Strawberry Pound Cake

Sweet, moist, and bursting with fresh berry flavor, this Strawberry Pound Cake is the kind of dessert that steals the show. With a dense yet tender crumb, a beautiful pink hue, and a rich strawberry glaze, it’s a dreamy treat perfect for spring gatherings, summer picnics, or whenever you’re craving something fruity and nostalgic. Made with real strawberries and simple pantry ingredients, this cake is as easy as it is impressive.

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Why You’ll Love This Recipe
Moist & Tender – The classic pound cake texture you love, enhanced with sweet strawberries.
Fresh Berry Flavor – Made with real strawberries for authentic taste and color.
Perfect for Any Occasion – Great for brunches, baby showers, potlucks, or tea time.
Easy to Make – Straightforward steps with beautiful results.
Freezer-Friendly – Make ahead and freeze for a stress-free dessert option.

Ingredients You’ll Need

For the Strawberry Pound Cake:
1 cup fresh strawberries, finely chopped
2½ cups all-purpose flour
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
⅓ cup sour cream
⅓ cup milk (whole or 2%)
1 tsp vanilla extract
½ tsp almond extract (optional for added depth)
¼ cup strawberry puree (blended from fresh or thawed frozen strawberries)

For the Strawberry Glaze:
1 cup powdered sugar
2–3 tbsp strawberry puree
½ tsp vanilla extract
Pinch of salt (to balance sweetness)

Tools You’ll Need
Stand mixer or hand mixer
Mixing bowls
Loaf pan or bundt pan (greased and floured)
Spatula
Measuring cups and spoons
Wire rack
Blender or food processor (for strawberry puree)

Step-by-Step Instructions

Step 1: Prep the Strawberries

1. Wash and hull fresh strawberries.
2. Finely chop 1 cup and set aside for the batter.
3. Puree another ½ cup of strawberries until smooth—measure out ¼ cup for the batter and 2–3 tablespoons for the glaze.

Step 2: Mix the Dry Ingredients

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
2. Set aside.

Step 3: Cream the Butter and Sugar

1. In a large mixing bowl, cream softened butter and sugar together until light and fluffy (about 3–4 minutes).
2. Add eggs one at a time, beating well after each addition.

Step 4: Add Wet Ingredients

1. Mix in the sour cream, milk, vanilla extract, almond extract (if using), and ¼ cup strawberry puree.
2. Beat until well combined.

Step 5: Combine Wet and Dry Mixtures

1. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
2. Gently fold in the finely chopped strawberries with a spatula.

Step 6: Bake the Cake

1. Preheat your oven to 325°F (165°C).
2. Pour the batter into a greased and floured loaf or bundt pan.
3. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
4. Let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack to cool completely.

Step 7: Make the Strawberry Glaze

1. In a small bowl, whisk together powdered sugar, strawberry puree, vanilla extract, and a pinch of salt.
2. Adjust consistency with more puree or powdered sugar as needed—it should be thick but pourable.

Step 8: Glaze and Serve

1. Once the cake is completely cool, drizzle the glaze generously over the top.
2. Let the glaze set for a few minutes before slicing and serving.

Tips for the Best Strawberry Pound Cake
Use Room Temperature Ingredients – This ensures a smooth, even batter and perfect texture.
Don’t Overmix – Mix just until combined to keep the cake light and tender.
Use Fresh Strawberries – For the best flavor, especially in the glaze.
Grease Your Pan Well – Prevent sticking by using butter and flour or non-stick baking spray.
Let It Cool – Allow the cake to cool completely before glazing to avoid melting.

Serving Suggestions
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Top with extra sliced strawberries or mint leaves for a fresh look.
Perfect alongside a cup of tea or a glass of lemonade.
Lovely for brunch, afternoon tea, or as a birthday cake alternative.

How to Store & Freeze

Storing:
Store at room temperature in an airtight container for up to 3 days.
Refrigerate to keep longer (up to 5 days), though the texture may firm up slightly.

Freezing:
Wrap unglazed cake tightly in plastic wrap and foil, and freeze for up to 2 months.
Thaw overnight in the fridge and glaze before serving.

Frequently Asked Questions

1. Can I use frozen strawberries?
   Yes, just thaw and drain them before using. Fresh strawberries are preferred for best flavor and texture.
2. Can I make this cake in a bundt pan?
   Absolutely! Just make sure to grease it thoroughly and adjust the baking time as needed (usually closer to 70 minutes).
3. What’s a good substitute for sour cream?
   Plain Greek yogurt works perfectly in place of sour cream.
4. Is this cake very sweet?
   It’s balanced, but the glaze adds sweetness. You can reduce the sugar slightly if preferred.
5. Can I skip the glaze?
   Yes, but it really enhances the strawberry flavor and adds a pretty finish.

Final Thoughts
This Strawberry Pound Cake is everything a homemade dessert should be—simple, sweet, and totally satisfying. With its soft crumb and bright berry flavor, it’s the perfect cake for warm weather days, family gatherings, or a sweet afternoon treat. Plus, that pretty pink glaze makes it look as good as it tastes!

Bake a loaf, slice it thick, and enjoy every strawberry-packed bite. If you try it, don’t forget to leave a review or tag your cake photos online—I’d love to see your masterpiece!

Preparation Time: 20 minutes
Cooking Time: 70 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 360 | Protein: 5g | Carbohydrates: 45g | Fat: 18g | Fiber: 1g | Sodium: 210mg

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