When the bright summer sun bathes the kitchen in golden light, there’s nothing quite like the scent of fresh strawberries wafting through the air. This Strawberry Pound Cake brings that essence of sweetness right from your garden to your dessert table. The delightful swirls of luscious strawberry jam and the tangy strawberry glaze add a pop of color and flavor, making each slice a celebration of summer.
I was on a quest to find a dessert that strikes the perfect balance between elegance and ease—and let me tell you, this recipe delivers! With a tender crumb that melts in your mouth, this cake is not only a feast for the eyes but also a crowd-pleaser that’s sure to impress at any gathering. Whether you’re serving it at a family picnic or enjoying a cozy evening at home, this Strawberry Pound Cake is a treat that elevates the everyday into something special.
Are you ready to bake and savor each heavenly bite? Let’s dive into this delightful recipe!
Why is Strawberry Pound Cake a Must-Bake?
Irresistible Flavor: The natural sweetness of strawberries brings a burst of fruity goodness to each slice, perfectly balanced by the tangy glaze.
Elegant Presentation: The vibrant pink swirls and glistening top make this cake a showstopper, perfect for special occasions or simple gatherings.
Easy to Make: Simple ingredients and straightforward steps mean you can whip this up even on your busiest days.
Versatile Delight: Whether served warm or chilled, this cake pairs beautifully with a scoop of ice cream or a dollop of whipped cream.
Crowd Favorite: Great for potlucks, brunches, or just satisfying a sweet tooth at home, it never fails to delight both guests and family alike.
If you’re looking for more delightful desserts, check out my other favorite fruit-based recipes!
Strawberry Pound Cake Ingredients
Gather these ingredients to create your fabulous strawberry pound cake!
For the Cake
- Cooking Spray – Prevents sticking; you can also grease the pan with oil or butter for a more traditional approach.
- Freeze-Dried Strawberries – Intensifies strawberry flavor when ground into powder; fresh strawberries can be used but adjust for moisture.
- Strawberry Jam – Adds sweetness and moisture; ensure it’s not jelly for perfect baking texture.
- Kosher Salt – Enhances flavor by balancing the sweetness.
- Granulated Sugar – The primary sweetener that gives structure; brown sugar can add a rich depth, but be mindful of texture.
- Light Brown Sugar – Offers a hint of caramel flavor; can replace with more granulated sugar if desired.
- Vanilla Bean – Infuses a nuanced flavor; swap for 2 teaspoons of vanilla bean paste or pure vanilla extract.
- Unsalted Butter – Essential for richness; should be melted and at room temperature for even mixing.
- Large Eggs – Crucial for binding all ingredients together; make sure they are at room temperature.
- Sour Cream – Brings moisture and tenderness; can substitute with plain Greek yogurt for a lighter option.
- Pure Vanilla Extract – Elevates the overall flavor; a must-have ingredient for the best taste.
- Fresh Lemon Juice – Brightens the flavor profile; adjust according to your preference.
- All-Purpose Flour – Provides necessary structure; measure accurately to ensure success.
- Baking Powder – A leavening agent; must be fresh for the best rise.
- Confectioners’ Sugar – For the glaze; sifted to avoid lumps and ensure a smooth finish.
Ready to bake? Let’s create this delectable Strawberry Pound Cake together!
How to Make Strawberry Pound Cake
Prepare Bakeware: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with cooking spray, ensuring it’s well coated to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and kosher salt. Set this mixture aside as it will form the backbone of your cake.
Cream Butter and Sugars: In a large bowl, combine the melted butter, granulated sugar, and light brown sugar. Whisk until the mixture is well blended and creamy, about 2-3 minutes.
Incorporate Eggs and Dairy: Add the room temperature eggs one at a time, along with the sour cream, vanilla extract, and fresh lemon juice. Whisk until the mixture is smooth and fully combined.
Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix. You want a few lumps to remain for a tender texture.
Add Freeze-Dried Strawberry Powder: Gently fold the ground freeze-dried strawberry powder into the batter, ensuring an even distribution for that vibrant color and flavor.
Layer Jam: Pour half of the batter into the prepared pan, then spread a layer of strawberry jam on top. Top with the remaining batter and lightly swirl with a knife to create beautiful marble effects.
