Sweet Strawberry Pound Cake is a delightful treat that combines the softness of a classic pound cake with the fresh, fruity burst of strawberries. This cake is beautifully moist and has a lovely pink hue from the strawberries that make it look as good as it tastes. It’s perfect whether you’re craving a simple dessert or a special sweet snack during the day.
I love making this cake when strawberries are in season because their natural sweetness really shines through without needing too much extra sugar. One tip I find helpful is to gently fold the strawberries into the batter so that they stay in nice, juicy pieces rather than blending too much and turning the cake too wet. This gives each bite a pleasant little surprise of fresh fruit.
My favorite way to enjoy this pound cake is with a cup of tea or a scoop of vanilla ice cream. It’s such a crowd-pleaser at family get-togethers or afternoon coffee breaks, and it always brings a smile to everyone’s face. If you want to make it a little extra special, try adding a simple glaze of powdered sugar and strawberry juice on top—it’s a sweet finish that ties everything together perfectly.
Key Ingredients & Substitutions
Strawberries: Fresh strawberries are the star here for their bright flavor and color. If fresh aren’t available, frozen strawberries work too, just thaw and drain well to avoid excess moisture.
Butter: Using unsalted butter helps control the salt balance. If you want a lighter cake, you can try swapping half the butter for Greek yogurt, but the texture will change a bit.
Milk: Whole milk gives richness, but you can substitute with any milk you have on hand, like almond or oat milk, for a dairy-free option.
Flour: All-purpose flour is the go-to for structure. For a slightly denser cake, try a mix of cake flour and all-purpose, but only if you want a softer crumb.
Eggs: Eggs add moisture and help the cake rise. Use large eggs at room temperature for the best mixing and texture.
How Do You Keep Strawberries from Sinking in the Cake?
This can be tricky because strawberries are heavy and release juice while baking. Here’s a simple way to stop them from falling to the bottom:
- First, toss the strawberry slices in a tablespoon of flour. This light coating helps hold them in place in the batter.
- Gently fold the floured strawberries into the batter with a spatula, mixing just enough to combine but not so much that the berries break apart.
- Use a thicker batter if possible, so it supports the berries better.
- Also, evenly spread the batter in your pan so berries are distributed rather than all in one spot.
These tips help keep pretty chunks of strawberry throughout your pound cake, giving you bursts of flavor in every bite instead of a fruit layer only at the bottom.
Equipment You’ll Need
- Bundt pan or loaf pan – I like using these because they give the cake a nice shape and even baking.
- Mixing bowls – you’ll need at least two: one for dry ingredients and one for wet ingredients.
- Electric mixer or whisk – helps you beat the butter and sugar until fluffy for a light cake.
- Spatula – perfect for gently folding the strawberries into the batter without breaking them.
- Measuring cups and spoons – for accurate ingredient amounts.
- Cooling rack – allows your cake to cool evenly and prevents sogginess.
Flavor Variations & Add-Ins
- Use blueberries or raspberries instead of strawberries for a different fruity flavor and color.
- Add some lemon zest or a splash of lemon juice to brighten the taste of the cake and complement the berries.
- Mix in chopped nuts like pecans or almonds for added crunch and texture.
- Swirl in cream cheese or lemon curd into the batter before baking for extra richness and flavor.
Sweet Strawberry Pound Cake
Ingredients You’ll Need:
For the Cake:
- 2 1/2 cups all-purpose flour, sifted
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup whole milk
- 2 tsp pure vanilla extract
- 1 1/2 cups fresh strawberries, hulled and sliced (reserve some for topping)
- 1 tbsp all-purpose flour (to coat strawberries)
For the Strawberry Glaze:
- 1 cup powdered sugar
- 2-3 tbsp fresh strawberry juice or puree (from mashed strawberries)
How Much Time Will You Need?
This cake takes about 15 minutes to prep and around 60-70 minutes to bake. Add 15 minutes for cooling before glazing and serving. So plan for roughly 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat the oven to 350°F (175°C). Grease and flour a bundt or pound cake pan well to keep your cake from sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside for later.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter until it’s smooth and creamy. Gradually add the sugar and beat for 3-5 minutes until the mixture is light and fluffy.
4. Add Eggs and Vanilla:
Beat in eggs one at a time, making sure each is fully mixed before adding the next. Stir in the vanilla extract.
5. Combine Wet and Dry Ingredients:
Add the flour mixture and milk in three parts, alternating between the two and finishing with the flour mixture. Mix gently after each addition, just until combined.
6. Prepare Strawberries:
Coat the sliced strawberries with 1 tablespoon of flour. This stops them from sinking during baking.
7. Fold Strawberries Into Batter:
Carefully fold the floured strawberries into your batter, trying not to break up the berries too much.
8. Bake the Cake:
Pour your batter into the greased pan and smooth the top. Bake for 60-70 minutes, checking starting at 60 minutes. The cake is ready when a toothpick inserted into the center comes out clean.
9. Cool the Cake:
Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
10. Make the Glaze and Finish:
Mix powdered sugar with strawberry juice or puree until smooth and flowing. Drizzle over the cooled cake and decorate with reserved strawberry slices. Optionally, dust the cake lightly with powdered sugar before serving.
Enjoy this moist, fruity, and delicious strawberry pound cake anytime you crave a sweet treat!
Can I Use Frozen Strawberries Instead of Fresh?
Yes! Just make sure to thaw and drain frozen strawberries thoroughly to avoid extra moisture that can make the cake soggy. Toss them in flour before folding into the batter as usual.
How Should I Store Leftover Strawberry Pound Cake?
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature or warm slightly before serving for best flavor.
Can I Make This Cake Ahead of Time?
Absolutely! Bake the cake up to 2 days in advance, keep it wrapped airtight, and add the glaze just before serving to keep it fresh and vibrant.
Is There a Dairy-Free Version of This Cake?
You can swap the butter for a plant-based spread and use almond, oat, or coconut milk instead of whole milk. The texture might be a little different but still delicious!