Strawberry pound cake is the best of both worlds: rich and buttery like a traditional pound cake, but with a light, fruity twist from sweet strawberries. It’s easy to make, looks beautiful sliced, and pairs perfectly with whipped cream, ice cream, or a drizzle of glaze. Whether you’re serving it for brunch, dessert, or a tea-time snack, this cake is always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Vanilla extract
Sour cream or Greek yogurt
Fresh strawberries, chopped
Optional: powdered sugar or strawberry glaze for topping
Directions
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Mix in the sour cream or yogurt until smooth.
Gradually add the dry ingredients, mixing until just combined.
Gently fold in the chopped strawberries, tossing them in a little flour beforehand to prevent sinking.
Pour the batter into the prepared pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Dust with powdered sugar or drizzle with glaze before serving, if desired.
Servings and timing
This recipe serves 8–10. Preparation time: 15 minutes Bake time: 55–65 minutes Total time: 1 hour 20 minutes
Variations
Add lemon zest to the batter for a fresh citrus twist.
Use a strawberry glaze made with powdered sugar and mashed strawberries.
Mix in white chocolate chips for extra richness.
Substitute raspberries or blueberries for strawberries.
Make mini pound cakes using a muffin tin or mini loaf pans.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To freeze, wrap tightly and store for up to 2 months. Thaw at room temperature. To reheat, microwave individual slices for about 10 seconds to bring back softness.
FAQs
Can I use frozen strawberries?
Yes, but thaw and drain them well first to avoid adding too much moisture to the batter.
Why do my strawberries sink in the cake?
Toss them in a bit of flour before folding into the batter to help suspend them evenly.
Can I make this cake ahead of time?
Yes, it stores well and can be made 1–2 days in advance.
Can I make this recipe into cupcakes?
Yes, fill muffin tins ¾ full and bake at 350°F for about 18–22 minutes.
What can I serve with strawberry pound cake?
Whipped cream, vanilla ice cream, or a dollop of yogurt all pair beautifully.
Can I make this cake dairy-free?
Yes, use plant-based butter and yogurt or sour cream alternatives.
What type of pan should I use?
A standard loaf pan or bundt pan works best, but you can also use a round or square cake pan.
Can I glaze the cake?
Yes, a strawberry or lemon glaze adds flavor and visual appeal.
Why is it called a “pound” cake?
Traditional pound cakes were made with a pound each of butter, sugar, eggs, and flour. Modern versions are more flexible but still rich and dense.
How do I keep the cake moist?
Don’t overbake it, and be sure to use ingredients like sour cream or yogurt that add moisture.
Conclusion
Strawberry pound cake is a delightful twist on a classic dessert—rich, buttery, and filled with juicy strawberries in every bite. Perfect for spring gatherings, summer picnics, or any time you want a flavorful, crowd-pleasing treat, this cake is as easy to love as it is to make. Try it once, and it might just become your new favorite.
Strawberry pound cake is a rich, buttery, and moist dessert filled with sweet, juicy strawberries. It’s a beautiful and flavorful twist on the classic pound cake, perfect for spring and summer gatherings or a delightful year-round treat.
Author:Catherine
Prep Time:15 minutes
Cook Time:65 minutes
Total Time:1 hour 20 minutes
Yield:8–10 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream or Greek yogurt
1 cup fresh strawberries, chopped
Optional: 1 tbsp flour (for tossing strawberries)
Optional: powdered sugar or strawberry glaze for topping
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Mix in sour cream or Greek yogurt until well combined.
Gradually add the dry ingredients, mixing just until combined.
Toss chopped strawberries in 1 tbsp flour, then gently fold into the batter.
Pour the batter into the prepared pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar or drizzle with glaze before serving, if desired.
Notes
Add lemon zest for a bright citrus flavor.Use a strawberry glaze made with powdered sugar and mashed strawberries.Try white chocolate chips for extra richness.Swap strawberries for raspberries or blueberries.Make mini pound cakes using muffin tins or small loaf pans.
