Who doesn’t enjoy a classic strawberry pound cake? Whether you serve it for breakfast,dessert or with tea.
This soft and buttery cake filled with fresh strawberries is a perfect treat especially in the summer.
If you love strawberry desserts don’t miss our soft and creamy Strawberry Cheesecake Cookies and sweet, moist Strawberry Bread with Glaze recipes.
If you’re looking for more delightful cake recipes, check out these:
- Cherry Chip Cake
- Pineapple Dump Cake
- Blueberry Pound Cake
- Applesauce Cake
- Lemon Cream Cheese Cake
- Red velvet cake
Why We Love This Strawberry Pound Cake Recipe
- This cake has fresh strawberries in both the batter and the glaze giving it a natural sweet fruit flavor in every bite.
- With a buttery base and a tender crumb the cake is soft, moist and rich just the way a pound cake should be.
- The homemade glaze is made by muddling fresh strawberries. It is naturally pink glossy, and full of flavor a perfect topping for this cake.
- The steps are clear and simple, with basic ingredients. Whether you are a beginner or an experienced baker you will find this recipe easy to follow.
- Serve it as a dessert, for breakfast, or with tea it is perfect for summer parties family dinners or just a sweet treat.
- You can use fresh or frozen strawberries and even try a lemon glaze instead for a twist in flavor.
- Made with fresh strawberries in batter and glaze for natural sweetness
- Easy-to-follow recipe perfect for beginners and experienced bakers
- Perfect for summer parties,family gatherings or afternoon tea
Equipment You Will Need
- Mixing bowls
- Electric mixer
- Hand whisk
- Measuring cups and spoons
- Spatula
- Cake pans
- Cooling rack
- Parchment paper
Easy strawberry pound cake
Ingredients
- 3 Cup All-purpose flour
- 1 tsp Baking Powder
- 1/4 tsp 1 Salt
- 1 Cup Unsalted butter
- 2 1/4 Cup Granulated Sugar
- 1 tsp Vanilla essence
- 5 large Eggs
- 1 1/2 Cup Strawberries
- 1/3 Cup Milk
For Glaze
- 1 Cup Fresh strawberries
- 2 Cups Granulated sugar
- 3 tbsp Milk
How to Make Strawberry Pound Cake at Home
Today, I am making a strawberry pound cake recipe for the most demanding and people’s favorite, and it will become your personal favorite. The taste of this recipe is something I will never forget. I think you should try this recipe, too, and enjoy the taste of strawberry cake! So start the recipe with dry ingredients.
Dry Ingredients
- We are making a strawberry pound cake recipe that is sure to become your favorite.
- Start with 3 cups of all-purpose flour this makes two full cakes.
- Don’t scoop flour directly into the measuring cup.
- Instead use a spoon to fill the cup lightly.
- Level it off with a butter knife.
- Always sift the flour.Skipping this step can make the cake heavy.
Add
- 1 teaspoon baking powder (for rise)
- 1/4 teaspoon fine sea salt (for balance)
- Sift all dry ingredients together to blend well.
- Once mixed and sifted set the dry ingredients aside.
- Mixing Wet Ingredients:
- Start with 1 cup of unsalted butter. Unsalted lets you control the salt level. If using salted butter skip the added salt in the recipe.
- Add 2¼ cups of sugar to the butter.
- Sugar doesn’t pack like flour so scoop it in directly.
- Cream the butter and sugar together for about few minutes until light and fluffy.
- Add 1 teaspoon vanilla essence for flavor.
- Crack in 5 eggs one at a time.
- This recipe makes 2 loaves so we need more eggs for a rich texture and deep flavor.
Now alternate Adding:
- The dry ingredients and milk. Don’t add all dry or milk at once.
- Start with about 1/3 of the dry mix then pour in milk slowly.
- Repeat this process until everything is just mixed.
- Do not overmix stop when everything looks combined.
- Add 2 pints of fresh chopped strawberries.
- If using frozen strawberries thaw them first.
- Gently fold the berries into the batter by hand.
- Pour the batter into two loaf pans filling each halfway.
- If you only have one pan,bake one loaf first and refrigerate the remaining batter.
