Strawberry Pound Cake

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Strawberry pound cake brings together the sweetness of ripe berries and the comforting richness of a classic pound cake. Every slice is moist, bursting with genuine strawberry flavor, and finished with a simple yet elegant glaze. Perfect for family dinners, weekend baking, or as the highlight of your summer parties, this cake delivers freshness in every bite.

Why Strawberry Pound Cake Stands Out

Fresh strawberry pound cake isn’t just another dessert. Its charm lies in its simple ingredients and layered flavors. The buttery crumb gets a juicy lift from diced strawberries, and the lively glaze mingles tart and sweet notes. Serve it at a picnic or dress it up for a brunch table, and you’ll find it fits every occasion.

Unique Qualities:

• Moist Every Time: Sour cream and milk keep the crumb soft.
• Real Fruit Flavor: Chopped strawberries in the batter ensure every piece is laced with fruit.
• Versatility: Suits breakfast, teatime, or dessert.
• Crowd-Pleaser: Reliable results even for beginner bakers.

Ingredients

Cooking from scratch lets the flavors shine. Below is a list of ingredients and their roles in this recipe.

*Lemon juice can be swapped for milk if a sweeter glaze is preferred.

How to Make Strawberry Pound Cake

1. Prepare Your Pan and Oven

Preheat the oven to 350°F (175°C). Generously butter a 10-cup bundt pan. Sprinkle flour inside and tap to coat. Discard excess flour. Getting the pan ready will help your cake release easily after baking.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Sifting the flour first is a small step that makes a noticeable difference in texture.

3. Cream the Butter and Sugar

In a large mixing bowl or stand mixer, beat the softened butter and sugar together on medium speed. Continue until the mixture looks light and fluffy—about 3-5 minutes. Scrape down the sides to ensure even mixing.

4. Add Eggs and Flavors

Add eggs, one by one, beating after each addition. Stir in the vanilla extract and lemon zest. This gives the batter richness and a subtle citrus aroma that compliments the strawberries.

5. Blend Wet and Dry Mixtures

With the mixer on low speed, alternate adding the flour mixture and the sour cream/milk. Start and finish with the flour. Mix until just combined; overmixing can toughen the cake. The batter will be thick.

Example:

• Add one-third of flour
• Add half of sour cream
• Add one-third of flour
• Add remaining sour cream
• Add remaining flour

6. Fold in Strawberries

Dice strawberries into small, even pieces (around ½ inch). Toss them with a tablespoon of flour to keep them from sinking. Gently fold the strawberry pieces into the batter with a spatula.

7. Bake

Spoon the batter into the prepared pan. Smooth the top with a spatula. Bake for 55-70 minutes. The cake is done when a skewer inserted into the center comes out clean, or with a few moist crumbs attached.

8. Cool and Remove

Let the cake cool in the pan for 10-15 minutes. Run a thin knife along the edges for easier release. Invert onto a wire rack, and allow it to cool completely before glazing.

Strawberry Glaze

A simple glaze is all you need to highlight the cake’s strawberry notes.

Ingredients for Glaze:

• 1 cup powdered sugar
• 1-2 tablespoons milk or lemon juice
• 2-3 strawberries, mashed

Method:

• Mash strawberries and press through a fine sieve to remove seeds.
• In a bowl, whisk the powdered sugar, 1 tablespoon of juice, and strained strawberry puree.
• Add more liquid as needed for a pourable glaze.
• Drizzle over cooled cake and let set for 20-30 minutes.

Tips for Success

Strawberry pound cake isn’t complicated, but these details make for bakery-quality results:

• Use Room Temperature Ingredients: Butter, eggs, and dairy create a smooth, even batter when not cold.
• Choose Sweet, Ripe Berries: Pale or hard strawberries won’t give the cake much flavor.
• Test Your Leaveners: If your baking powder or soda has sat in the pantry for a while, check its fizz by stirring into hot water (for powder) or vinegar (for soda).
• Don’t Overmix: After adding flour, stir gently. Too much mixing results in a dense cake.
• Grease Well: Bundt pans have lots of curves. Use a pastry brush to push butter into every crevice.

Glaze Tips

• For a thick glaze, use less liquid.
• For a thin drizzle, soak the glaze with a little more milk or juice.
• If you like extra berries, add a few tablespoons of chopped strawberries to the glaze.

Variations

Change up this cake for different tastes or celebrations.

• Try Other Berries: Raspberries, blueberries, or blackberries work beautifully.
• Citrus Twist: Swap vanilla for lemon extract, or add extra lemon zest for more zip.
• Chocolate Pairing: Fold in white chocolate chips, or drizzle with melted chocolate.
• Color Pop: A few drops of red or pink gel food coloring improves pinkness if desired.
• Shortcake Style: Serve slices with a dollop of whipped cream and fresh strawberries, skipping the glaze for a more rustic option.

Serving and Storage

Serving Suggestions

Pair with vanilla ice cream, or enjoy with a mug of tea or coffee. For parties, garnish with extra fresh strawberries or edible flowers.

Storage Tips

• At Room Temperature: Store the whole cake, covered, for 2-3 days.
• In the Fridge: Store slices in an airtight container for up to 4 days.
• To Freeze: Cool the unglazed cake, double-wrap in plastic and foil, and freeze for up to 3 months. Thaw at room temperature. Glaze after thawing for best texture.
• Freezing Slices: Freeze single portions on a tray before sealing in a container for up to 2 months.

Frequently Asked Questions

Can I use frozen strawberries?
Fresh is always best for flavor and texture. Frozen berries may add excess water and dull the taste.

Can I make cupcakes instead?
Yes, divide the batter into muffin tins and bake for about 20-25 minutes. Adjust the glaze amount as needed.

What’s the best way to keep the cake moist?
Sour cream and eggs lock in moisture, but avoid overbaking, which dries out the crumb.

Strawberry Pound Cake: Final Thoughts

Nothing signals spring and summer like a strawberry pound cake made with real berries. The flavors are naturally sweet and bright, the cake cuts clean but melts on the tongue, and the glaze is a breeze. Whether you memorize this recipe for everyday use or bring it out for holidays and birthdays, you’ll have a go-to favorite that makes every gathering feel a little more special.