A rich, buttery pound cake infused with fresh strawberries—this Strawberry Pound Cake is the perfect combination of sweetness, texture, and flavor. The moist, tender crumb of the cake paired with the burst of juicy strawberries in every bite makes this treat irresistible. Whether you’re serving it for a summer gathering, an afternoon tea, or simply as a comforting dessert after dinner, this cake is sure to become a favorite. The addition of fresh strawberries elevates the classic pound cake, creating a light yet rich cake that will impress both visually and in taste. With simple ingredients and easy steps, you’ll be able to create this scrumptious dessert in no time.

Why You’ll Love This Recipe

This Strawberry Pound Cake is an absolute delight for strawberry lovers. The combination of a buttery, moist cake with fresh, juicy strawberries baked right into the batter creates an irresistible flavor. The cake itself has a perfect crumb—dense, yet light—and it’s not overly sweet, which allows the fresh strawberries to shine. Adding powdered sugar to finish the cake gives it an elegant, bakery-like touch, making it perfect for special occasions or a casual treat. Best of all, it’s easy to make and requires no special skills, making it accessible for both beginner and experienced bakers. If you’re looking for a fresh twist on a classic, this strawberry-infused pound cake will hit the spot.

Ingredients

All-purpose flour
Baking powder
Salt
Unsalted butter, softened to room temperature
Granulated sugar
Large eggs, at room temperature
Vanilla extract
Whole milk, at room temperature
Fresh strawberries, hulled and chopped into small pieces
Powdered sugar, for dusting

Variations

While this Strawberry Pound Cake is delicious as is, there are plenty of variations you can try:

Lemon Zest: Add a teaspoon of lemon zest to the batter for a fresh, citrusy flavor that pairs beautifully with the strawberries.
Whipped Cream or Ice Cream: Serve the cake with a dollop of fresh whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.
Other Fruits: Swap strawberries for other berries like raspberries, blueberries, or blackberries for a different fruity twist.
Add Nuts: For extra texture, fold in some chopped nuts, such as almonds or walnuts, into the batter along with the strawberries.

How to Make the Recipe

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal after baking.

Step 2: Coat the Strawberries

In a small bowl, toss the chopped strawberries with a little bit of flour (about a tablespoon). This helps prevent the strawberries from sinking to the bottom of the cake during baking. Set the coated strawberries aside.

Step 3: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 4: Cream the Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes. The mixture should appear pale in color.

Step 5: Add the Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 6: Alternate Adding Dry Ingredients and Milk

Begin by adding the dry ingredients in three parts, alternating with the milk in two parts. Start with about a third of the dry ingredients, mix until just combined, then add half of the milk. Repeat this until all ingredients are combined. Be careful not to overmix.

Step 7: Fold in the Strawberries

Gently fold the floured strawberries into the batter, ensuring they are evenly distributed.

Step 8: Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top begins to brown too quickly, you can loosely cover the cake with aluminum foil during the last 20 minutes of baking.

Step 9: Cool and Dust with Powdered Sugar

Once the cake is done baking, allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust the top with powdered sugar for a lovely finishing touch.

Tips for Making the Recipe

Use Room Temperature Ingredients: Ensure that your butter, eggs, and milk are at room temperature for the best results. This will help the ingredients combine evenly and prevent the batter from curdling.
Don’t Overmix: When adding the dry ingredients, be careful not to overmix the batter, as this can lead to a dense cake. Mix just until combined.
Evenly Coat the Strawberries: Tossing the strawberries in flour ensures they won’t sink to the bottom while baking, giving you that perfect even distribution throughout the cake.
Check for Doneness: Because oven temperatures vary, check your cake a few minutes before the recommended time. Insert a toothpick in the center—if it comes out clean, your cake is ready.

How to Serve

This Strawberry Pound Cake is perfect on its own, but it can also be served with a variety of accompaniments. Top it with whipped cream or a scoop of vanilla ice cream for a more indulgent treat. Fresh fruit or even a drizzle of strawberry glaze would complement the flavors of the cake nicely. It’s great as a dessert for brunch or afternoon tea, or as an after-dinner treat paired with a cup of tea or coffee.

Make Ahead and Storage

Storing Leftovers

Store leftover pound cake in an airtight container at room temperature for up to 4-5 days. If you live in a particularly warm climate, you can refrigerate the cake to help preserve its freshness.

Freezing

If you want to make the cake in advance, you can freeze it for up to 2 months. Let the cake cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag. Thaw overnight in the fridge and dust with powdered sugar just before serving.

Reheating

To reheat, slice individual pieces and warm them up in the microwave for about 10-15 seconds, or serve them slightly warmed in the oven wrapped in foil.

FAQs

1. Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but be sure to thaw them completely and drain any excess moisture before adding them to the batter.

2. How do I prevent the strawberries from sinking to the bottom of the cake?

Toss the chopped strawberries in flour before adding them to the batter. This helps them stay suspended throughout the cake as it bakes.

3. Can I use a different type of fruit?

Yes, you can substitute other fruits like raspberries, blueberries, or blackberries. Just be sure to chop them into small pieces.

4. Can I make this recipe in a bundt pan?

Yes, you can make this cake in a bundt pan. Be sure to adjust the baking time and check for doneness with a toothpick.

5. Can I reduce the sugar in this recipe?

While you can reduce the sugar slightly, doing so may affect the texture of the cake. If you want a less sweet cake, try reducing the sugar by no more than 1/4 cup.

6. Can I use skim milk instead of whole milk?

Whole milk provides the best texture, but you can substitute with skim milk or a non-dairy milk if needed. The cake may be slightly less rich, but still delicious.

7. Can I add a glaze to this pound cake?

Yes, you can add a simple glaze made from powdered sugar and milk or lemon juice for extra sweetness.

8. Can I add lemon zest to this cake?

Yes, lemon zest would pair beautifully with the strawberries and add a fresh, citrusy note to the cake.

9. How long does this cake last?

Stored properly in an airtight container, this cake can last for up to 5 days at room temperature.

10. Can I make this cake ahead of time?

Yes, this pound cake can be made ahead and stored for up to 4-5 days. You can also freeze it for longer storage.

Conclusion

This Strawberry Pound Cake is the perfect treat for any occasion, combining the rich, buttery flavor of a classic pound cake with the sweetness and freshness of strawberries. Whether you serve it for a special event or just as a delicious dessert to enjoy with family, it’s sure to be a hit. With a tender crumb, juicy strawberries, and a light dusting of powdered sugar, this cake is as beautiful as it is delicious.