If you’ve ever wondered how to make strawberry pound cake, this guide shows you how it’s done. As you probably know by now, strawberry pound cake is especially delicious on hot summer days with a glass of sweet tea. If you want to know how to make strawberry pound cake, just keep reading.
We’re going to show you how to make strawberry pound cake like this one.
Strawberry Pound Cake
Refreshing summer flavors are accented in a dense, rich, and moist Strawberry Pound Cake. This quick and easy dessert is sure to be a winner at any family dinner! And the sweet glaze creates the perfect finish that will satisfy any sweet tooth. 😉
Whoooee, what a way to welcome summer! Strawberry season is here, and it doesn’t last long, so take advantage of it now.
To cap off our summer BBQ, my family absolutely loves this fresh and yummy dessert. And don’t tell anyone, but for me, this pound cake makes a great breakfast.
Who says we have to decide between Pancakes or French Toast? I say a huge slice of this taste of heaven with a cup of coffee, and you are good to go!😉
And this one freezes well, too. Just wrap it up good and airtight, and you have the perfect offering for any unexpected guests.
So, celebrate summer and enjoy your time with family.
Most of the ingredients for this cake recipe are things we already have on hand. The sour cream is what makes it so moist and drool-worthy. You better not skip on that.
So here is the list of ingredients you need for the best pound cake ever.
Pound Cake Ingredients:
- Strawberries – A summer fruit that is found abundantly in the spring and summer.
- Unsalted Butter – A super versatile ingredient that gives your whole dish a moist and flavorful sensation.
- Sugar – Common table sugar you can easily find in any grocery store.
- Eggs – The incredibly versatile ingredient that holds it all together.
- All-purpose Flour – This pantry must-have isn’t just for baking. it’s also great for many savory dishes.
- Baking Soda and Baking Powder – Essential ingredients used instead of yeast as a leavening agent.
- Salt – A basic ingredient that intensifies all other flavors. It’s also used for preserving, brining, or simply as a light garnish.
- Lemon Zest – The lemon peel carefully removed before juicing the lemon. It provides an intense lemon flavor without adding sourness.
- Vanilla Extract (make your own using my RECIPE HERE) – An ingredient that adds a creaminess to the flavor of baked goods.
- Strawberry Extract (or you may replace it with Vanilla Extract) – adds flavor without having to add more bulk.
- Sour Cream – It provides flavor and moisture for a melt-in-your-mouth texture.
- Red Food Coloring – Adds visual appeal.
Strawberry Glaze Ingredients:
- Powdered Sugar – Added to frostings and glazes for a smooth texture that granulated sugar can’t.
- Strawberry Puree – Strawberries liquified in the blender or food processor.
- Lemon Extract – An ingredient that adds lemon flavor without added liquid or sourness.
What to do if you’re missing an ingredient, or need to replace an ingredient for health reasons? Not a problem, you can check out this guide below.
- No fresh strawberries? No worries. You can use frozen strawberries. Just thaw them out beforehand and cook them down as the instructions say.
- Worried about sugar? Replace the granulated sugar with an equal amount of erythritol and 3/4 teaspoon of stevia.
- Sour cream can be replaced with Greek-style yogurt or ricotta.
- Are you gluten-free? Don’t sweat it. Replace the flour with your favorite all-purpose gluten-free flour mix, and you’re ready to conquer the world.
- Can I use other fruits? You most certainly can! How does a cherry-pound cake, or a peach-pound cake, sound? Fresh fruit is always best, but if you only have frozen, no problem. Replace the strawberries with another fruit, make a puree, and cook it down the same way you would have with the strawberries
Making Ahead and Storage Instructions
Sometimes we just don’t have the time to do everything we’d like at the exact moment we’d like. This pound cake freezes well.
Don’t Glaze it Up – wrap it up good and tight with plastic wrap, then wrap it up again with aluminum foil, and freeze. Now you have the perfect comfort food to offer unexpected guests.
When your sweet tooth is calling or on the day company arrives, allow it to thaw and come to room temperature, add the glaze, and enjoy.😍
STORING: I can’t imagine having any leftovers, but you can store pound cake….
- at room temperature for a day or two in an airtight container
- tightly wrapped, it will last in the refrigerator for up to a week
- or freeze them up for up to six months
What Goes with This Baked Treat?
I’m a simple girl. A cup of coffee with my pound cake and I’m a happy camper. That said, the richness of the incredible cake is highly complimented by homemade whipped cream, a nice lemon curd, or a huge scoop of chocolate or vanilla ice cream.
How to Make Strawberry Pound Cake
Make the Strawberry Puree
- Strawberry puree: Add the strawberries to a blender/food processor. Add strawberries to a blender or food processor and blend until smooth. (Photos 1-2)
- Boil the puree: Pour into a medium saucepan, bring to a boil over medium-high heat. (Photo 3)
- Simmer: As soon as it boils, reduce heat and simmer until the moisture evaporates from the strawberries. It should reduce by half. Reserve 2-3 tablespoons of strawberry puree for making the glaze. Let it cool completely while you make the batter for the cake. (Photo 4)
Creaming the Butter and Sugar
- Prep the oven: Preheat the oven to 300°F/150°C. Grease a tube pan generously with cooking spray and set aside.
