Strawberry Pound Cake

There’s something undeniably comforting about a classic pound cake — rich, buttery, and tender with every slice. But when you swirl in the sweetness of fresh strawberries, it becomes an unforgettable dessert that captures the taste of spring and summer in each bite. This Strawberry Pound Cake is moist, flavorful, and topped with a glossy homemade strawberry glaze that adds just the right touch of freshness. Perfect for family gatherings, afternoon tea, or as a show-stopping dessert for any occasion, this cake brings together simple ingredients in the most delightful way.

Why You’ll Love This Strawberry Pound Cake

This cake stands out for its combination of buttery texture and fruity brightness. Unlike a plain pound cake, the addition of strawberries gives it a juicy, aromatic twist that feels both indulgent and refreshing.

Key Benefits

• Soft and Moist Texture: Sour cream (or Greek yogurt) keeps the crumb tender and moist without being heavy.
• Rich Buttery Flavor: Creamed butter and sugar create a classic pound cake base that’s rich and velvety.
• Burst of Fresh Strawberries: Fresh fruit and preserves add natural sweetness and a vibrant pink hue.
• Homemade Glaze: The strawberry glaze gives this dessert a bakery-quality finish.
• Easy to Make: Uses simple ingredients and clear steps for foolproof results.

Ingredients

For the Cake

• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 cup sour cream (or plain Greek yogurt)
• ¼ cup milk
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional, enhances strawberry flavor)

For the Strawberry Filling and Glaze

• 2 cups fresh strawberries, sliced
• ½ cup strawberry preserves or strawberry glaze
• 2 tablespoons sugar (optional, for extra sweetness)
• 1 tablespoon lemon juice

Instructions

Prepare the Cake

1. Preheat the Oven
   Set your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or two 9-inch round pans to prevent sticking.
2. Cream Butter and Sugar
   In a large mixing bowl, beat the softened butter and sugar together until the mixture becomes pale and fluffy — about 4 to 5 minutes. This step traps air into the batter, giving the cake a light texture.
3. Add Eggs One at a Time
   Crack in the eggs, one at a time, beating well after each addition. This helps maintain the batter’s smooth consistency.
4. Mix Dry Ingredients
   In another bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent.
5. Combine Wet and Dry Mixtures
   Gradually add the dry ingredients to the creamed butter mixture, alternating with sour cream and milk. Start and end with the dry mixture, mixing just until combined. Avoid overmixing — that’s the secret to a soft pound cake.
6. Add Flavoring
   Stir in vanilla extract and almond extract (if using). The almond extract enhances the strawberry flavor beautifully.
7. Bake the Cake
   Pour the batter into your prepared pan. Bake for 70–80 minutes for a bundt cake or 35–40 minutes for layer cakes, until a toothpick inserted in the center comes out clean.
8. Cool Completely
   Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before glazing.

Prepare the Strawberry Glaze

1. Cook the Strawberries
   In a medium saucepan, combine sliced strawberries, preserves, sugar, and lemon juice.
2. Simmer Until Thickened
   Cook over medium heat for 5–7 minutes, stirring occasionally, until the strawberries soften and the mixture thickens slightly.
3. Cool the Glaze
   Let the glaze cool until it’s slightly thick but still pourable. This will make it easier to spread over the cake without soaking it.

Assemble the Cake

1. Place the Cake on a Serving Plate
   Once cooled, transfer the cake to a serving plate or stand.
2. Add the Glaze
   Spoon the strawberry glaze generously over the top, letting it drip naturally down the sides. The glossy glaze creates a stunning finish.
3. Decorate
   Top with extra fresh strawberry halves for a bright, elegant presentation.

Pro Tips for the Perfect Pound Cake

• Use Room Temperature Ingredients: This helps the batter mix evenly, creating a smooth, velvety texture.
• Don’t Overmix: Once the flour is added, mix only until just combined to avoid a dense cake.
• Test for Doneness: Insert a toothpick into the center — it should come out clean with a few moist crumbs.
• Cool Before Glazing: The glaze will run off if the cake is still warm, so patience pays off.
• Add a Twist: For a more intense strawberry flavor, fold in finely chopped strawberries into the batter before baking.

Serving Suggestions

This cake is delightful on its own, but you can elevate it with a few easy additions:

• With Whipped Cream: A dollop of whipped cream enhances the strawberry flavor beautifully.
• With Ice Cream: Serve warm slices with a scoop of vanilla or strawberry ice cream for an indulgent dessert.
• For Brunch: Pair it with coffee or tea for a sweet morning treat.
• As a Celebration Cake: Add a few mint leaves or powdered sugar for an elegant finish at birthdays or gatherings.

FAQs

How do I keep my pound cake moist?
Use sour cream or Greek yogurt for moisture, and avoid overbaking. Check the cake 5 minutes before the suggested time.

Can I use frozen strawberries for the glaze?
Yes. Thaw and drain them first to prevent excess liquid, then cook as directed.

What’s the difference between pound cake and regular cake?
Pound cake is denser and richer due to its higher butter and egg content, while regular cakes are lighter with more leavening agents.

Can I make this cake ahead of time?
Absolutely. Bake the cake a day in advance and store it covered at room temperature. Add the glaze before serving.

Can I freeze strawberry pound cake?
Yes. Wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before glazing.

Tips for Storage

• Store leftovers in an airtight container at room temperature for up to 3 days.
• Refrigerate for longer storage (up to 5 days), though the texture may firm up slightly.
• Warm slices gently in the microwave for a fresh-from-the-oven taste.

Final Thoughts

This Strawberry Pound Cake is a true showpiece dessert — rich yet refreshing, sweet yet balanced. The buttery crumb pairs perfectly with the bright strawberry glaze, creating a dessert that’s as beautiful as it is delicious. Whether you’re baking it for a celebration, a casual weekend treat, or simply because you love strawberries, this cake will never disappoint.