Ultimate Strawberry Pound Cake Recipe

Strawberry Pound Cake with fresh berries and glaze – discover the secret to moist, flavorful perfection in every slice.

Hi, I’m Linda, and welcome to Tasty at Home—a cozy corner where bold flavors meet everyday kitchens. Last spring, I stumbled upon the most incredible strawberry pound cake recipe during a weekend farmers market visit in Charleston. Well, let me tell you, one bite of that tender, berry-studded slice transported me straight back to my grandmother’s kitchen in Georgia.

The vendor, an elderly baker with flour-dusted apron, shared her secret. She whispered about folding fresh strawberries into buttery pound cake batter, then finishing it with a glossy strawberry glaze that practically glows. Man, oh man, I knew I had to recreate this magic at home.

After testing this strawberry pound cake recipe fifteen times—yes, fifteen!—I’ve perfected every detail. From achieving that signature dense-yet-tender crumb to creating a glaze that doesn’t slide off, this recipe delivers bakery-quality results. Whether you’re planning a Mother’s Day brunch or simply craving something special, this strawberry pound cake with strawberry glaze will become your new obsession.

You know what makes this different from other pound cakes? The fresh strawberries add natural moisture while creating beautiful pink-speckled slices. Moreover, the tangy glaze balances the rich butter perfectly. Let’s dive into this game-changing recipe that’ll have your neighbors begging for the secret.

What Makes This Strawberry Pound Cake Recipe Special

This strawberry pound cake stands apart from traditional versions because it incorporates fresh fruit directly into the batter. Additionally, the dual strawberry approach—berries in the cake plus strawberry glaze on top—creates layers of flavor that develop beautifully.

After years of baking pound cakes, I’ve discovered that the key lies in proper butter temperature and mixing technique. Furthermore, using sour cream instead of milk creates extra moisture that keeps each slice tender for days. The almond extract, though optional, adds a subtle nuttiness that complements strawberries perfectly.

Essential Ingredients for Strawberry Pound Cake Success

Shopping Tips for Best Results

When selecting strawberries at your local grocery store, look for berries that smell fragrant and feel firm. Oops! I learned this the hard way when I used overripe berries that turned to mush during baking. Choose medium-sized strawberries with bright red color and avoid any with white or green areas.

For the butter, premium brands like Kerrygold or Land O’Lakes create noticeable differences in flavor. Similarly, using real vanilla extract instead of imitation dramatically improves the final taste. Don’t forget to bring eggs to room temperature—this simple step prevents curdling when mixing.

Bold Add-ins and Creative Variations

Consider these exciting substitutions to customize your strawberry pound cake:

• Lemon zest: Add 1 tablespoon for citrusy brightness
• Cream cheese: Replace half the sour cream with softened cream cheese
• Mini chocolate chips: Fold in ½ cup for strawberry-chocolate combination
• Freeze-dried strawberries: Crush and add 2 tablespoons for intense flavor

Equipment and Step-by-Step Instructions

Essential Equipment

You’ll need a 9×5-inch loaf pan, stand mixer or hand mixer, rubber spatula, and wire cooling rack. However, if you don’t own a stand mixer, a hand mixer works perfectly fine—just increase mixing time slightly.

Preparation Step 1: Setting Up for Success

Preheat your oven to 325°F (163°C). This lower temperature prevents the outside from browning too quickly while ensuring the center cooks thoroughly. Next, grease your 9×5-inch loaf pan with butter, then dust with flour. Alternatively, line with parchment paper for foolproof removal.

Pro tip from Julia Child: Always prepare your pan before mixing batter. This prevents deflation while you scramble to prepare pans later.

Step 2: Creating the Perfect Butter Base

In a large mixing bowl, cream together softened butter and granulated sugar using a hand mixer or stand mixer. Beat for 4–5 minutes until the mixture becomes light, fluffy, and pale in color. This step creates the foundation for tender crumb structure.

The mixture should look almost white and increase in volume significantly. If your butter was too cold, the mixture won’t cream properly. Conversely, overly warm butter creates dense texture.

Step 3: Adding Eggs and Extracts

Add eggs one at a time, beating well after each addition. Scrape down bowl sides as needed to ensure even mixing. Then, mix in vanilla extract and optional almond extract until just combined.

Room temperature eggs incorporate more easily, creating smoother batter. Cold eggs can cause the mixture to curdle, though the final cake will still taste delicious.

Step 4: Combining Dry Ingredients

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add dry ingredients to wet mixture in three parts, alternating with sour cream. Start and end with flour mixture, mixing on low speed until just combined.

Overmixing develops gluten, resulting in tough pound cake. Thomas Keller emphasizes gentle folding motions during this critical step.

Step 5: Folding in Fresh Strawberries

Pat diced strawberries dry with paper towels—excess moisture can create soggy spots. Gently fold strawberries into batter using a rubber spatula, distributing evenly without overmixing.

Pour batter into prepared loaf pan and smooth the top gently. The batter will be thick, which is exactly right for proper pound cake texture.

Step 6: Baking to Perfection

Bake for 60–70 minutes or until a toothpick inserted in center comes out clean. If the top browns too quickly, tent with foil during the last 15–20 minutes.

