Can I use frozen strawberries in strawberry pound cake?

Fresh strawberries are highly recommended for this recipe. Frozen berries tend to release excess moisture as they bake, which can result in a soggy or gluey texture in the pound cake. If you must use frozen strawberries, thaw and drain them thoroughly before gently patting dry — but for best flavor and structure, stick with fresh.

Why did my pound cake sink in the middle?

There are a few common reasons a pound cake may collapse in the center: Overmixing the eggs can incorporate too much air, which deflates during baking. Opening the oven door too early or slamming it shut can cause the cake to fall. Incorrect oven temperature may also be the culprit. Always preheat and use an oven thermometer for accuracy. To prevent sinking, follow the mixing instructions carefully and avoid peeking during baking.

How should I store and freeze strawberry pound cake?

Store your strawberry pound cake in an airtight container at room temperature for 2–3 days or in the refrigerator for up to 5–6 days. For freezing: Skip the glaze before freezing. Wrap the cooled loaf tightly in plastic wrap, followed by aluminum foil or place in a freezer-safe bag. Freeze for up to 3 months. When ready to enjoy, thaw at room temperature and glaze fresh for best results.

Strawberry Pound Cake – Best Ever Moist Loaf Recipe

Name: Strawberry Pound Cake
Prep time: 15 min
Cook time: 1 h
Total time: 2 h 15 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour, divided; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup granulated sugar; 1/2 cup unsalted butter, softened at room temperature; 1 large egg; 1 egg yolk; 1/2 cup full-fat sour cream; 1 1/2 teaspoons vanilla extract; 1 1/2 cups diced fresh strawberries; 2 teaspoons freshly squeezed lemon juice (for batter); 1 cup diced strawberries (for glaze); 2 tablespoons granulated sugar (for glaze); 3 tablespoons freshly squeezed lemon juice (for glaze); 2 2/3 cups powdered sugar (for glaze)

Description

This Strawberry Pound Cake is a moist, buttery dessert filled with fresh strawberries and topped with a thick strawberry glaze. It’s the perfect quick bread for spring and summer gatherings, offering the richness of pound cake with the fruity brightness of ripe berries.

Ingredients

Scale

2 1/4 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened at room temperature
1 large egg
1 egg yolk
1/2 cup full-fat sour cream
1 1/2 teaspoons vanilla extract
1 1/2 cups diced fresh strawberries
2 teaspoons freshly squeezed lemon juice (for batter)
1 cup diced strawberries (for glaze)
2 tablespoons granulated sugar (for glaze)
3 tablespoons freshly squeezed lemon juice (for glaze)
2 2/3 cups powdered sugar (for glaze)

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Instructions

Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch metal loaf pan with parchment paper.
In a bowl, whisk together 2 cups of the flour, baking powder, and salt. Set aside.
In a stand mixer, beat the butter and granulated sugar on high for 5 minutes until pale and fluffy.
Add the egg and egg yolk, mixing until just combined.
Mix in half of the sour cream and the vanilla extract. Then add 1 cup of the flour mixture and mix until just combined.
Repeat with the remaining sour cream and flour mixture.
Toss 1 1/2 cups diced strawberries with 2 teaspoons lemon juice. Let sit for 2 minutes, then coat them with the remaining 1/4 cup flour.
Gently fold 1 cup of the coated strawberries into the batter.
Pour 3/4 of the batter into the loaf pan, sprinkle with remaining strawberries, then spread the rest of the batter on top. Smooth the surface.
Bake for 60–65 minutes or until a toothpick inserted in the center comes out clean. Tent with foil if the top browns too quickly.
Cool in the pan for 1 hour before removing.
To make the glaze, mix the 1 cup diced strawberries with 2 tablespoons sugar and let sit 10 minutes.
Strain to collect 3 tablespoons of juice (muddle if needed). Combine juice with 3 tablespoons lemon juice and powdered sugar until thick and smooth.
Drizzle glaze over the cooled cake and allow to set before slicing and serving.

Notes

Use only fresh strawberries for best texture and flavor.
Ensure all ingredients are at room temperature for even mixing.
A metal loaf pan provides a better rise than glass or ceramic.
The glaze should be thick enough to drip slowly without running off the sides.
Do not overmix after adding eggs and flour to maintain a tender crumb.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 440
Sugar: 56g
Sodium: 131mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0.4g
Carbohydrates: 80g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg