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!
You’ve likely seen my other berry-centric cake recipes, like my easy peasy Strawberry Sheet Cake, my spin on the classic Strawberry Shortcake Cake, or my downright decadent Strawberry Cream Cake. If you loved those, get your tastebuds ready!
It’s strawberry season!
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What I Love About This Recipe
It’s cake, it’s fruity, it’s just everything good in the world!
- Seasonal fresh fruit
- The fluffy, buttery cake
- A perfect spring celebration
- Everyone will LOVE this!
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.
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!
Strawberry Cake Recipe Notes
Tips For Making The Perfect 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!Â
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 over baked. 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!
Ingredient Notes
There are a few ingredient tips you must know before you bake!
Sour Cream:Â Yep, you read that right! Adding sour cream to your cake gives it a heavenly creamy texture. Its thickness helps add to the overall density of your pound cake. Try it — you’ll love it!
Eggs:Â To help with the overall texture of your pound cake, you’ll want to use room temperature eggs. If you forget to set them out, try this:Â warm tap water!
Storing Tips
I’m gonna give you some storage tips even though I’ve yet to have leftovers of this cake. I don’t know what happens! One minute there’s a whole cake; the next, only crumbs. (I’d like to blame my family, but I totally ate it all.)
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 six 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!
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!
Looking For More Strawberry Cakes?
My Strawberry Layer Cake is one of the most popular cakes on my site. My Facebook video for this cake has over 24 million views and still counting! It’s great for birthdays — just add candles! My Fresh Strawberry Cake is a lovely old fashioned cake. No frosting, no filling, just summer fruit with a little sweet crunch on the top. Bisquick strawberry shortcake is another old fashioned strawberry dessert you can whip up in a flash!
Strawberry Pound Cake
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 degrees. Spray a 12 cup bundt pan with nonstick cooking spray and add a few tablespoons of all-purpose flour to 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 until it's creamy. Add sugar and beat at medium speed for 5-7 minutes, or until mixture is light and fluffy. (I beat for 7 minutes). Add eggs, one at a time, beating just until the yolk disappears and is incorporated into the batter
- In a medium bowl, mix together flour, salt, and baking soda. Add to butter mixture, alternating with sour cream, 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 and strawberries 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 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 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 completely cooled cake. Let cake sit for the glaze to set, then serve.
Fans Also Made:
Nutrition
More Pound Cake Recipes
Pound cakes are good. That’s all there is to it. They’re just downright good.
Conclusion
I don’t know about you, but my strawberry pound cake recipe has gotten me all excited for spring! Bring on the rain boots and flowers — it’s time to party!
What did you serve your pound cake with? Let me know in the comments!
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.