🍓🍰Easy Strawberry Pound Cake is the perfect Summer/Spring Cake that is too pretty to eat. Perfect, fluffy, creamy strawberry pound cake made from scratch!
If you have a craving for a pink cake, this Strawberry Pound Cake is right up your alley! Made with fresh strawberries (even the glaze), it's smooth, delicious and so very pink!
You will love this cake because it's made just like your favorite bakery makes it: slightly dense, yet a little fluffy and crumbly! 🍓 It's fast and easy to make and has that sweet but not overpowering taste - it's like a chefs kiss.
Ingredients for Strawberry Pound Cake
All-purpose flour: I used unbleached flour in this recipe because it retains the original structure and creates a better texture. Unbleached flour also has more protein than bleached.
Butter - I used unsalted butter just because different manufacturers add various amounts of salt to salted butter. But if you don't have unsalted butter, then go ahead and use salted butter! Just omit the extra salt (see next).
Eggs: Adding two large eggs to a pound cake batter can creates a moist texture because egg yolks are full of fat which adds richness and a tender texture; while whites hold everything together, helping the cake set.
Sugar: There are almost 2 cups of sugar in the strawberry pound cake (both granulated and powdered). It sounds like a lot, but remember that you are using most of it for the strawberry glaze. Also, sugar does much more than sweeten cakes. It liquifies as the cake bakes, creating a softer center.
Vanilla: For a beautifully vanilla flavored batter.
Sour cream: Because sour cream is acidic it tenderizes the batter of the cake and as a result and tenderness like no other ingredient. It also adds moisture and richness to the cake.
Strawberries: Fresh and diced🍓.
Lemon juice: Creates a distinct and pleasant contrast with floral and sweet strawberries. Used in the glaze only.
How to make strawberry pound cake
- Start by lining a 9x5 inch loaf pan with parchment paper.
- In a large mixing bowl, use a hand mixer to cream together the butter and sugar until pale and fluffy.
- Beat in the eggs, sour cream, and vanilla extract until the mixture is smooth and well blended.
- Add in the flour and baking powder, mixing on low speed just until the batter starts to come together. Pour in the milk and mix until fully incorporated.
Gently fold in the diced strawberries🍓 with a spatula.
Fold those strawberries for the delicious flavor burst in your mouth.
Transfer the batter to your prepared loaf pan, smoothing out the top.
Bake
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for at least 20 minutes before removing.
Strawberry glaze
In a small bowl, mash the chopped strawberry with a fork. Really smash them hard. This breaks them up into small bits and lets out all the yummy strawberry juices. Add some powdered sugar, cream and lemon juice; and you've got a delicious glaze for your strawberry pound cake
Whisk until smooth.
The glaze really sets it all into motion. Generously glaze the entire cake: sides, top and bottom (if you want). Glaze is what makes this strawberry pound cake colorful and appealing. Pour that glaze over the cooled loaf!
Strawberry Pound Cake
Ingredients
Pound Cake
- ½ cup butter softened
- ⅔ cup granulated sugar
- 2 large eggs
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1½ teaspoon baking powder
- ½ cup milk
- 1½ cups diced fresh strawberries
Strawberry Glaze
- 1 strawberry diced
- 1 cup powdered sugar
- 1 tablespoon heavy cream
- 1 tablespoon lemon juice
Instructions
Pound Cake
- Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with Set aside.
- In a large mixing bowl, use a hand mixer to cream together the butter and sugar until pale and fluffy.
- Beat in the eggs, sour cream, and vanilla extract until the mixture is smooth and well blended.
- Add in the flour and baking powder, mixing on low speed just until the batter starts to come together. Pour in the milk and mix until fully incorporated.
- Gently fold in the diced strawberries with a spatula.
- Transfer the batter to your prepared loaf pan, smoothing out the top.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for at least 20 minutes before removing.
Glaze
- In a small bowl, mash the chopped strawberry with a fork. Add the powdered sugar, cream, and lemon juice. Whisk until smooth. Pour the glaze over the cooled loaf. Slice and enjoy!
Tips for success in making Strawberry Pound Cake
Double the strawberries in the glaze to take it over the top!
Room-temperature ingredients: Eggs and butter should be at room-temperature so that they emulsify much easier into batter, which will create a uniform texture throughout your brownies. Think of cold, hard butter. It's impossible to cream cold butter into a soft consistency. Same goes for eggs-they add much more volume to the batter when they're at room temperature.
Use parchment paper: Make sure you line your cake pan with parchment paper to help the cake seamlessly release from the pan.
FAQ
Can I use frozen strawberries? Yes you can thaw home out and use them instead.
Can this be made with gluten free 1:1 flour? It will be delicious with tons of strawberries and gluten free flour.
How can I cut down on sugar here? You can omit the glaze (because that's where the majority of sugar is) and serve it with mashed strawberries and whipped cream.
Can this cake be made in the bundt pan? I would double the recipe, fill the bundt pan, and fill the loaf pan with the rest (if any left).
Can I make this into cupcakes? Yes. Same oven temperature. This batter will fit into a 10 cupcakes. I'm unsure of the exact bake time, so use a toothpick to test for doneness.
Variations and substitutions
Sour cream can be replaced with Greek Yogurt. If lactose intolerant, substitute coconut milk for the sour cream.
Strawberries can be replaced with chocolate chips.
Sugar substitute - ¾ cup of maple syrup instead of sugar, reduce the oil by ⅓ and a few extra minutes in the oven.
Serving suggestions
Instead of putting the glaze on you can make fresh whipped cream and spread a spoonful of fresh strawberries or mashed strawberries. Top it off with a dollop of the whipped topping and dust lightly with power sugar for presentation.
Storing Strawberry Pound Cake
Refrigerate for up to 4 days. Any longer than that and the strawberries inside the cake batter will make the entire thing mushy.
Freeze the cake part only and not the glaze for up to 1 month. The glaze has to be made fresh and cannot be frozen.
Cat M. says
I had to keep it in the oven for 10 minutes longer for some reason but it turned out delicious
Olya says
Probably due to water content in strawberries. Sometimes it depends on external factors humidity and temperature of the room