Desserts

Strawberry Pound Cake

Chef Olivia

January 22, 2026
3 min read

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Why make this recipe

Strawberry Pound Cake is a delightful treat that combines the rich, buttery flavor of pound cake with the sweet brightness of fresh strawberries. It’s perfect for any occasion, whether you’re hosting a gathering, celebrating a special event, or simply enjoying a cozy dessert at home. This cake is easy to make, and the fresh strawberries add a beautiful color and taste that everyone will love.

How to make Strawberry Pound Cake

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 cup fresh strawberries, chopped
1 cup powdered sugar
2 tablespoons milk

Strawberry Pound Cake

Directions:

Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a bowl, mix together flour, baking powder, baking soda, and salt.
In another bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then mix in vanilla extract and sour cream.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the chopped strawberries gently.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool.
For the glaze, mix powdered sugar and milk until smooth and drizzle over the cooled cake before serving.

How to serve Strawberry Pound Cake

Strawberry Pound Cake is best enjoyed fresh. You can slice it and serve it plain, or with a dollop of whipped cream on top for added indulgence. It also pairs wonderfully with a scoop of vanilla ice cream or fresh strawberries on the side. Enjoy it with a cup of tea or coffee for a perfect afternoon treat!

How to store Strawberry Pound Cake

To keep your Strawberry Pound Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. You can also freeze the cake for up to three months. Just wrap it tightly in plastic wrap before placing it in a freezer-safe container.

Tips to make Strawberry Pound Cake

Make sure your butter is at room temperature for easy creaming with sugar.
Be gentle when folding in the strawberries to keep them intact and distribute them evenly.
For an extra fruity flavor, you can add a splash of lemon zest to the batter.
If you prefer a less sweet cake, you can reduce the amount of sugar slightly.

Variation

You can change up this recipe by adding different fruits like blueberries or raspberries instead of strawberries. For a fun twist, consider adding a tablespoon of lemon juice in the batter for a citrus flavor.

FAQs

Can I use frozen strawberries?
Yes, you can use frozen strawberries, but make sure to thaw and drain them first to avoid adding too much moisture to the batter.
How do I know when my cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, your cake is ready.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance. Just store it properly to keep it fresh until you’re ready to serve it.