Name: Strawberry Pound Cake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 sticks (1 cup) unsalted butter softened at room temperature; 1 cup + 1 tbsp granulated sugar; 4 large eggs; ¼ cup sour cream; ¼ cup milk; 2 tsp vanilla extract; 2 cups all purpose flour; 2 tsp baking powder; ½ tsp salt; 1 and ½ cups diced strawberries

This decadent Strawberry Pound Cake recipe reminds me of a slice of buttered toast with strawberry jam. It is the perfect summer dessert.

Side view of a loaf of strawberry pound cake with a slice cut off

Make pound cake even better with fresh, ripe strawberries

Growing up my grandmother always had at least half a pound cake in the fridge with a thin layer of vanilla icing on top. It was thick, buttery and the perfect snack after school or work.

This strawberry pound cake reminds me of those days with my family. The simple even ratio of butter, flour, sugar and eggs results in a cake that is denser than most others, but not as sweet.

The diced strawberries add texture and flavor that is not present in a standard pound cake. They melt into the batter slightly as they are cooking creating a flavor that is reminiscent of a slice of buttered toast with strawberry jam.

Slice of strawberry pound cake on a cooling rack

Kitchen tools

Measuring cups, measuring spoons and a liquid measuring cup
Electric hand mixer or stand mixer
Large bowl and medium mixing bowl
Loaf pan
Parchment paper or cooking spray
Wire rack for cooling
Toothpick for checking doneness

Why is it called pound cake?

Pound cake gets its name from the simple ingredient ratio of one pound each of butter, sugar, flour and eggs. This strawberry cake is made in a loaf pan so I have reduced the ratio to be closer to a half pound of each.

Serving Suggestions

This recipe makes a rich, dense and buttery cake that is perfect when served with a cup of coffee of tea. The strawberries add a bright and sweet flavor to the cake.

Serve it on its own or with homemade whipped cream or a scoop of vanilla ice cream. I like to buy some extra strawberries to chop and serve on top of the cake.

Ingredients

Unsalted butter
Granulated Sugar
Large eggs
Sour cream
Milk
Vanilla extract
All purpose flour
Salt
Fresh strawberries

Ingredient substitutions

This recipe is pretty straightforward and there aren’t a lot of possible substitutions, but you can use different types of fruits. During cherry season you could pit cherries and cut them into pieces.

Make a delicious orange or grapefruit pound cake by first zesting the citrus fruit and mixing that in with the batter. Then, serve each slice with some of the citrus fruit sections.

It is best to use fresh strawberries for this recipe. If you cannot find them fresh, use 1/2 cup of freeze dried strawberry slices.

Make a simple strawberry glaze

If you want to add even more strawberry flavor to this strawberry cake recipe, make a strawberry glaze to pour on top. Blend fresh strawberries to make a simple strawberry puree.

Take 3 tbsp of the puree, 1 tbsp of milk and mix it with 1 cup of powdered sugar. Pour the glaze over top of the fully cooled cake and serve.

Step by step assembly of a strawberry cake recipe

How to make strawberry pound cake

Step 1: Preheat oven and prepare loaf pan

To begin, preheat oven to 325F and line a 9×5 loaf pan with parchment paper. Be sure to use a larger loaf pan because 8.5 x 4.5 loaf pans are too small for this recipe.

Step 2: Mix cake batter

Then, mix butter and sugar together until smooth and fluffy with an electric hand mixer. Mix in eggs one at a time and then mix in the sour cream, milk, and vanilla extract.

Next, in a separate bowl combine all purpose flour, baking powder, and salt. Mix dry flour mixture into wet ingredients.

Step 3: Fold in strawberries and bake

Finally, pour batter into the prepared pan. Pour diced strawberries on top and gently mix them into the top half of the batter with a spoon. This will prevent all of the strawberries from sinking to the bottom.

Bake at 325F for 70 minutes. Remove from the oven and transfer to a cooling rack. Allow loaf to cool completely before slicing.

Above view of a strawberry cake recipe with slices cut

Storage, reheating and freezing

Allow the cake to cool completely. Then, tightly wrap in plastic wrap or transfer to an airtight container. Store in the fridge for up to 7 days.

I like to reheat this strawberry cake to have with coffee or tea. Reheat one slice at a time in a toaster oven or on a skillet on the stove top in a bit of melted butter.

Can I freeze this strawberry pound cake? Yes! Just bake, cool completely and freeze it whole. It will be good in the freezer for up to 3 months. Allow it to thaw in the fridge or on the counter before cutting into slices.

Check out these other summer dessert recipes

Photos by Ella from Alpine Ella.

Recipe