Name: Strawberry Pound Cake
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Ingredients: 2.5 cups All-purpose flour; 0.5 tsp Baking powder; 0.5 tsp Salt; 1 cup Unsalted butter, softened ((2 sticks)); 2 cups Granulated sugar; 4 large Eggs, room temperature; 1 tsp Vanilla extract; 0.5 cup Sour cream or plain Greek yogurt, room temperature; 0.5 cup Whole milk, room temperature; 1.5 cups Fresh strawberries, finely chopped and patted dry; 1 cup Powdered sugar; 2 tbsp Heavy cream; 2-3 tbsp Strawberry puree ((made from fresh strawberries, blended smooth)); 0.5 tsp Vanilla extract

Jump to Recipe

Creamy, fruity, and utterly comforting, this Strawberry Pound Cake is the kind of dessert that makes any afternoon feel like a celebration. With tender crumb, pockets of juicy strawberry, and a bright strawberry glaze, it’s a crowd-pleaser that’s simple enough for a weeknight bake yet special enough for guests. Fun fact: pound cake originally got its name because recipes used a pound each of flour, butter, sugar, and eggs — imagine that! My version trims that down to modern pantry-friendly amounts while keeping the rich, buttery soul intact.

This recipe stands out for its simplicity and family-friendly appeal. If you love dense, buttery cakes like my Homemade Strawberry Cream Cheese Pound Cake, you’ll find this one just as satisfying but with a fresher, fruit-forward finish: https://recipesfiber.com/homemade-strawberry-cream-cheese-pound-cake/ Try it when you want a quick bake that still feels indulgent — your kitchen (and your family) will thank you.

What is Strawberry Pound Cake?

What’s in a name — and why is a cake called a pound cake even when it doesn’t weigh a pound? Curious, right? Pound cake is a classic style of cake known for its dense, buttery texture. So when you fold in sweet, chopped strawberries, you get a dessert that’s both nostalgic and refreshingly modern. Is it the sweetness, the buttery crumb, or the way the kitchen smells that makes it irresistible? Maybe all three.

Some folks joke that “the way to a man’s heart is through his stomach,” and while that’s a cheeky old saying, I’ll admit a warm slice of strawberry pound cake has worked wonders at family gatherings. Give this recipe a whirl — you might find it earns a few extra hugs.

Why You’ll Love This

Rich buttery crumb and fresh strawberry pockets: Each bite is tender and flavorful, with bright berry notes cutting through the richness.
Great value for homemade baking: Making this at home uses simple pantry staples and fresh fruit, saving money over bakery versions while delivering so much more flavor.
Versatile toppings and finishes: The strawberry glaze adds a pretty finish — swap for cream cheese frosting or a dusting of powdered sugar if you prefer.

Compared to other pound cakes on the blog, like the Melt-In-Your-Mouth Strawberry Buttermilk Pound Cake, this one leans more on fresh strawberry flavor and a glossy glaze that’s eye-catching and delicious: https://recipesfiber.com/melt-in-your-mouth-strawberry-buttermilk-pound-cake/ Try both to see which style becomes your go-to.

Make it for brunch, potlucks, or a simple family dessert — you’ll be glad you did.

How to Make

Quick Overview

This Strawberry Pound Cake is easy to prepare and yields a tender, moist loaf with a bright strawberry finish. The method is straightforward: cream butter and sugar, add eggs, fold in dry ingredients with dairy, gently stir in strawberries, bake slowly for a dense, even crumb, and finish with a quick strawberry glaze. Prep time: about 20 minutes. Bake time: 60 to 75 minutes. Total time: roughly 1 hour 35 minutes including cooling.

Ingredients

2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened (2 sticks)
2 cups granulated sugar
4 large eggs, room temperature
1 tsp vanilla extract
1/2 cup sour cream (or plain Greek yogurt), room temperature
1/2 cup whole milk, room temperature
1 1/2 cups fresh strawberries, finely chopped and patted dry
1 cup powdered sugar
2 tbsp heavy cream
2-3 tbsp strawberry puree (made from a few fresh strawberries, blended smooth)
1/2 tsp vanilla extract

