Strawberry Pound Cake delivers refreshing summer flavors in a dense, moist dessert. This quick and easy sweetness is sure to be a winner at any family dinner! And the sweet glaze creates the perfect finish that will satisfy any sweet tooth.
Wow, what a way to welcome summer! And if you’re reading this in the dead of winter, don’t despair because you can replace the fresh strawberries with frozen ones. My family loves this fresh, yummy dessert to cap our summer BBQ. And don’t tell anyone, but I love this strawberry pound cake for a tasty breakfast.
I say a huge slice of this taste of heaven with a cup of coffee, and you are good to go! And it freezes well, too. Just wrap individual slices up good and tight, and you have the perfect offering for any unexpected guests. So, celebrate summer (winter, fall, and spring), and enjoy your time with your family.
Why Make Pound Cake With Strawberries
First, pound cake is a classic Southern comfort food. And the intense strawberry flavor makes almost anything better. Put the two together, and you have comfort food on steroids. It makes a good day better and turns the worst day into a good one.
How to Make Strawberry Pound Cake
Make the Strawberry Puree
- Puree your strawberries in a blender or food processor until smooth. (Photos 1-2)
- Heat – Pour the puree into a medium saucepan and bring it to a boil over medium-high heat. (Photo 3)
- Simmer – As soon as it boils, reduce the heat and simmer until the strawberry juice concentrates (it should reduce by half). Then, reserve 2-3 tablespoons of strawberry puree for the glaze. Let it cool completely while you make the cake batter. (Photo 4)
The Strawberry Pound Cake
- Cream unsalted butter and sugar at high speed in a stand mixer (or hand beater) until it’s fluffy and starts looking white, 5-7 minutes. (Photos 5-6)
- Beat the eggs with a fork, then stir them into the butter mixture a little at a time. Beat well between each addition. (Photos 7-8)
- Dry Ingredients – Mix the all-purpose flour, baking soda, baking powder, and salt into the batter. Then, mix in the sour cream. (Photos 9-10)
- Flavor – Add the strawberry and vanilla extracts. Stir well until everything is thoroughly combined. (Photo 11)
- Strawberry Puree – Fold the pureed strawberries and red food coloring into the cake batter until completely mixed (be careful not to overmix). Scrape down the sides of your mixing bowl. (Photo 12)
- Pour batter into a greased cake pan. Tap pans on the work surface to eliminate any large air bubbles.
- Bake at 300°F/150°C until a tester inserted into the center comes out clean, 60-70 minutes or more. Transfer to a wire rack and let it cool before glazing. (Photos 13-14)
The Strawberry Glaze
- Make the Glaze – Add the remaining pureed strawberries, lemon and strawberry extract, and powdered sugar in a medium bowl. Whisk until smooth and adjust the consistency with more powdered sugar or milk if needed. (Photos 15-16)
- Serve – Pour glaze over the cake and serve if you must, but it’s better to let it cool before slicing. Enjoy! (Photos 17-20)
Recipe Variations
- Fruit swap: Cherries, peaches, mangos, you name it, make a great pound cake. Puree the same amount for the glaze. Fresh or frozen fruit works; simply substitute with the same amount as the strawberries and proceed with the recipe as usual.
- Layer cake: Divide the batter between two greased and floured 9″ round cake pans and bake. They’ll bake faster than if you use a bundt pan, so start checking about 15 minutes sooner. Cream cheese frosting between the layers and on top is truly decadent.
- Strawberry rhubarb pound cake: Could it get any better? Trade out half the strawberry puree with pureed rhubarb for a pleasantly tart version.
- Chocolate covered strawberry pound cake: Take a classic Valentine’s Day splurge over the top. Add mini chocolate chips to the batter at the same time as the strawberry puree. Then frost it with a decadent chocolate frosting.
- Strawberry shortcake: This pound cake recipe makes the best strawberry shortcake. Instead of glazing it, top the slices with the strawberry puree and homemade whipped cream.
Tips and Tricks
- No bundt cake pan? No worries! Just divide the cake batter between two well-greased loaf pans. And don’t get me started on what awesome cupcakes they’ll make for your kid’s party.
- Let all the ingredients come to room temperature for about 30 minutes for better results.
- Save money on a powdered sugar hack. Grind granulated sugar in a blender until it becomes a powder.
Make-Ahead and Leftover Storage Instructions
Sometimes, we don’t have the time to do everything we’d like at the exact moment we’d like. This strawberry pound cake freezes well for up to six months and refrigerates well for a few days.
Wrap it up good and tight with plastic wrap, then wrap it up again with aluminum foil and freeze. Now, you have the perfect comfort food to offer unexpected guests.
When your sweet tooth is calling, or on the day company arrives, allow it to thaw and come to room temperature, add the glaze, and enjoy.😍
I can’t imagine having leftovers, but you can store pound cake…
- at room temperature for a day or two in an airtight container
- tightly wrapped, it will last in the refrigerator for up to a week
- or freeze up for up to six months
FAQs
The original recipes used a pound of flour, a pound of butter, a pound of sugar, and a dozen eggs. We’ve recently complicated the recipes, but it’s all good.
Both are fabulous. A pound cake is denser and typically has more fat. So, for a lighter version, go for a simple vanilla cake batter and add strawberries.
Again, both are absolutely fantastic. A shortcake is crumbly and has a lot of butter, while a pound cake is dense and moist. But hey, why can’t you make a strawberry shortcake with pound cake?
A century ago, shortening was any fat that was solid at room temperature. It was usually tallow, lard, or butter. And that’s where it got its name, shortcake.
What to Serve With Strawberry Pound Cake
I’m a simple girl. A cup of coffee with my pound cake, and I’m a happy camper. But the richness of the incredible cake is highly complimented by homemade whipped cream, a lovely lemon curd, or a scoop of chocolate or vanilla ice cream.
If you want a special holiday dinner, this strawberry pound cake is the perfect finish for deep-fried turkey, green bean casserole, garlic mashed potatoes, and butter biscuits.
More Delectable Pound Cake Recipes to Try
By Imma
Watch How to Make It
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This blog post was originally published in April 2021 and has been updated with additional tips, new photos, and a video
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