Strawberry Pound Cake Recipe photo by Taste of Home
Total Time
Prep: 20 min. Bake: 65 min. + cooling
This strawberry pound cake spruces up a classic pound cake with the addition of fresh fruit. Here's how to make the refreshing treat.

Updated: Apr. 29, 2024

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.


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

Whisk together the flour, baking powder and salt with the help of Stand MixerTMB Studio

In a large bowl, cream the butter and sugar until light and fluffy, three to five minutes.

Mix in the eggs and vanilla extract with stand mixer in a bowlTMB Studio

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 one-third of the flour mixtureTMB Studio

Mix in a third of the flour mixture. Beat until just combined.

Mix in the sour creamTMB Studio

Alternate adding the milk and the remaining flour mixture, beating after each addition until just combined.

Fold in the diced strawberries with the mixtureTMB Studio

Fold in the diced strawberries.

Step 4: Bake the cake

Transfer the batter to the prepared loaf panTMB Studio

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

Whisk together the powdered sugar, lemon juice, milk and diced strawberries in a small bowlTMB Studio

In a small bowl, whisk together the confectioners’ sugar, lemon juice and milk. Add the diced strawberries.

Pour the glaze over the top of the cooled pound cake with the spoonTMB Studio

Spoon the glaze over the top of the cooled pound cake and serve.

A delicious sliced loaf of Strawberry Pound Cake on a plateTMB Studio

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

Freshly baked Strawberry Pound Cake loaf on a plateTMB Studio

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.

Strawberry Pound Cake

Prep Time 20 min
Cook Time 65 min
Yield 1 loaf (16 pieces).


  • 1/2 cup unsalted butter, softened
  • 1-1/2 cups sugar
  • 3 large eggs, room temperature
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup 2% milk
  • 1 cup finely chopped fresh strawberries
  • 1 cup confectioners' sugar
  • 1 teaspoon lemon juice
  • 2 teaspoons 2% milk
  • 3/4 cup finely chopped fresh strawberries


  1. Preheat oven to 350°. Line a greased 9x5-in. loaf pan with parchment.
  2. In a large bowl, cream butter and sugar until light and fluffy, 3-5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture alternately with milk, beating after each addition just until combined. Fold in strawberries.
  3. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool in pan on a wire rack 10 minutes before removing from pan to cool completely.
  4. In a small bowl, whisk confectioners' sugar, milk and lemon juice. Stir in strawberries. Spoon over top of cake.

Nutrition Facts

1 piece: 239 calories, 9g fat (5g saturated fat), 58mg cholesterol, 110mg sodium, 37g carbohydrate (28g sugars, 1g fiber), 3g protein.

A pound cake offers a buttery, tender crumb with a soft, golden crust. To make the classic version even better, we added fresh fruit into the mix. This cake starts with a vanilla cake base and is flecked with berries. Dress it up to serve for any party or occasion thanks to its pretty pink glaze, or simply enjoy a slice with afternoon tea. —Molly Allen, Hood River, Oregon