Strawberry Pound Cake
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This strawberry pound cake recipe from scratch is the perfect spring dessert. With fresh strawberries folded into the sour cream pound cake and topped with a strawberry cream cheese glaze, it’s bound to be a hit at your next party!
One of my favorite memories growing up was heading to a local farm where you pick all the strawberries you could possibly carry. Now as a kid, that basically meant 1 in the bucket, 1 in my mouth. Needless to say I love my summer berry recipes.
And whatever we did end up taking home, meant strawberries went into everything.
So this year, I decided to throw some into a pound cake. I’ve made a Blueberry Pound Cake version of this Old Fashioned Sour Cream Pound Cake, peach cobbler pound cake (a summer fave!), this decadent chocolate pound cake and Lemon Raspberry Bundt Cake version too. And my new favorite, this sock it to me cake recipe with a ribbon of pecans and cinnamon in the middle!
This time, strawberries were going to get their chance to shine.
I love this pound cake so much if you couldn’t tell. It’s made with sour cream and butter so you end up with a moist, tender pound cake that can’t be beat. This is a perfect summer treat – try serving with a scoop of vanilla ice cream!
When strawberries are in season, be sure to try one of these easy strawberry dessert recipes! From cakes and cupcakes to cobblers and cookies, thereโs something for everyone.
See Also:
- If you love cranberries, you have to try my Cranberry Cheesecake Bars! With a graham cracker crust, creamy cheesecake filling, fresh cranberry swirl, and a crumble topping, these bars are the perfect make-ahead dessert for the holidays!
- Layered with fresh strawberries and homemade whipped cream this vanilla sponge cake is a beautiful cake to make any time of year!
- If you’re looking for a showstopping cake, this Milk Bar cake is the perfect dessert to make for a birthday!
- Calling all peanut butter lovers with this super easy peanut butter cream cheese frosting to use on all your favorite cake recipes!
- This easy vanilla cupcake recipe uses melted butter so it comes together in minutes and no mixer is needed!
- When it’s summertime then you have to make these S’mores cupcakes with toasted meringue frosting and graham cracker bottom!
- Get a mixing bowl and make the easiest cake ever! This Tornado cake recipe (aka do nothing cake) made with crushed pineapple, coconut, and pecans!
Why You Will Love This Fresh Strawberry Cake Recipe
- Taste- Made with fresh strawberries when they are in peak season giving this cake the best flavor. And I used freeze dried strawberries in the glaze for even more strawberry flavor!
- Texture – Made with sour cream, the pound cake is wonderfully moist and has a lovely buttery texture.
- Ease: Because it’s made in a bundt pan that means there’s no fussy layering of the cake or fancy frosting required.
What Do I Need To Make A Strawberry Pound Cake?
For The Cake:
- Flour – I used all purpose flour for this fresh strawberry cake recipe. For best texture, be sure to measure your flour correctly by spooning into your measuring cup and leveling it off, or use a kitchen scale and weigh your flour.
- Salt – To help balance the sweetness. I like to use fine sea salt for best flavor and texture.
- Baking powder – To help the strawberry pound cake rise.
- Baking soda – Reacts with the sour cream to help the cake rise evenly.
- Unsalted butter – I prefer to use unsalted butter, but salted butter can also be used. You may want to reduce the salt a little bit. Be sure your butter is softened so it can be creamed together properly with the sugar.
- Granulated sugar – Adds sweetness, but also creates a tender cake. I know you may be tempted to reduce the sugar, but by reducing the sugar your cake may not come as tender.
- Eggs – You need room temperature eggs for baking so it does not seize up the butter. Place a in a bowl of warm water for 10 minutes before starting the recipe.
- Vanilla – For flavor. I prefer to use pure vanilla extract, but imitation vanilla would also work.
- Sour cream – You could also swap with full fat Greek yogurt. This adds richness and makes for a moist texture. I recommend using full fat.
- Fresh, chopped strawberries – If using frozen strawberries, then thaw first and drain any extra liquid.
For The Glaze:
- Cream cheese – Use full fat cream cheese for best texture. And be sure you are using softened cream cheese. Read this guide on how to soften cream cheese quickly.
