Strawberry Pound Cake Recipe

Indulging in a slice of strawberry pound cake is like diving into a symphony of flavors and textures.

With its moist crumb, burst of sweet strawberries, and hint of vanilla, this dessert is a timeless classic that never fails to impress.

Whether you’re hosting a brunch, celebrating a special occasion, or simply craving a delightful treat, mastering the art of baking a strawberry pound cake will undoubtedly elevate your culinary skills.

In this article, we’ll dive into the enchanting world of strawberry pound cake, exploring its history, ingredients, and step-by-step instructions to create a delectable masterpiece that will leave everyone craving for more.

The Origins of Strawberry Pound Cake

The origins of pound cake can be traced back to Europe, where it was traditionally made with a pound each of flour, sugar, butter, and eggs, hence the name.

Over the years, variations of this classic recipe emerged, incorporating a myriad of flavors and ingredients to suit different palates.

The addition of strawberries to pound cake not only enhances its flavor but also adds a delightful burst of color, making it an irresistible treat for strawberry enthusiasts.

Ingredients You’ll Need

Before embarking on your strawberry pound cake journey, gather the following ingredients:

1 cup of fresh strawberries, diced

2 cups of all-purpose flour

1 teaspoon of baking powder

1/4 teaspoon of salt

1 cup of unsalted butter, softened

1 1/2 cups of granulated sugar

4 large eggs

1 teaspoon of vanilla extract

1/2 cup of milk

Powdered sugar for dusting (optional)

Step-by-Step Instructions

Now, let’s dive into the baking process:

1. Preparing the Strawberries

Start by washing and hulling the fresh strawberries.

Dice them into small pieces and set aside. You can also reserve a few strawberries for garnishing later.

2. Preparing the Batter

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.

In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

This process can be easily done using a hand mixer or a stand mixer fitted with a paddle attachment.

3. Incorporating the Eggs and Vanilla

Add the eggs, one at a time, to the creamed butter and sugar mixture, beating well after each addition.

Stir in the vanilla extract until evenly incorporated.

4. Alternating Dry Ingredients and Milk

Gradually add the dry ingredients mixture to the wet ingredients, alternating with the milk.

Begin and end with the dry ingredients, ensuring everything is well combined but being careful not to overmix the batter.

5. Folding in the Strawberries

Gently fold in the diced strawberries into the batter, ensuring they are evenly distributed throughout.

6. Baking the Cake

Transfer the batter into a greased and floured 9×5-inch loaf pan, spreading it out evenly.

If desired, you can arrange a few sliced strawberries on top for a decorative touch.

Bake the cake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

7. Cooling and Serving

Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Dust the top of the cake with powdered sugar for a beautiful finishing touch.

Slice the strawberry pound cake and serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent experience.


In conclusion, mastering the art of baking a strawberry pound cake is a rewarding endeavor that will delight your taste buds and impress your friends and family.

With its moist texture, vibrant color, and irresistible flavor, this timeless dessert is perfect for any occasion.

So, roll up your sleeves, gather your ingredients, and embark on a culinary adventure that will leave everyone craving for more.

Frequently Asked Questions (FAQs)

Q1: Can I use frozen strawberries instead of fresh ones?

A1: While fresh strawberries are preferred for their flavor and texture, you can use frozen strawberries as a substitute.

Just make sure to thaw and drain them before incorporating them into the batter.

Q2: Can I make this recipe gluten-free?

A2: Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.

However, keep in mind that the texture and taste may vary slightly.

Q3: How should I store leftover strawberry pound cake?

A3: Store any leftover cake in an airtight container at room temperature for up to 3 days.

You can also refrigerate it for longer shelf life, but make sure to bring it to room temperature before serving for the best taste and texture.

Q4: Can I add nuts to the strawberry pound cake batter?

A4: Absolutely! Chopped nuts like pecans or almonds can add a delightful crunch to the cake.

Simply fold them into the batter along with the diced strawberries before baking.

Q5: Can I use a different type of fruit in place of strawberries?

A5: Yes, you can experiment with different fruits such as raspberries, blueberries, or peaches to create your own unique variation of pound cake.

Just adjust the quantity of fruit according to your preference and taste.

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