Strawberry Pound Cake Recipe

If you’re craving a classic dessert that bursts with fresh, fruity flavor and moist sweetness, you have to try this Strawberry Pound Cake Recipe. It’s everything you want in a pound cake—rich, buttery, and tender—with the bright, juicy presence of strawberries folded right into the batter and infused throughout. This cake is perfect for sharing, celebrations, or simply elevating an ordinary afternoon with a slice of pure bliss. Once you get a taste, I promise it will become a go-to favorite that’s as comforting as it is delicious.

Ingredients You’ll Need

Each ingredient in this recipe plays a crucial role in building the perfect texture, flavor, and color of the Strawberry Pound Cake Recipe. From the creamy butter that creates tenderness, to the fresh strawberries that add a natural sweetness and beautiful pink hue, every component is simple yet essential.

• Unsalted butter, 1½ cups (room temperature): Using room temperature butter allows for better creaming and a fluffier cake texture.
• Granulated sugar, 3 cups: This is key for that classic pound cake sweetness and helps create the right crumb.
• Large eggs, 5 (room temperature): Eggs provide structure and richness, binding all the ingredients beautifully.
• All Purpose Flour, 3 cups: The backbone of the cake, offering the right balance of density and softness.
• Kosher salt, 1 teaspoon: Enhances the flavors and keeps your sweet perfectly balanced.
• Half-and-half, 1 cup (room temperature): Adds moisture and richness for a tender crumb.
• Pure vanilla extract, 1 tablespoon: Brings warm, sweet aromas that complement the strawberries.
• Almond extract, 1 teaspoon: A subtle nutty note that deepens the flavor complexity.
• Finely chopped strawberries, 2½ cups: Fresh and juicy, these soften the cake and give it that signature strawberry zip.
• Granulated sugar, 1 cup (for syrup): Essential for making the luscious strawberry syrup that soaks into the cake.
• Water, ⅔ cup: Combines with sugar to create the syrup base.
• Pureed strawberries, 1 cup: Intensifies the strawberry flavor in the syrup.
• Strawberry syrup, 3 tablespoons (reserved): Used to finish the cake with extra strawberry goodness.
• Powdered sugar, 2 cups (for glaze): Creates a smooth, sweet glaze that beautifully coats the cake.
• Lemon juice, 3 tablespoons: Adds brightness and balances the sweetness in the glaze.

How to Make Strawberry Pound Cake Recipe

Step 1: Prepare Your Pan and Oven

Begin by preheating your oven to 325°F and greasing a 10-cup Bundt pan thoroughly with nonstick spray. Getting the pan ready first ensures your cake will release smoothly after baking.

Step 2: Cream Butter and Sugar

Using a hand mixer, beat the room temperature butter with 3 cups of sugar on medium-high speed until the mixture is fluffy and light, about 2 minutes. This step is crucial for incorporating air into the batter to help it rise beautifully.

Step 3: Incorporate Eggs

Add the five eggs one at a time to the creamed butter and sugar while mixing on medium speed. Scrape the sides of the bowl as needed to make sure everything is well combined—a smooth batter is the key to a perfect crumb.

Step 4: Add Dry Ingredients

Switch your mixer to low and add the flour gradually in batches, along with the kosher salt. Mixing at a low speed keeps the batter from becoming tough, preserving that soft texture we love in pound cake.

Step 5: Mix in Half-and-Half and Extracts

Pour in the half-and-half, vanilla extract, and almond extract. These ingredients enrich the cake with moisture and a fragrant aroma that blends so perfectly with the strawberries.

Step 6: Fold in the Chopped Strawberries

Turn off the mixer and gently fold in the finely chopped strawberries by hand. This gentle touch ensures the berries remain intact, creating bursts of flavor throughout your cake.

Step 7: Bake the Cake

Pour the completed batter into your prepared Bundt pan and place it in the oven. Let it bake for about 80 minutes, or until a toothpick inserted comes out mostly clean. This slow bake at a moderate temperature lets the cake cook evenly with a moist center.

