Fresh Strawberry Pound Cake is a delightful dessert that combines the dense, buttery texture of traditional pound cake with the bright, juicy sweetness of fresh strawberries. This cake is often enjoyed during spring and summer when strawberries are at their peak, but it’s a year-round favorite thanks to its irresistible flavor and moist texture. Whether served on its own, with a dollop of whipped cream, or alongside a scoop of vanilla ice cream, strawberry pound cake offers a delicious and visually appealing treat perfect for picnics, tea parties, brunches, or any casual or formal gathering.
The History of Strawberry Pound Cake
The origins of pound cake date back to the early 18th century in Europe, particularly England. The name “pound cake” comes from its original recipe, which used one pound each of four ingredients: flour, butter, sugar, and eggs. This simplicity made it easy to remember and replicate. Over time, the recipe evolved, incorporating leavening agents, flavorings, and other ingredients to enhance taste and texture. As the cake spread across cultures and continents, regional variations emerged. In the American South, for instance, pound cake became a staple dessert, often flavored with ingredients like sour cream, lemon, and fruits. The addition of strawberries is a more recent innovation, likely inspired by the popularity of strawberry shortcake and the desire to use fresh seasonal produce. By folding chopped or pureed strawberries into the batter and sometimes adding a strawberry glaze, bakers created a fruit-forward version of this classic cake. Strawberry pound cake has now secured its place in modern baking, offering a beautiful balance of richness and fruity brightness that appeals to all ages.
Ingredients Breakdown
1 cup (2 sticks) unsalted butter, softened – provides a rich, creamy base that creates the pound cake’s signature dense texture
2 cups granulated sugar – sweetens the batter and aids in moisture retention
4 large eggs – contribute to structure, richness, and binding
3 cups all-purpose flour – serves as the foundation of the cake’s structure
1/2 teaspoon baking powder – adds a slight lift to prevent excessive density
1/2 teaspoon salt – balances sweetness and enhances flavor
1 cup sour cream or plain Greek yogurt – adds moisture and a slight tang that complements the strawberries
2 teaspoons vanilla extract – enhances the overall flavor profile
2 cups fresh strawberries, hulled and chopped – the star ingredient, providing bursts of fruity sweetness
1 tablespoon flour – for tossing strawberries to prevent them from sinking in the batter
Optional: zest of 1 lemon – adds a bright citrus note that complements the strawberries
For the glaze: 1 cup powdered sugar, 2–3 tablespoons pureed strawberries or lemon juice – creates a sweet, fruity topping that adds flavor and visual appeal
Step-by-Step Recipe
Preheat your oven to 325°F (165°C) and grease a 9×5-inch loaf pan or a bundt pan, then lightly flour the surface to prevent sticking. In a large bowl, cream the softened butter and sugar together using a hand mixer or stand mixer on medium speed for 4–5 minutes until light and fluffy. This step is crucial for incorporating air into the batter and creating a fine crumb. Add the eggs one at a time, beating well after each addition to fully incorporate them. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the sour cream (or Greek yogurt), beginning and ending with the flour mixture. Mix just until combined. Stir in the vanilla extract and lemon zest if using. In a small bowl, toss the chopped strawberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake. Gently fold the strawberries into the batter, being careful not to overmix. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top begins to brown too quickly, tent it loosely with aluminum foil. Let the cake cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely. For the glaze, whisk together the powdered sugar and pureed strawberries or lemon juice until smooth and pourable. Drizzle the glaze over the cooled cake and allow it to set before slicing and serving.
Tips for the Perfect Pound Cake
Make sure all ingredients are at room temperature before starting to ensure even mixing and a smooth batter. Cream the butter and sugar thoroughly to incorporate air and create a light texture despite the cake’s density. Do not overmix the batter once you add the flour to avoid developing too much gluten, which can make the cake tough. Tossing the strawberries in flour is essential to prevent them from sinking to the bottom. If using frozen strawberries, thaw and drain them thoroughly before adding to the batter to avoid excess moisture. Use a light-colored metal pan for even baking and avoid overly dark crusts. Always test the cake’s doneness with a toothpick or skewer and allow it to cool completely before glazing to prevent the glaze from melting off. For an added touch, garnish with fresh strawberries or a sprinkle of powdered sugar before serving.
Variations and Customizations
You can experiment with various flavor additions and substitutions. For a citrusy twist, replace the vanilla extract with lemon or orange extract and add extra zest. Try folding in blueberries, raspberries, or chopped peaches in place of or alongside the strawberries for a mixed-fruit pound cake. For a more decadent version, add white chocolate chips or a swirl of strawberry jam through the batter. If you’re a fan of nuts, fold in a handful of chopped pecans or almonds. To make it gluten-free, use a high-quality gluten-free flour blend in place of all-purpose flour. For a dairy-free version, substitute plant-based butter and yogurt alternatives. You can also bake the batter into mini loaf pans or muffin tins for individual servings, adjusting the baking time accordingly. Top with cream cheese frosting or whipped cream instead of glaze for a richer dessert. If desired, make a strawberry compote to serve on the side for an extra burst of fruity flavor.
