Introduction

This strawberry pound cake is a delightful treat that combines moist, buttery texture with the fresh flavor of ripe strawberries. Perfect for any occasion, it’s easy to make and sure to impress with its subtle sweetness and tender crumb.

Strawberry Pound Cake with Optional Strawberry Glaze Recipe - Recipe Image

Ingredients

1 cup unsalted butter, softened (room temperature)
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk (room temperature)
2 teaspoons vanilla extract
1½ cups fresh strawberries, diced small and patted dry

Optional Strawberry Glaze:

1 cup powdered sugar
2–3 tablespoons strawberry purée or milk
½ teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or a bundt pan to prevent sticking.
Step 2: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes.
Step 3: Add the eggs one at a time, mixing well after each addition to fully incorporate.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture. Stir in the vanilla extract. Mix just until smooth to avoid overmixing.
Step 6: Gently fold the diced and dried strawberries into the batter using a spatula, distributing them evenly throughout.
Step 7: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean. Begin checking around 60 minutes to avoid overbaking.
Step 8: Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
Step 9: For the optional glaze, whisk together powdered sugar, strawberry purée (or milk), and vanilla extract until smooth. Drizzle over the cooled cake and let it set for about 10 minutes before slicing.

Tips & Variations

Make sure the strawberries are diced small and patted dry to prevent excess moisture from making the cake soggy.
For extra strawberry flavor, try folding in freeze-dried strawberry powder or adding a splash of strawberry extract.
You can substitute buttermilk for whole milk for a slightly tangier taste and a more tender crumb.
If fresh strawberries aren’t available, use frozen diced strawberries that are thawed and patted dry.

Storage

Store the pound cake tightly wrapped at room temperature for up to 3 days. For longer storage, keep it covered in the refrigerator for up to one week or freeze it wrapped in plastic wrap and foil for up to 3 months. Thaw frozen cake in the refrigerator overnight. Reheat slices gently in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but be sure to thaw and pat them very dry to avoid adding extra moisture which can affect the cake’s texture.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, the cake is done. If batter sticks to the toothpick, bake for a few more minutes and check again.

Strawberry Pound Cake with Optional Strawberry Glaze Recipe

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★★★★★

4.7 from 64 reviews

This Strawberry Pound Cake is a moist and buttery dessert bursting with fresh strawberry flavor. Perfectly tender with a rich texture, it features diced fresh strawberries folded into a classic pound cake batter and finished with a delicate strawberry glaze for an extra touch of sweetness. Ideal for any occasion, this cake promises a delightful balance of buttery richness and fruity freshness.

Author: Marco
Prep Time: 20 minutes
Cook Time: 60-75 minutes
Total Time: 1 hour 20 minutes to 1 hour 35 minutes
Yield: 12 slices 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cake

1 cup unsalted butter, softened (room temperature)
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk (room temperature)
2 teaspoons vanilla extract
1½ cups fresh strawberries, diced small & patted dry

Optional Strawberry Glaze

1 cup powdered sugar
2–3 tablespoons strawberry purée or milk
½ teaspoon vanilla extract

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or a bundt pan to prevent sticking and ensure even baking.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes. This step incorporates air into the batter for a tender crumb.
Add Eggs: Add the eggs one at a time, beating well after each addition. This helps to fully incorporate the eggs and maintain the batter’s structure.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Stir in the vanilla extract. Be careful not to overmix to keep the cake tender—just mix until smooth.
Fold in Strawberries: Gently fold the diced and dried strawberries into the batter using a spatula, taking care not to break the fruit or overwork the batter.
Pour and Bake: Pour the batter into the prepared pan, smoothing the top evenly. Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean. Begin checking for doneness around 60 minutes to avoid overbaking.
Cool the Cake: Allow the cake to cool in the pan for 10 to 15 minutes. Then, transfer it to a wire rack to cool completely to room temperature.
Prepare and Apply Glaze: While the cake cools, whisk together the powdered sugar, strawberry purée (or milk), and vanilla extract until smooth. Drizzle the glaze over the cooled cake and let it set for 10 minutes before slicing and serving.

Notes

Ensure strawberries are well-dried before folding into batter to prevent excess moisture that can affect cake texture.
For a more intense strawberry flavor, use strawberry purée rather than milk in the glaze.
Baking times can vary depending on oven type—start checking at 60 minutes to avoid overbaking.
Allow the cake to cool completely before glazing to prevent melting of the glaze.
This cake keeps well at room temperature for 2 days or refrigerated up to 5 days; bring to room temperature before serving for best taste.

Keywords: Strawberry Pound Cake, Moist Pound Cake, Buttery Cake, Strawberry Dessert, Classic Pound Cake, Fresh Strawberry Cake