Easy Strawberry Pound Cake Recipe

This cake is my kind of dessert: straightforward, a little buttery, and full of fresh strawberry pockets that feel like summer even when it’s not. It’s a pound cake riff — dense but tender — studded with strawberries and finished with a simple glaze that I slather on while it’s still warm (yes, do it). If you like a slice with coffee in the morning or as a show-off dessert that didn’t actually take forever, this is your jam.

My husband basically requests this every time strawberries hit the good racks at the grocery store. He’ll hover around the cooling rack like a food shark until I cut a sliver for him; our toddler has decided that crumbs are a valid food group and will sprint for them. It used to be my “bake for guests” cake because it looks fancy and honestly, it fools people into thinking I planned. Once I forgot the vanilla and it still turned out great — proof that this one’s forgiving, which is why it’s a staple.

Kitchen Talk

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This cake is where I learned that macerating strawberries (a tiny sprinkle of sugar and a sit) makes a world of difference — you get concentrated flavor and fewer soggy bites. I once tried folding whole strawberries in and ended up with big wet spots, so now I chop them small and toss in a little flour to keep them suspended in the batter. Also: room-temp butter = smooth batter; cold butter = arm workout. I’ve made it with frozen berries when the good stuff wasn’t available — it works if you don’t thaw them first and you toss them in flour. Not glamorous, but true.

Shopping Tips

– Fruit: Choose ripe but firm strawberries — soft, mushy berries will release too much juice and make the batter soggy.
– Baking Basics: Use all-purpose flour and check that your baking powder or baking soda hasn’t expired; old leaveners = flat cake.
– Fats & Oils: Unsalted butter is best so you control the salt level; if you only have salted, cut back the added salt a touch.
– Dairy: Use full-fat sour cream or yogurt for moisture and tang — skim versions can yield a drier crumb.
– Eggs: Room-temperature eggs incorporate better and help the cake rise evenly; if you forget them on the counter, pop them in warm (not hot) water for 5–10 minutes.

Prep Ahead Ideas

– Chop strawberries and toss them with a teaspoon of sugar the day before; drain any liquid before folding into the batter to avoid extra moisture.
– Measure dry ingredients into a jar and label it; butter and eggs can be set out to come to room temp in the morning.
– Keep the glaze separate and make it the same day you bake — it spreads better warm. Store prepped berries and measured ingredients in airtight containers so assembly is quick.

✔Time-Saving Tricks

– Use a stand mixer or hand mixer on medium speed to cream butter and sugar quickly and evenly.
– If strawberries are out of season, use frozen (non-thawed) and toss in a tablespoon of flour so they don’t sink and bleed into the cake.
– Let the cake cool on a rack in the pan for 15 minutes, then turn it out; it’ll finish cooling faster and you can glaze earlier.
– Don’t skim on the glaze ingredients — a simple powdered sugar glaze takes two minutes but gives a “home-bakery” finish.

✔Common Mistakes

– Overmixing the batter: I once beat cake batter like cookie dough and it turned dense and gummy. Mix just until combined.
– Too big strawberry chunks: They can make a wet tunnel in the cake; chop them small and toss with a bit of flour.
– Baking at the wrong temp: Oven temps vary — if the top browns too fast, tent with foil and keep baking until a tester comes out clean.
– Skipping the rest time: Cutting it too soon means a crumbly mess; let it rest 20–30 minutes for cleaner slices.

What to Serve It With

– A dollop of whipped cream or a scoop of vanilla ice cream.
– Fresh fruit salad or marinated berries for extra brightness.
– A strong cup of coffee or a pot of Earl Grey — the butter and fruit love bold tea/coffee.
– Sparkling rosé for a weekend brunch treat.

✔Tips & Mistakes

– Use room-temp butter and eggs for an even, aerated batter.
– Fold strawberries gently so the batter stays light.
– If your cake sinks slightly in the middle, it probably needed a minute more in the oven — test with a toothpick next time.
– Rescue a slightly dry cake by slicing and drizzling with simple syrup or a bit of warmed jam.

✔Storage Tips

Wrap leftover slices tightly in plastic wrap or store in an airtight container at room temp for 2 days, or refrigerate up to 5 days. Freezes well: wrap in plastic and foil for up to 2 months — thaw at room temp. Cold slices are totally fine for breakfast; they’ll be firmer and the flavor is actually kind of addictive with coffee. No shame in a cold cake for breakfast.

✔Variations and Substitutions

– Swap strawberries for raspberries or chopped peaches if you’re craving a change; berries work best because they don’t add too much moisture.
– Use Greek yogurt in place of sour cream if that’s what’s in your fridge — it adds tang and keeps the cake moist.
– For a lighter texture, replace 1/4 cup of butter with olive oil; it changes the flavor slightly but keeps it tender.
– Gluten-free? Use a 1:1 gluten-free flour blend with xanthan gum and expect a slightly different crumb — still delicious.

Frequently Asked Questions

Easy Strawberry Pound Cake Recipe

This tender strawberry pound cake is rich, buttery, and studded with juicy berries. Finish with a pretty pink strawberry glaze.

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 10

Ingredients

 

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Main Ingredients

• ▢ 1 cup unsalted butter, softened room temperature
• ▢ 1.5 cup granulated sugar
• ▢ 4 large eggs room temperature
• ▢ 2 tsp vanilla extract
• ▢ 1 tsp finely grated lemon zest optional but brightens flavor
• ▢ 0.75 cup sour cream room temperature
• ▢ 2.25 cup all-purpose flour scoop and level
• ▢ 1.25 tsp baking powder
• ▢ 0.5 tsp kosher salt
• ▢ 1.5 cup fresh strawberries, finely chopped patted dry
• ▢ 1 tbsp all-purpose flour for tossing berries
• ▢ 1.25 cup powdered sugar for glaze
• ▢ 3 tbsp fresh strawberry puree blend a few berries for glaze
• ▢ 1 tsp lemon juice for glaze
• ▢ 1.5 tsp milk as needed to thin glaze
• ▢ 0.5 tbsp butter or baking spray to grease the pan

Instructions

Preparation Steps

• Heat oven to 350°F. Grease a 9x5-inch loaf pan and lightly flour it.
• Hull and finely chop strawberries. Pat dry, then toss with 1 tbsp flour; set aside.
• Cream softened butter and sugar on medium speed until pale and fluffy, about 3–4 minutes.
• Beat in eggs one at a time, mixing well and scraping the bowl after each. Stir in vanilla and lemon zest.
• Whisk flour, baking powder, and salt in a bowl. On low speed, add half the dry mix, then all sour cream, then remaining dry mix; mix just to combine.
• Fold floured strawberries into the batter gently to avoid streaking.
• Spread batter into the prepared pan and smooth the top. Tap the pan once to release air.
• Bake 55–65 minutes, until a toothpick comes out clean. Tent with foil if browning early.
• Cool in pan 15 minutes, then turn out to a rack and cool completely.
• Whisk powdered sugar, strawberry puree, and lemon juice. Thin with a splash of milk to a thick drizzle.
• Drizzle glaze over the cooled cake. Let set 10 minutes before slicing.

Notes

Variation: Swirl 2–3 tablespoons strawberry jam into the batter for ribbons of fruit. For extra lemon pop, add 1 teaspoon lemon juice to the batter with the vanilla.

Storage: Keep covered at room temperature for 2 days or refrigerate up to 5 days. Freeze sliced pieces tightly wrapped for up to 2 months.

This recipe is an original creation inspired by classic Easy Strawberry Pound Cake Recipe flavors. All ingredient ratios and instructions are independently developed.