Health Considerations and Nutritional Value
While fresh strawberry pound cake is undoubtedly a treat, it can be made with a more health-conscious approach. Strawberries are rich in vitamin C, antioxidants, and fiber, which provide nutritional value even in a dessert context. Using Greek yogurt instead of sour cream increases protein content while reducing fat. Reducing the sugar slightly or using alternatives like coconut sugar or maple syrup can lower the glycemic index. Whole wheat pastry flour can be used in part to add fiber without significantly compromising texture. For lower cholesterol, substitute two egg whites for one whole egg. Keep in mind that traditional pound cake is high in calories and fat due to butter and sugar, so portion control is key. One slice of strawberry pound cake may contain approximately 300–400 calories depending on the recipe, with most of the calories coming from carbohydrates and fats. If you’re monitoring your diet, enjoy it as an occasional indulgence or modify the recipe for a lighter version. Homemade versions allow more control over ingredients compared to store-bought options, which may contain preservatives or artificial flavorings.
FAQ
Can I use frozen strawberries instead of fresh? Yes, but make sure to thaw and drain them completely to avoid excess moisture in the batter.
How should I store strawberry pound cake? Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It can also be frozen (without glaze) for up to 3 months.
Can I make this cake ahead of time? Absolutely. The flavor often improves after a day as the ingredients settle and meld together.
Why did my cake turn out dense or dry? Overmixing, using cold ingredients, or overbaking are common reasons. Ensure proper mixing technique and monitor baking time closely.
What type of pan works best? A standard 9×5-inch loaf pan or bundt pan is ideal. You can also use mini loaf pans or a cake tin, adjusting time as needed.
Can I make this gluten-free? Yes, substitute with a 1:1 gluten-free flour blend designed for baking.
Is there a vegan version? Yes, use vegan butter, a plant-based yogurt alternative, and flax eggs (1 tbsp ground flax + 3 tbsp water per egg) to replace the eggs.
Can I add a filling or layer? You can layer the batter with strawberry jam or a cream cheese filling for extra decadence. Just make sure fillings are not too runny.
Fresh Strawberry Pound Cake
Ingredients
For the Cake:
- ▢ 1 pint fresh strawberries used for both the cake and glaze
- ▢ 1 cup unsalted butter at room temperature
- ▢ 3 cups granulated sugar
- ▢ 5 large eggs at room temperature
- ▢ 3 cups all-purpose flour sifted
- ▢ 1 teaspoon salt
- ▢ 1/2 teaspoon baking soda
- ▢ 1 cup buttermilk
- ▢ 1 teaspoon vanilla extract
- ▢ 2 teaspoons strawberry extract optional, for enhanced flavor
- ▢ 1/2 teaspoon red food coloring optional, for a deeper strawberry hue
For the Glaze:
- ▢ 2 tablespoons strawberry purée reserved from the fresh strawberries used above
- ▢ 2 cups powdered sugar
- ▢ 1 teaspoon vanilla extract
- ▢ 1 teaspoon fresh lemon juice or lime juice for a slight tang
Instructions
For the Cake:
- Start by removing the stems from the strawberries and washing them thoroughly. Place the strawberries into a food processor or high-powered blender and purée until smooth. Measure out and reserve 2 tablespoons of the purée for the glaze later. Transfer the remaining purée to a small saucepan over medium heat and cook for 15–20 minutes, stirring occasionally, until the purée has reduced to about ½ cup and has thickened. Set it aside to cool completely to room temperature.
- Preheat your oven to 325°F (165°C). Prepare a 12-cup Bundt pan using your preferred nonstick method (butter and flour, baking spray, etc.).
- In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the room-temperature butter on high speed for 2 minutes until light and creamy. Gradually add the granulated sugar and continue beating on high for an additional 4 minutes, until the mixture becomes very pale, fluffy, and slightly crumbly.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.
- Reduce the mixer speed to low. Gradually add the sifted flour in two additions, followed by the salt and baking soda. Mix until just combined—be careful not to overmix at this stage.
- Finally, add the buttermilk, cooled strawberry reduction, vanilla extract, strawberry extract (if using), and red food coloring (if using). Mix on low speed until just combined, then stop mixing.
- Pour the finished batter evenly into the prepared Bundt pan and smooth the top. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack for 10 minutes, then carefully invert it onto a serving plate and let it cool completely before glazing.
For the Glaze:
- Once the cake has fully cooled to room temperature, whisk together the reserved 2 tablespoons of strawberry purée, powdered sugar, vanilla extract, and lemon or lime juice. Mix until smooth and pourable, but thick enough to coat the cake. To test consistency, let it run off a spoon—it should drip slowly but steadily. If the glaze is too thin, add more powdered sugar; if too thick, thin it with a little more citrus juice.
- Drizzle the glaze generously over the top of the cooled cake, allowing it to drip down the sides. Let the glaze set for about 10 minutes before slicing and serving.