Welcome to your new favorite dessert. This Strawberry Pound Cake recipe is everything you could want: incredibly moist, bursting with fresh strawberry flavor, and topped with a perfectly sweet glaze. Forget dry, dense pound cakes; this recipe is designed to be tender, buttery, and utterly irresistible. It’s the perfect centerpiece for any occasion, from spring gatherings to a simple afternoon treat. We’re using simple ingredients to create a truly spectacular result that will have everyone asking for seconds.
Whether you’re an experienced baker or just starting, this guide will walk you through creating the most delicious homemade pound cake you’ve ever tasted. Let’s get baking!
Why This Is the Best Strawberry Pound Cake Recipe
There are countless recipes out there, but this one truly stands out. It’s meticulously tested to ensure a moist, tender crumb every single time. We achieve this by using sour cream, which adds incredible moisture and a subtle tang that complements the sweet strawberries perfectly. Unlike recipes that can be dense or dry, this cake is rich and buttery without being heavy. Plus, the simple strawberry glaze adds a final layer of flavor that takes it over the top.
Key Ingredients for Success
Creating a perfect pound cake starts with the right ingredients. Here’s what you’ll need and why each component is crucial.
- All-Purpose Flour: Provides the structure for our cake. Make sure to measure it correctly by spooning it into your measuring cup and leveling it off.
- Unsalted Butter: The heart of any pound cake. Use high-quality, room temperature butter for a creamy, rich flavor and tender texture.
- Granulated Sugar: Not only does it sweeten the cake, but creaming it with butter creates air pockets that help the cake rise.
- Eggs: Room temperature eggs are essential. They bind the ingredients and add richness and structure.
- Sour Cream: This is our secret weapon for an ultra-moist cake. Its acidity tenderizes the gluten, resulting in a soft crumb.
- Fresh Strawberries: The star of the show! Dicing them and tossing them in a little flour prevents them from sinking to the bottom of the pan.
- Vanilla Extract & Salt: These are flavor enhancers. Vanilla adds warmth, and a pinch of salt balances the sweetness.
Step-by-Step Guide to the Perfect Cake
Follow these simple steps for a foolproof Strawberry Pound Cake. We’ll break it down into making the batter, baking, and glazing.
1. Preparing the Batter
First, preheat your oven to 325°F (163°C) and generously grease and flour a 10- or 12-cup bundt pan. In a medium bowl, whisk together your dry ingredients: flour, baking powder, and salt. In a separate small bowl, toss the diced fresh strawberries with a tablespoon of flour to coat them. This simple step is key to keeping the fruit suspended in the batter. In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This usually takes about 5-7 minutes. Next, beat in the eggs one at a time, followed by the vanilla extract. Be sure to scrape down the sides of the bowl. Finally, alternate adding the flour mixture and the sour cream, beginning and ending with the flour. Mix only until just combined—over-mixing can lead to a tough cake. Gently fold in the flour-coated strawberries.
2. Baking to Perfection
Carefully spoon the batter into your prepared bundt pan and smooth the top. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. Let the cake cool in the pan for about 15 minutes before carefully inverting it onto a wire rack to cool completely. Allowing it to cool completely is crucial before you add the glaze.
3. Making the Simple Strawberry Glaze
While the cake cools, prepare the glaze. You can make this by simply whisking powdered sugar, a little milk or cream, and some strawberry puree or extract together until you reach your desired consistency. For a vibrant flavor, using puree from fresh strawberries is highly recommended. Once the cake is completely cool, drizzle the glaze over the top, letting it drip down the sides. For a beautiful dessert, try this Black Forest Trifle recipe next!
Pro Tips for a Flawless Pound Cake
- Room Temperature is Key: For a smooth, emulsified batter, ensure your butter, eggs, and sour cream are all at room temperature.
- Don’t Over-mix: Mix the batter until the ingredients are just combined. Over-mixing develops gluten, which can make your cake tough and dense.
- Properly Prep Your Pan: There’s nothing worse than a cake sticking to the pan. Use a generous amount of butter or baking spray and make sure to flour it well, tapping out any excess.
- Check for Doneness Correctly: Ovens vary, so start checking your cake around the 60-minute mark. The skewer test is the most reliable way to know it’s done.
If you’re looking for another fruity and delicious dessert, our Strawberry Hot Chocolate is a unique treat you’ll love.
Storing Your Strawberry Pound Cake
This cake is so delicious, you might not have leftovers! But if you do, it’s easy to store. Keep the cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, you can refrigerate it for up to a week. For best results, allow slices to come to room temperature before serving. If you’re a fan of savory bakes, why not give this Cabbage Pie recipe a try?
Frequently Asked Questions
Absolutely. You can divide the batter between two standard 9×5 inch loaf pans. You will need to adjust the baking time; start checking for doneness around 45-55 minutes.
Yes, you can use frozen strawberries. Thaw them first and pat them dry with a paper towel to remove excess moisture. Then, dice and toss them in flour as you would with fresh berries.
The key to a moist pound cake is to use full-fat dairy like butter and sour cream, ensure all ingredients are at room temperature, and most importantly, do not over-bake it. Start checking for doneness at the lower end of the recommended bake time.
Store the cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for up to a week.
Strawberries can sink if they are too large or have too much moisture. To prevent this, dice them into small, even pieces and toss them in a tablespoon of flour before folding them into the batter. This helps them stay suspended.
Enjoy Your Homemade Cake!
There you have it—a simple yet stunning Strawberry Pound Cake that’s perfect for any occasion. This recipe delivers a moist, flavorful cake that’s sure to impress your friends and family. Give it a try, and let us know how it turned out in the comments below. For more delicious recipes, be sure to follow us on Pinterest!
Strawberry Pound Cake Recipe
Strawberry Pound Cake: The Ultimate Moist & Fresh Recipe
Ingredients
Equipment
Instructions
- Preheat oven to 325°F (163°C). Generously grease and flour a 10- or 12-cup bundt pan. Set aside.
- In a medium bowl, whisk together 3 cups of flour, baking powder, and salt.
- In a separate small bowl, gently toss the diced strawberries with the remaining 1 tablespoon of flour until evenly coated. This prevents them from sinking.
- In a large bowl with an electric mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 5-7 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- With the mixer on low, add the flour mixture in three parts, alternating with the sour cream in two parts, beginning and ending with the flour mixture. Mix only until just combined.
- Gently fold in the flour-coated strawberries with a spatula.
- Pour the batter into the prepared bundt pan and spread evenly.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
- Once the cake is cool, whisk together the powdered sugar, milk (starting with 2 tablespoons), and strawberry puree in a small bowl until smooth.
- Drizzle the glaze over the cooled cake. Let it set for about 20 minutes before slicing and serving.
Notes
Do not over-mix the batter once the flour is added, as this can create a tough cake.
Tossing strawberries in flour is a crucial step to prevent them from sinking to the bottom.