- Mix butter and sugar: Cream together the butter and sugar at high speed in a stand mixer until it’s fluffy and starts to look white, about 5-7 minutes. (Photos 5-6)
- Gradually add the eggs: Stir in the eggs, a little at a time, beating the mixture well between each addition. (Photos 7-8)
Finalizing the Batter
- Add the dry ingredients: Mix in flour, baking soda, baking powder, and salt into the batter. (Photo 10)
- Follow with the sour cream. (Photo 10)
- Pour the extracts: Add the strawberry extract and vanilla extract. Stir well until everything is fully combined. (Photo 11)
- DO NOT over mix. Fold in the pureed strawberries and 2-3 teaspoons of food coloring into the cake batter until completely mixed in. Scrape down the sides of the mixing bowl. (Photos 12)
Baking the Pound Cake
- Pour batter into a greased cake pan. Tap pans on the work surface to eliminate any large air bubbles. Bake at 300°F/150°C until a tester inserted into the center comes out clean, 60-70 minutes or more. Transfer to a wire rack and let it cool before glazing. (Photos 13-14)
Ready for the Glaze
- Make the glaze – In a medium bowl, add remaining pureed strawberries, lemon or strawberry extract, and powdered sugar, whisk together until smooth, adjust glaze consistency with more powdered sugar or milk. (Photos 15-16)
- Pour glaze over the cake – serve immediately or let it cool before slicing. Enjoy! (Photos 17-20)
STRAWBERRY POUND CAKE
Today we’re going to share the BEST Strawberry Pound Cake. If you love strawberry cakes and you love pound cakes, then you need this recipe in your life- I don’t know how we got along so long without it!
It is SO good, and while strawberry pound cake is a great choice year-round, it is perfect for spring and summer months when we’re craving light and fruity desserts!
HOW TO MAKE A STRAWBERRY POUND CAKE
*You can find the full, printable recipe for this moist strawberry pound cake below- but here is a quick rundown of the steps!
First, lower the oven rack to the next to lowest position. Preheat the oven to 350 degrees F and grease and flour a tube pan or bundt pan.
FRESH STRAWBERRY PUREE AND REDUCTION
- Strawberry puree gives this strawberry cake recipe amazing flavor! Wash and slice 1 pound of strawberries (we used fresh strawberries). Puree using a food processor or blender until you have 1 cup puree. Heat the strawberry puree in a saucepan over medium heat and cook until it reduces to 1/2 cup, stir frequently. Set aside to cool down.
Don’t Miss a Thing!
Get updates on the latest posts and more from My Cake School straight to your inbox.SUBSCRIBEI consent to receiving emails and personalized ads.
What are the Benefits of a Strawberry Reduction? Reducing the strawberry puree gives you all of the strawberry flavor of 1 cup of puree without adding too much liquid to the recipe.
- In a separate bowl whisk the all purpose flour and baking powder to combine and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter until sooth. Gradually add the white sugar and mix at medium speed until lightened in color and fluffy (a few minutes).
- Add the room temperature eggs one at a time, mixing after each until the yolk disappears
- In a one cup measuring cup, add 1/2 cup milk plus 1/2 cup of the reduced strawberry puree and 2 teaspoons strawberry extract. Set Aside
- Add the flour/baking powder mixture alternately with the milk/puree mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of wet ingredients.) Do not mix above medium speed. *If you are adding a little pink coloring, you can do so at this time.
- Pour the strawberry cake batter into a greased & floured tube pan and bake for about 1 hour, 10 minutes or until a wooden skewer inserted into the center of the cake comes out clean or with just a few moist crumbs attached. It’s a good idea to check on the cake after about an hour to be on the safe side.
Here it is, fresh from the oven. It’s almost impossible not to trim a little off the top for a quick taste test! We’re flipping it over so nobody will ever know ;0)
- Allow to cool in the pan on a wire rack for about 10-15 minutes and then carefully invert cake onto your cake base or cake stand.
HOW TO MAKE AN EASY VANILLA GLAZE
We have used this vanilla glaze many times over the years and the recipe couldn’t be easier. Simply combine powdered sugar with a small amount of milk and extract and stir until smooth.
You can adjust the amount of powdered sugar or liquid to reach the desired consistency. (We used about 2.5 cups powdered sugar to about 2 tablespoons milk plus vanilla extract). Ours was a little on the thicker size for a nice, white glaze but it’s up to you!
**Note that considering the ingredients, this is a very sweet glaze– you will find it too sweet if taste testing by the spoonful, but when drizzled over a pound cake, it is perfect!
DECORATING THE STRAWBERRY POUND CAKE
Once the cake has cooled, you can apply the vanilla glaze. (We made ours a little more thick than usual so that it would be a bright white- but you can also use less confectioners sugar for a slightly transparent look. Adjust to your liking!
After glazing the strawberry cake, I washed several fresh strawberries and added them to the top!