Bake: Place your cake in the preheated oven and bake for 60-75 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
Optional: Serve warm with a light dusting of powdered sugar for an added touch of elegance.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Strawberry Pound Cakes are perfect for busy weeknights! You can prepare the batter up to 24 hours in advance; simply follow the mixing instructions until the strawberry powder is incorporated. Cover the bowl tightly with plastic wrap and refrigerate to keep the batter fresh and prevent it from browning. When ready to bake, pour the chilled batter into your prepared pan, layer with strawberry jam, and swirl as instructed before baking. For best results, consume the cake within 3 days of baking, storing it in an airtight container at room temperature. This way, you’ll have a delightful treat ready to enjoy with minimal effort!
What to Serve with Strawberry Pound Cake?
Imagine a sun-drenched gathering where vibrant colors and delightful flavors come together to create a truly memorable meal.
Whipped Cream: A dollop of fresh, lightly sweetened whipped cream adds a luxurious touch that enhances the cake’s fruity flavors.
Fresh Berries: Serve alongside a medley of juicy strawberries, blueberries, and raspberries for added freshness that complements the cake’s sweetness beautifully. A berry compote can also enhance the fruity experience.
Vanilla Ice Cream: The creamy richness of vanilla ice cream perfectly contrasts the cake’s tender texture, making each bite a heavenly combination of warmth and coolness.
Lemon Sorbet: A refreshing, zesty lemon sorbet balances the sweetness of the pound cake with its bright tartness, cleansing the palate with each spoonful.
Mint Tea: For a warm beverage pairing, brew a fresh mint tea that adds a soothing note, enhancing the overall flavor profile of your dessert.
Sparkling Rosé: This light, bubbly drink enhances the strawberry theme with its fruity notes, creating a celebratory atmosphere with every sip and bite.
Chocolate Ganache Drizzle: A rich chocolate sauce adds an indulgent flair, creating a delightful contrast that tempers the sweetness while still drawing your taste buds back for more.
Sliced Almonds: Toasted slivered almonds sprinkled on top will elevate both the texture and flavor of each slice, offering a delightful crunch that contrasts beautifully with the soft cake.
Coconut Whipped Cream: For a tropical twist, consider serving it with airy coconut whipped cream to complement the sweet strawberry flavors.
Expert Tips for Perfect Strawberry Pound Cake
- Room Temperature Ingredients: Ensure your eggs, butter, and sour cream are at room temperature for easy blending, resulting in a tender Strawberry Pound Cake.
- Avoid Overmixing: Stir until just combined; overmixing can lead to a dense cake, losing that delightful texture you want.
- Swirling Technique: For the best appearance, swirl the strawberry jam gently—too much blending can make it muddled rather than beautifully layered.
- Use Fresh Ingredients: Ensure your baking powder is fresh for proper leavening; expired baking powder can leave your cake flat and dense.
- Cooling Time: Let the cake cool in the pan for a few minutes before transferring to a wire rack to prevent breaking and ensure even cooling.
How to Store and Freeze Strawberry Pound Cake
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. This keeps it fresh and flavorful, perfect for enjoying at a leisurely pace.
Fridge: If you want to extend its freshness, refrigerate it for up to a week. Make sure to wrap it tightly to prevent it from drying out.
Freezer: For longer storage, freeze the wrapped cake for up to 3 months. Slice it before freezing for easier serving later on, and allow it to thaw in the fridge when you’re ready to indulge.
Reheating: To serve, warm individual slices in the microwave for about 10-15 seconds or enjoy it cold for a refreshing treat. This Strawberry Pound Cake is sure to delight, no matter how you enjoy it!
Strawberry Pound Cake Variations
Feel free to bring your own twist to this delightful recipe, because customizing your strawberry pound cake can add a personal touch and explore new flavors!
Berry Medley: Blend freeze-dried raspberry or blueberry into the batter for a colorful, berry-infused delight. Each berry adds its unique flair, creating a medley of flavors that dances on the palate.
Citrus Burst: Substitute fresh lemon juice with orange juice for a refreshing citrus twist. The zing from the orange will brighten the cake even more, perfect for summer afternoons.
Nutty Surprise: Add chopped walnuts or almonds for a delightful crunch that complements the soft texture of the pound cake. They introduce a pleasant contrast and satisfying texture in each bite, elevating your cake to new heights.
