Easy Strawberry Pound Cake

Finding a dessert that’s both simple to make and guaranteed to please a crowd can feel like searching for a needle in a haystack. Between juggling work deadlines, after-school activities, and trying to keep up with everyday life, who has time to spend hours creating complicated layer cakes or fancy pastries?

That’s where this strawberry pound cake comes to the rescue – it’s a straightforward recipe that combines classic comfort with fresh fruit flavor, perfect for both casual family dinners and weekend get-togethers. Plus, it uses ingredients you probably already have in your kitchen, with the strawberries adding a naturally sweet twist to the traditional pound cake we all grew up loving.

What Kind of Strawberries Should I Use?

For a pound cake, fresh strawberries are definitely the way to go – you’ll want to look for bright red berries that are firm but not hard, with no white or green patches. The best strawberries for baking are medium-sized ones, as they tend to have better flavor than the super-large varieties you might find at the store. If you’re making this cake outside of strawberry season, frozen strawberries can work for the puree, but they won’t give you the same fresh flavor punch. Before using your strawberries, make sure to wash them gently and pat them dry – any extra moisture can affect your cake’s texture. Just remember to remove the green tops and check for any soft spots before adding them to your recipe.

Options for Substitutions

Let’s talk about some simple swaps you can make for this pound cake recipe:

• Fresh strawberries: If fresh strawberries aren’t in season, you can use frozen ones – just thaw and drain them well first. In the glaze, you might need to reduce the liquid slightly since frozen berries tend to be more watery.
• Buttermilk: No buttermilk? Make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
• All-purpose flour: Cake flour can be used for a softer texture – use 3 cups plus 6 tablespoons to replace the 3 cups of all-purpose flour.
• Strawberry flavoring: Since this is optional, you can skip it or replace it with additional vanilla extract. You could also add 2 tablespoons of strawberry jam for extra flavor.
• Red food coloring: This is purely for looks – feel free to skip it. You can also use natural alternatives like beet powder or more strawberry puree, though the color won’t be as bright.
• Lemon/lime juice: For the glaze, you can use either citrus, or replace with 1 teaspoon of milk if you prefer no citrus tang.

Watch Out for These Mistakes While Baking

The biggest mistake when making pound cake is using cold ingredients – room temperature butter, eggs, and buttermilk are crucial for achieving that perfect, velvety texture, so plan ahead and let them sit out for at least an hour before starting. A common error is overmixing the batter once you’ve added the flour, which can lead to a tough, dense cake – instead, fold the dry ingredients gently just until combined. When it comes to baking time, resist the urge to open the oven door frequently as this can cause your cake to sink in the middle; wait until at least 45 minutes have passed before checking with a skewer. For the best strawberry flavor, avoid using frozen berries in the glaze as they can release too much water – stick to fresh, ripe strawberries and pat them dry before pureeing to prevent a runny consistency.

What to Serve With Strawberry Pound Cake?

This sweet and rich pound cake pairs perfectly with a scoop of vanilla ice cream or fresh whipped cream on the side. For a fruit-forward approach, serve it with additional fresh strawberries or create a quick berry compote using mixed berries like raspberries and blueberries. A hot cup of coffee or tea makes the perfect beverage pairing, cutting through the sweetness of the cake while complementing its buttery texture. If you’re feeling fancy, try serving it with a drizzle of chocolate sauce or a dollop of mascarpone cheese for an extra special treat.

Storage Instructions

Counter Storage: Your strawberry pound cake will stay fresh at room temperature for up to 3 days when kept in an airtight container. Just make sure it’s completely cool before storing, and if your kitchen is warm, it’s better to pop it in the fridge instead.

Refrigerate: This cake keeps really well in the fridge for up to a week. Place it in a sealed container or wrap it well in plastic wrap. The cold temperature helps maintain the freshness of those real strawberries in the cake and keeps the glaze from getting too soft.

Freeze: Want to save some for later? Cut the cake into portions, wrap each piece in plastic wrap, then aluminum foil, and freeze for up to 3 months. When you’re ready to enjoy, just thaw overnight in the fridge – it’ll taste almost as good as fresh!

Make Ahead: You can bake this pound cake a day or two before you need it. In fact, many people say it tastes even better the next day, as the strawberry flavor has time to develop. Just wait to add the glaze until you’re ready to serve.

