Sweet & Fluffy Strawberry Pound Cake Recipe for Spring Baking

Sweet memories of summer dance through my strawberry pound cake recipe, bursting with vibrant flavor and nostalgic charm.

Soft crumbs meld perfectly with juicy fruit, creating a dessert that whispers comfort.

My grandmother’s kitchen always felt magical when such delightful treats emerged from her oven.

Ripe strawberries add delicate color and bright notes to this classic dense cake.

Each slice promises a delectable journey of homemade goodness that connects generations.

Delicate swirls of fresh strawberry and rich butter promise pure indulgence waiting to unfold.

You’ll want to savor every single crumb of this incredible creation.

How to Bake Strawberry Pound Cake Step-by-Step

Step 1: Prepare The Oven And Pan

Heat the oven to 325°F (163°C). Generously coat a 9×5-inch loaf pan or bundt pan with butter and flour, ensuring every nook is covered to prevent sticking.

Step 2: Whip Up Butter And Sugar

In a spacious mixing bowl, blend softened butter and sugar until the mixture becomes airy and pale, transforming into a fluffy cloud-like texture. This should take about 3-4 minutes.

Step 3: Incorporate Eggs And Creamy Elements

• Vanilla extract
• Sour cream

Step 4: Combine Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Whisk these ingredients until perfectly combined.

Step 5: Merge Wet And Dry Mixtures

Slowly fold dry ingredients into the wet mixture. Stir gently until just combined, avoiding overmixing.

Step 6: Prepare Strawberries

Toss chopped strawberries with a sprinkle of flour to prevent them from sinking in the batter. Carefully fold strawberries into the cake mixture.

Step 7: Fill The Pan

Pour batter into the prepared pan, smoothing the top with a spatula for an even surface.

Step 8: Bake To Perfection

Bake for 60-70 minutes. Check doneness by inserting a toothpick into the center – it should come out clean.

Step 9: Cool The Cake

Let the cake rest in the pan for 15 minutes. Carefully transfer to a wire rack and allow to cool completely.

Step 10: Create Strawberry Glaze

• Powdered sugar
• Strawberry puree
• Vanilla extract

Drizzle the glaze over the cooled cake, creating a beautiful, delicious finish.

Tips That Help Perfect Strawberry Pound Cake

• Prevent Strawberry Sinking: Toss chopped strawberries in flour before folding into batter to prevent them from dropping to the bottom of the cake during baking.
• Achieve Perfect Texture: Mix wet and dry ingredients just until combined to avoid overmixing, which can create a tough, dense cake.
• Customize Flavor Variations: Swap strawberries with other berries like blueberries or raspberries for a delightful twist on the classic pound cake.
• Control Moisture Balance: Use room temperature ingredients to ensure even mixing and a smooth, consistent batter that bakes evenly.
• Check Doneness Accurately: Insert a toothpick into the cake's center; if it comes out clean with just a few moist crumbs, the cake is perfectly baked.

How to Store Strawberry Pound Cake to Keep it Moist

• Store leftover cake in an airtight container in the refrigerator for up to 5 days. Wrap tightly with plastic wrap to prevent drying out.
• Keep cake at room temperature for 23 days if consuming quickly, covered with a cake dome or plastic wrap.
• Wrap individual slices or whole cake in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Warm individual slices in the microwave for 1015 seconds or in a preheated oven at 300F for 57 minutes until slightly warm and soft.

Pair Strawberry Pound Cake with These Treats

• The light, fruity bubbles complement the strawberry's sweetness and cut through the cake's richness, creating a delightful flavor harmony.
• Creamy, cold vanilla ice cream provides a luxurious contrast to the warm, dense pound cake, enhancing each bite with cool, smooth texture.
• The floral notes of Earl Grey tea elegantly balance the strawberry's brightness, while the subtle lavender undertones elevate the cake's delicate flavor profile.
• Lightly sweetened whipped cream adds a cloud-like softness that highlights the cake's dense crumb and intensifies the strawberry's natural freshness.

Ways to Dress Up Strawberry Pound Cake

• Gluten-Free Version: Replace all-purpose flour with a gluten-free flour blend, ensuring the same texture and taste for those with wheat sensitivities.
• Vegan Adaptation: Substitute butter with coconut oil, eggs with flax eggs, and sour cream with dairy-free yogurt to create a plant-based strawberry pound cake.
• Low-Sugar Option: Use stevia or monk fruit sweetener instead of sugar, reducing calorie content while maintaining the cake's delightful flavor profile.
• Dairy-Free Alternative: Replace butter and sour cream with almond milk, coconut oil, and dairy-free yogurt, perfect for those with lactose intolerance.

FAQs About Strawberry Pound Cake Baking

• Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries, but make sure to thaw and drain them completely before folding into the batter. Pat them dry to prevent excess moisture from affecting the cake’s texture.

• How do I prevent strawberries from sinking to the bottom of the cake?

Tossing the chopped strawberries in a little flour before adding them to the batter helps prevent them from sinking. This technique creates a light coating that keeps the fruit suspended throughout the cake.