Chocolate Drizzle: Drizzle melted dark chocolate over the glazed cake for a decadent finish. The rich chocolate blends beautifully with the strawberry, creating an indulgent flavor pairing for the chocolate lovers.
Spiced Twist: Incorporate a teaspoon of cinnamon or nutmeg into the batter for a warm, inviting flavor profile. These spices add depth and a comforting aroma, perfect for cozy gatherings.
Dairy-Free Delight: Swap the sour cream for coconut yogurt and use a plant-based butter alternative. This variation keeps the cake just as moist and delicious while accommodating dairy-free diets.
Creamy Filling: Add a layer of cream cheese frosting between the cake layers for a rich, indulgent twist. This not only adds flavor complexity but also creates a lovely surprise when you slice into the cake.
Herbal Infusion: Introduce chopped fresh mint or basil into the batter for an unexpected herbal note. The freshness of the herbs complements the sweetness of the strawberries, making this variation delightfully refreshing!
Strawberry Pound Cake Recipe FAQs
How do I choose ripe strawberries for my Strawberry Pound Cake?
Absolutely! Look for strawberries that have a deep red color with a shiny surface. They should be firm yet slightly soft when gently squeezed, indicating ripeness. Avoid any berries with dark spots or mold, as they may spoil quickly.
What is the best way to store leftover Strawberry Pound Cake?
The best way to keep your cake fresh is by storing it in an airtight container at room temperature for up to 3 days. If you need more time, place it in the refrigerator, wrapped tightly in plastic wrap or foil; it will stay fresh for about a week.
Can I freeze my Strawberry Pound Cake?
Yes, you can! To freeze, slice the cake first—this makes it easier to thaw just the amount you need. Wrap each slice tightly in plastic wrap and then place in a freezer-safe bag. It will maintain quality for up to 3 months. When ready to eat, thaw in the fridge overnight and enjoy!
Why is my Strawberry Pound Cake dense?
Very! A dense cake usually results from overmixing the batter or using cold ingredients. Be sure to mix until just combined, and always use ingredients like butter and eggs at room temperature for the best texture.
Can my pets eat Strawberry Pound Cake?
It’s best to keep this cake away from pets, particularly dogs. The ingredients, especially sugar and chocolate, can be harmful to them. If you want to include them in your baking fun, consider a pet-friendly treat instead!
What if I have allergies to certain ingredients?
For those with dietary restrictions, substitute the all-purpose flour with a gluten-free blend to make it gluten-free. You can also use egg replacers if you’re vegan, and ensure the jam is free from high-fructose corn syrup for a healthier option. Adjustments may slightly alter the texture, but the flavors will still shine through!
Decadent Strawberry Pound Cake with Sweet Swirls and Glaze
Equipment
- - 9x5-inch loaf pan
- - Mixing bowls
- Whisk
- - Measuring cups
- Spatula
- - Oven
Ingredients
For the Cake
- 1 can Cooking Spray to prevent sticking
- 1 cup Freeze-Dried Strawberries ground into powder
- 1/2 cup Strawberry Jam not jelly
- 1 teaspoon Kosher Salt enhances flavor
- 1 cup Granulated Sugar primary sweetener
- 1/2 cup Light Brown Sugar adds caramel flavor
- 1 each Vanilla Bean or 2 teaspoons vanilla extract
- 1/2 cup Unsalted Butter melted and at room temperature
- 3 large Large Eggs at room temperature
- 1/2 cup Sour Cream or plain Greek yogurt
- 1 teaspoon Pure Vanilla Extract elevates flavor
- 1 tablespoon Fresh Lemon Juice to brighten flavor
- 2 cups All-Purpose Flour measure accurately
- 1 tablespoon Baking Powder must be fresh
- 1 cup Confectioners’ Sugar sifted for glaze
Instructions
How to Make Strawberry Pound Cake
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray.
- Whisk together the flour, baking powder, and kosher salt in a medium bowl.
- In a large bowl, combine the melted butter, granulated sugar, and light brown sugar. Whisk until creamy.
- Add the room temperature eggs one at a time, along with the sour cream, vanilla extract, and fresh lemon juice. Whisk until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Gently fold the ground freeze-dried strawberry powder into the batter.
- Pour half of the batter into the prepared pan, then spread a layer of strawberry jam on top. Top with the remaining batter and swirl lightly.
- Bake for 60-75 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for about 10 minutes before transferring to a wire rack.