- Powdered Sugar – Or confectioners sugar to sweeten the glaze. If you don’t have any, you can make your own powdered sugar in your food processor.
- Heavy Cream– To thin out the glaze, but milk or half-n-half can also be used.
- Vanilla – For flavor
- Freeze Dried Strawberries – I tried using fresh strawberries but it was too liquidy. If you don’t have freeze dried strawberries, then try adding in some strawberry jam, or pulse strawberries in a food processor until you make a strawberry puree and then cook down on the stovetop to reduce the strawberries to a thick puree. Or use mashed strawberries, but you may need to add additional powdered sugar.
How To Make Strawberry Pound Cake – Step By Step
1. Position a rack in the center of the oven. Preheat your oven to 350F.
2. Sift Your Dry Ingredients.
This strawberry pound cake recipe starts by sifting your properly measured flour. Now I know sifting might no be your favorite thing. But in order to end up with a light and fluffy cake in the end that rises properly sifting is key. These are the sifters I use from Amazon. So add in your flour, baking powder, baking soda, and a little bit of salt and sift away.
3. Cream Your Butter And Sugar Together.
In your stand mixer you are going to want to cream softened butter (here are 4 easy ways to soften your butter in a pinch!) and sugar. You want to do this on medium speed for about 2-3 minutes.
Having properly softened butter is important so that the sugar can basically punch holes in the butter. Those little holes are going to be filled with air. Those pockets of air will expand, and be filled with the gasses created from our leavening agents helping expand those pockets and make your cake rise.
If your butter is not at room temperature and too cold, the sugar will not be able to punch through the butter properly and create those air pockets and your cake won’t rise properly.
Baking 101
Having properly softened butter is important so that the sugar can basically punch holes in the butter. Those little holes are going to be filled with air. Those pockets of air will expand, and be filled with the gasses created from our leavening agents helping expand those pockets and make your cake rise. If your butter is not at room temperature and too cold, the sugar will not be able to punch through the butter properly and create those air pockets and your cake won’t rise properly.
4. Add The Eggs One At A Time.
Once it’s all light and fluffy, add in your room temperature eggs one at a time. Make sure your eggs are room temperature before adding the to the creamed butter mixture.
Place your eggs in a bowl of warm water for about 10 minutes before you add them into your bowl. If your eggs are too cold going in the bowl it will seize up all that butter you just creamed in the previous step. And just be sure to add them one at a time, so you don’t overwhelm the mixture.
Heather’s Baking Tip
Place your eggs in a bowl of warm water for about 10 minutes before you add them into your bowl. If your eggs are too cold going in the bowl it will seize up all that butter you just creamed in the previous step.And just be sure to add them one at a time, so you don’t overwhelm the mixture.
4. Alternate Your Dry Ingredients And Sour cream
In a small mixing bowl, you want to mix together the sour cream and vanilla extract.
Then it’s time to alternate the sour cream (with a bit of vanilla stirred in) and your sifted ingredients. Sour cream is what makes this cake so darn moist.
Start by adding 1/3 of the dry mixture and beat just until combined. When you cream your butter and sugar together, you introduce air into the batter. This air that is introduced is what gives the cake a tender crumb. When you go to add the dry ingredients you want to introduce them gradually. If you introduce them gradually, you wonโt deflate all that air you introduced during the creaming process. Basically a major bummer.
Baking 101
When you cream your butter and sugar together, you introduce air into the batter. This air that is introduced is what gives the cake a tender crumb. When you go to add the dry ingredients you want to introduce them gradually. If you introduce them gradually, you wonโt deflate all that air you introduced during the creaming process. Basically a major bummer.
Then add in 1/2 of the sour cream mixture and blend together.
Then repeat with 1/3 more of the dry ingredients, then remaining sour cream, and end with the last of the dry ingredients. Stop mixing when the last of the flour mixture has been mixed in.
Add The Strawberries
Start by dicing your fresh strawberries. I used fresh strawberries in this cake. No artificial nothing for me thanks.
To ensure the strawberries don’t sink in the batter toss them first with a tablespoon of flour. It’s what I do to help keep my chocolate chips from sinking too.