Baking:
This strawberry pound cake recipe bakes at 350°F for 45 to 50 minutes, or until it passes the toothpick test meaning that the toothpick comes out clean
How to Make the Strawberry Glaze – Easy and Delicious
Ready glaze for strawberry pound cake recipe after baking the strawberry cake, the glaze is unique because we’re going to muddle fresh strawberries and the juice from the strawberries is going to serve as the majority of the liquid for our glaze so you get so much strawberry goodness.
- We’ll probably need a little bit of milk just to get it to a pourable consistency, but it is going to be loaded with strawberry flavor, making this strawberry pound cake recipe even more delicious.
- Use a muddler, the same as you would for a mojito, or even a mortar and pestle, which will work, too. It doesn’t have to be completely juicy, but you won’t want to get some of the juice out.
- Pour the fresh strawberries into about two cups of powdered sugar.
- The most milk you’d need is two to three tablespoons and I think that’s where a lot of people go wrong is they go ahead and add all of the milk and so much milk and then they end up having to add more powdered sugar and then it’s too thick and then more milk and it’s a never-ending cycle of making a glaze.
- We are just going to go one little dribble at a time as I spray myself with powdered sugar okay about a tablespoon so we’ve done two tablespoons of milk at this point again that’s going to depend on how juicy your strawberries were we are still a little gloppy add a little bit more milk but not too much.
- Otherwise, we’re going to overdo it do you see this is coming together to be this beautiful rosy pink color mixing it until I get all the little clumps of powdered sugar out although some of them are probably those fresh strawberries it’s coming together beautifully.
- when your glaze comes together and it doesn’t have any more powdered sugar clumps it is ready to be poured over the cake or cakes if you bake both of them. This glaze is perfect for your strawberry pound cake recipe. I’ve got a wire cooling rack.
Pouring the Glaze on Strawberry Pound Cake
Over top, beautiful pourable consistency. Let it ooze over, let it set a little bit before you go and cut it and eat it. I know that’s hard because it looks amazing, but you’ll thank me later when you aren’t covered in frosting. So our Strawberry pound cake recipe is complete here.
Pro Tips for the Best Strawberry Pound Cake
- Use all ingredients at room temperature. Cold butter not mix well with sugar and can make the cake hard.
- Always sift the dry ingredients. This step helps make the cake light and fluffy and also helps in mixing easily.
- Do not scoop flour directly from the box. This can pack in too much flour. Use a spoon to fill the cup and level it with a knife for perfect measuring. This step makes the cake soft and moist.
- Mix only until combined. Overmixing can make the cake heavy and dry.
- Use fresh ripe strawberries. They add the best flavor and texture to the cake.
- Add milk and dry ingredients slowly. This keeps the batter smooth without lumps.
- Gently fold in the strawberries (Do not stir hard or the berries may break and make the batter watery)
- Add milk to the glaze slowly. Adding too much milk makes it thin and messy.
- Let the cake cool before slicing. This allows the glaze to set and makes cutting easier.
- Use a serrated knife to slice. It cuts through the cake smoothly without crumbling.
Serving Suggestions For Your Strawberry Pound Cake
- Serve with tea or coffee.
- Add vanilla ice cream for a tasty dessert.
- Top with fresh strawberries or whipped cream.
- Pair with fruit salad for a fresh snack.
- Enjoy as breakfast or brunch.
Storage for Strawberry Pound Cake
- Keep the strawberry pound cake in an airtight container.
- Store at room temperature for up to 2 days.
- For longer storage refrigerate for a week.
- You can also freeze the cake for up to 2 months.
- Thaw in the fridge before serving.
Nutritional Information:
One slice of strawberry pound cake contains approximately 160 calories, 8g of fat, 20g of carbohydrates, and 2g of protein. (Source: Eat This Much)
Conclusion
I hope you like this strawberry pound cake recipe. Pour the glaze over top with a beautiful pourable consistency, letting it ooze and set before cutting. Use a serrated knife for a clean cut, and enjoy the tender crumb, buttery richness, and caramelized strawberry flavor. I might eat the whole cake by myself; it is literally to die for. I hope you make this and come back and tell me how wonderful it is. From my kitchen to yours, have a fabulous day!
