Strawberry Pound Cake
A slice of summer: strawberry pound cake overview
This tender loaf smells of sweet strawberries and vanilla with a buttery, close-grained crumb that makes it a perfect afternoon treat or a brunch showstopper. For a stable crumb and even rise, let softened butter come to room temperature so it creams properly before adding sugar. You can find inspiration for serving it alongside lighter desserts like a classic shortcake by checking a beloved recipe for classic strawberry shortcake.
Why you’ll love this loaf
This pound cake balances a rich butteriness with bright, fresh berries; it’s forgiving for home bakers and keeps well for several days. It’s versatile enough for a simple glaze or for doubling as a base in layered desserts, and the straightforward ingredient list makes it approachable for confident beginners and busy cooks alike.
Quick notes to appreciate
Small details that elevate the bake
- Using room-temperature eggs and butter helps the batter emulsify for a tender, even texture.
- Chopping strawberries into uniform pieces prevents large pockets of moisture that can weigh down the loaf.
- A light glaze adds a bright finish without making the cake soggy.
At-a-glance baking flow
Mix dry ingredients, cream butter and sugar, add eggs and vanilla, alternate dry ingredients with milk, fold in strawberries, bake in a greased loaf pan, cool briefly, then glaze. For inspiration on turning strawberry desserts into portable treats, see a no-bake option like these no-bake strawberry cheesecake protein balls.
Prep strategies for success
Plan to measure ingredients before you begin. Hull and chop strawberries just before folding them into the batter to minimize extra juice. Line or grease the loaf pan well and preheat the oven fully to ensure the correct rise and bake time.
Ingredients you’ll need
1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup unsalted butter, softened, 1 cup sugar, 2 large eggs, 1 teaspoon vanilla extract, 1/2 cup milk, 1 cup fresh strawberries, chopped, For the glaze: 1 cup powdered sugar, 2-3 tablespoons milk, and additional strawberries for garnish
Notes on ingredients and swaps
If you need to swap ingredients: use Greek yogurt thinned with a little milk instead of some of the milk for a tangier crumb, or replace granulated sugar with an equal amount of cane sugar alternatives if needed—expect a slight change in texture. Choose firm, ripe strawberries for the best flavor and to reduce excess moisture. For a lighter loaf, substitute half the butter with unsweetened applesauce, but reduce baking time slightly and watch for color differences.
Step-by-step baking instructions
- Heat the oven to 350°F (175°C) and thoroughly grease a 9×5-inch loaf pan or line it with parchment for easy removal.
- Whisk together the all-purpose flour, baking powder, and salt in a medium bowl until evenly combined.
- In a separate large bowl, beat the softened unsalted butter with the sugar until the mixture is pale and fluffy.
- Add the eggs one at a time, mixing each in fully before adding the next, then stir in the vanilla extract.
- Add the dry ingredients to the butter mixture in three additions, alternating with the milk, beginning and ending with the dry ingredients; mix only until just combined.
- Gently fold the chopped fresh strawberries into the batter, taking care not to overmix.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then remove it and transfer to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and enough milk (2–3 tablespoons) to reach a pourable consistency, then drizzle over the cooled cake and garnish with additional strawberries as desired.
Timing and visual guidance to watch for
- Oven times vary; start checking at 45 minutes for lighter ovens. The loaf’s edges should pull slightly away from the pan and the top should be a warm golden brown.
- If the top browns too quickly, tent with foil for the last 10–15 minutes.
- Cool the cake fully before glazing so the glaze sets rather than melting into the crumb.
How to serve this cake
Serve slices plain, with a dollop of whipped cream, or alongside fresh berries for a seasonal touch. It’s excellent for brunch, picnic boxes, or as a simple dessert after a casual meal. For fun party presentation ideas, consider pairing it with bite-sized strawberry desserts like quick strawberry shortcake puppy chow for a themed spread.
Serving idea bullets
- Toasted slices with mascarpone and sliced strawberries.
- Warm slice with vanilla ice cream for dessert.
- Cut into small squares for a tea party or potluck tray.
- Use as the base layer in a trifle with custard and more berries.
Storing and reheating
Store wrapped tightly at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze well-wrapped slices for up to 3 months and thaw in the fridge overnight. Reheat gently in a low oven or microwave for a warm slice.
Storage reminders
- Keep glazed cake in a single layer to avoid smudging the icing.
- Bring refrigerated cake to room temperature before serving for best texture.
- For freezing, separate slices with parchment to prevent sticking.
Tools and time-saving techniques
A stand mixer or electric hand mixer speeds creaming the butter and sugar, but a sturdy whisk and elbow grease will work in a pinch. Use a bench scraper or offset spatula to smooth batter quickly, and chop strawberries on a cutting board that releases juice easily.
Extra tips and shortcuts
- Freeze strawberries briefly and pat dry to reduce extra moisture when fresh berries are very juicy.
- Use a kitchen scale for precise flour measurement to avoid a dense loaf.
- Make the glaze while the cake cools to save time.
In case you want cookie-style strawberry treats that use similar flavors, check this easy recipe for strawberry cheesecake cookies for inspiration.
Easy ways to change the flavor
Swap vanilla for almond extract for a nutty lift, add lemon zest to brighten the batter, or fold in a handful of chopped nuts for crunch. For a lighter, dairy-free version, replace milk with a plant-based alternative and use dairy-free butter.
Simple swaps to try
- Dairy-free milk and vegan butter to make it plant-based.
- Half whole-wheat flour for added fiber (expect denser crumb).
- Replace some strawberries with raspberries for a tangier note.
Nutrition snapshot
Per serving (assuming 8 slices per loaf): approximately 360 calories, 4 g protein, 16 g fat, 57 g carbohydrates. Serving size: 1 slice (1/8 loaf). Values are estimates and will vary with exact ingredient brands and portion sizes.
Notes on adjusting nutrition
- To lower calories and fat, substitute half the butter with unsweetened applesauce and use a reduced amount of glaze.
- Increasing whole-grain flour will boost fiber but may change texture; expect a slightly denser slice.
Common questions answered
Q: Can I use frozen strawberries?
A: Yes — thaw and drain them well, then pat dry to remove excess moisture before folding into the batter to avoid a soggy loaf.
Q: My loaf is browning too fast on top — what should I do?
A: Tent the pan loosely with foil for the final 10–15 minutes of baking to prevent over-browning while the center finishes cooking.
Q: How do I prevent the strawberries from sinking?
A: Toss chopped berries lightly in a tablespoon of flour before folding into the batter; this gives them a little grip and reduces sinking.
Q: Can I make this in a bundt pan instead of a loaf pan?
A: Yes — baking time will change, so reduce the temperature by 25°F and check for doneness earlier; a bundt may need 10–20 minutes more depending on size.
Final nudge to bake it today
Give this strawberry pound cake a try this weekend — the recipe is simple, the results are homey and impressive, and it stores well for quick breakfasts or an easy dessert.
Strawberry Pound Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- In a large bowl, beat the softened butter with the sugar until pale and fluffy.
- Add the eggs one at a time, mixing fully before adding the next, then stir in the vanilla extract.
- Add the dry ingredients in three additions, alternating with the milk, beginning and ending with dry ingredients; mix until just combined.
- Gently fold in the chopped strawberries, being careful not to overmix.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, until golden brown and a toothpick comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.
- Whisk together the powdered sugar with enough milk to achieve a pourable consistency, then drizzle over the cooled cake and garnish with additional strawberries.