Heather’s Baking Tip
To ensure the strawberries don’t sink in the batter toss them first with a tablespoon of flour. It’s what I do to help keep my chocolate chips from sinking too.
Then go ahead and add the strawberries to the mixture. You want to make sure to not over mix. Just stir them in gently, and once mixed in stop stirring.
Now your batter is done. So go ahead and grease that pan. I like to either use shortening a dusting of flour or I like using Baker’s Joy, a cooking spray with flour added.
Then you want to spoon the batter into your prepared pan. Because of the shape of a bundt pan, if you grease it too early the grease you use can fall down the sides of the pan. So wait until you grease your pan until right before you add your batter.
Heather’s Baking Tip
Because of the shape of a bundt pan, if you grease it too early the grease you use can fall down the sides of the pan. So wait until you grease your pan until right before you add your batter.
Then bake in the preheated oven for 50-60 minutes until a toothpick inserted comes out clean. Then remove from the oven and allow to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely before glazing.
Let the cake cool in the bundt pan for about 10 minutes before removing onto the cooling rack. If you remove the cake immediately it can fall apart on you.
How To Make The Strawberry Glaze
Oh but wait, we aren’t done yet. We need to make the strawberry glaze. Oh this strawberry glaze. Be still my heart. I was dipping extra strawberries in this glaze. I just couldn’t help myself.
This glaze has some typical ingredients- cream cheese (for a bit of tanginess), powdered sugar (for sweetness of course), heavy cream (for richness and something to thin it out), and vanilla (for a bit of flavor)- but it also has a secret weapon. Yes my glazes come with secret weapons.
Freeze dried strawberries.
Use Freeze Dried Strawberries
I tried making the strawberry glaze with fresh strawberries and there was that whole seed and too much liquid thing going on. So how do you pack a punch of strawberry flavor without adding extra liquid? Freeze. Dried. Strawberries.
You can pulverize them in a food processor or simply place in a zip-loc bag and crush them with a rolling pin. I prefer the latter. No need to bust out my processor. No extra dishes to wash. I was able to crush every strawberry into a fine powder (my food processor wasn’t quite able to accomplish this), and it’s one heck of a way to get out any frustrations.
P.S. I found my strawberries in the organic/health food aisle. But if you can’t find any, you can always get them on Amazon of course.
So once the bundt cake has cooled go ahead and drizzle this over your cake. Then cut a slice. Eat. Repeat. Tell yourself you’re getting fresh strawberries and doing something good for yourself ๐ I won’t tell.
Recipe Variations
- Red Food Coloring – If you want a pink strawberry cake, then you can add a few drops of food coloring to the bundt cake batter before baking.
- Lemon zest – Add the zest of one lemon to the pound cake batter for a little tartness. Or add 1/2 teaspoon lemon extract for an even bolder lemon flavor.
- Strawberry extract – For more strawberry flavor, add 1/2 teaspoon strawberry extract to the batter or glaze.
- Almond extract – I love the taste of strawberry and almond! Try stirring in 1/2 teaspoon almond extract to the pound cake batter.
- Mashed strawberries – If you can’t find freeze dried strawberries, you can stir mashed strawberries into the sweet glaze, but it may make the glaze a bit more liquidy. You may need to stir in additional powdered sugar.
easy ways to soften your butter in a pinch!) and sugar. You want to do this on medium speed for about 2-3 minutes.
Recipe FAQ’s
Yes you can bake this in two 9×5 loaf pans. The cakes will take about 40-45 minutes in the smaller pans.
You can store this cake at room temperature for up to 3 days, wrapped in either plastic wrap or tinfoil. Make sure itโs completely cool before you store it. .
Or you can freeze the cake as well. Wrap the cake up in plastic wrap, then a layer of tinfoil and freeze for up to 3 months! Simply thaw at room temperature.