Watch for these doneness indicators: the cake pulls slightly from pan sides, springs back when lightly touched, and smells incredibly fragrant. Let cool in pan for 10–15 minutes before removing to wire rack.

Creating the Strawberry Glaze

While cake cools, prepare the stunning strawberry glaze. In a small bowl, whisk together powdered sugar, strawberry puree, lemon juice, and optional pinch of salt.

The consistency should be pourable but thick enough to coat cake beautifully. Add more sugar for thicker glaze or more puree for thinner consistency. Strain puree if you prefer smooth glaze without seeds.

Expert Tips and Serving Suggestions

Pro Tips for Bakery-Quality Results

Temperature matters enormously in pound cake success. Always use room temperature ingredients except butter, which should be softened but not melted. Additionally, measure flour correctly by spooning into cups and leveling—scooped flour creates dense texture.

Don’t open the oven door during the first 45 minutes of baking. Sudden temperature changes can cause the cake to collapse or develop a sunken center.

Creative Variations to Try

Southern Style: Replace half the strawberries with diced peaches for a Georgia-inspired twist. This variation pairs beautifully with sweet tea during summer gatherings.

Holiday Version: Add red and green sprinkles to the glaze for Christmas celebrations. The festive colors make this strawberry shortcake kabobs alternative perfect for holiday potlucks.

Chocolate Lover’s Dream: Drizzle melted dark chocolate over the strawberry glaze for an indulgent finish. This combination rivals any fancy bakery creation.

Storage and Make-Ahead Instructions

The unglazed cake actually improves after a day, as flavors meld beautifully. However, add glaze just before serving for best appearance.

Strawberry Pound Cake Perfect Pairings

This strawberry pound cake shines alongside fresh whipped cream or vanilla ice cream. For brunch occasions, serve with caramel apple cheesecake dip for a dessert spread that impresses guests.

Coffee lovers should try this with medium roast coffee—the acidity complements the sweet strawberry glaze perfectly. Green tea also provides a lovely contrast to the rich buttery cake.

Strawberry Pound Cake with Strawberry Glaze FAQs

Transform Your Kitchen Today

This ultimate strawberry pound cake recipe transforms ordinary ingredients into extraordinary dessert magic. The combination of tender, buttery cake studded with fresh berries and topped with glossy strawberry glaze creates an unforgettable experience.

Remember that spring farmers market discovery I mentioned? This recipe captures that same artisanal quality while being completely achievable in your home kitchen. Whether you’re celebrating Mother’s Day, hosting a garden party, or simply treating yourself to something special, this strawberry pound cake delivers bakery-worthy results every time.

Try pairing a slice with your morning coffee or serving it as the grand finale to Sunday dinner. The versatility makes it perfect for any occasion, while the stunning appearance guarantees compliments.

What’s your favorite way to enjoy pound cake? Share your variations and tag us on social media—we love seeing your delicious creations come to life!

For more seasonal baking inspiration, don’t miss our apple cinnamon sheet cake that’s perfect for fall gatherings.

Ultimate Strawberry Pound Cake with Strawberry Glaze

This moist, buttery strawberry pound cake features fresh strawberries folded into the batter and topped with a glossy strawberry glaze. The perfect combination of tender crumb and bright berry flavor makes this an irresistible dessert for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Cooling Time 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 420 kcal

Equipment

• 9×5-inch loaf pan
• stand mixer or hand mixer
• Large mixing bowl
• Rubber spatula
• Wire cooling rack
• small bowl
• Whisk

Ingredients

  

For the Strawberry Pound Cake

• 1 cup unsalted butter 2 sticks, softened
• 1¾ cups granulated sugar
• 4 large eggs room temperature
• 1 tsp vanilla extract
• ½ tsp almond extract optional for added depth
• ½ cup sour cream or Greek yogurt
• 2½ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup fresh strawberries diced, pat dry with paper towels

For the Strawberry Glaze

• 1½ cups powdered sugar
• 2-3 tablespoons fresh strawberries pureed, strained if desired
• ½ tsp lemon juice for brightness and to cut sweetness
• 1 pinch salt optional

Instructions

 

• Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
• In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer. Beat for 4–5 minutes until the mixture is light, fluffy, and pale in color. This helps create a tender crumb.
• Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Then, mix in the vanilla extract and optional almond extract.
• In another bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet mixture in three parts, alternating with sour cream (start and end with flour). Mix on low speed until just combined—do not overmix.
• Gently fold in the diced strawberries using a rubber spatula. Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean. If the top is browning too fast, loosely tent it with foil during the last 15–20 minutes.
• Let the cake cool in the pan for 10–15 minutes, then remove and cool completely on a wire rack.
• While the cake cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, strawberry puree, lemon juice, and a pinch of salt (if using). Adjust the consistency by adding more sugar (thicker) or more puree (thinner). It should be pourable but thick enough to coat the cake.
• Once the cake is fully cooled, pour the glaze generously over the top, letting it drip down the sides for that picture-perfect finish. Garnish with extra fresh strawberries if desired. Slice and serve!

Notes

For best results, use room temperature ingredients and don’t overmix the batter. Pat strawberries dry to prevent soggy spots. Store covered at room temperature for 3-4 days or refrigerate for up to one week. Can be frozen unglazed for up to 3 months.

Keyword fresh strawberries, pound cake recipe, strawberry glaze, strawberry pound cake