Pound cake gained its name from the age-old recipe that incorporated a pound of butter, a pound of sugar, a pound of eggs and a pound of flour. While similar recipes have changed over the years, one thing has remained the same: A pound cake offers a spongy, light crumb within a perfect golden crust.
To make the classic pound cake even better, we’re adding fresh fruit to the vanilla cake base. Slice this strawberry pound cake flecked with berries for a special occasion, or simply enjoy a piece with morning coffee or afternoon tea.
Ingredients for Strawberry Pound Cake
- Butter: For this pound cake, it’s best to start with unsalted butter softened to room temperature. Butter adds flavor and helps create the proper texture.
- Sugar: Granulated sugar is creamed with the softened butter to make the base for this pound cake. Sugar adds sweetness and plays a role in the tender crumb of the cake.
- Eggs: Three whole eggs are used in this recipe for wonderful moisture and rise. It’s best to let them come to room temperature and then beat them in a small bowl with a fork before adding them to the creamed mixture.
- Vanilla: Just a touch of vanilla enhances this cake batter as the perfect base for the strawberries.
- Flour: All-purpose flour is key for providing structure in this pound cake.
- Baking powder: While the recipe doesn’t call for much baking powder, it is still a crucial ingredient to help the strawberry pound cake rise while baking.
- Milk: Milk adds the perfect amount of moisture to this pound cake.
- Strawberries: Of course, it wouldn’t be strawberry pound cake without the berries! It’s best to clean the strawberries and hull the stems ahead of time.
- Confectioners’ sugar: Confectioners’ sugar serves as the base of the glaze to add sweetness and create structure. The dreamy pink glaze is naturally colored by the addition of fresh strawberries.
- Lemon juice: Just a bit of lemon juice in the glaze helps to cut the sweetness of the confectioners’ sugar to achieve balance. This can be left out if necessary.
Directions
Step 1: Prep the loaf pan
Preheat the oven to 350°F. Grease a 9×5-inch loaf cake pan and line the pan with parchment.
Step 2: Cream the butter and sugar
In a large bowl, cream the butter and sugar until light and fluffy, three to five minutes.
Add the eggs, one at a time, beating well after each addition. Add the vanilla extract.
Step 3: Add the flour mixture to the creamed mixture
In a medium bowl, whisk together the flour, baking powder and salt.
Mix in a third of the flour mixture. Beat until just combined.
Alternate adding the milk and the remaining flour mixture, beating after each addition until just combined.
Fold in the diced strawberries.
Step 4: Bake the cake
Transfer the batter to the prepared loaf pan. Bake the pound cake for 55 to 60 minutes. The pound cake is done once the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes before removing the cake from the pan to cool completely.
Step 5: Make the glaze
In a small bowl, whisk together the confectioners’ sugar, lemon juice and milk. Add the diced strawberries.
Spoon the glaze over the top of the cooled pound cake and serve.
Strawberry Pound Cake Variations
- Almond extract: Vanilla adds great balance to this pound cake, but you could swap in almond extract for a sweeter flavor profile.
- Citrus zest: Citrus pairs beautifully with strawberries. Introduce different flavors by mixing the zest of a lemon, orange or lime into the batter.
- Bundt cake: Need a larger cake to serve a crowd? This recipe can be doubled and the batter can be poured into a greased bundt cake pan.
How to Store Strawberry Pound Cake
Strawberry pound cake should be stored in an airtight container or well-wrapped in storage wrap. Store this pound cake at room temperature for up to three days, in the fridge for up to six days or in the freezer for up to four months.
Strawberry Pound Cake Tips
Can you use frozen strawberries?
For best results, fresh strawberries should be used for this strawberry pound cake recipe. In a pinch, frozen strawberries could be used, but they will add more moisture to the cake. If you use frozen strawberries, use chopped berries straight out of the freezer without letting them thaw.
Can you use pound cake for strawberry shortcake?
Strawberry shortcake can be made with everything from angel food cake to scones and biscuits, but pound cake is also an amazing option. For even more strawberry flavor, try this strawberry pound cake layered with whipped cream and fresh sliced strawberries.