More Cake Recipes
Strawberry Pound Cake
Ingredients
For the cake:
- 2 1/2 cups (300 grams) all-purpose flour *spooned and leveled
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pint strawberries hulled and diced
- 1 cup (227 grams) sour cream
- 1 teaspoon vanilla extract
- 1 cup (2 sticks, 226 grams) unsalted butter softened to room temperature
- 2 1/4 cups (446 grams) granulated sugar
- 4 large eggs room temperature
For the Strawberry Cream Cheese Glaze
- 2 ounces cream cheese softened to room temperature
- 1 cups (113 grams) powdered sugar (confectioners sugar)
- 3-4 Tablespoons (42 grams) heavy cream I've also used milk or water!
- 1/4 teaspoon vanilla extract
- .5 ounces (half a bag) freeze-dried strawberries crushed to a powder
Instructions
- Prep oven and pan. Position a rack in the middle of your oven. Pre-heat your oven to 350ยฐF/177ยฐC).
- Sift dry ingredients. In a large mixing bowl, sift together flour, salt, baking powder and baking soda. Remove a tablespoon of the flour mixture and toss with the diced strawberries (this helps the strawberries from not sinking to the bottom of your cake). Set both aside. 2 1/2 cups (300 grams) all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 pint strawberries
- Combine sour cream and vanilla. In a small bowl or measuring cup, stir together the vanilla extract and sour cream. 1 cup (227 grams) sour cream 1 teaspoon vanilla extract
- Cream butter and sugar. In a stand mixer fitted with the paddle attachment, or a in a large mixing bowl with a hand mixer, cream together the butter and sugar on medium high speed until light and fluffy, about 2 to 3 minutes. 1 cup (2 sticks, 226 grams) unsalted butter 2 1/4 cups (446 grams) granulated sugar
- Add eggs. Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended. 4 large eggs
- Alternate flour and sour cream. Add the flour mixture and sour cream mixture alternately to butter-sugar-egg mixture, in 3 batches, beginning and ending with the flour. Do not overmix at this point. Stop stirring once you see the last of the flour has been stirred in. With a wooden spoon or spatula fold in the diced strawberries.
- Add strawberries. With a wooden spoon or spatula fold in the diced strawberries.
- Prepare bundt pan. Grease and flour one bundt cake pan. I like to grease with either shortening and a dusting of flour, or cooking spray (I like using a cooking spray with flour) and then dust with flour. You can also use two 9×5" loaf pans and grease/flour those instead.
- Bake the cake. Pour batter into pan. Bake in a preheated 350ยฐF oven for approximately 50-60 minutes. (If baking in a loaf pan, divide the batter between the two pans and bake for 40-45 minutes). The cake is done when a toothpick or skewer inserted in the center comes out clean or with a few moist crumbs. Allow cake to sit in the pan for 10 minutes before turning the cake out onto a wire rack to further cool. Allow to cool before glazing.
- Make the glaze. Mix all ingredients until smooth. Pour over top of cake and serve. For a thicker glaze use less heavy cream. 2 ounces cream cheese 1 cups (113 grams) powdered sugar 3-4 Tablespoons (42 grams) heavy cream 1/4 teaspoon vanilla extract .5 ounces (half a bag) freeze-dried strawberries
Video
Notes
- Storage: You can store this bread at room temperature for up to 3 days, wrapped in either plastic wrap or tinfoil. Make sure itโs completely cool before you store it. Or you can freeze the bread (I recommend unglazed) as well. Wrap the bread up in plastic wrap, then a layer of tinfoil and freeze for up to 3 months! Simply thaw at room temperature.
- Freezing: Or you can freeze the cake (I recommend unglazed) as well. Wrap the bread up in plastic wrap, then a layer of tinfoil and freeze for up to 3 months! Simply thaw at room temperature.
- Freeze dried strawberries: If you can’t find any you can try replacing with some strawberry jam or strawberry extract. You can always add a touch of red food coloring to achieve a more pink color if desired.ย
- Sour Cream: Full fat Greek yogurt is a good replacement.
The perfect pound cake recipe for any summer party! Thank you!
My entire house smells incredible after baking this strawberry pound cake! I am still trying to decide whether I want to bring this to Easter or Mother’s Day. Or both. ๐
Such a delicious Spring dessert! What a great tip to stop the strawberries from sinking to the bottom of the cake!!!
