Oh, this strawberry pound cake! It’s one of those recipes that just feels like a hug. You know those recipes? The ones that transport you back to your grandma’s kitchen, the smell of something sweet baking filling every corner? This is that recipe for me. It’s rich, it’s moist, and it has just the perfect hint of strawberry goodness swirled throughout. I’ve tried a lot of pound cake recipes in my day, from the super dense New York style to lighter, more airy versions, but this strawberry pound cake? It hits that sweet spot every single time. It’s decadent enough for a special occasion but surprisingly easy to whip up for a weekend treat. My family devours it, and I’m always asked to share the secret. The secret, my friends, is love… and maybe a few carefully guarded tips I’ve picked up over the years!
What is a strawberry pound cake?
So, what exactly makes this strawberry pound cake so special? At its heart, it’s a classic pound cake, which traditionally gets its name from using a pound of each of its main ingredients: a pound of butter, a pound of sugar, a pound of eggs, and a pound of flour. It’s known for its dense, fine crumb and incredibly rich, buttery flavor. My version takes that beloved foundation and gives it a beautiful, fruity twist. We’re swirling in a homemade strawberry filling that not only adds gorgeous streaks of pink but also a lovely, natural strawberry flavor that complements the richness of the cake perfectly. Think of it as a classic, comforting hug with a delightful burst of sunshine. It’s not just a cake; it’s an experience that’s familiar yet excitingly new with every bite.
Why you’ll love this recipe?
Honestly, there are so many reasons this strawberry pound cake has earned a permanent spot in my recipe binder, and I have a feeling it’ll do the same for you! First off, the flavor is just out of this world. The cake itself is buttery and tender, with a deep vanilla note that’s just divine. Then you get those bursts of sweet, slightly tart strawberry filling that cut through the richness, making every single bite a perfect balance. It’s not overwhelmingly sweet, which I really appreciate. And don’t even get me started on the texture – it’s incredibly moist and dense, exactly what a good pound cake should be, but it’s never heavy. The swirl effect from the strawberry filling looks so fancy, but I promise you, it’s ridiculously simple to achieve. I’ve made this for potlucks, birthdays, and even just because, and it’s always a showstopper. People always ask, “Did you make this?!” and I get to beam and say yes! It’s also incredibly cost-effective if you use seasonal strawberries; otherwise, frozen ones work like a charm, making it a treat you can enjoy year-round without breaking the bank. What I love most, though, is how versatile it is. It’s fantastic on its own, but it’s also a stellar canvas for whipped cream, fresh berries, or even a scoop of vanilla ice cream.
How do I make a strawberry pound cake?
Quick Overview
Making this strawberry pound cake is actually pretty straightforward. We’ll start by making a simple strawberry filling, then whip up a classic pound cake batter, swirl the two together, and bake it until golden and fragrant. The key is to not overmix the batter and to let the cake cool properly before glazing. It’s a process that really rewards patience, and the result is a cake that looks like it came from a professional bakery but was made with love right in your own kitchen.
Ingredients
For the Main Batter:
You’ll need about 3 cups of all-purpose flour – I always sift mine for the fluffiest result. Make sure it’s spooned and leveled, not scooped directly from the bag! We’ll also use 1 ½ cups of granulated sugar, a pinch of salt (about ½ teaspoon, it really makes the flavors pop!), and 1 teaspoon of baking powder for just a little lift. For that signature pound cake richness, we need 1 cup (2 sticks) of unsalted butter, softened to room temperature. Seriously, don’t try to use cold butter here; it’s a game-changer. Then, we’ll need 4 large eggs, also at room temperature. This is super important for emulsifying the batter properly. And for that comforting aroma, 2 teaspoons of pure vanilla extract – none of that imitation stuff! Finally, about ½ cup of buttermilk, also at room temperature. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to ½ cup of regular milk and letting it sit for about 5 minutes.
