Why You’ll Love This Recipe

Strawberry Pound Cake is a rich, buttery dessert infused with fresh strawberries and topped with a luscious strawberry glaze. Its dense yet tender crumb makes it a satisfying treat for any occasion, from spring gatherings to everyday indulgences. The natural sweetness of strawberries pairs perfectly with the classic pound cake base, making this a must-try for berry lovers.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
unsalted butter
granulated sugar
eggs
sour cream
vanilla extract
baking powder
salt
fresh strawberries (chopped)
lemon juice
confectioners’ sugar (for glaze)

directions

Preheat your oven to 350°F (175°C) and grease a loaf or bundt pan.

In a large bowl, cream the butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Mix in the sour cream and vanilla extract until smooth.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the chopped strawberries gently to avoid overmixing.

Pour the batter into the prepared pan and smooth the top.

Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the glaze, mix confectioners’ sugar with lemon juice and a bit of mashed strawberry until smooth. Drizzle over the cooled cake.

Servings and timing

This recipe yields approximately 10 slices.
Preparation time: 20 minutes
Baking time: 60–70 minutes
Cooling and glazing time: 30 minutes
Total time: 1 hour 50 minutes–2 hours

Variations

Add a handful of white chocolate chips to the batter for extra richness.
Use strawberry puree in the glaze for a more vibrant color and flavor.
Try adding a touch of almond extract for a unique twist.
Make it mini by baking in individual loaf pans for personal servings.

storage/reheating

Store Strawberry Pound Cake in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 7 days if preferred.
To freeze, wrap slices tightly in plastic wrap and store in a freezer bag for up to 2 months.
Reheat slices in the microwave for 10–15 seconds for a warm treat.

FAQs

Can I use frozen strawberries?
Yes, but thaw and drain them well before adding to the batter to prevent excess moisture.

Can I make this without sour cream?
You can substitute plain Greek yogurt for a similar texture and flavor.

Why did my cake sink in the middle?
It may have been underbaked or the oven door opened too early during baking.

How do I make the glaze thicker or thinner?
Add more confectioners’ sugar to thicken, or more lemon juice to thin it out.

Can I make this in a bundt pan?
Yes, just adjust the baking time slightly and grease the pan well.

Does this cake taste better warm or cold?
It’s delicious both ways—warm brings out the butteriness, while cold highlights the strawberry flavor.

Can I make this gluten-free?
Use a 1:1 gluten-free baking flour blend to maintain structure and flavor.

What type of strawberries work best?
Fresh, ripe strawberries give the best flavor and texture.

Can I skip the glaze?
Yes, but the glaze adds extra sweetness and strawberry flavor.

Is this good for special occasions?
Absolutely, it makes a stunning centerpiece for brunches, showers, or holidays.

Conclusion

Strawberry Pound Cake is a decadent blend of classic cake richness and fresh fruit brightness. Whether you’re enjoying a slice with coffee or serving it at a gathering, its flavor and presentation never disappoint. This cake is a crowd-pleaser that’s as beautiful as it is delicious.