Homemade Strawberry Pound Cake Recipe

Strawberry pound cake is a delightful dessert that combines the rich, buttery texture of classic pound cake with the fresh, fruity flavor of strawberries. This moist and tender cake is perfect for any occasion, whether you’re enjoying it with a cup of tea, serving it at a family gathering, or bringing it to a summer picnic. In this guide, we’ll show you how to make a delicious strawberry pound cake from scratch, with tips for getting the perfect texture and flavor every time.

Why You’ll Love This Strawberry Pound Cake

1. Bursting with Fresh Strawberry Flavor

This cake is loaded with fresh strawberries, which not only add a burst of flavor but also keep the cake incredibly moist. The strawberries bake into the batter, creating pockets of juicy sweetness that complement the rich, buttery cake.

2. Perfect for Any Occasion

Strawberry pound cake is a versatile dessert that can be enjoyed all year round. It’s light enough for a summer dessert yet rich enough to serve at a special occasion. Plus, it’s easy to make and looks impressive with its beautiful pink hue and fresh strawberry topping.

3. Simple Ingredients

You don’t need any fancy ingredients to make this strawberry pound cake. Just a few pantry staples and some fresh strawberries are all it takes to create this delicious treat.

Ingredients for Strawberry Pound Cake

To make this delicious strawberry pound cake, you will need the following ingredients:

For the Cake:

• Unsalted Butter: 1 cup (2 sticks), softened
• Granulated Sugar: 1 1/2 cups
• Eggs: 4 large, at room temperature
• All-Purpose Flour: 2 1/2 cups
• Baking Powder: 1 teaspoon
• Salt: 1/2 teaspoon
• Buttermilk: 1/2 cup
• Vanilla Extract: 1 teaspoon
• Fresh Strawberries: 1 cup, hulled and chopped
• Strawberry Puree: 1/2 cup (made from fresh strawberries)

For the Strawberry Glaze:

• Powdered Sugar: 1 cup
• Strawberry Puree: 2 tablespoons
• Lemon Juice: 1 tablespoon

Equipment Needed

• Mixing Bowls: For mixing the batter and glaze.
• Electric Mixer: For creaming the butter and sugar.
• Loaf Pan: A standard 9×5-inch loaf pan works well for this recipe.
• Spatula: For folding in the strawberries.
• Food Processor or Blender: For making the strawberry puree.

Step-by-Step Instructions for Making Strawberry Pound Cake

Follow these steps to create a delicious strawberry pound cake from scratch:

1: Prepare the Strawberry Puree

1. Make the Puree: In a food processor or blender, puree 1 cup of fresh strawberries until smooth. Measure out 1/2 cup of puree for the cake batter and set aside 2 tablespoons for the glaze. If you have extra, you can save it for topping the cake or for other uses.

2: Preheat the Oven and Prepare the Pan

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then dust with flour. This helps prevent the cake from sticking and makes for easy removal.

3: Make the Cake Batter

1. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes. This step is crucial for creating a tender, airy cake.
2. Add the Eggs: Add the eggs one at a time, beating well after each addition. This helps to incorporate air into the batter, which contributes to the cake’s rise and texture.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the baking powder is evenly distributed, which helps the cake rise properly.
4. Alternate Adding Dry Ingredients and Buttermilk: Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix on low speed just until combined, being careful not to overmix.
5. Add the Strawberry Puree and Vanilla: Gently fold in the 1/2 cup of strawberry puree and the vanilla extract until the batter is just combined.
6. Fold in the Fresh Strawberries: Carefully fold in the chopped fresh strawberries. This ensures that the strawberries are evenly distributed throughout the batter without sinking to the bottom.

4: Bake the Cake

1. Pour the Batter into the Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
2. Bake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top of the cake is browning too quickly, you can cover it loosely with aluminum foil.
3. Cool the Cake: Let the cake cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely.

5: Make the Strawberry Glaze

1. Combine the Ingredients: In a small bowl, whisk together the powdered sugar, reserved strawberry puree, and lemon juice until smooth. The glaze should be thick but pourable. If it’s too thick, add a bit more lemon juice; if it’s too thin, add more powdered sugar.

6: Glaze the Cake

1. Glaze the Cake: Once the cake is completely cool, drizzle the glaze over the top, letting it drip down the sides. For an extra touch, garnish with fresh strawberries on top.

7: Serve and Enjoy

1. Serve: Slice the cake and serve it as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. Enjoy!

Tips for Making the Perfect Strawberry Pound Cake

1. Use Fresh Strawberries

For the best flavor, use fresh, ripe strawberries. The natural sweetness and flavor of fresh strawberries will shine through in the cake and the glaze. If strawberries are out of season, you can use frozen strawberries, but be sure to thaw and drain them well before using.

2. Avoid Overmixing

When adding the flour mixture and buttermilk to the batter, be careful not to overmix. Overmixing can cause the cake to become dense and tough. Mix just until the ingredients are combined to ensure a tender crumb.

3. Properly Measure Ingredients

Accurate measurements are key in baking. Use the spoon-and-level method to measure flour: spoon the flour into your measuring cup, then level it off with a knife. This prevents adding too much flour, which can make the cake dry.

4. Check for Doneness

Oven temperatures can vary, so it’s important to check the cake for doneness a few minutes before the recommended baking time. Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done. If there is wet batter on the toothpick, bake for a few more minutes.

5. Let the Cake Cool Completely Before Glazing

For the best results, let the cake cool completely before adding the glaze. If the cake is too warm, the glaze will melt and run off. Cooling allows the glaze to set properly and gives a beautiful finish.

Variations on Strawberry Pound Cake

1. Lemon Strawberry Pound Cake

Add a refreshing citrus twist to this recipe by adding the zest of one lemon to the batter. The lemon enhances the strawberry flavor and adds a bright, tangy note to the cake.

2. Chocolate Strawberry Pound Cake

For a decadent twist, add 1/2 cup of mini chocolate chips to the batter along with the fresh strawberries. The combination of chocolate and strawberries is a classic favorite that adds richness to the cake.

3. Strawberry Almond Pound Cake

Add a nutty flavor to the cake by substituting 1/4 cup of the all-purpose flour with almond flour and adding 1/2 teaspoon of almond extract to the batter. Top with sliced almonds before baking for extra crunch.

4. Strawberry Cream Cheese Pound Cake

For an extra moist and rich cake, add 4 ounces of softened cream cheese to the butter and sugar mixture before adding the eggs. The cream cheese adds a subtle tang and enhances the texture of the cake.

5. Gluten-Free Strawberry Pound Cake

To make a gluten-free version of this cake, substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum. Be sure to check the baking powder to ensure it’s gluten-free as well.

Storing and Freezing Strawberry Pound Cake

Storing:

• At Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. If you live in a hot or humid climate, it’s best to store the cake in the refrigerator to prevent it from spoiling.
• In the Refrigerator: For longer storage, cover the cake with plastic wrap and store it in the refrigerator for up to 5 days. The cake may become slightly denser when chilled, but it will still taste delicious.

Freezing:

• To Freeze: Wrap the cooled, unglazed cake tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag. Freeze for up to 3 months. When ready to serve, thaw the cake at room temperature and glaze it before serving.

Conclusion

Strawberry pound cake is a delicious and versatile dessert that’s perfect for any occasion. With its rich, buttery texture and fresh strawberry flavor, it’s sure to be a hit with family and friends. Whether you’re enjoying it on its own, with a scoop of ice cream, or as part of a dessert spread, this cake is a delightful way to celebrate the flavors of summer. So grab your ingredients and get baking—your taste buds will thank you!