For the Filling:
This is where the strawberry magic happens! You’ll need about 2 cups of fresh or frozen strawberries, chopped. If you’re using frozen, you don’t even need to thaw them completely. We’ll also add ¼ cup of granulated sugar, a tablespoon of cornstarch to help thicken it up nicely, and a squeeze of fresh lemon juice – maybe about a teaspoon – to brighten up the strawberry flavor. Some people like a little extra vanilla in their filling too, so feel free to add a tiny splash if you’re feeling it!
For the Glaze:
This glaze is simple and lets the cake shine. We’ll use about 1 cup of powdered sugar, sifted so there are no lumps. Then, add 2-3 tablespoons of milk or heavy cream, starting with 2 and adding more until you reach your desired drizzle consistency. Finally, another ½ teaspoon of pure vanilla extract to tie everything together.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get that oven preheating to 325°F (160°C). This lower temperature is key for pound cake to bake evenly without the outside getting too dark before the inside is cooked. I like to use a 10-inch Bundt pan for this cake. Grease it really, really well with butter or baking spray, and then give it a light dusting of flour. Get into all those nooks and crannies! This is the most crucial step for ensuring your beautiful cake releases perfectly. Nobody wants a cake stuck in the pan!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the sifted flour, baking powder, and salt. This just ensures everything is evenly distributed, so you don’t end up with a pocket of baking powder or salt. It’s a small step, but it matters for consistency.
Step 3: Mix Wet Ingredients
In a separate, larger bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Then, beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract. Scrape down the sides of the bowl as needed to make sure everything is well combined.
Step 4: Combine
Now, we’re going to alternate adding the dry ingredients and the buttermilk to the butter mixture. Start by adding about one-third of the dry ingredients and mix on low speed until just combined. Then add half of the buttermilk and mix again. Repeat this process, ending with the dry ingredients. Be careful not to overmix here! Overmixing develops the gluten in the flour, which can lead to a tough cake. Mix until you just don’t see any dry streaks of flour. A few small lumps are perfectly okay.
Step 5: Prepare Filling
While the cake batter is resting, let’s make our strawberry filling. In a small saucepan, combine the chopped strawberries, ¼ cup sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries start to break down, about 5-8 minutes. You want it to be like a jammy sauce. Remove from heat and let it cool slightly. This thickens as it cools.
Step 6: Layer & Swirl
Pour about half of the pound cake batter into your prepared Bundt pan. Dollop about half of the cooled strawberry filling over the batter. Then, pour the remaining batter on top, and dollop the rest of the strawberry filling over that. Now, grab a knife or a skewer and gently swirl the filling into the batter. Don’t over-swirl, or you’ll lose the pretty marble effect. Just a few gentle passes through the batter is all you need to create those beautiful streaks. You want distinct swirls, not a uniformly pink cake.
Step 7: Bake
Bake in the preheated oven for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The exact baking time will vary depending on your oven, so start checking around the 50-minute mark. If the top starts to brown too quickly, you can loosely tent it with foil.
Step 8: Cool & Glaze
Once baked, let the cake cool in the pan on a wire rack for about 15-20 minutes. This is important because it allows the cake to set up before you try to invert it. After that initial cooling, carefully invert the cake onto the wire rack to cool completely. Once the cake is totally cool, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of milk/cream. Add more liquid, a teaspoon at a time, until you have a drizzly consistency. Drizzle it over the cooled cake, letting it drip down the sides. It looks so pretty!
Step 9: Slice & Serve
Once the glaze has set a bit, your beautiful strawberry pound cake is ready to be sliced and enjoyed! Use a serrated knife for clean cuts. The best way to serve it is at room temperature, but a slightly chilled slice on a warm day is also divine. It’s perfect just as it is, or you can serve it with a dollop of whipped cream or a scoop of your favorite ice cream.
