Strawberry Pound Cake

Nothing beats the aroma of fresh strawberries wafting from your oven!

Imagine a moist, buttery cake bursting with juicy strawberries — sounds divine, right? This Strawberry Pound Cake hits every sweet spot, and it’s not just about the delicious flavor. It’s super easy to whip up, making it perfect for any occasion, whether you’re hosting a brunch or just indulging on a quiet afternoon. Trust me, your taste buds will throw a party.

Why make this recipe

You’re going to love this cake for a bunch of reasons:

• One bowl – Who doesn’t love quick cleanup? Fewer dishes equal happier bakers!
• Family favorite – Everyone from the littlest ones to Grandma will gather around for this beauty. 🍰
• Perfectly fruity – The fresh strawberries make this cake feel light and refreshing—ideal for any holiday or celebration.

Ingredients:

You don’t need fancy stuff — just these basics!

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 cups fresh strawberries, hulled and sliced

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the vanilla.
5. In another bowl, combine the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the creamed mixture alternately with the milk, mixing just until combined.
7. Fold in the sliced strawberries gently.
8. Pour the batter into the prepared bundt pan.
9. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
10. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Serve plain or with whipped cream.

How to make Strawberry Pound Cake (Overview)

Let’s break it down:

• Start by creaming that butter and sugar together until it feels fluffy like a cloud.
• Mix in those eggs, one by one, and don’t rush! Take your time to let each one blend in fully—this helps keep your cake light.
• Combine the dry ingredients in a separate bowl; it prevents lumps. Then alternate adding them with milk into the butter mixture.
• Gently fold in the strawberries because nobody wants strawberry mush in their cake, right?
• Finally, pour it into the pan, bake, and your kitchen will smell like a bakery in no time!

How to serve Strawberry Pound Cake

Let’s get creative!

• Dust it with a sprinkle of powdered sugar for that touch of elegance. ✨
• Serve it alongside a scoop of vanilla ice cream; the warm cake pairs beautifully with cold creaminess.
• Feel adventurous? Drizzle the piece with homemade strawberry sauce to intensify that fruity flavor — a total showstopper!

How to store Strawberry Pound Cake

This cake is a keeper! It lasts up to 5 days in the fridge when wrapped tightly. 🎉 Want to save some for later? Freeze slices for up to 3 months. Just thaw at room temperature when you’re ready to indulge.

Tips to make Strawberry Pound Cake

• Make sure your butter is actually softened — it must be at room temp for that fluffy texture.
• Want an extra pop? Add a tablespoon of lemon zest; it complements the strawberries beautifully. 🍋
• If you’re in a pinch, you can use frozen strawberries; just make sure to thaw and drain them first!

Variation

Looking for a twist? Try adding almond extract instead of vanilla for a nutty flavor. Or swap in blueberries for a mixed berry twist! You can even make it vegan by using flax eggs and non-dairy milk. The possibilities are endless!

FAQs

How can I make this cake ahead of time?
You can bake it a day in advance; just keep it covered at room temperature!

Can I freeze Strawberry Pound Cake?
Absolutely! Just slice it up, wrap each piece well, and pop it in the freezer.

What other fruits can I use?
Feel free to experiment with blueberries, peaches, or even raspberries for a fun variation.

📌 Pin this recipe for your next cozy dinner night!

Strawberry Pound Cake

A moist and buttery cake bursting with fresh strawberries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Cake Base

• 1 cup unsalted butter, softened Make sure it's at room temperature.
• 2 cups granulated sugar
• 4 large eggs Add one at a time.
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour To prevent lumps, combine dry ingredients separately.
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 cups fresh strawberries, hulled and sliced Gently fold to avoid mush.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease and flour a bundt pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the vanilla extract.

Mixing Dry Ingredients

1. In another bowl, combine the flour, baking powder, and salt.
2. Gradually add the dry ingredients to the creamed mixture alternately with the milk, mixing just until combined.

Final Preparation

1. Fold in the sliced strawberries gently.
2. Pour the batter into the prepared bundt pan.
3. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
4. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
5. Serve plain or with whipped cream.

Notes

This cake can be stored in the fridge for up to 5 days when wrapped tightly. Freeze slices for up to 3 months. Thaw at room temperature when ready to enjoy.