Strawberry Pound Cake – Best Ever Moist Loaf Recipe

This Strawberry Pound Cake is a dreamy combination of buttery crumb and bursts of fresh strawberry flavor, making it the perfect dessert for spring and summer. Featuring juicy berries and a naturally pink strawberry glaze, this easy-to-make loaf delivers a moist texture, tender bite, and sweet finish that’s just as beautiful as it is delicious. Whether you’re hosting brunch, celebrating a holiday, or just craving a fruity treat, this strawberry pound cake hits the spot.

Why You’ll Love This Strawberry Pound Cake

Strawberry pound cake isn’t just a seasonal favorite — it’s a bakery-style showstopper you can make right at home. From the fresh berries folded into the batter to the vibrant strawberry glaze dripping down its golden crust, this dessert checks every box.

• Moist and Buttery: Thanks to sour cream and the creaming method, the cake stays rich and tender.
• Packed with Real Fruit: Fresh strawberries bring bursts of juicy flavor throughout.
• Quick Bread Simplicity: No fancy techniques — just mix, bake, glaze, and enjoy.
• Versatile: Serve for brunch, dessert, or a sweet afternoon snack.

This strawberry pound cake recipe is easy, crowd-pleasing, and downright irresistible.

What You’ll Need for the Best Strawberry Pound Cake

• All-purpose flour: Provides structure and stability to the pound cake
• Baking powder: Gives a subtle lift without making it too airy
• Salt: Balances sweetness and enhances flavor
• Granulated sugar: Adds sweetness and aids in creaming for a fluffy texture
• Unsalted butter: Softened for that rich, buttery base
• Egg + egg yolk: Adds richness and helps bind the cake
• Full-fat sour cream: Keeps the pound cake extra moist and adds a tangy note
• Vanilla extract: Enhances the fruity aroma and depth of flavor
• Fresh strawberries: Juicy, ripe berries provide natural sweetness and a fresh burst in every bite
• Lemon juice: Brightens the flavor and keeps strawberries fresh in the batter
• Powdered sugar (for glaze): Gives a smooth, sweet finish when combined with strawberry juice

Smart Swaps & Ingredient Alternatives

Don’t have all the ingredients on hand? Here are some simple substitutions and dietary tweaks:

• Greek Yogurt for Sour Cream: Use full-fat plain Greek yogurt if you’re out of sour cream.
• Coconut Oil for Butter: For a dairy-free option, substitute softened coconut oil, though the flavor may change slightly.
• Gluten-Free Flour Blend: Use a 1:1 baking blend for a gluten-free strawberry pound cake version.
• Lime Juice instead of Lemon: If needed, lime juice can mimic the same tartness.
• Frozen Strawberries: Not ideal — they release too much moisture and may cause a gummy texture. Stick with fresh berries for best results.

How to Make Strawberry Pound Cake – Step by Step

1. Prep Your Pan: Preheat the oven to 350°F. Grease a 9×5-inch metal loaf pan and line it with parchment paper on the bottom and sides.
2. Mix Dry Ingredients: In a medium bowl, whisk flour, baking powder, and salt. Set aside.
3. Cream Butter & Sugar: In a stand mixer with the paddle attachment, beat the sugar and softened butter on high for 5 minutes until pale and fluffy. This aeration is key to a light crumb.
4. Add Eggs: Beat in the egg and egg yolk until just combined — don’t overmix.
5. Incorporate Wet & Dry: Mix in half of the sour cream and vanilla. Then add 1 cup of the flour mixture. Repeat with the remaining sour cream and flour, mixing gently after each addition.
6. Prep the Strawberries: Toss 1½ cups diced strawberries with 2 teaspoons lemon juice. Let sit for 2 minutes. Then coat the berries in ¼ cup of the reserved flour mixture to prevent sinking.
7. Fold Berries Into Batter: Gently fold 1 cup of the coated strawberries into the batter with a silicone spatula.
8. Layer Batter in Pan: Spoon ¾ of the batter into the prepared pan. Sprinkle the remaining strawberries over the top, then spread the rest of the batter over them. Smooth the top evenly.
9. Bake: Bake for 60–65 minutes, or until a toothpick inserted comes out clean. If the top browns too quickly, tent it with foil halfway through.
10. Cool Completely: Let the cake cool in the pan for 1 hour before removing.

