Why You’ll Love This Recipe

Strawberry Pound Cake is a rich, buttery dessert infused with the sweetness of fresh strawberries. Its dense yet tender crumb pairs perfectly with a fruity glaze or a simple dusting of powdered sugar. Perfect for spring and summer gatherings, this cake brings a fresh twist to a classic dessert and is sure to please berry lovers of all ages.

ingredients

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

all-purpose flourunsalted buttersugareggsvanilla extractbaking powdersaltwhole milkfresh strawberries (chopped)lemon juicepowdered sugar (for glaze)

directions

Preheat your oven to 325°F (163°C) and grease a 9×5-inch loaf pan.

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

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

Mix in the vanilla extract and lemon juice.

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

Gradually add the dry ingredients to the wet mixture, alternating with the milk.

Fold in the chopped strawberries gently until evenly distributed.

Pour the batter into the prepared loaf 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.

Prepare a glaze by mixing powdered sugar with a bit of lemon juice or milk, then drizzle over the cooled cake.

Servings and timing

This recipe yields 10-12 slices.Preparation time: 15 minutesBaking time: 60-70 minutesCooling and glazing time: 30 minutesTotal time: 1 hour 45 minutes

Variations

Add a handful of white chocolate chips for a creamy, sweet contrast.

Swap strawberries for raspberries or blueberries for a different berry flavor.

Add a teaspoon of almond extract for a nutty twist.

Use Greek yogurt in place of some of the butter for a slightly tangier, moist texture.

storage/reheating

Store Strawberry Pound Cake in an airtight container at room temperature for up to 3 days.For longer storage, refrigerate for up to 7 days or freeze slices for up to 2 months.To reheat, microwave individual slices for 10-15 seconds for a warm, fresh taste.

FAQs

Can I use frozen strawberries?

Yes, but make sure to thaw and drain them well to avoid excess moisture in the batter.

Why did my cake turn out dense?

Overmixing the batter or using too much flour can result in a dense texture. Be gentle when folding in the dry ingredients and berries.

Can I make this in a bundt pan?

Yes, just adjust the baking time and check for doneness around 50-55 minutes.

Do I have to glaze the cake?

No, the cake is delicious on its own or with a dusting of powdered sugar.

Can I make it dairy-free?

Yes, use plant-based milk and butter substitutes as needed.

How do I prevent the strawberries from sinking?

Toss them lightly in flour before folding into the batter.

What kind of milk works best?

Whole milk gives the best texture and richness, but any milk can be used.

Is this cake good for brunch?

Absolutely, it’s a great addition to any brunch table with its sweet and fruity flavor.

Can I use strawberry extract?

Yes, for a more intense strawberry flavor, add a few drops of strawberry extract to the batter.

Can I double the recipe?

Yes, you can double it and bake in two loaf pans or one large bundt pan.

Conclusion

Strawberry Pound Cake is a fruity, flavorful dessert that brings together the richness of pound cake with the brightness of fresh strawberries. Whether glazed or plain, it’s a beautiful and delicious treat for any occasion. Simple to make and always impressive, it’s sure to become a favorite in your baking lineup.