Ultimate Strawberry Pound Cake Recipe: A Summer Classic
Table of Contents
Introduction
There’s something undeniably comforting about a homemade Strawberry Pound Cake. The moment you slice into that golden loaf, the sweet aroma of ripe berries and vanilla fills the kitchen, bringing back memories of backyard barbecues and lazy Sunday brunches. Whether you’re baking for a bake sale or a casual family dessert, this Strawberry Pound Cake stands out as a timeless favorite.
Crafted with simple pantry staples and a generous helping of fresh fruit, this Strawberry Pound Cake balances rich, buttery crumb with juicy strawberry pockets in every bite. It’s remarkably easy to prepare even beginner bakers will feel like a pro after tasting this classic twist on the traditional pound cake.
Why You’ll Love This Strawberry Pound Cake
- Perfect Summer Flavor
This Strawberry Pound Cake delivers juicy bursts of fresh strawberry in every forkful, capturing the essence of peak-season berries. - Tender, Buttery Crumb
With a rich blend of butter and sour cream, this Strawberry Pound Cake stays moist for days—no dry leftovers here! - Simple Ingredients
You likely have everything on hand already: flour, eggs, sugar, butter, and strawberries. No specialty items required. - Show-Stopping Presentation
The bundt pan shape makes every cake look bakery-worthy, and the pink-flecked interior is as beautiful as it is delicious. - Great for Any Occasion
Whether it’s a potluck, afternoon tea, or an after-school treat, this Strawberry Pound Cake is a crowd-pleaser that travels well.
Ingredients for Strawberry Pound Cake
- 2 sticks (8 ounces) plus 1 tablespoon unsalted butter, divided
(Room temperature for creaming; extra for greasing the pan.) - 4 large eggs
(Bring to room temperature so they incorporate more easily.) - 1 cup sour cream
(Full-fat adds richness; Greek yogurt is a good swap.) - 3 cups plus 1 tablespoon all-purpose flour, divided
(Keep extra on hand in case you need a dusting.) - 1 pound fresh strawberries
(Rinse, hull, and dice into bite-size pieces.) - 1 teaspoon kosher salt
(Balances sweetness and enhances flavor.) - 1 teaspoon baking soda
(Ensures a tender rise.) - 1/2 teaspoon baking powder
(Helps with even lift.) - 2 cups granulated sugar
(Pure cane sugar works best.) - 1 teaspoon vanilla extract
(Pure vanilla gives the best flavor.) - 1 cup powdered sugar
(For the lemon glaze.) - 2 tablespoons freshly squeezed lemon juice
(Brightens the glaze; can swap half with orange juice for a citrus twist.)
Step-by-Step Instructions for Strawberry Pound Cake
To make the perfect Strawberry Pound Cake, follow these detailed steps.
- Prep Butter, Eggs & Sour Cream
Soften 2 sticks of unsalted butter by leaving them at room temperature for at least 1 hour. Bring 4 large eggs and 1 cup of sour cream to room temperature as well. Test Kitchen Tip: Room-temperature ingredients blend more smoothly, giving you a uniform batter. - Grease & Flour the Pan
Preheat your oven to 375°F with a rack in the middle position. In a small bowl, melt 1 tablespoon of unsalted butter and stir in 1 tablespoon of flour to form a paste. Brush this mixture all around a 12-cup bundt pan. Editor’s Note: This method prevents excess flour from pooling at the bottom. - Dice the Strawberries
Hull and dice 1 pound of fresh strawberries into roughly ½-inch pieces. Pat them dry on a paper towel to remove extra moisture. Test Kitchen Tip: Too much surface water can weigh down the batter. - Combine Dry Ingredients
In a large bowl, whisk together 3 cups of flour, 1 teaspoon kosher salt, 1 teaspoon baking soda, and ½ teaspoon baking powder. Set aside. Editor’s Note: Whisking ensures even distribution of leaveners. - Cream Butter & Sugar
In the bowl of a stand mixer, add 2 cups of granulated sugar to the softened butter. Mix on medium speed with the paddle attachment for 3–5 minutes, until light and fluffy. Scrape down the sides once to ensure even mixing. - Add Eggs & Vanilla
With the mixer running on low, add the eggs one at a time, mixing well after each addition. Pour in 1 teaspoon of vanilla extract and blend until fully incorporated. Test Kitchen Tip: Adding eggs slowly prevents the batter from curdling. - Alternate Flour & Sour Cream
Set the mixer to low speed. Add one-third of the dry flour mixture, then half of the sour cream. Continue with half of the remaining flour, then the rest of the sour cream, and finish with the last portion of flour. Mix just until combined—overmixing can lead to a dense cake. - Fold in Strawberries
Transfer the batter to a large bowl and gently fold in the diced strawberries using a silicone spatula. This preserves berry shape and color, preventing streaking. - Bake & Cool
Pour the batter into the prepared bundt pan and smooth the top. Bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for 30 minutes, then invert onto the rack. Allow to cool completely, about 1½ hours. - Glaze & Serve
In a small bowl, whisk 1 cup of powdered sugar with 2 tablespoons of lemon juice until smooth. Drizzle over the cooled cake. Slice and enjoy!
