Strawberry Pound Cake

This Strawberry Pound Cake is a soft, buttery, and wonderfully moist dessert packed with sweet strawberry flavor. Fresh strawberries add a beautiful fruity taste and color, while the rich pound cake base gives every slice a tender, melt-in-your-mouth texture.

Finished with a simple strawberry glaze, this cake is perfect for spring and summer gatherings, afternoon tea, birthdays, brunches, or simply enjoying with a cup of coffee.

The combination of buttery cake, juicy strawberries, and sweet glaze makes this an irresistible homemade dessert.

Why You’ll Love This Strawberry Pound Cake

• Rich, buttery, and moist
• Packed with fresh strawberry flavor
• Beautiful enough for special occasions
• Easy to prepare with basic ingredients
• Delicious with coffee or tea
• Wonderful served chilled or at room temperature
• Perfect for using fresh seasonal strawberries
• Makes a lovely homemade dessert or gift

Ingredients

For the Pound Cake

• 1 cup unsalted butter, softened
• 1¾ cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon strawberry extract, optional
• 2½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup whole milk
• 1½ cups fresh strawberries, finely chopped
• 1 tablespoon all-purpose flour, for coating the strawberries

For the Strawberry Glaze

• 1 cup powdered sugar
• 2–3 tablespoons strawberry puree
• ½ teaspoon vanilla extract
• 1–2 teaspoons milk, if needed

For Garnishing

• Fresh strawberries
• Powdered sugar, optional
• Small strawberry slices

How to Make Strawberry Pound Cake

Step 1: Prepare the Strawberries

Wash the strawberries thoroughly and remove the green tops.

Pat them completely dry with paper towels. Excess moisture can affect the texture of the cake.

Finely chop the strawberries into small pieces.

Place the chopped strawberries in a bowl and toss them with 1 tablespoon of flour.

The light coating of flour helps prevent the strawberry pieces from sinking completely to the bottom of the cake during baking.

Set the strawberries aside.

Step 2: Prepare the Oven and Pan

Preheat your oven to 325°F (165°C).

Grease a 10-inch tube pan or Bundt pan generously with butter or nonstick baking spray.

Dust the pan lightly with flour, then shake out any excess.

Make sure the center tube and all the decorative areas of a Bundt pan are properly coated to help prevent sticking.

Step 3: Cream the Butter and Sugar

Place the softened butter and granulated sugar in a large mixing bowl.

Using a hand mixer or stand mixer, beat them together for approximately 4–5 minutes.

The mixture should become noticeably lighter, fluffy, and creamy.

This step is important because incorporating air into the butter helps create the characteristic texture of a good pound cake.

Don’t rush this step.

Step 4: Add the Eggs

Add the eggs one at a time.

Beat well after each addition before adding the next egg.

Scrape down the sides of the bowl occasionally to make sure everything is evenly incorporated.

Add the vanilla extract and strawberry extract, if using.

Mix until combined.

Step 5: Combine the Dry Ingredients

In a separate bowl, whisk together:

• All-purpose flour
• Baking powder
• Salt

Mix thoroughly so the baking powder and salt are distributed evenly throughout the flour.

Step 6: Combine the Wet and Dry Ingredients

Add approximately one-third of the dry ingredients to the butter mixture.

Mix gently until just combined.

Add half of the milk and mix again.

Continue alternating between the dry ingredients and milk, beginning and ending with the dry ingredients.

Do not overmix the batter.

Stop mixing as soon as the flour disappears.

Overmixing can develop too much gluten and result in a dense or tough cake.

Step 7: Fold in the Strawberries

Add the flour-coated chopped strawberries to the batter.

Use a rubber spatula to gently fold them into the mixture.

Don’t use the mixer for this step.

Fold just until the strawberries are evenly distributed throughout the batter.

The batter will be thick, which is normal for a pound cake.

Step 8: Fill the Pan

Spoon the batter evenly into the prepared Bundt or tube pan.

Use a spatula to smooth the top.

Gently tap the pan against the countertop once or twice to remove any large air pockets.

Don’t tap too aggressively.

Step 9: Bake

Place the cake in the preheated oven.

Bake for approximately 70–85 minutes, depending on your oven and the size and shape of your pan.

Begin checking around the 70-minute mark.

Insert a wooden skewer or toothpick into the thickest part of the cake.

If it comes out with a few moist crumbs but no wet batter, the cake is ready.

Avoid relying solely on the color of the cake because the exterior can brown before the center is fully cooked.

Step 10: Cool the Cake

Remove the cake from the oven and allow it to cool in the pan for approximately 10–15 minutes.

Carefully run a thin knife around the edges if necessary.

Place a serving plate over the pan and gently invert the cake.

Allow it to cool completely before adding the glaze.

Cooling the cake completely is important because a warm cake can cause the glaze to melt and run off.

How to Make the Strawberry Glaze

Place the powdered sugar in a small bowl.

Add 2 tablespoons of strawberry puree and the vanilla extract.

Whisk until smooth.

If the glaze is too thick, add milk a teaspoon at a time.

If it is too thin, add a little more powdered sugar.

You want the glaze to be thick enough to coat the cake but thin enough to drizzle attractively down the sides.

How to Make Strawberry Puree

Making strawberry puree is simple.

Place a few fresh strawberries in a blender or food processor and blend until smooth.

