There are cakes that impress with decoration, cakes that wow with richness, and then there are cakes that comfort the soul with every bite. A Strawberry Pound Cake does all three. It’s rich and buttery like a classic pound cake, yet lightened with the natural sweetness and freshness of ripe strawberries. The texture is dense but tender, holding together beautifully without being heavy. Whether served plain, glazed, or paired with cream and fruit, this cake never fails to impress. It’s a versatile dessert for birthdays, afternoon tea, picnics, and even as an everyday indulgence to share with loved ones.

Full Recipe

Ingredients

• 2 ½ cups (300 g) all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 cup (230 g) unsalted butter, softened

• 2 cups (400 g) granulated sugar

• 4 large eggs, room temperature

• 1 teaspoon vanilla extract

• ½ cup (120 ml) sour cream, room temperature

• ½ cup (120 ml) whole milk

• 1 ½ cups (250 g) fresh strawberries, finely chopped

• Optional: 1–2 drops red food coloring for vibrant pink color

For the Glaze

• 1 cup (120 g) powdered sugar

• 2–3 tablespoons strawberry puree or milk

• ½ teaspoon vanilla extract

Cooking Directions

1. Prepare the Oven and Pan
   Preheat your oven to 175°C (350°F). Grease and flour a loaf pan or bundt pan thoroughly.

2. Mix the Dry Ingredients
   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cream Butter and Sugar
   In a large bowl, beat the softened butter with sugar until pale and fluffy. This step helps create the tender crumb that pound cake is known for.

4. Add the Eggs and Vanilla
   Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

5. Alternate Wet and Dry Ingredients
   Combine the milk and sour cream in a small bowl. Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture. Start and finish with the flour mixture. Mix gently until smooth but avoid overmixing.

6. Fold in Strawberries
   Gently fold in the finely chopped strawberries. If you want a more vibrant color, add a drop or two of red food coloring.

7. Bake the Cake
   Pour the batter into your prepared pan and smooth the surface. Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack.

8. Prepare the Glaze
   Whisk together powdered sugar, strawberry puree (or milk), and vanilla until smooth. Drizzle over the cooled cake.

Nutrients

• Calories: ~340 kcal per slice (based on 12 servings)

• Protein: 5 g

• Carbohydrates: 45 g

• Fat: 16 g

• Saturated Fat: 9 g

• Cholesterol: 90 mg

• Fiber: 1 g

• Vitamin C: from strawberries

• Calcium: from milk and sour cream

Why You’ll Love This Recipe

Strawberry pound cake is the perfect mix of indulgence and freshness. You get the dense, moist texture of a traditional pound cake, but the fruit adds brightness that keeps it from feeling too heavy. It’s sweet but balanced, pretty enough to serve at parties, yet simple enough to make on a quiet weekend. One of the best parts is how versatile it is—you can serve it as-is, glaze it, or even dress it up with whipped cream and berries for a more elegant presentation. This recipe is both comforting and celebratory, making it a keeper in any kitchen.

The Origins and Inspiration Behind the Dish

Pound cake has been around for centuries, originating in Europe in the 1700s. It got its name from the original recipe that used one pound each of flour, butter, sugar, and eggs. Over time, variations evolved to improve texture, lighten the density, and add flavor. Strawberries became a natural addition as they brought a seasonal, fruity touch to the otherwise plain cake. This modern version is inspired by that evolution—keeping the buttery richness of the classic but infusing it with the natural sweetness of strawberries for a more refreshing twist.

Ingredient Spotlight

Butter is the star here, lending richness and creating a moist crumb. Strawberries bring color, flavor, and a boost of natural sweetness. Sour cream is another hero ingredient, adding tanginess and ensuring the cake stays moist even after a few days. Eggs provide structure, while vanilla ties all the flavors together. The glaze adds not only a finishing touch of sweetness but also a glossy, appetizing look that makes the cake irresistible.

Storage and Reheating Tips

This cake keeps beautifully when stored properly. At room temperature, it can last up to 3 days in an airtight container. If refrigerated, it stays fresh for up to a week, though you’ll want to bring it back to room temperature before serving to restore its soft texture. For longer storage, slice the cake, wrap individual portions in plastic wrap, and place in a freezer-safe bag. Frozen, it will last up to 2 months. Thaw overnight in the fridge or at room temperature before serving. If you want that fresh-from-the-oven warmth, microwave a slice for 10–15 seconds before enjoying.

Common Variations to Try

There’s no shortage of ways to customize this cake. Add lemon zest and juice for a strawberry-lemon pound cake with a citrus kick. Incorporate chocolate chips or drizzle with melted chocolate for a more decadent twist. Swap strawberries for raspberries, blueberries, or blackberries to create a mixed berry pound cake. You can also fold in cream cheese to the batter for a tangier, richer texture. If you want a lighter option, skip the glaze and dust with powdered sugar instead.

Pairing Recommendations

Strawberry pound cake pairs beautifully with hot beverages like tea and coffee. For a more indulgent dessert, serve it with whipped cream or a scoop of vanilla ice cream. Fresh berries on the side add brightness and texture, while a drizzle of chocolate or caramel sauce takes it to a whole new level. For brunch, it pairs perfectly with mimosas or sparkling rosé, making it suitable for both casual and formal gatherings.

Health Benefits

While pound cake is undeniably indulgent, it does offer some nutritional benefits thanks to its fresh fruit content. Strawberries are rich in vitamin C, antioxidants, and fiber, supporting immune health and digestion. Eggs provide protein and essential nutrients like choline, while milk and sour cream contribute calcium for bone health. Of course, moderation is key, but when enjoyed occasionally, this cake can be part of a balanced lifestyle without guilt.

Conclusion

Strawberry pound cake is a classic with a refreshing twist, combining the richness of traditional pound cake with the sweetness and vibrancy of strawberries. It’s a dessert that brings joy to the table—simple enough for everyday baking but elegant enough for celebrations. With its buttery crumb, fruity notes, and beautiful glaze, it’s bound to become a favorite in your baking rotation. Whether served plain or dressed up with cream and fruit, this cake is timeless, delicious, and always welcome.