This Strawberry Pound Cake delivers the sweet and fresh flavor of strawberries along with the moist and buttery pound cake. It is topped with a sweet strawberry glaze that adds flavor and a beautiful topping!
There's not need to pick up a pound cake from Walmart when its this simple to make your own recipe at home! This cake is so moist, tender, and sweet. It is the perfect spring or summer dessert to highlight strawberries when they are in season. These Strawberry Crunch Cookies are another fun way to use strawberries.
If you're looking for more tasty cake recipes check out my White Forest Cake, Coconut Cake Recipe, or Lemon Poppy Seed Cake.
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Why You'll Love This Recipe
- It has a delicious fresh, fruity flavor. Just like these Mini Strawberry Cheesecakes.
- This pound cake is moist and tender. It melts in your mouth much like my Fudgy Brownies!
- This is a versatile treat. Great for breakfast with a cup of coffee or tea, dessert with a scoop of ice cream or topped with whipped cream, or just on its own.
- It is a simple but delicious dessert that is great for any occasion. These Chocolate Covered Rice Krispie Treats are equally as simple and tasty!
Ingredients
Ingredient Notes
- I recommend using fresh strawberries rather than frozen strawberries.
- Lemon juice and lemon zest will amp add a little tang and amp up the flavor of the strawberry.
- Sour cream will make the cake extra moist.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- You can use greek yogurt in place of the sour cream.
- Add a cream cheese frosting on top for added flavor instead of the strawberry glaze.
- Mix chocolate chips into the pound cake batter to add richness to the pound cake. Like in my Chocolate Chip Banana Bread recipe!
- Serve slices of the pound cake layered with whipped cream for a strawberry shortcake type of feel. Check out my Roasted Strawberry Shortcake if that's your vibe!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: Preheat the oven to 350 degrees (F). Spray a 9x5 loaf pan with non-stick spray and set aside.
STEP 2: In a large bowl combine the granulated sugar, softened butter, and sour cream. Mix until well combined. Add the eggs, vanilla, lemon zest, and lemon juice. Mix until well combined.
STEP 3: In a separate bowl combine the flour, baking powder, and salt. Whisk to remove any lumps.
STEP 4: Add the dry ingredients to the wet ingredients and mix until just combined.
STEP 5: Fold the diced strawberries into the cake batter. Pour the batter into the prepared pan and bake for 50-60 minutes or until a knife inserted into the center of the cake comes out with only a few moist crumbs. Remove and allow to cool before glazing.
STEP 6: In a small bowl add the strawberries and mash them. Add the powdered sugar and whisk until there are no more lumps of powdered sugar.
STEP 7: Pour the glaze over the pound cake, slice, and serve.
Expert Tips
- Don't over-mix the batter. This is a pretty obvious one, but it can make a huge difference in the final product. Only mix until the ingredients are just combined.
- Don't over-bake the pound cake. It can be really easy to bake the cake for too long, but make sure when you insert a toothpick it still has a few moist crumbs on it. When you remove the pound cake from the oven it will continue to bake from the residual heat.
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your cake at the perfect temperature.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
Recipe FAQs
I wouldn't recommend it. Frozen strawberries usually have a bit more liquid in them, which will make the batter too wet.
Room Temperature: The cake can be stored in an airtight container at room temperature for 3 days.
Refrigerator: If stored correctly in an airtight container it will last up to 1 week in the fridge.
Freezer: If stored correctly in an airtight container it will last up to 2 months in the freezer.
More Recipes You'll Love
If you tried this Strawberry Pound Cake or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Strawberry Pound Cake
Ingredients
For Strawberry Pound Cake:
- 1 ⅔ cup (200 grams) all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ⅓ cup (260 grams) granulated sugar
- 11 tablespoons (150 grams) unsalted butter softened
- ⅔ cup (140 grams) sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 1 tablespoon lemon juice
- 1 cup (167 grams) strawberries finely diced
For Strawberry Glaze:
- 1 cup (167 grams) strawberries
- 1 cup (113 grams) powdered sugar
Instructions
For Strawberry Pound Cake:
- Preheat the oven to 350 degrees (F). Spray a 9x5 loaf pan with non-stick spray and set aside.
- In a large bowl combine the granulated sugar, softened butter, and sour cream. Mix until well combined. Add the eggs, vanilla, lemon zest, and lemon juice. Mix until well combined.
- In a separate bowl combine the flour, baking powder, and salt. Whisk to remove any lumps.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold the diced strawberries into the cake batter. Pour the batter into the prepared pan and bake for 50-60 minutes or until a knife inserted into the center of the cake comes out with only a few moist crumbs. Remove and allow to cool before glazing.
- In a small bowl add the strawberries and mash them. Add the powdered sugar and whisk until there are no more lumps of powdered sugar.
- Pour the glaze over the strawberry pound cake, slice, and serve.
Anonymous says
A true pound cake texture, dense, moist, rich flavor, so delicious! Absolutely loved it! Will be making this again and again. Thank you for sharing this recipe.
Ellie Haley says
Yay yay yay! So glad you enjoyed!