Recipe Variations for Strawberry Pound Cake
- Berry Medley Upgrade: Swap half the strawberries for raspberries or blueberries for a mixed-berry pound cake.
- Citrus Twist: Add 1 tablespoon of lemon zest to the batter for a brighter flavor.
- Health-Conscious Swap: Replace half the butter with coconut oil and use Greek yogurt instead of sour cream.
- Nutty Addition: Fold in ½ cup of chopped pistachios or almonds for crunch and visual appeal.
Serving Suggestions for Strawberry Pound Cake
- Classic with Whipped Cream: Serve warm slices topped with a dollop of lightly sweetened whipped cream and fresh mint leaves.
- Ice Cream Pairing: Plate a slice alongside a scoop of vanilla or strawberry gelato for an elevated dessert.
- Brunch Highlight: Pair with lemon-pepper scrambled eggs and crispy bacon for a sweet-savory brunch spread.
- Tea Time Treat: Enjoy thin slices with a pot of Earl Grey or green tea for an afternoon pick-me-up.
Storage & Leftover Tips for Strawberry Pound Cake
Room Temperature: Tightly wrap the cake in plastic wrap and store at room temperature for up to 4 days.
- Refrigeration: For maximum freshness in warm climates, keep covered in an airtight container in the fridge for up to 5 days.
- Freezing: Slice and place wax-paper layers between pieces in an airtight bag; freeze for up to 2 months. Thaw overnight in the refrigerator.
- Leftover Uses: Transform day-old slices into French toast or serve cubed over yogurt parfaits with granola.
Conclusion & Call to Action
With this Strawberry Pound Cake, you’ll impress everyone from casual guests to your toughest bake-off rivals. The combination of buttery crumb and juicy fruit pockets makes each bite a little celebration of summer.
Ready to bake? Grab your ingredients, preheat that oven, and share your Strawberry Pound Cake success in the comments below. Don’t forget to snap a pic and tag us on social media happy baking!
Strawberry Pound Cake
A delicious pound cake infused with fresh strawberries and topped with a lemon glaze.
Servings: 10
Ingredients
Batter Ingredients
- 8 oz unsalted butter 2 sticks plus 1 tablespoon, divided
- 4 large eggs
- 1 cup sour cream
- 3 cups all-purpose flour plus 1 tablespoon, divided
- 1 lb fresh strawberries
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed lemon juice
Instructions
Preparation Instructions
- Soften 2 sticks of unsalted butter by leaving them at room temperature for at least 1 hour. Gather 4 large eggs and 1 cup of sour cream to also sit at room temperature.
- Preheat your oven to 375F and place a rack in the middle. In a small bowl, melt 1 tablespoon of unsalted butter. Mix it with 1 tablespoon of all-purpose flour to create a paste, then brush this mixture inside a 12-cup bundt pan to coat it well. Dice 1 pound of strawberries.
- In a large bowl, combine the remaining 3 cups of all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon baking soda, and 1/2 teaspoon baking powder, whisking them together.
- In the bowl of a stand mixer, add 2 cups of granulated sugar to the softened butter and mix on medium speed with the paddle attachment until it becomes fluffy, which should take about 3 to 5 minutes. Add the eggs one at a time, ensuring to mix well after each addition, then incorporate 1 teaspoon of vanilla extract.
- With the mixer set to low speed, add 1/3 of the flour mixture, followed by 1/2 of the sour cream. Continue with half of the remaining flour mixture, then the rest of the sour cream, and finally mix in the last portion of the flour mixture until just combined.
- Gently fold the diced strawberries into the batter using a silicone spatula. Transfer the batter to the prepared bundt pan and even out the top.
- Bake for approximately 1 hour, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan on a wire rack for 30 minutes before inverting it onto the rack to cool completely, which will take around 1 1/2 hours.
- In a small bowl, mix 1 cup of powdered sugar with 2 tablespoons of lemon juice until smooth, then drizzle it over the cooled cake.
Notes
This recipe serves 10 to 12 people.
Make sure to use a 12-cup bundt pan. If you’re unsure about your pan size, fill it with water to check.
Once made, the cake can be tightly wrapped in plastic and stored at room temperature for up to 4 days.