• What's the purpose of adding sour cream to the batter?

Sour cream adds moisture and richness to the pound cake, making it tender and soft. It also helps create a more delicate crumb and enhances the overall flavor of the cake.

• How do I know if 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. Avoid overbaking, as this can dry out the pound cake.

Strawberry Pound Cake That’s Soft and Flavorful

• Perfect for novice bakers who want a delightful dessert without complicated techniques, this strawberry pound cake requires basic mixing skills and minimal kitchen equipment.
• Whips up in under 90 minutes from start to finish, making it an ideal last-minute dessert for unexpected guests or weekend family gatherings that craves something sweet and fruity.
• Transforms fresh seasonal strawberries into a moist, tender cake that captures summer's vibrant flavors, offering a delicious way to enjoy peak strawberry season with minimal fuss.
• Works beautifully as a breakfast pastry, afternoon snack, or elegant dessert, adaptable for potlucks, brunch parties, or casual weekend indulgences that everyone will love.

What You’ll Need for Strawberry Pound Cake

Main Ingredients:

• Butter: Rich, creamy base that provides moisture and tender texture for the pound cake.
• Sugar: Sweetens the cake and helps create a golden, delicate crumb.
• Eggs: Bind ingredients together and add structure to the cake.
• Flour: Provides the main structure and framework of the cake.

• Fresh Strawberries: Bright, juicy fruit that adds natural sweetness and vibrant color to the cake. Choose ripe, red strawberries with no soft spots.

• Sour Cream: Adds tangy flavor and helps create a moist, soft cake texture.
• Vanilla Extract: Provides deep, warm flavor that complements the strawberries.

• Baking Powder: Helps the cake rise and creates a light, fluffy texture.
• Salt: Balances sweetness and enhances overall flavor profile.

• Powdered Sugar: Creates smooth, sweet glaze for topping the cake.
• Strawberry Puree: Adds intense strawberry flavor and beautiful pink color to the glaze.

Strawberry Pound Cake Recipe

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• Total Time: 1 hour 20 minutes
• Yield: 8 1x

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Description

Sweet strawberry pound cake emerges as a delightful dessert blending classic comfort with fruity charm. Moist crumb and luscious strawberry swirls promise a heavenly slice you’ll savor with pure culinary joy.

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Ingredients

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Cake Ingredients:

Main Ingredients:

• 2 ½ cups all-purpose flour
• 2 cups granulated sugar
• 1 cup (2 sticks or 226 grams) unsalted butter, softened
• 4 large eggs
• 1 ½ cups chopped fresh strawberries

Leavening and Seasoning Ingredients:

• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon flour (to toss with strawberries)

Moisture Ingredients:

• ½ cup sour cream

Glaze Ingredients:

• 1 cup powdered sugar
• 2–3 tablespoons fresh strawberry puree (or milk for a plain glaze)
• ½ teaspoon vanilla extract (optional)

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Instructions

1. Prepare the oven environment by adjusting the temperature to 325F (163C) and preparing a 9-5-inch loaf or bundt pan with a light grease and flour coating.
2. Utilize a spacious mixing bowl to thoroughly blend butter and sugar until the mixture transforms into a pillowy, aerated consistency, requiring approximately 3-4 minutes of vigorous mixing.
3. Incorporate eggs individually, ensuring thorough integration after each addition, then introduce vanilla extract and sour cream, stirring until harmoniously combined.
4. Create a separate container for dry ingredients, meticulously whisking flour, baking powder, and salt to eliminate potential lumps and ensure even distribution.
5. Merge dry ingredients into the wet mixture, gently folding with minimal stirring to maintain the batter’s delicate structure.
6. Coat freshly chopped strawberries with a light dusting of flour to prevent sinking, then delicately fold into the prepared batter.
7. Transfer the batter into the prepped pan, smoothing the surface to create an even topography for consistent baking.
8. Position the pan in the preheated oven, allowing 60-70 minutes of baking time until a inserted toothpick emerges clean and pristine.
9. Allow the cake to rest within the pan for 15 minutes, facilitating easier removal, then transition to a wire rack for complete cooling.
10. Craft a luxurious glaze by whisking powdered sugar with strawberry puree and vanilla, then artfully drizzle over the fully cooled cake.

Notes

• Gluten-Free Option: Swap regular flour with a 1:1 gluten-free baking blend to make the pound cake suitable for those with wheat sensitivities.
• Fruit Preparation: Pat chopped strawberries dry with paper towels to prevent excess moisture from making the cake soggy and compromising its dense texture.
• Prevent Sinking Berries: Coating strawberries in flour helps them suspend evenly throughout the batter instead of dropping to the bottom during baking.
• Temperature Precision: Use room temperature eggs and butter to ensure smoother mixing and a more consistent cake crumb, which helps achieve that classic pound cake density.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 118
• Sugar: 14 g
• Sodium: 1 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 1 g
• Cholesterol: 0 mg