This strawberry pound cake is dense, buttery, and studded with bright fresh berries. The crust browns lightly and smells of vanilla and butter. Each slice is moist with soft strawberry pockets. It’s a warm, simple dessert that tastes like summer in every bite. If you love strawberry desserts, you might also enjoy this chocolate-covered strawberry Swiss roll cake as another treat to try.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 85 minutes
- Servings: 12 slices
- Difficulty Level: Medium
Nutrition Information
Approximate per serving (1 of 12 slices):
- Calories per serving: 420 kcal
- Protein: 7 g
- Carbohydrates: 59 g
- Fat: 18 g
- Fiber: 1.5 g
- Sugar: 36 g
- Sodium: 150 mg
Why Make This Strawberry Pound Cake
This pound cake gives you a rich, buttery crumb with bright strawberry bites in every slice. It is easy to mix and requires no fancy techniques. The cake keeps well and makes a lovely dessert for brunch, potlucks, or a casual family dinner. The fresh strawberries add a juicy pop that balances the cake’s sweet, tender texture.
How to Make Strawberry Pound Cake
You’ll cream butter and sugar, add eggs and vanilla, then fold in dry ingredients and milk. Gently stir in the strawberries last so they do not crush. Bake until a skewer comes out clean. Cool briefly in the pan, then turn out to set the shape and crust. Finish with a light dusting of powdered sugar or a strawberry glaze if you like.
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 cups fresh strawberries, chopped
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease and flour a bundt pan well so the cake releases easily. Prepare your strawberries by washing, drying, hullÂing, and chopping them into bite-sized pieces.
Step 2: Mixing
In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the creamed mixture alternately with the milk, starting and ending with the flour mixture. Mix until just combined. Fold in the chopped strawberries gently so they stay in pieces.
Step 3: Cooking
Pour the batter into the prepared bundt pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Watch for a golden brown top and a firm springy center.
Step 4: Finishing
Allow the cake to cool in the pan for 10 minutes. Then carefully invert it onto a wire rack to cool completely. Once cool, dust with powdered sugar or brush with a thin strawberry glaze for extra shine.
How to Serve Strawberry Pound Cake
Serve slices at room temperature or slightly warm. Add a scoop of vanilla ice cream for a classic pairing. Top with whipped cream and extra fresh strawberries for a bright presentation. For tea or brunch, serve with coffee or a light sparkling beverage. The cake’s dense texture pairs well with creamy or tart accompaniments.
How to Store Strawberry Pound Cake
- Room temperature: Store wrapped tightly in plastic wrap or in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days. Bring to room temperature before serving for the best texture.
- Freezer: Wrap tightly in plastic and foil, or freeze in slices in a freezer-safe container for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.
Expert Tips for Perfect Strawberry Pound Cake
- Pat strawberries dry: Excess moisture makes the batter thin and can sink the berries. Toss chopped berries in a small amount of flour to help them stay suspended.
- Room-temperature ingredients: Bring butter, eggs, and milk to room temperature for better mixing and a smoother batter.
- Do not overmix: Mix until combined to avoid a tough cake. Overworking flour develops gluten.
- Test doneness late: Start checking at 60 minutes. If the cake browns too fast, tent with foil.
- Use a light hand folding the berries to keep pieces intact and prevent streaking the batter pink.
Delicious Variations
- Strawberry Glaze: Whisk powdered sugar with a little milk and strawberry puree to drizzle over the cooled cake.
- Lemon-Strawberry: Add 1 tablespoon lemon zest and 1 tablespoon lemon juice to the batter for a bright citrus note.
- Chocolate-Stawberry: Fold in 1/2 cup mini chocolate chips with the strawberries for a chocolatey twist.
- Strawberry Swirl: Puree half the strawberries and fold small dollops into the batter, then swirl with a knife for a marbled look.
- Dairy-Free: Substitute plant-based milk and vegan butter for a dairy-free version; texture will be slightly different.
Frequently Asked Questions
-
Can I use frozen strawberries?
Yes. Thaw and drain frozen strawberries well, then pat dry. Toss them in a little flour before folding into the batter. This helps prevent excess moisture that can make the cake soggy. -
How do I stop the strawberries from sinking?
Chill and dry the berries, then toss them lightly with a tablespoon of flour. Fold them into the batter gently at the end. Use slightly larger berry pieces so they don’t disappear into the batter. -
Can I bake this in loaf pans or a 9×13 pan?
Yes. For two 9×5 loaf pans, bake at 350°F for 50–60 minutes. For a 9×13 pan, bake 45–55 minutes. Check doneness with a toothpick inserted into the center. -
How can I make the cake less sweet?
Reduce the sugar to 1 3/4 cups. The cake will be slightly less tender but still flavorful. You can also serve it with tart toppings like lemon curd or Greek yogurt. -
Is it okay to use low-fat milk or a milk alternative?
Yes. Use 2% or a milk alternative (soy, almond, oat). The cake may be a touch less rich but will still bake well. -
How do I tell when the cake is fully baked?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is done. The top should be golden and spring back when lightly pressed. -
Can I add a glaze or frosting?
Yes. A simple powdered sugar glaze or a strawberry puree glaze complements the cake. For a richer dessert, spread cream cheese frosting over cooled slices.
Conclusion
This strawberry pound cake is a simple, satisfying dessert with a tender crumb and bright berry flavor. It’s easy to make and holds up well for sharing. Try it plain, glazed, or with a scoop of ice cream. You’ll enjoy the buttery aroma, soft texture, and sweet strawberry bursts in every slice. Give it a try and enjoy a slice with friends or family this weekend.
Print
Strawberry Pound Cake
- Total Time: 85 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
A dense, buttery pound cake studded with bright fresh strawberries, perfect for summer gatherings.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 cups fresh strawberries, chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- Prepare your strawberries by washing, drying, hulling, and chopping them.
- Cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time.
- Stir in the vanilla. In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry mixture to the creamed mixture alternately with the milk, starting and ending with the flour mixture.
- Mix until just combined. Fold in the chopped strawberries gently.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar or brush with strawberry glaze if desired.
Notes
For best results, ensure ingredients are at room temperature and avoid overmixing the batter.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 1.5g
- Protein: 7g
- Cholesterol: 105mg
