Sweet strawberry pound cake is a rich, buttery dessert that’s bursting with fresh strawberry flavor. I love how it combines the dense, tender texture of a classic pound cake with the fruity brightness of ripe strawberries. Topped with a sweet glaze or enjoyed on its own, it’s the kind of cake that works just as well for spring picnics as it does for cozy evenings at home.
Why You’ll Love This Recipe
I love this recipe because it’s simple, yet feels special every time I make it. The cake is moist and dense—just like a pound cake should be—but the juicy chunks of strawberries make each bite even better. It’s not overly sweet, so I can enjoy it any time of day. I also like that it stores well and tastes even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Salt
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Unsalted butter, softened
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Granulated sugar
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Eggs
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Vanilla extract
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Sour cream or plain Greek yogurt
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Fresh strawberries, chopped
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Optional: powdered sugar and milk or lemon juice for the glaze
Directions
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I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or a bundt pan, depending on the shape I want.
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In a bowl, I whisk together flour, baking powder, and salt.
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In a separate large bowl, I cream the butter and sugar until light and fluffy. I beat in the eggs one at a time, then mix in the vanilla and sour cream.
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I gradually add the dry ingredients to the wet mixture until just combined.
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I gently fold in the chopped strawberries, being careful not to overmix.
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I pour the batter into the prepared pan and smooth the top.
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I bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
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Once baked, I let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. If I’m glazing it, I wait until the cake is fully cool before drizzling the glaze on top.
Servings and timing
This recipe makes about 8–10 slices. It takes 15 minutes to prepare and 55–65 minutes to bake, so I usually have it ready in around 1 hour and 20 minutes, including cooling time.
Variations
Sometimes I swap out strawberries for a mix of berries like raspberries or blueberries. For extra flavor, I’ve added lemon zest to the batter or almond extract instead of vanilla. If I want a fancier touch, I bake it in a bundt pan and top it with a thick vanilla or cream cheese glaze.
Storage/reheating
I store the pound cake at room temperature in an airtight container for up to 3 days, or in the fridge for up to 5. It stays moist and flavorful. I reheat individual slices in the microwave for 10–15 seconds if I want them warm. It also freezes well—just wrap slices tightly and thaw them in the fridge or at room temperature.
FAQs
Can I use frozen strawberries?
Yes, but I make sure to thaw and drain them well first to avoid adding too much moisture to the batter.
Why is my cake too dense or gummy?
Overmixing the batter or using too many strawberries can cause that. I mix until just combined and pat the strawberries dry before folding them in.
Can I make this cake gluten-free?
I’ve made it with a 1:1 gluten-free flour blend and it turns out nicely. I just check that the mix includes xanthan gum for the best structure.
What’s the best way to glaze this cake?
I mix powdered sugar with a bit of milk or lemon juice until it’s pourable but thick, then drizzle it over the cooled cake.
Can I use a different pan size?
Yes, I’ve used mini loaf pans (adjusting the bake time to 30–40 minutes) or a bundt pan. I just keep an eye on it and test with a toothpick.
Conclusion
Sweet strawberry pound cake is one of those timeless bakes I come back to again and again. It’s buttery, moist, and filled with the bright flavor of fresh strawberries. Whether I’m baking for a special occasion or just want something comforting and homemade, this cake always delivers. It’s easy, versatile, and truly delicious.
