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!

strawberry pound cake with glaze on a plate


 

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. 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!

See Also:

  • 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.
strawberry sweet glaze being poured on top of a strawberry pound cake

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.
strawberry pound cake ingredients

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.

flour being sifted into large bowl

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.

two sticks of butter and granulated sugar in a large bowl

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.

strawberry pound cake batter

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 won’t 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 won’t deflate all that air you introduced during the creaming process. Basically a major bummer. 

dry mixture added to strawberry pound cake batter

Then add in 1/2 of the sour cream mixture and blend together.

sour cream added to strawberry pound cake batter

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.

strawberry pound cake batter in bowl without strawberries added

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.

chopped strawberries and flour in bowl

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. 

chopped strawberries added to strawberry pound cake batter

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.

strawberry pound cake batter in prepared pan

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. 

baked strawberry pound cake without strawberry glaze on a plate

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.

strawberry glaze being poured over strawberry pound cake

Use Freeze Dried Strawberries

bag of 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 😉 I won’t tell.

strawberry glazed pound cake sliced on a plate

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

Can I bake this cake in a different pan?

Yes you can bake this in two 9×5 loaf pans. The cakes will take about 40-45 minutes in the smaller pans.

How should I store this strawberry pound cake?

You can store this cake at room temperature for up to 3 days, wrapped in either plastic wrap or tinfoil. Make sure it’s completely cool before you store it. .

Can I freeze any cake slices that are leftover?

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.

slice of strawberry pound cake on a plate

More Cake Recipes

Strawberry Pound cake

A fresh strawberry pound cake recipe made with sour cream so it is extra moist! Then drizzled with a strawberry cream cheese glaze made with a secret ingredient!
5 from 35 votes
Print Pin Rate
Course: Dessert
Cuisine: cake
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 12 slices
Calories: 580kcal

Equipment

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 350°F/177°C).
  • 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 350°F 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 it’s 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. 
  • Sour Cream: Full fat Greek yogurt is a good replacement.

Nutrition

Calories: 580kcal | Carbohydrates: 81.1g | Protein: 6.4g | Fat: 27.3g | Saturated Fat: 16.5g | Cholesterol: 124mg | Sodium: 321mg | Fiber: 1.3g | Sugar: 58.8g
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63 Comments

  1. 5 stars
    This strawberry pound cake was a dream! So easy to make, looks impressive and tastes amazing!

    1. So happy to hear that you enjoyed it, thank you!

  2. 5 stars
    This pound cake screams summer! As a Southern gal, I love a good pound cake. Can’t wait to bring this to our neighborhood Memorial Day potluck. I know it’ll be a hit!

    1. Thank you, Ashley, hope you enjoyed it!

  3. 5 stars
    Great summer cake, and so simple! IT took no time to whip up, and no time to finish the whole cake 😀 it’s too delicious!

    1. Haha, great to hear that you all enjoyed it! Thank you, Leva!

  4. 5 stars
    I never thought of using freeze-dried strawberries for the icing! It made all the difference. It’s such a delicious, strawberry-flavour-packed cake that just sings of spring. Loved every bite!

    1. Awesome, I am so happy to hear that you loved my Strawberry Pound Cake! Thank you!

  5. 5 stars
    Am literally drooling, wow! What a fabulous strawberry pound cake recipe. I have bookmarked this recipe to try it over the weekend! Thanks for all the tips!

    1. Great, thank you, Kechi!

  6. Seema Sriram says:

    5 stars
    This was one of the most flavourful makes I have ever made. Ease, as you said was the perfect word here and I will keep making it.

    1. Wonderful, I am so happy that you enjoyed it, Seema! Thank you!

  7. Bridgett McLaughlin says:

    5 stars
    Best strawberry pound cake, ever! So moist and delicious!

    1. aw that’s wonderful Bridgett!! I’m so happy to hear that!

  8. Nicole W. says:

    5 stars
    I usually have a terrible time with cakes where you have to alternate with flour because I tend to over mix, but the directions here were perfect and my cake, which I made for my husband’s 60th birthday party came out perfect! Perfectly moist, not too sweet. My glaze was a bit stiff so I ended up icing the cake. I wish I could post a picture. So good!!

    1. aw that’s amazing to hear Nicole!! I’m so happy you had amazing results and that it turned out so well for your husband’s birthday! 🙂

  9. Elizabeth Burdziak says:

    5 stars
    I made this strawberry cake it was to die for! I have a question about the glaze, is it a sort glaze or does it harden on the cake?

    1. Hi Elizabeth! I’m so glad you loved this cake as much as I did. And the glaze will sort of crust over time/harden a little bit.

  10. 5 stars
    The cake was moist and flavorful and the directions were easy to follow. I didn’t have cream cheese for the icing so I made my own strawberry glaze. Will absolutely make again when strawberries are in season and I’ll make sure I have cream cheese.

    1. aw thank you Laurie! I’m so glad you loved it!!

  11. 5 stars
    Hi! I love how informative and great your articles are. Can you recommend any other blogs that accept a Food guest post or or guest writers? Thanks a lot!

    1. Hi Tinu, I don’t know of any at this time, but I’ll keep it mind!

  12. Carl Calloway says:

    I baked your recipe, and it is one of the best recipes I’ve tried, and is everything you said! I’m enjoying it so much I’m thinking about not sharing ☺️

  13. Tayler Ross says:

    5 stars
    This strawberry pound cake is always a hit with my family! Perfectly moist and delicious and always a winner!

    1. so glad you loved it!

  14. 5 stars
    OMG, this is so good! Freeze dried strawberries is my new favorite ingredient for baking.

  15. 5 stars
    One of my favorite flavors in a cake! Love the strawberry glaze icing. I can’t help but have two slices!

  16. 5 stars
    This was so good, and the freeze-dried strawberries make ALL the difference in the icing!

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