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Spring’s calling, and we’re answering with strawberry pound cake! Fresh strawberries are the perfect addition to this buttery pound cake, making it one of my family’s most requested fruit cake recipes.
And now that spring’s here, everyone will be pulling out tried-and-true strawberry cake recipes. This is one that deserves to be crowned king of all spring treats!
If you love pound cakes, I hope you’ll try more of my favorites! My old fashioned pound cake is the perfect classic version, lemon cream cheese pound cake, and blueberry pound cake are moist, tender bites of spring, chocolate pound cake is chocolate perfection!
It’s strawberry season. Let’s bake this!!
WHAT YOU’LL LOVE ABOUT THIS RECIPE
- Seasonal fresh fruit
- The fluffy, buttery cake
- A perfect spring celebration
- Everyone will LOVE this!
STRAWBERRY POUND CAKE INGREDIENTS
Cake:
- Unsalted Butter
- Sugar
- Eggs
- All-purpose Flour
- Salt
- Baking Soda
- Sour Cream
- Vanilla Extract
- Fresh Strawberries
Glaze:
- Powdered Sugar
- Milk Or Cream
TIPS FOR MAKING THE PERFECT FRESH STRAWBERRY POUND CAKE
- Pan Size: I love using this pan. Both the nonstick coating and the 12-cup size are important for this recipe — the batter fills up the pan with just enough room for the cake to rise. Make sure you only fill your bundt pan 3/4 full!
- Rimmed Baking Sheet: I’ve never had a problem with the batter spilling out of the bundt pan, but just to be on the safe side, place the pan on a rimmed baking sheet before you bake it. I also coat the bundt pan with baking nonstick cooking spray, then flour it WELL, tapping out any excess flour. No sticking cakes here!
- Baking Time: It’s really important to make sure the cake is baked completely, but not overbaked. An under-baked pound cake won’t come out of the pan smoothly, and an over-baked cake will be dry. Check your cake religiously as the baking time winds down!
STORING + FREEZING + MAKE-AHEAD
I’m going to give you some storage tips even though I’ve yet to have leftovers of this cake. I don’t know what’s happening! One minute, there’s a whole cake; the next, there are only crumbs. (I’d like to blame my family, but I totally ate it all.)
- How Long Can You Keep This In The Fridge? Yes indeed! You can store this in the fridge for up to a week. I think this cake tastes best when it’s a bit chilled — all that butter in the batter has time to solidify, giving you the dense, velvety texture you love!
- Can You Freeze This? Yes! You can freeze this pound cake. I like to wrap my cake in cling wrap or place it in an airtight container. You’ll be able to freeze it for up to four months. To thaw, simply leave it in the fridge overnight. Easy!
- Make-Ahead Tips Like most cakes, there isn’t much you can do to speed up the baking process. All the ingredients need to go together rather quickly, and you can’t bake it in the oven any faster. But this cake does keep very well, especially in the fridge!
- Food Safety: If you’d like more info on food safety, check out this link.
HOW TO MAKE STRAWBERRY POUND CAKE RECIPE
- Start by prepping your pans so the finished cakes don’t stick. Cream your butter and sugar, then add your eggs one at a time until mixed.
- Combine your dry ingredients in a separate bowl and gradually incorporate it into your wet mixture.
- Add sour cream alternating with the flour mixture.
- Finally, add your vanilla and strawberries, and stir! Now just pour the batter into your pans, bake until done, cool, and top with your glaze.
Yum and done!
See the full instructions below.
MORE STRAWBERRY CAKES
More Amazing Pound Cakes
- Peach Pound Cake
- Lemon Pound Cake
- Eggnog Pound Cake
- Baileys Irish Cream Pound Cake
- Coconut Pound Cake
- Brown Sugar Pound Cake
- Million Dollar Pound Cake
- Peach Cobbler Pound Cake
- Pineapple Pound Cake
- Buttermilk Pound Cake
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Strawberry Pound Cake
Strawberry pound cake rings in spring with flair! Tart berries settle beautifully in a butter cake, all of it topped with a smooth, sweet glaze.
