Strawberry pound cake is a rich, buttery, moist, dense and tender cake made with fresh strawberries. A creamy strawberry glaze or icing finishes it perfectly. This easy, strawberry-filled classic is ideal for breakfast, brunch or dessert when you want a simple yet impressive bake.
Why Should You Make This Recipe
Pound cakes are wonderfully versatile and surprisingly simple. This strawberry loaf or bundt-style cake combines a classic dense pound cake crumb with the bright flavor of strawberries. It bakes into a tender, moist cake with fragrant vanilla and sweet strawberry notes, then gets a glossy, fruity glaze for extra indulgence. It’s especially lovely for spring and summer gatherings but comforting any time you crave a homestyle baked treat.
- Perfect texture: This recipe yields a rich, tender crumb that holds strawberry flavor without becoming soggy.
- Simple ingredients: The cake uses pantry staples plus fresh or frozen strawberries and comes together quickly, making it a great option for both everyday baking and special occasions.
Ingredients
You only need a handful of common ingredients to make this strawberry bundt or loaf cake. Prepare a fresh strawberry puree first, then fold it into a classic pound cake batter.
Strawberry Pound Cake
- Dry ingredients: all purpose flour, baking powder, salt.
- Wet ingredients: fresh or thawed strawberries (pureed), granulated sugar, unsalted butter, eggs, vanilla extract, strawberry extract, and sour cream.
Strawberry Glaze
For the glaze, you’ll need powdered sugar, reserved strawberry puree, and a little milk or heavy cream to reach your desired consistency.
Substitutions
If you need swaps, here are reliable alternatives that preserve texture and flavor:
- Strawberries: Fresh or frozen both work. Raspberries can substitute for a different berry profile.
- Flour: Use a 1:1 gluten-free flour blend to make the cake gluten free.
- Leavener: Baking powder is recommended. If you must substitute, a small amount of baking soda with an acid can work, but results may vary.
- Sugar: Granulated sugar gives the best structure; unrefined options like maple sugar can work but adjust flavor expectations.
- Butter: Salted butter can replace unsalted if you omit extra salt in the recipe.
- Sour cream: Full-fat Greek yogurt is a good alternative and keeps the crumb tender.
- Glaze: The strawberry glaze is optional—powdered sugar dusting or a cream cheese topping are both delicious alternatives.
Variations
- Strawberry loaf: Bake this batter in two 8×4 or a 9×5 loaf pan instead of a bundt. Bake at 350°F (177°C) for 50–60 minutes, until a toothpick comes out with a few moist crumbs.
- Cream cheese version: Substitute 8 oz (226 g) room-temperature cream cheese for the sour cream. Beat the cream cheese and butter together until smooth, then add sugar and proceed. This creates a richer, slightly denser cake. Finish with a strawberry cream cheese frosting if you prefer a tangy topping.
How To Make
Follow these streamlined steps to make the cake and glaze, starting with a concentrated strawberry puree.
Make the Cake
- Place cleaned and halved strawberries in a food processor or blender and puree. Transfer the puree to a small saucepan and simmer over medium heat until reduced by about half (roughly from 1 cup to ½ cup). Remove from heat and cool to room temperature. Reserve 2–3 tablespoons of the cooled puree for the glaze and set the rest aside for the batter.
- Preheat the oven to 325°F (163°C). Grease a 10-inch bundt pan (12-cup capacity) thoroughly with nonstick spray, brushing into all grooves. Move the oven rack to the next lowest position.
- Whisk together the dry ingredients—flour, baking powder and salt—until evenly combined.
- In a stand mixer fitted with the paddle attachment, beat butter and sugar on medium until light and fluffy, about 2–3 minutes. On low speed, add eggs one at a time, then add vanilla and strawberry extract, mixing just until combined.
- On the lowest mixer speed or by hand, alternate adding the dry ingredients with the reserved strawberry puree and sour cream in thirds (dry, puree, dry, sour cream, dry), mixing only until just combined. Do not overmix.
Bake the Cake
Spoon the batter into the prepared bundt pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack or plate. Allow the cake to cool completely before glazing.
Glaze the Cake
Whisk the reserved strawberry puree with powdered sugar and 1–2 tablespoons milk or cream until smooth. Adjust liquid to reach the consistency you like—thinner for a drizzle or thicker for a glossy coating. Pour the glaze over the completely cooled cake, top with fresh sliced strawberries if desired, and allow 30–45 minutes for the glaze to set before slicing.
How To Make Ahead, Store, Freeze and Thaw
- Make ahead: Strawberry puree can be prepared 3–4 days in advance and stored airtight in the refrigerator. Bring to room temperature before using.
- Store: Keep slices in an airtight container at room temperature for 3–4 days, or move to the refrigerator for another 1–2 days.
- Freeze: Wrap individual slices tightly in plastic wrap, place in a freezer bag, and freeze up to 3 months. Freeze unglazed when possible; glaze after thawing for best texture.
- Thaw: Thaw slices in the refrigerator or at room temperature until fully softened, then enjoy.
M’s Expert Tips
- Use a good nonstick release: Spray the bundt pan well and work the spray into the grooves with a pastry brush or paper towel to prevent sticking.
- Room-temperature ingredients: Bring butter, eggs and sour cream to room temperature so they incorporate easily and yield a uniform, tender crumb.
- Don’t overmix: Mix on the lowest speed or fold by hand when adding flour to avoid developing excess gluten.
- Timing for cooling: Cool the cake in the pan for 10–15 minutes before inverting. Remove too early and the cake may fall apart; wait too long and it may be harder to release cleanly.
- Glaze temperature: Make sure the cake is fully cool—typically 30–45 minutes after unmolding—before applying the glaze for the best finish.
FAQs
A gummy center can result from overdeveloped gluten or underbaking. To avoid this, avoid overmixing once the flour is added and follow the lower-temperature, longer-bake approach in this recipe.
A common cause is too-high oven temperature. Try a slightly lower oven temperature and bake longer. An oven thermometer helps verify actual oven heat.
Using cake flour yields a lighter, softer crumb; all-purpose flour gives a more classic, slightly denser pound cake texture. Both work depending on your preference.
Other Strawberry Recipes to Try
- Strawberry Danish
- Strawberry Brownies
- Strawberry Dump Cake
- Strawberry Crumble
If you make this Strawberry Pound Cake, please rate the recipe and leave a comment below to help other bakers. Tag @olivesnthyme on Instagram so I can see your results. Happy baking! – M
Strawberry Pound Cake Recipe
20 mins
1 hr
10 mins
1 hr 30 mins
Equipment
- 1 food processor or blender
- 1 small saucepan
- 1 10-inch (12 cup) bundt pan
- 1 stand mixer with paddle or electric hand mixer
Ingredients
Strawberry Pound Cake
- 1 pound fresh or frozen strawberries
- 3 cups (360 g) all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups (339 g) unsalted butter, room temperature
- 2½ cups (300 g) granulated sugar
- 5 large eggs, room temperature
- 2–3 teaspoons strawberry extract
- 1 teaspoon vanilla extract
- 1 cup (240 g) sour cream, room temperature
Strawberry Glaze
- 1½ cups (180 g) powdered sugar
- 2–3 tablespoons reserved strawberry puree
- 1–2 tablespoons milk or heavy cream, room temperature
Instructions
- Make the strawberry puree: puree strawberries, simmer and reduce from about 1 cup to ½ cup, cool. Reserve 2–3 tablespoons for the glaze and set the rest aside for the cake.
- Preheat oven to 325°F (163°C) and grease a 10-inch bundt pan thoroughly.
- Whisk the flour, baking powder and salt together in a large bowl.
- Cream butter and sugar until light. Add eggs one at a time, then vanilla and strawberry extract on low, mixing until combined.
- On low speed or by hand, alternate adding dry ingredients with strawberry puree and sour cream until just combined (dry, puree, dry, sour cream, dry).
- Spoon batter into the prepared pan and bake 60–70 minutes, or until a toothpick shows a few moist crumbs. Cool in the pan 10 minutes, then invert and cool completely.
- Whisk glaze ingredients together and pour over the cooled cake. Allow 30–45 minutes for the glaze to set before slicing and serving.
Notes
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