Your slices of strawberry pound cake can be served with sliced strawberries, vanilla ice cream, whipped cream, or with no topping at all!
Strawberry Pound Cake
This is THE BEST Strawberry Pound Cake Recipe EVER. This pound cake recipe is loaded with fresh strawberries, and is ultra moist and topped with a sweet icing. You MUST make this strawberry cake!
Strawberry Pound Cake is the PERFECT Pound Cake Recipe for Fresh Strawberries!
Strawberry season is upon us, and I am READY! Warm temperatures, ripe, sweet berries…it’s my favorite time of year! And this Strawberry Cake Recipe is sure to be on rotation all season long. As a matter of fact, this might be on my dessert table all year long, because frozen strawberries work perfectly as well! I won’t get ahead of myself though…
You know I love a good pound cake recipe, and when I had the idea of combining strawberries and pound cake I knew it was a good idea! BUT I had to make a few tweaks to my classic pound cake recipe for it to work with the strawberries. I wanted to make sure the cake was extra moist and flavorful and the strawberry flavor really came through without using any artificial flavors!
How To Make Strawberry Cake
Luckily this cake recipe is really pretty easy! Honestly, it looks fancy, but couldn’t be quicker to prep. It does take a little while to bake, but it’s also a great cake to make in advance because this pound cake is amazing warm, but it’s just as good the next day!
0 seconds of 1 minute, 21 secondsVolume 0%
What Ingredients Do You Need?
There are super simple key ingredients in this strawberry cake. Here are a few:
- Strawberries: Just slice the strawberries and mix them right in the cake batter!
- Butter: I always use salted butter in this pound cake!
- Granulated Sugar: This cake gets a nice, deep color and flavor thanks to the strawberries, so you don’t need to use brown sugar, just white!
- Eggs: You use 4 eggs in this recipe, which is pretty standard for a pound cake!
- Baking Soda/Baking Powder/Kosher Salt: You need all of these to get the perfect rise on the cake!
- Buttermilk: I really feel like buttermilk is the secret ingredient in cake baking. It really gives the cake a tender crumb.
- Flour: Since this is a pound cake, use all purpose flour in this recipe. Pound cake is more dense than a layer cake, so don’t worry about using cake flour, it won’t make a huge difference.
Can I Use Frozen Strawberries?
Yes! You can use frozen strawberries, just thaw them out and slice them as the recipe states. Also make sure you pat them dry, as frozen and thawed berries will be more moist than fresh.
At What Temperature Do You Bake This Bundt Cake?
You bake this cake at 325°F. It takes a little longer to bake at this lower temperature, but you want to make sure it bakes all the way through without it getting too brown on the tops.
How Do You Decorate a Strawberry Cake?
I like to use a sweet, sugar icing the drizzles down the side of the cake. a simple mix of powdered sugar and milk is all you need! if you are looking for something a little different, here are a few options to frost a strawberry cake:
- Buttercream Frosting
- Roasted Strawberry Frosting
- Heritage Frosting
How to Adapt This Cake Recipe
Can You Use Other Fruits In This Cake Recipe?
Yep! This is a simple way to make this cake work for whatever fruit you have on hand! Blueberries would be great, or mixed berries. Even peaches would work!
Can You Make This Cake Into Muffins?
Sure! If you do, you can bake them at 350°F for 20-25 minutes!
Can You Use This Strawberry Pound Cake For Strawberry Shortcake?
YESSS! Can you even imagine how good that would be?? Pound Cake is perfect with strawberry shortcake, and add in MORE strawberries, you will definitely have a winner!
Can You Freeze Strawberry Cake?
Absolutely! Allow the cake to cool completely. Don’t pour the icing on the cake. Wrap it tightly in plastic wrap and then wrap it again in more plastic wrap or foil and freeze it for up to a month.
To thaw it, allow the cake to come to room temperature pour the icing on, if desired, and enjoy!
Strawberry Pound Cake
- Author: Shelly
- Prep Time: 15 minutes
- Cook Time: 85 minutes
- Total Time: 1 hour 40 minutes
- Yield: serves 12 1x
- Category: Cake
- Method: Oven
- Cuisine: Dessert
Strawberry Pound Cake is an easy, ultra moist pound cake recipe with the perfect amount of fresh strawberries baked inside!
- 1 cup butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2/3 cup buttermilk
- 3 cups all purpose flour
- 16 ounces strawberries, sliced
- 2 cups powdered sugar
- 2 – 3 tablespoons of milk
- Preheat oven to 325°F. Coat a 12- cup bundt pan with baking spray and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes. Add in the eggs, vanilla, baking soda, baking powder, and salt. Mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and in alternating additions add in the buttermilk and flour, beginning and ending with flour, scraping the sides of the bowl as necessary. Mix until just incorporated.
- Stir in the strawberries until evenly mixed in.
- Bake for 85-90 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 20 minutes and then invert the pan onto a cake plate.
- Once the cake is mostly cooled whisk together the powdered sugar and the milk for the icing. Pour this on top of the cake. The cooler the cake is, the thicker the icing will remain.