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

• 1 pint fresh strawberries (for use in glaze too)
• 1 cup unsalted butter, softened
• 3 cups white sugar
• 5 large eggs, at room temperature
• 3 cups sifted all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1 teaspoon vanilla essence
• 2 teaspoons strawberry flavoring (optional)
• 1/2 teaspoon red coloring (optional)
• 2 tablespoons strawberry puree (set aside from cake)
• 2 cups icing sugar
• 1 teaspoon vanilla essence
• 1 teaspoon fresh lemon or lime juice

Step 1: Prepare the Strawberry Puree

Start by removing the stems and washing strawberries thoroughly.

Add the strawberries to a food processor or heavy-duty blender and puree until smooth.

Take out 2 tablespoons of the puree and set it aside for the glaze later on.

Transfer the remaining strawberry puree to a small pot over medium heat.

Reduce the puree for 15-20 minutes until you have around ½ cup, resulting in a thicker consistency.

Allow it to cool down to room temperature and then set it aside.

Step 2: Prep the Oven and Bundt Pan

Preheat your oven to 325 degrees Fahrenheit.

Prepare a 12-cup Bundt pan using a nonstick method of your choosing, such as butter and flour or a nonstick spray, to ensure the cake releases easily after baking.

Step 3: Mix the Cake Batter

In a mixer bowl, add butter and beat it on high speed for 2 minutes.

Gradually add sugar and continue beating on high for another 4 minutes until the mixture becomes very pale yellow and fluffy (a bit crumbly is okay).

Add eggs one at a time, ensuring each egg is well-combined before adding the next, and scrape down the sides of the bowl as needed.

Set the mixer to its lowest speed and slowly add flour in two increments, followed by salt and baking soda.

Be careful not to overbeat.

Finally, incorporate the buttermilk, cooled strawberry puree, vanilla extract, strawberry extract, and red food coloring (if using).

Mix until everything is just combined, then stop.

Step 4: Bake the Cake

Pour the prepared cake batter into the Bundt pan and bake it for 70 to 80 minutes or until a toothpick inserted in the center of the cake comes out clean.

Once baked, cool the cake in the pan on a wire rack for 10 minutes, then carefully invert the cake onto a serving plate to cool completely.

Step 5: Make and Apply the Glaze

Once the cake has cooled to room temperature, prepare the glaze.

Whisk together the reserved 2 tablespoons of strawberry puree, powdered sugar, vanilla, and lemon or lime juice until smooth and thick, yet pourable.

Use a spoon to test the consistency—if it runs down the side too easily, add more powdered sugar; if it’s too thick, add a bit more juice.

Once the consistency is perfect, glaze the top of the cooled cake and let it set for about 10 minutes.

Step 6: Serve and Enjoy

After the glaze has set, slice the cake and serve.

Enjoy this delicious strawberry Bundt cake with family or friends!