What to Serve It With
This strawberry pound cake is honestly a star all on its own, but that doesn’t mean it can’t be elevated or enjoyed in different ways depending on the occasion. For a truly delightful breakfast treat, I love having a slice with my morning coffee. It’s rich enough to feel like a weekend indulgence, but the strawberry flavor makes it feel a bit lighter and brighter than a traditional plain pound cake. Sometimes, I’ll toast a slice lightly for a bit of a crisp edge. For brunch, it’s a showstopper. You can present it on a pretty cake stand and surround it with fresh berries – maybe some raspberries or blueberries. A glass of chilled sparkling rosé or a mimosa pairs beautifully. As a dessert, this cake is pure perfection. After dinner, I love serving it slightly warmed with a scoop of really good vanilla bean ice cream. The contrast in temperatures and textures is heavenly. For those moments when you’re just craving something sweet in the afternoon or evening, a simple slice with a cup of tea or hot chocolate is pure comfort. My kids especially love it after school, sometimes with a little extra drizzle of the glaze if they can convince me!
Top Tips for Perfecting Your Strawberry Pound Cake
Over the years, I’ve learned a few things that really make this strawberry pound cake sing. First, about the strawberries: If you’re using fresh, make sure they’re ripe and sweet for the best flavor. If you’re using frozen, they work wonderfully too, but you might need to cook the filling down a bit longer to get it nice and thick. Always, always use room temperature ingredients for the batter – butter, eggs, and buttermilk. This is crucial for a smooth, well-emulsified batter that bakes up evenly. I can’t stress this enough! When you’re mixing the batter, resist the urge to overmix once the flour is added. Mix until *just* combined. A few little lumps are fine; they won’t affect the taste or texture negatively, but overmixing will absolutely make your cake tough. For the swirl, don’t go crazy. A few gentle passes with a knife or skewer are enough to create those beautiful marble patterns without making the batter uniform. You want to see those distinct streaks of strawberry. If you’re unsure about baking time, trust your skewer test more than the clock. Ovens can be finicky! And for the glaze, start with less liquid than you think you need. You can always add more to thin it out, but it’s nearly impossible to thicken it up once it’s too runny, short of adding more powdered sugar. I’ve also found that sometimes using a combination of milk and a tiny bit of heavy cream for the glaze adds a lovely richness. Don’t be afraid to experiment with the strawberry filling too – a pinch of cinnamon or a touch of almond extract can add an interesting dimension if you’re feeling adventurous!
Storing and Reheating Tips
This strawberry pound cake is surprisingly forgiving when it comes to storage, which is another reason I love it so much! If you’ve got leftover cake (which is rare in my house, but it happens!), it can be stored at room temperature for up to 3 days. Just make sure it’s well-covered in an airtight container or tightly wrapped in plastic wrap to keep it from drying out. If you live in a very warm or humid climate, or if you’ve glazed it with a cream-based glaze, you might prefer to store it in the refrigerator. It’ll stay good in the fridge for up to a week. When you’re ready to enjoy it again, I find it’s best to let it come back to room temperature for about 30 minutes before slicing. This really helps restore that soft, moist texture. If you plan on freezing it, it’s best to do so before glazing, or with a very simple glaze that won’t get gummy. Wrap the cooled cake tightly in a couple of layers of plastic wrap, then a layer of aluminum foil, and it can be frozen for up to 3 months. To thaw, unwrap it and let it sit at room temperature for a few hours. If you did glaze it and want to reheat it, a few seconds in the microwave on low power can work, or simply letting it come to room temperature is usually enough to revive it. I usually avoid reheating pound cake if I can, as it can sometimes make it a bit dry, but if you do, very low heat is the way to go.
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite strawberry pound cake recipe! It’s a labor of love, yes, but one that’s so incredibly rewarding. Every time I pull this out of the oven, the aroma just fills my home with warmth and happiness, and seeing the delight on my family’s faces when they take their first bite makes all the effort worthwhile. It’s that perfect balance of rich, moist cake with bursts of sweet, vibrant strawberry flavor that just makes it utterly irresistible. If you’re looking for a dessert that’s impressive enough for guests but comforting enough for a quiet afternoon treat, this is it. I really hope you give this strawberry pound cake a try. I’m already dreaming about your beautiful creations and how much you’ll all love it. Don’t forget to let me know in the comments below how yours turns out, or if you discover any amazing variations! Happy baking!
Strawberry Pound Cake
Ingredients
Main Ingredients
- 3 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 2 cups fresh strawberries, hulled and chopped
Instructions
Preparation Steps
- Preheat your oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped strawberries.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