Making the Perfect Strawberry Glaze

1. Macerate the Berries: Sprinkle 1 cup diced strawberries with 2 tablespoons sugar and let sit 10 minutes to release juice.
2. Extract Juice: Strain the berries over a fine mesh sieve into a bowl. You need 3 tablespoons of juice (muddle berries if needed).
3. Mix Glaze: In a measuring cup or small bowl, whisk together the 3 tablespoons of strawberry juice, 3 tablespoons lemon juice, and 2⅔ cups powdered sugar until smooth and thick like toothpaste.
4. Glaze the Cake: Place the cooled pound cake on a wire rack over a baking sheet. Pour the glaze slowly over the top and let it drip down the sides. Let it set before slicing.

Pro Tips for the Perfect Strawberry Pound Cake

• Room Temperature Ingredients: Ensures smoother mixing and consistent texture.
• Don’t Overmix: Stop mixing as soon as ingredients are incorporated to avoid a tough cake.
• Use Metal Loaf Pan: It promotes better heat distribution and rise compared to glass or ceramic.
• Avoid Opening the Oven: Too much temperature fluctuation can cause the cake to collapse.
• Check the Glaze: It should be thick enough to cling to the cake but not overly stiff. Adjust with juice as needed.

Delicious Ways to Serve & Modify Your Strawberry Pound Cake

• Toppings: Add whipped cream, sliced strawberries, or a dusting of powdered sugar instead of glaze for a simpler touch.
• Pair With: Hot tea, iced coffee, or a scoop of vanilla ice cream for an indulgent dessert.
• Make It Zesty: Add lemon or orange zest to the batter for a citrus-kissed version.
• Mini Loaves: Divide the batter among smaller loaf pans for individual servings or gifts.
• Storage: Wrap tightly and store at room temp for 2–3 days or in the fridge for up to 6 days.
• Freezing: Skip the glaze if freezing. Wrap cooled cake in plastic, then foil, and freeze for up to 3 months. Thaw at room temp and glaze fresh before serving.

Why Fresh Strawberries Make All the Difference

Strawberries are the heart of this strawberry pound cake recipe. Using fresh, ripe berries ensures:

• Natural Sweetness: Fresh strawberries have the perfect balance of tart and sweet.
• Ideal Texture: Frozen berries release too much liquid, which can lead to soggy or gummy cake.
• Vibrant Color: Fresh diced strawberries give the loaf pops of red throughout, making it visually stunning.

This Strawberry Pound Cake brings out the best in seasonal strawberries and transforms them into a sweet, moist dessert that’s perfect for sharing — or savoring slice by slice on your own.

Conclusion

This Strawberry Pound Cake is a delightful balance of rich, buttery flavor and the bright, juicy sweetness of fresh strawberries. With its soft, tender crumb and a beautifully thick strawberry glaze, it’s a standout dessert that feels both nostalgic and refreshingly modern. Whether served with morning coffee or as the grand finale to a summer dinner, this pound cake is a guaranteed crowd-pleaser.

Thanks to simple ingredients and a straightforward method, it’s an ideal choice for both beginner bakers and seasoned pros. Once you take that first bite of this moist, fruity, and perfectly sweet loaf, you’ll understand why it’s a must-bake recipe during strawberry season.

Frequently Asked Questions

More Relevant Recipes

• Strawberry Kiss Cookies: These charming cookies are perfect for strawberry lovers. Featuring a soft, sweet cookie base topped with a strawberry-flavored chocolate kiss, they offer a delightful combination of fruity and buttery flavors similar to the strawberry pound cake.
• Vegan Strawberry Cream Danish: This flaky pastry filled with creamy vegan custard and fresh strawberries provides a light and indulgent alternative with similar sweet-tart notes. A perfect complement to fruity dessert enthusiasts looking for plant-based options.
• Strawberry Turnovers: Easy to make and packed with juicy strawberries wrapped in flaky pastry, these turnovers share the same fresh berry flavor profile and make a convenient handheld alternative to the classic strawberry pound cake.

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