Strawberry Pound Cake

One bite of this classic strawberry pound cake loaded with wonderful pops of fresh strawberries and topped with a sweet glaze will have you hooked.

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Strawberry pound cake is a delectable dessert with a sweet, tart flavor that is utterly irresistible! The soft texture and burst of strawberry flavor make it perfect for any occasion, whether you’re looking for something to serve at a family gathering or just something special for yourself.

Strawberry Pound Cake Ingredients

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Moist strawberry pound cake is a delightful treat with a unique flavor. The tartness of the strawberry is balanced perfectly with the sweetness of the cake, creating an unforgettable flavor that lingers on your taste buds. 

The texture of the cake is moist and light, making it easy to eat and enjoy.

With every bite, you can experience a burst of strawberry goodness that will have you coming back for more! 

To make this sweet treat, you’ll need:

For The Pound Cake:

• 1½ cups of granulated sugar
• ½ cup of vegetable oil
• 1 cup of buttermilk
• 1 teaspoon of vanilla extract
• 3 large eggs 
• 2 cups of all-purpose flour
• ½ teaspoon of salt
• 2 teaspoons of baking powder
• ½ teaspoon of baking soda
• 1 cup of fresh strawberries, hulled and chopped

For The Glaze:

• 1½ cups of powdered sugar, sifted
• 2 tablespoons of melted butter
• 1-2 teaspoons of strawberry extract
• 2-3 tablespoons of fresh lemon juice
• Heavy cream to thin, as needed

Substitutions And Additions

LEMON: Lemon juice and/or lemon zest can also be added to the batter. The lemon juice in the glaze has a delicious zing but can be omitted if you don’t want the contrast.

PINK COLOR: Strawberry extract has a pink tint to it. The recipe, as written, will produce beautiful pale pink icing. If you omit the strawberry extract or want a darker pink, tint the batter with gel-based food coloring.

How To Make This Strawberry Pound Cake Recipe

The delicious batter comes together easily for this pound cake and bakes up with a lovely moist texture. Once it cools, the pink glaze is the perfect way to finish the cake.

STEP ONE: Preheat the oven to 325°F. Spray a loaf pan or 8 to 10-cup bundt pan with nonstick baking spray (baking spray with flour).

STEP TWO: In a large bowl, whisk together the sugar, oil, buttermilk, vanilla extract, and eggs. Whisk vigorously or beat for 1 to 2 minutes with an electric beater.

STEP THREE: In a separate bowl, sift together the flour, salt, baking powder, and baking soda.

Remove one tablespoon of the flour mixture and add it to the chopped strawberries. Toss the strawberries to coat lightly with the flour.

STEP FOUR: Add the rest of the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.

STEP FIVE: Fold the strawberries into the batter.

STEP SIX: Transfer the batter to the prepared pan.

STEP SEVEN: Bake in the preheated oven for 55 minutes or until a toothpick inserted into the cake comes out clean or with just a few moist crumbs.

STEP EIGHT: Let the cake cool for 5 to 10 minutes, and then invert the cake onto a cooling rack to cool the rest of the way.

STEP NINE: Beat or whisk together the glaze ingredients until nice thick drizzling consistency forms. Drizzle the glaze over the cake.

How To Serve

A slice of sweet strawberry bundt cake makes the perfect dessert. It is best served with light, creamy toppings such as whipped cream, Greek yogurt, or mascarpone. 

If you are serving the cake as a dessert, you can add a scoop of vanilla ice cream or a drizzle of hot fudge for added flavor. 

You can also serve the cake with a hot cup of tea or coffee to cut through the sugary richness.

If you have plenty of strawberries on hand, how about making our strawberry pie and strawberry lemonade?

MORE STRAWBERRY CAKE RECIPES

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Strawberry Angel Food Dessert

Roll Cakes

Strawberry Roll Cake

Storage

Here are some easy storage tips to help you make the most of your delightful creation.

ON THE COUNTER: This delicious cake can be kept at room temperature in an airtight container for up to three days.

IN THE FRIDGE: Make sure the cake has cooled down entirely. Then, wrap it well in plastic wrap or place it in an airtight container.

When stored in the fridge, your cake should stay moist and delicious for up to a week.

IN THE FREEZER: You can freeze leftover pound cake once it has cooled completely and is not garnished, tightly wrapped in plastic wrap for up to 2 months. Thaw overnight in the refrigerator before serving.

The sweet, moist, and flavorful taste of this easy strawberry pound cake will leave your guests asking for more. So why not whip this up during strawberry season when the fresh berries are plentiful? Enjoy this classic recipe that’s sure to transport you to a sweet paradise.

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Strawberry Pound Cake

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One bite of this classic strawberry pound cake loaded with wonderful pops of fresh strawberries and topped with a sweet glaze will have you hooked.

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 1 loaf

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Ingredients

  

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Pound Cake

• 1½ cups granulated sugar
• ½ cup vegetable oil
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 3 large eggs
• 2 cups all-purpose flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 cup fresh strawberries, hulled and chopped

Glaze

• 1½ cups powdered sugar, sifted
• 2 tablespoons melted butter
• 1 to 2 teaspoons strawberry extract
• 2 to 3 tablespoons fresh lemon juice
• Heavy cream, to thin as needed

Instructions

 

• Preheat the oven to 325°F. Spray a loaf pan or 8 to 10 cup bundt pan with nonstick baking spray (baking spray with flour).
• In a mixing bowl, whisk together the sugar, oil, buttermilk, vanilla extract, and eggs. Whisk vigorously or beat for 1 to 2 minutes with an electric beater.
• In a separate bowl, sift together the flour, salt, baking powder, and baking soda. Remove one tablespoon of flour and add it to the chopped strawberries. Toss the strawberries to coat lightly with the flour.
• Add the rest of the flour mixture to the wet ingredients and stir just until combined – do not overmix.
• Fold the strawberries into the batter.
• Transfer the batter into the bundt pan.
• Bake for 55 minutes, or until a toothpick inserted into the cake comes out clean or with just a few moist crumbs.
• Cool for 5 to 10 minutes, and then invert the cake onto a cooling rack to cool the rest of the way.
• Beat or whisk together the glaze ingredients until a nice thick drizzling consistency forms. Drizzle the glaze over the cake.

Notes

• The pound cake can be baked in a loaf pan and will take approximately the same amount of time, but adjust the cook time as needed.
• I used a 10-cup bundt pan, but an 8-cup bundt pan will also work.
• Toss the strawberries in flour to help them stay suspended in the cake batter and not sink to the bottom of the cake.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
• Place bread on a wire rack before pouring the glaze on top so that any excess glaze will run through the rack rather than leaving a puddle around your cake.

Nutrition

Calories: 3401kcal | Carbohydrates: 699g | Protein: 54g | Fat: 49g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 645mg | Sodium: 2376mg | Potassium: 1880mg | Fiber: 10g | Sugar: 497g | Vitamin A: 1925IU | Vitamin C: 96mg | Calcium: 782mg | Iron: 16mg

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