You can strain the puree through a fine-mesh sieve if you want a completely smooth glaze.

For a stronger strawberry flavor and brighter color, use ripe, sweet strawberries.

Glazing the Cake

Once the pound cake has cooled completely, place it on a serving plate.

Slowly drizzle the strawberry glaze over the top.

Allow some of the glaze to naturally run down the sides.

Garnish with fresh strawberry slices.

For an extra-pretty presentation, arrange several whole or halved strawberries around the base of the cake.

Allow the glaze to set for approximately 15–20 minutes before slicing.

Tips for the Best Strawberry Pound Cake

Use Room-Temperature Ingredients

Room-temperature butter, eggs, and milk combine more easily and create a smoother batter.

Don’t Add Wet Strawberries

After washing the strawberries, dry them thoroughly.

Excess water can add unwanted moisture to the batter.

Coat the Strawberries With Flour

This helps distribute the strawberry pieces more evenly throughout the cake instead of allowing them all to sink.

Don’t Overmix

Once the flour has been added, mix only until everything is combined.

Overmixing can make the cake tough.

Bake Low and Slow

Pound cakes benefit from a moderate oven temperature and longer baking time.

A temperature around 325°F helps the cake cook evenly without causing the outside to brown too quickly.

Don’t Open the Oven Too Early

Opening the oven repeatedly during the early stages of baking can cause the cake to lose heat and affect its rise.

Wait until the cake is well into its baking time before checking it.

Fresh vs. Frozen Strawberries

Fresh strawberries are ideal for this recipe because they provide a bright flavor and pleasant texture.

Frozen strawberries can also be used, but they contain more moisture once thawed.

If using frozen strawberries, thaw them completely and drain away excess liquid before chopping.

Pat them dry before adding them to the batter.

Delicious Variations

Strawberry Cream Pound Cake

Serve each slice with a spoonful of lightly sweetened whipped cream and fresh strawberries.

Strawberry Lemon Pound Cake

Add 1–2 teaspoons of fresh lemon zest to the batter and a little lemon juice to the glaze.

The lemon beautifully complements the strawberries.

Chocolate Strawberry Pound Cake

Add a small amount of mini chocolate chips to the batter for a strawberry-and-chocolate combination.

Strawberry Cream Cheese Glaze

Replace the simple glaze with a cream cheese frosting made from softened cream cheese, powdered sugar, vanilla, and a little strawberry puree.

Strawberry Shortcake Style

Slice the pound cake and layer it with whipped cream and sliced fresh strawberries.

This turns the pound cake into an easy strawberry shortcake-inspired dessert.

How to Store Strawberry Pound Cake

Store the cooled cake in an airtight container or cover it tightly with plastic wrap.

At room temperature, it can generally be kept for a couple of days.

For longer storage, refrigerate it in a tightly covered container.

Allow refrigerated slices to sit at room temperature for a short time before serving for the best texture.

Because the cake contains fresh strawberries, keep it refrigerated if your kitchen is particularly warm or if it has a cream-based topping.

Can You Freeze Strawberry Pound Cake?

Yes.

For best results, freeze the cake without the glaze.

Wrap individual slices or the entire cooled cake tightly in plastic wrap, followed by a layer of aluminum foil or a freezer-safe container.

Freeze for up to a few months for best quality.

Thaw overnight in the refrigerator or allow individual slices to thaw at room temperature.

Add fresh strawberry glaze after thawing.

Frequently Asked Questions

Why did my strawberries sink?

Strawberries are naturally heavy and contain moisture. Cutting them into small pieces and lightly coating them with flour can help distribute them throughout the batter.

Why is my pound cake dense?

Pound cake should be rich and fairly dense, but it shouldn’t be heavy or gummy. Common causes of excessive density include overmixing the batter, using cold ingredients, or underbaking the cake.

Can I use strawberry extract?

Yes. Strawberry extract can intensify the strawberry flavor, especially when the fresh berries aren’t particularly sweet or flavorful.

Can I make this cake without the glaze?

Absolutely. The pound cake is delicious on its own. You can simply dust the cooled cake with powdered sugar or serve it with fresh strawberries and whipped cream.

Can I use a loaf pan?

Yes, but the baking time will change depending on the size of the loaf pan. Don’t fill the pan more than about two-thirds full, and begin checking for doneness earlier.

Serving Suggestions

Serve Strawberry Pound Cake with:

• Fresh strawberries
• Whipped cream
• Vanilla ice cream
• Strawberry sauce
• Powdered sugar
• Fresh mint
• A cup of coffee
• Hot tea

For a special dessert, warm a slice slightly and serve it with vanilla ice cream and fresh strawberry sauce.

Recipe at a Glance

Prep Time: 20 minutes
Bake Time: 70–85 minutes
Cooling Time: 30–45 minutes
Total Time: Approximately 2 hours
Servings: 12–14 slices
Difficulty: Easy to Moderate

Final Thoughts

This Strawberry Pound Cake is a beautiful combination of classic buttery pound cake and fresh strawberry flavor. The cake is rich and tender, while the strawberries add little bursts of fruity sweetness throughout every slice.

The fresh strawberry glaze takes it to another level, adding extra sweetness, color, and strawberry flavor.

Serve it for a special occasion or keep it simple with a cup of coffee in the afternoon. Either way, this homemade strawberry pound cake is a dessert that’s sure to become a family favorite.