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Strawberry Pound Cake Recipe

Strawberry Pound Cake Recipe

"This beautiful bundt cake is my husband's favorite," relates Sue Wesson of Springhill, Louisiana. Sue adds chopped pecans and strawberries to the batter, and she brushes the cake right out of the oven with a sweet strawberry glaze. Any extra glaze can be served on the side.
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours + cooling YIELD:12-16 servings


  • 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
  • 1 cup butter-flavored shortening
  • 2 cups sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup buttermilk
  • 1/2 cup chopped pecans
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond or strawberry extract
  • 1 cup sugar
  • 1/2 cup sliced fresh strawberries
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond or strawberry extract


  • 1. Drain strawberries, reserving 1/2 cup juice. Chop the strawberries; set juice and berries aside.
  • 2. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. Stir in the pecans, chopped strawberries and extracts.
  • 3. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack.
  • 4. In a small saucepan, combine the sugar and reserved strawberry juice. Add the sliced strawberries. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in extracts. Brush some of the sauce over the warm cake. Serve cake with remaining sauce. Yield: 12-16 servings.

Nutritional Facts

1 slice: 419 calories, 16g fat (4g saturated fat), 54mg cholesterol, 193mg sodium, 64g carbohydrate (45g sugars, 2g fiber), 5g protein.

Reviews for Strawberry Pound Cake

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wawflemate User ID: 8876878 249268
Reviewed Jun. 9, 2016

"Marvelous recipe! Sliced fresh strawberries can be used instead of the frozen sweetened ones. Also, I substituted two teaspoons of vanilla extract for the strawberry/almond extracts. The strawberry sauce is wonderful, but the cake is absolutely delicious without it! We will definitely make this cake again at our house very soon!!"

fortiermom User ID: 3669680 230579
Reviewed Aug. 2, 2015

"Friends made and used this recipe for my daughters wedding cake (June) it was fabulous!!! and a year later the saved top was just as good!!!"

germanycook User ID: 6411056 223460
Reviewed Mar. 24, 2015

"Wow - I didn't expect this cake to be as delicious as it was! Had some ripe strawberries to use up so thought I'd try this recipe, and it was totally worth it. Very moist and soft cake, with lots of delicate strawberry flavour, just beautiful! Perfect for springtime :)"

CakeFan User ID: 5342801 91743
Reviewed Sep. 13, 2010

"This cake was delicious. Not the texture and density you expect from a typical pound cake.Very moist and soft. I used strawberry extract, not almond and left out the nuts. Great without the glaze. I have it for breakfast with a cup of coffee"

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