Such a pretty cake! Perfect for a bridal shower! Loved all the flavors and the glaze.
The strawberry glaze was to die for! So delish–everyone loved it!
i just got 2 packs of strawberries from local FFA – perfect timing – love the glaze on this!
Yum! Def knew I want to make this as soon as I saw that first picture! Perfect sweet treat for these spring and summer months :).
Thanks Daniela! I agree it’s a great treat for this time of year!
This pound cake sounds AMAZING and I love that you used strawberries in both the cake itself and the glaze/frosting!
Thanks Claire! Yes when I go all in I go ALL in haha
Oh my goodness, I have always wanted to buy freeze dried strawberries, but they are so expensive in Canada! I am moving to the states next year, so I am very excited about having access to more food options ๐
They are super fun to bake with Cathleen! I can’t always find them in my grocery store so I’ve gone to buying them on Amazon!
This is the perfect tea cake! All those strawberry bits have my mouth watering and the crumb looks sooo moist! Pinning and printing.
It would make a great tea cake you are right!! Thanks for the pin as well ๐
What a delicious cake! I’ve always loved pound cake, but the strawberries and that delicious glaze put this recipe over the top. Thanks for sharing!
Thanks Amanda..yes this pound cake is delicious on its own but add in some fresh strawberries and it’s a game changer.
I’m SO excited for strawberry season! We moved to North Carolina last year, and the best thing about it may be the abundance of fresh strawberries surround our little town. I seriously collect every strawberry recipe I can get my hands on, just so I never run out of excuses to buy more strawberries. Definitely adding this one to the collection immediately!
I can’t wait to hear how it turns out Sara and I’m so jealous that you have it in abundance!
Pound cake with fresh strawberries, YES! I’d love a big slice of that cake please. Looks absolutely delicious and that beautiful cream cheese glaze…i can’t take my eyes off it! So beautiful
Thanks Jo! I think the cream cheese glaze might be my favorite part!
It’s so pretty. I am so excited that it is fresh strawberry season. They taste so good. this is such a wonderful lookin dessert.
Thank you Kallee! Yes I love strawberry season too ๐ Any excuse to throw them in a dessert I’m down for!
yes to the eggs at room temperature! I can’t emphasize that enough. My 11 yr old daughter madea cake this morning and I asked her if her eggs were room temperature. She could not grasp the concept! You pound cake looks amazing! I grew up on pound cake but have never had a strawberry pound cake! I will be making this for sure!
Thank you Amanda! I teach 7th grade home ec and yes it’s an important but often overlooked and sometimes confusing to the newbies ๐ If you make it let me know how it comes out!
This pound cake looks magnificent! Pound cake is a weakness for me, I love them so much. This is definite for me to try.
Thank you Denise…I hope you enjoy it!!
I love pound cakes. Their easy to make and quick as well. Never tried my hands on a strawberry one but would love to dig into it. Looks so so good and delicious
Thanks Pearl! I hope you love it if you make it!
This strawberry bundt cake looks perfect!! I love all the tips and tricks you’ve provided especially if it produces a cake that looks just like yours! Yum.
Thank you so much Elaine!
I’ve actually really been enjoying pound cake these days – it’s not something I never used to make but it is SO good. I’m digging this strawberry version!!
Thanks Katherine! It really is SO good. And with strawberries in season it’s a great way to use them up!
Heather, this looks easy and delish and another to be added to make very soon. Appreciate your also sharing what you would achieve if making loaves vs the Bundt. Would you note, roughly, what the baking times for these would be as well? And I also see, though not noted, strawberries were added to the inside of the baked Bundt……..I see mini chocolate chips added to my mix because I add chocolate to most everything I can get away with when baking! lol Thanks again and looking forward to making this……..give you my feedback when I do!
Thank you Julie that means so much! I appreciate your continued support ๐
Hi Julie! Thank you for the kind words ๐ You only need to adjust the times you make them in a mini loaf pan (approximately 17 to 20 minutes- but keep an eye on them since they are small). And the recipe includes the strawberries added to the cake, unless you are talking about the whole strawberries in the center (I simply added those for the photo as a pretty garnish and did not include those in the recipe!)