storing in an airtight container. It will hold for 2 to 3 days at room temperature, and up to 6 days when refrigerated—ideal for make-ahead dessert cravings!

Freezing

If you’d like to freeze your cake, do so before glazing for best results. Wrap the fully cooled loaf in several layers of plastic wrap, then a layer of foil, or place it in a large freezer bag. You can freeze it for up to three months; just thaw at room temperature when you’re ready to enjoy.

Reheating

To gently warm slices of Strawberry Pound Cake, pop them in the microwave for about 10 seconds or reheat in a low oven. This perks up the texture and intensifies the flavors, especially if you’re enjoying it on a chilly day.

FAQs

Can I use frozen strawberries for Strawberry Pound Cake?

Fresh berries truly shine in this recipe, giving the cake a bright flavor and the right texture. Frozen strawberries have extra moisture—if you’re in a pinch, thaw them and pat very dry, but expect a slightly different result.

Why does my pound cake sometimes sink in the middle?

The most common culprit is underbaking or opening the oven door too early. Also, make sure your baking powder is fresh and your ingredients are at room temperature for the perfect rise.

How do I know when the Strawberry Pound Cake is done?

The cake is ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. Baking times may vary by oven, so start checking at the 60-minute mark.

Can I double the recipe for a larger crowd?

Absolutely! Double the ingredients and bake in two loaf pans, or try a Bundt pan (just watch the bake time). Everyone will love having a bigger batch of Strawberry Pound Cake to share.

Is it possible to make this pound cake gluten free?

Yes! Substitute a good-quality, cup-for-cup gluten free flour blend for the regular flour. Check that your baking powder is gluten free, too. The results are still deliciously moist and berry-filled.

Final Thoughts

If you’re looking to spread a little happiness, this Strawberry Pound Cake is just the thing. With its burst of fresh berries and irresistible glaze, it’s a recipe that wants to be shared—so gather your favorite people and watch this loaf disappear!

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