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Strawberry Pound Cake Recipe

    Enter a world of sweetness and delight with our Strawberry Pound Cake recipe – a symphony of flavors that marries the rich, buttery goodness of pound cake with the vibrant, fruity essence of fresh strawberries. Indulge your taste buds in this heavenly treat, perfect for afternoon tea, dessert, or any moment when you crave the irresistible combination of moist pound cake and the burst of strawberry sweetness. Join us as we guide you through the steps of creating this delightful Strawberry Pound Cake in the comfort of your own kitchen.


    For the Strawberry Pound Cake:

    1. Fresh Strawberries:
      • 1 cup, finely diced, for a burst of fruity flavor.
    2. All-Purpose Flour:
      • 2 1/2 cups for the base of the pound cake.
    3. Baking Powder:
      • 1 teaspoon for leavening.
    4. Salt:
      • 1/2 teaspoon for flavor balance.
    5. Unsalted Butter:
      • 1 cup (two sticks), softened, for a rich and buttery texture.
    6. Granulated Sugar:
      • 1 1/2 cups for sweetness.
    7. Eggs:
      • 4 large eggs for structure.
    8. Vanilla Extract:
      • 1 teaspoon for a hint of aromatic flavor.
    9. Milk:
      • 1/2 cup for moisture.

    For the Strawberry Glaze:

    1. Powdered Sugar:
      • 1 cup for sweetness and structure.
    2. Fresh Strawberry Puree:
      • 1/4 cup, blended from fresh strawberries, for a natural fruity glaze.

    Optional Garnish:

    1. Fresh Strawberry Slices:
      • For a decorative touch.


    1. Preheat the Oven:

    a. Preheat your oven to 350°F (175°C). Grease and flour a standard-sized loaf pan.

    2. Prepare the Strawberry Pound Cake Batter:

    a. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.

    b. In a separate large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.

    c. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

    d. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.

    e. Gently fold in the finely diced fresh strawberries.

    3. Bake the Pound Cake:

    a. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

    b. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.

    4. Prepare the Strawberry Glaze:

    a. While the pound cake is baking, prepare the strawberry glaze by mixing together the powdered sugar and fresh strawberry puree until smooth.

    5. Cool and Glaze:

    a. Allow the pound cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

    b. Once cooled, drizzle the strawberry glaze over the top of the pound cake.

    6. Optional Garnish:

    a. Garnish the glazed pound cake with fresh strawberry slices for an extra burst of color and flavor.

    7. Slice and Serve:

    a. Slice the Strawberry Pound Cake into thick, luscious pieces and serve with a dollop of whipped cream or enjoy it on its own.


    Strawberry Pound Cake is a delightful creation that captures the essence of fresh strawberries within a moist and buttery pound cake. Whether shared with friends at a gathering or enjoyed as a sweet escape during your quiet moments, this recipe promises a symphony of flavors that celebrate the beauty of seasonal strawberries. Elevate your baking repertoire with this Strawberry Pound Cake, turning every slice into a celebration of sweetness and joy.

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