Step 8: Make the Strawberry Syrup

While the cake bakes, combine 1 cup sugar and ⅔ cup water in a small saucepan and bring to a boil. Let it boil for 8 minutes, then stir in the pureed strawberries. Cover and let it simmer for 10 minutes, stirring occasionally. This homemade syrup will soak into the cake, making it irresistibly juicy.

Step 9: Cool and Prepare Syrup Holes

Once the cake emerges from the oven, let it cool in the pan for 5 minutes. Using a wooden skewer, poke holes on the bottom of the cake about 1½ inches apart to allow the syrup to soak deeply without cutting all the way through.

Step 10: Infuse Cake with Syrup

Reserve 3 tablespoons of the syrup and pour the rest over the bottom of the cake while it’s still in the Bundt pan. Use a spatula to press the syrup gently into the cake, saturating each slice with strawberry flavor.

Step 11: Cool Upside Down

Keep the cake upside down in the pan for 30 minutes as it cools to retain moisture and shape. After that, carefully turn it right side up and let it cool completely for at least one hour.

Step 12: Prepare and Add the Strawberry Glaze

Whisk together powdered sugar, lemon juice, and the reserved strawberry syrup until smooth. Adjust consistency by adding more lemon juice if too thick or more powdered sugar if too thin. Drizzle the glaze evenly over the cooled cake and top with fresh chopped strawberries for extra color and texture.

Step 13: Slice and Serve

Now comes the rewarding part—slicing your stunning Strawberry Pound Cake Recipe and serving it to your friends and family. Enjoy the beautiful balance of buttery cake and fresh strawberry bliss!

How to Serve Strawberry Pound Cake Recipe

Garnishes

Fresh strawberries or a handful of mint leaves make delightful garnishes, adding vibrant color and an extra burst of freshness to each slice. A light dusting of powdered sugar can also create a pretty, sweet presentation.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a brunch twist, serve alongside a light fruit salad or even a cup of hot tea or coffee to balance the cake’s sweetness.

Creative Ways to Present

Try serving individual slices on pretty dessert plates with a drizzle of extra strawberry syrup or a spoonful of strawberry compote on the side. For celebrations, you can layer thin slices between whipped cream for a beautiful strawberry pound cake trifles display.

Make Ahead and Storage

Storing Leftovers

Store any leftover strawberry pound cake in an airtight container at room temperature for up to 3 days or wrapped tightly in plastic wrap in the refrigerator for up to a week.

Freezing

You can freeze the cake either whole or sliced. Wrap it tightly in plastic wrap and then in foil or a freezer-safe bag. It will keep well for up to 3 months. Thaw overnight in the refrigerator before serving.

Reheating

If you want to enjoy your pound cake warm, microwave slices for about 15-20 seconds or warm gently in a low oven wrapped in foil. This brings back the buttery softness that makes this Strawberry Pound Cake Recipe so special.

FAQs

Can I use frozen strawberries in this recipe?

While fresh strawberries work best for texture and flavor, you can use frozen strawberries if fresh aren’t available. Just be sure to thaw and drain them really well to avoid excess moisture in the batter.

What makes this cake a pound cake?

Traditional pound cakes use a pound each of butter, sugar, flour, and eggs. This recipe is a modern twist but keeps the rich, dense, buttery feel characteristic of classic pound cakes, enhanced with fresh strawberries.

Can I make this cake dairy-free?

You can substitute half-and-half with coconut milk or an almond milk cream blend and use a dairy-free butter alternative. Keep in mind this may slightly change the texture but the flavor will still be delightful.

How should I best chop the strawberries?

Finely chopping the strawberries ensures they distribute evenly and soften into the cake without making it watery. Aim for uniform small pieces about the size of small dice.

Is the strawberry syrup necessary?

The syrup adds juiciness and intensified strawberry flavor that sets this recipe apart from ordinary pound cakes. It soaks deep into the cake, keeping it moist and aromatic. I highly recommend making it!

Final Thoughts

There is something truly magical about this Strawberry Pound Cake Recipe that makes it a crowd-pleaser every time. Rich, moist, and loaded with luscious strawberries, it feels like a special treat yet is simple enough to make anytime you want a little sweetness in your life. I can’t wait for you to bake it, share it, and fall in love just like I did.

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