Servings: 12 servings
Ingredients
Cake:
- 1 1/2 cups unsalted butter (3 sticks) at room temperature
- 3 cups sugar
- 6 large eggs at room temperature
- 3 cups, plus extra to coat the pan all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups fresh strawberries stemmed and diced
Glaze:
- 1 1/2 cups powdered sugar sifted
- 1-3 tablespoons milk or cream
Instructions
Cake:
- Preheat oven to 325°F (163°C). Spray a 12-cup bundt pan with nonstick cooking spray and add a few tablespoons of all-purpose flour to the pan, shake it around to coat well, and remove any tap out and threw away any excess.
- In the bowl of an electric stand-up mixer, gradually beat butter (1 1/2 cups) until it's creamy. Add sugar (3 cups) and beat at medium speed for 5-7 minutes, or until the mixture is light and fluffy. (I beat for 7 minutes). Add eggs (6), one at a time, beating just until the yolk disappears and is incorporated into the batter.
- In a medium bowl, mix together flour (3 cups), salt (1/2 teaspoon), and baking soda (1/4 teaspoon). Add to butter mixture, alternating with sour cream (1 cup), beginning and ending with the flour mixture. Beat batter on low just until blended after each addition.
- With the mixer on low, stir in vanilla (2 teaspoons) and strawberries (2 cups) and continue to beat for about 1 minute. Using a large rubber spatula or wooden spoon, give the batter a final stir and make sure the strawberries are mixed evenly throughout the batter.
- Pour the batter into the prepared pan, filling the pan only 3/4 full, and bake in preheated oven for 1 hour and 20 minutes to 1 hour and 40 minutes, testing until a wooden skewer or cake tester, inserted into the center of the cake just comes out clean, without any crumbs. Cool pan on a wire rack for 10-15 minutes, then invert the pan onto a plate, removing the cake from the pan, and cool completely
Glaze:
- Meanwhile, make the glaze: add powdered sugar to a medium bowl. Add milk or cream to powdered sugar, 1 tablespoon at a time as needed, mixing well after each addition, until you reach desired, pourable consistency. Pour over the completely cooled cake. Let the cake sit for the glaze to set, then serve.
Fans Also Made:
Notes
- Pan Size: I love using this pan. Both the nonstick coating and the 12-cup size are important for this recipe -- the batter fills up the pan with just enough room for the cake to rise. Make sure you only fill your bundt pan 3/4 full!
- Rimmed Baking Sheet: I’ve never had a problem with the batter spilling out of the bundt pan, but just to be on the safe side, place the pan on a rimmed baking sheet before you bake it. I also coat the bundt pan with baking nonstick cooking spray, then flour it WELL, tapping out any excess flour. No sticking cakes here!
- Baking Time: It’s REALLY important to make sure the cake is baked completely, but not overbaked. Under-baked pound cake won't come out of the pan smoothly; over-baked will be dry. Check your cake religiously as the baking time winds down!
Nutrition
Serving: 1/12 of the recipe | Calories: 758kcal | Carbohydrates: 113g | Protein: 11g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 177mg | Sodium: 181mg | Potassium: 173mg | Fiber: 2g | Sugar: 67g | Vitamin A: 982IU | Vitamin C: 14mg | Calcium: 58mg | Iron: 3mg
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Can you bake this in two loaf pans possibly?
Just made this. Only made to changes – used salted butter and reduced salt from 1/2 tep to 1/4 tsp. Have always used salted butter because I have found that unsalted butter goes rancid very quickly. Otherwise – thanks for the recipe.
Can you make this gluten free!
Hi, Gloria! I haven’t tested this with gluten-free flour.
Hello Kathleen,
Thank you for what you do. I have made a lot of brownie points with the hubby and neighbours with your recipes.
For this recipe can I use frozen strawberries (Strawberry Pound Cake) ? The season for fresh is not ready here in Canada. We still have snow!
Keep up the great work and the wonderful treats!
Thank you, Michelle! 😀 Yes, you can use frozen strawberries. Just defrost and dry them first to remove excess water. Enjoy!
Can you use sugar substitute?
Hi Janet. I’m sorry but I don’t bake with sugar substitute so I can’t advise on equivalents.