Preparation Time	30-45 minutes
Cooking Time	70-80 minutes
Total Time	100-125 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 30-40 g
• Fat: 180-200 g
• Carbohydrates: 380-400 g

Ingredients

For the cake:

• 5 large eggs, at room temperature (brings better emulsification)
• 1 tsp salt
• 3 cups all-purpose flour (sifted to remove lumps)
• 2 tsp strawberry flavoring (optional, enhances strawberry flavor)
• 3 cups sugar
• 1/2 tsp red coloring (optional, for vibrant pink color)
• 1 cup unsalted butter, softened (I use Kerrygold for rich flavor)
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 16 oz fresh strawberries (hulled and halved)
• 1 cup buttermilk (adds tender crumb and moisture)

For the glaze:

• 2 tbsp strawberry puree (reserved from cake)
• 1 tsp vanilla extract
• 1 tsp fresh lemon juice (brightens the flavor)
• 2 cups powdered sugar (I use King Arthur for silky smooth glaze)

Step 1: Prepare Strawberry Puree and Reduce

• 16 oz fresh strawberries
• 2 tbsp strawberry puree

Hull and halve the fresh strawberries, then blend them until completely smooth.

Reserve 2 tablespoons of this puree for the glaze and set aside.

Pour the remaining puree into a saucepan and simmer over medium heat for 15-20 minutes, stirring occasionally, until it reduces to approximately 1/2 cup.

This concentrates the strawberry flavor and removes excess moisture that would otherwise make the cake dense.

Once reduced, transfer to a bowl and let cool to room temperature while you prepare the remaining ingredients.

Step 2: Prepare Mise en Place and Preheat

• 3 cups all-purpose flour
• 1 tsp salt
• 1/2 tsp baking soda

Preheat your oven to 325°F and prepare a bundt pan by lightly buttering or spraying it with baking spray.

Sift the all-purpose flour together with the salt and baking soda into a bowl to remove any lumps and ensure even distribution of the leavening agents—this is crucial for a tender, evenly-textured crumb.

Have all your ingredients measured and ready before you begin mixing, as the batter should come together quickly once you start combining wet and dry components.

Step 3: Cream Butter and Sugar

• 1 cup unsalted butter, softened
• 3 cups sugar

In a stand mixer fitted with the paddle attachment, beat the softened butter alone for about 2 minutes until it becomes pale and fluffy.

This aerates the butter and creates a light foundation for the cake.

Gradually add the sugar while beating on medium speed, then continue beating for approximately 4 minutes total until the mixture becomes light, fluffy, and nearly white in color.

I like to use quality butter like Kerrygold because it adds a subtle richness that complements the strawberry flavor beautifully.

Step 4: Incorporate Eggs for Emulsification

• 5 large eggs, at room temperature

Add the room-temperature eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure proper emulsification.

This gradual incorporation helps create a stable batter with fine crumb structure.

The room temperature is important because cold eggs don’t blend as smoothly and can cause the mixture to separate.

After all eggs are incorporated, the batter should look smooth and creamy.

Step 5: Combine Dry and Wet Ingredients

• dry ingredient mixture from Step 2
• 1 cup buttermilk
• 1/2 cup cooled strawberry puree from Step 1
• 1 tsp vanilla extract
• 2 tsp strawberry flavoring
• 1/2 tsp red coloring

Reduce the mixer speed to low and add the sifted dry ingredient mixture from Step 2 in three additions, alternating with the buttermilk—beginning and ending with the flour mixture.

After each addition, mix just until combined to avoid overdeveloping the gluten, which would result in a tough cake.

Once the flour is nearly incorporated, add the cooled strawberry puree from Step 1, vanilla extract, strawberry flavoring, and red coloring (if using).

Mix on low speed until everything is just combined with no visible streaks of flour—do not overmix, as this preserves the tender crumb.

Step 6: Bake the Cake

• batter from Step 5

Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even baking.

Place in the preheated 325°F oven and bake for 70-80 minutes, until a toothpick inserted into the thickest part comes out clean with just a few moist crumbs.

The low oven temperature ensures the cake bakes gently and evenly without browning too quickly on the outside.

Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack or serving plate and allow it to cool completely before glazing.

Step 7: Make Glaze and Finish

• 2 tbsp strawberry puree
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1 tsp fresh lemon juice

While the cake cools, whisk together the reserved 2 tablespoons of strawberry puree from Step 1, powdered sugar, vanilla extract, and fresh lemon juice until smooth and pourable.

I find that King Arthur powdered sugar creates the silkiest glaze, but any quality brand will work well.

The lemon juice brightens the strawberry flavor and adds a subtle sophistication to the glaze.

Once the cake is completely cool, drizzle the glaze over the top, allowing it to cascade down the sides, and let it set for about 10 minutes before slicing and serving.