Directions

Preheat the oven to 325°F (163°C). Grease and flour a bundt pan or a 9×5-inch loaf pan. Set aside.
In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 tsp baking powder, and 1/2 tsp salt. Set the dry mix aside.
In a large bowl, beat 1 cup unsalted butter (softened) and 2 cups granulated sugar until light and fluffy, about 3 to 4 minutes. Use a stand mixer or hand mixer at medium speed.
Add the 4 large eggs one at a time, mixing well after each addition. Stir in 1 tsp vanilla extract.
Add half of the flour mixture to the butter mixture and mix just until combined.
Mix in 1/2 cup sour cream (or plain Greek yogurt) and 1/2 cup whole milk until smooth.
Add the remaining flour mixture and mix until just combined. Do not overmix.
Fold in 1 1/2 cups finely chopped fresh strawberries gently so the batter doesn’t turn too pink or become watery. Fold just until evenly distributed.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Oven times vary; start checking at 60 minutes.
Let the cake cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
While the cake cools, blend a few strawberries into a smooth puree to make 2–3 tablespoons of puree.
In a small bowl, whisk together 1 cup powdered sugar, 2–3 tbsp strawberry puree, 2 tbsp heavy cream, and 1/2 tsp vanilla extract until smooth and pourable. Add more heavy cream if needed to thin.
Drizzle the glaze over the completely cooled cake, allowing it to cascade down the sides. Let the glaze set for 10–15 minutes before slicing and serving.

Strawberry Pound Cake

What to Serve With

Fresh whipped cream and extra sliced strawberries for an elegant dessert plate.
A scoop of vanilla ice cream for a warm-and-cold contrast.
A light green salad with honey lemon vinaigrette for a sweet-salty balance if serving as part of a brunch.
Coffee, Earl Grey tea, or a sparkling rosé to match the cake’s sweetness.
A side of berry compote or warm berry sauce for guests who want extra fruit.

Top Tips for Perfecting

Use room-temperature eggs and dairy: They incorporate better and help create an even, tender crumb.
Pat strawberries dry: Excess moisture can make the batter runny and cause sinking.
Don’t overmix once the flour is added: Overworking develops gluten and will make the cake tougher.
If using a bundt pan, grease thoroughly and flour lightly to prevent sticking.
Test for doneness with a toothpick in the center; if the batter is still wet, tent loosely with foil and continue baking.
Substitute Greek yogurt for sour cream for a tangy tweak or use a splash more milk if your batter seems too thick.
For extra strawberry intensity, fold in 1 tablespoon strawberry jam with the glaze.

Storing and Reheating Tips

Refrigeration: Store the glazed cake in an airtight container or covered with plastic wrap in the refrigerator for up to 4 days.
Freezing: Wrap the unglazed cake tightly in plastic wrap and aluminum foil; freeze for up to 3 months. Thaw overnight in the refrigerator and add fresh glaze before serving.
Room temperature: If unglazed, the cake can be kept covered at room temperature for 1 to 2 days.
Reheating: To refresh slices, warm in a 300°F oven for 8 to 10 minutes or microwave gently for 12 to 20 seconds. Add fresh strawberries or a dollop of whipped cream after warming.

FAQs

What’s the best way to chop strawberries so they don’t make the batter too wet?
Pat diced strawberries dry with paper towels after cutting. Smaller pieces disperse better; avoid overly large chunks that can sink.

Can I use frozen strawberries?
You can, but thaw and drain them thoroughly, then pat dry. Frozen berries release more moisture and may alter texture.

Why did my pound cake sink in the middle?
This can happen if the oven temperature is too low or if the cake was underbaked. Ensure your oven is accurate and test with a toothpick. Avoid opening the oven during the first hour of baking.

Can I make this dairy-free?
Yes. Substitute dairy-free butter, use a plant-based yogurt for sour cream, and swap heavy cream for a non-dairy creamer in the glaze. Texture will vary slightly.

How do I keep the strawberries from making the cake too pink?
Gently fold the strawberries in at the end and don’t overmix. Patting them dry before folding reduces runoff and color bleed.

Conclusion

This Strawberry Pound Cake is a simple, crowd-pleasing bake that pairs the comfort of a classic pound cake with the fresh brightness of strawberries. It’s easy enough for a busy baker to make and special enough to share with family and friends. If you want more inspiration for fresh strawberry pound cakes and viral twists, check out this Viral Fresh Strawberry Pound Cake for another popular approach that many home bakers love: Viral Fresh Strawberry Pound Cake (most popular online) (https://grandbaby-cakes.com/fresh-strawberry-pound-cake-recipe/). Give this recipe a try and enjoy the warm, buttery slices — then tell me how it turned out!