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Easy Strawberry Pound Cake Recipe

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
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 10

Ingredients
 

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.