There is something truly magical about a homemade cake that bursts with fresh fruit flavor and tender crumb, and this Strawberry Pound Cake Recipe is exactly that kind of treasure. Rich, buttery, and studded with juicy strawberries, it’s the perfect treat to bring a little sunshine to your day. Whether you’re baking for a cozy afternoon tea or a special gathering, this cake offers a melt-in-your-mouth texture and a delightful balance of sweet and fruity that makes it an instant favorite. Trust me, once you try this recipe, you’ll want to make it your go-to dessert all year round.

Ingredients You’ll Need

To whip up this lovely cake, you only need a handful of simple, fresh ingredients that work together to create a masterpiece of flavor and texture. Each component plays a key role—from the fluffy all-purpose flour to the vibrant strawberries that bring freshness and color.

2 cups of all-purpose flour: The foundation of your cake, providing structure and tenderness.
1 ½ cups of sugar: Sweetness that enhances both the cake and the fruit perfectly.
1 cup of unsalted butter (softened): Adds rich flavor and creates a moist crumb.
4 large eggs: Bind everything together and help the cake rise beautifully.
½ cup of sour cream: Keeps the cake moist and adds a subtle tanginess to balance the sweetness.
1 teaspoon of vanilla extract: Imparts warmth and depth to the flavor profile.
1 teaspoon of baking powder: Ensures the cake rises to a perfect, light texture.
1 ½ cups of fresh strawberries (sliced): The star of the show, lending juicy bursts of flavor and lovely pink hues.

How to Make Strawberry Pound Cake Recipe

Step 1: Preheat and Prep

Begin by preheating your oven to 350°F (175°C). Make sure the butter is softened to ensure it blends smoothly with the sugar, setting the stage for a light and fluffy pound cake.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt to evenly distribute the leavening agent for a consistent rise.

Step 3: Cream Butter and Sugar

Using an electric mixer, cream the softened butter and sugar together for about 3 to 4 minutes until the mixture becomes light and airy. This step is essential for a tender crumb.

Step 4: Add Eggs and Flavorings

One by one, add the eggs into the creamed butter and sugar mixture, beating well after each addition. Then fold in the sour cream and vanilla extract, which add moisture and flavor depth.

Step 5: Incorporate Dry Ingredients

Gradually add the dry flour mixture to the wet ingredients, folding gently to avoid overmixing which can toughen the cake.

Step 6: Fold in Strawberries

Carefully fold in the sliced strawberries, treating them gently so they remain juicy and don’t get crushed, creating pockets of freshness throughout the cake.

Step 7: Bake the Cake

Pour the batter into a greased loaf pan, smoothing the top with a spatula to promote even baking. Bake in the preheated oven for approximately 50 minutes or until a toothpick inserted in the center comes out clean.

Step 8: Cool Properly

Allow the cake to cool in the pan for about 10 minutes to set before transferring it onto a wire rack to cool completely, ensuring it slices beautifully without crumbling.

How to Serve Strawberry Pound Cake Recipe

Garnishes

Enhance the look and flavor with a dusting of powdered sugar or a drizzle of fresh strawberry glaze for added sweetness and shine. Fresh mint leaves also bring a lovely aroma and pop of green that complements the cake’s pink hues.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream, creating a luscious dessert experience. For a breakfast twist, serve alongside a cup of hot coffee or tea.

Creative Ways to Present

Try serving the strawberry pound cake in elegant slices topped with macerated strawberries and a swirl of lemon curd for a bright contrast. Alternatively, cut it into cubes and layer it in a trifle dish with layers of cream and berries for a stunning presentation.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly in plastic wrap or store it in an airtight container to keep it moist. It will stay fresh at room temperature for up to three days or can be refrigerated for up to a week.

Freezing

You can freeze slices of this pound cake by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. Thaw overnight in the fridge and enjoy as if freshly baked.

Reheating

Warm up leftovers slightly in a microwave or oven to revive the buttery texture and soften the strawberries. A quick 15-20 seconds in the microwave or 10 minutes at 300°F in the oven will do the trick.

FAQs

Can I use frozen strawberries instead of fresh?

Frozen strawberries tend to release more moisture during baking, which can affect the cake’s texture, so it’s best to use fresh strawberries for the most delicious results.

Can I substitute sour cream with yogurt?

Yes, plain Greek yogurt is a great substitute that will still provide moisture and a slight tang, maintaining the lovely crumb and flavor balance.

How long will the Strawberry Pound Cake stay fresh?

Stored properly, this cake will stay fresh for about three days at room temperature and up to a week if refrigerated.

Can I double the recipe for a larger cake?

Absolutely! Just be sure to use a larger pan or multiple pans, and adjust the baking time accordingly, checking doneness regularly.

What’s the best way to slice this cake?

Use a serrated knife and slice gently with a sawing motion to keep the cake from crumbling and to preserve those juicy strawberry bites.

Final Thoughts

This Strawberry Pound Cake Recipe has become one of my all-time favorites because it’s simple, irresistibly flavorful, and brings joy with every bite. I hope you’ll love baking and sharing it as much as I do—there’s nothing like the magic of fresh strawberries embraced by a rich but tender cake to brighten any occasion.