Introduction

This strawberry pound cake is a moist, buttery treat bursting with fresh strawberry flavor. Perfect for any occasion, it combines the richness of a classic pound cake with the bright, sweet taste of juicy strawberries and a light glaze on top.

Strawberry Pound Cake with Optional Strawberry Glaze Recipe - Recipe Image

Ingredients

1 cup unsalted butter, softened (room temperature)
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk (room temperature)
2 teaspoons vanilla extract
1½ cups fresh strawberries, diced small and patted dry
Optional Strawberry Glaze:
1 cup powdered sugar
2–3 tablespoons strawberry purée or milk
½ teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
Step 2: In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3–4 minutes.
Step 3: Add the eggs one at a time, mixing well after each addition.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture. Stir in the vanilla extract. Be careful not to overmix; just blend until smooth.
Step 6: Gently fold in the diced, dried strawberries using a spatula.
Step 7: Pour the batter into your prepared pan and smooth the top. Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean. Start checking around 60 minutes.
Step 8: Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Step 9: To make the glaze, whisk together powdered sugar, strawberry purée (or milk), and vanilla extract until smooth. Drizzle over the cooled cake and let it set for 10 minutes before slicing.

Tips & Variations

Use very ripe, but firm strawberries and pat them dry to prevent excess moisture from making the cake soggy.
For added flavor, lightly toast the strawberries before folding them in.
Substitute almond extract for vanilla for a different but complementary flavor.
If you prefer, skip the glaze and dust the cooled cake with powdered sugar instead.

Storage

Store the pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator and bring to room temperature. Reheat slices gently in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

It’s best to use fresh strawberries for this recipe to avoid excess moisture, but if using frozen, thaw and thoroughly pat them dry before folding into the batter.

How do I know when the pound cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Start checking at around 60 minutes to avoid overbaking.

Strawberry Pound Cake with Optional Strawberry Glaze Recipe

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★★★★★

4.5 from 139 reviews

This Strawberry Pound Cake is a moist, buttery delight bursting with fresh strawberry flavor. Perfectly tender with a sweet strawberry glaze finish, it makes a wonderful dessert or afternoon treat. The cake combines classic pound cake richness with sweet, fresh strawberries folded into the batter for a beautiful fruity texture in every bite.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 65 minutes
Total Time: 1 hour 25 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cake

1 cup unsalted butter, softened (room temperature)
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk (room temperature)
2 teaspoons vanilla extract
1½ cups fresh strawberries, diced small and patted dry

Optional Strawberry Glaze

1 cup powdered sugar
2–3 tablespoons strawberry purée or milk
½ teaspoon vanilla extract

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or a bundt pan to prevent sticking during baking.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes.
Add Eggs: Incorporate the eggs one at a time into the butter mixture, mixing well after each addition to ensure a smooth batter.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Begin and end with the flour mixture. Stir in the vanilla extract gently. Avoid overmixing; blend just until smooth.
Fold in Strawberries: Gently fold the diced and dried strawberries into the batter using a spatula to evenly distribute them without crushing.
Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 60 to 75 minutes, testing with a toothpick starting at 60 minutes until it comes out clean.
Cool the Cake: Let the cake cool in the pan for 10 to 15 minutes, then transfer it onto a wire rack to cool completely, preventing sogginess.
Prepare and Apply Glaze: Whisk together powdered sugar, strawberry purée (or milk), and vanilla extract until smooth. Drizzle the glaze over the cooled cake and let it set for about 10 minutes before slicing and serving.

Notes

Ensure strawberries are patted dry to avoid adding excess moisture to the batter.
Do not overmix the batter once the flour is added to keep the cake tender.
Test for doneness by inserting a toothpick in the center; it should come out clean or with a few crumbs attached.
For extra strawberry flavor, use fresh strawberry purée in the glaze.
The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.

Keywords: Strawberry pound cake, moist pound cake, buttery cake, strawberry dessert, homemade pound cake, strawberry glaze