Strawberry Pound Cake

The aroma of freshly baked strawberry pound cake wafts through the kitchen, inviting everyone to gather round. This delightful recipe is a celebration of strawberries and buttery goodness that takes roughly 90 minutes from start to finish. The cake emerges soft and moist, thanks to the combination of ripe strawberries and a simple creaming method.

This recipe is perfect for family gatherings, summer picnics, or any occasion that calls for a sweet treat. It can be made a day ahead of time for convenience and stored easily for later enjoyment.

Why You’ll Love This Recipe

• The cake features a moist and tender crumb that’s perfectly complemented by fresh strawberries.
• It’s simple to prepare, requiring basic ingredients and techniques.
• The glaze adds a lovely sweetness and pairs beautifully with the fruit.
• This cake is versatile enough to serve as a dessert or a brunch treat.

What You’ll Need

Gather these ingredients to create your strawberry pound cake.

For the Cake

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 cup fresh strawberries, chopped

For the Glaze

• 1 cup powdered sugar
• 2 tablespoons milk
• Additional chopped strawberries for topping

Use unsalted butter for best results.

Substitutions & Swaps

• Use coconut oil for dairy-free.
• Substitute almond extract for vanilla.
• Swap in Greek yogurt for milk.

How to Make It

Follow these straightforward steps to bake your cake.

Cream the Butter and Sugar

In a large bowl, cream together the butter and sugar until light and fluffy.

Add Eggs and Vanilla

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Combine Dry Ingredients

In another bowl, combine the flour, baking powder, and salt. Gradually add to the creamed mixture alternately with the milk, starting and ending with the flour mixture.

Fold in Strawberries

Fold in the chopped strawberries gently to avoid breaking them up too much.

Pour Batter

Pour the batter into the prepared bundt pan and smooth the top.

Bake

Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.

Cool the Cake

Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Make the Glaze

For the glaze, whisk together powdered sugar and milk until smooth. Drizzle over the cooled cake and top with additional chopped strawberries before serving.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, freeze slices for up to 2 months.
Reheat: Microwave for about 15-20 seconds.

Tips for Best Results

• Ensure butter is softened for easier creaming.
• Use fresh strawberries for the best flavor and moisture.
• Allow the cake to cool completely before glazing to avoid melting.
• Adjust the amount of powdered sugar in the glaze for desired sweetness.

Serving Suggestions

• Serve with whipped cream for an extra indulgence.
• Pair with a scoop of vanilla ice cream.
• Enjoy at a summer picnic alongside lemonade.