Strawberry pound cake is a buttery, moist, dense and tender pound cake made with fresh strawberries. Top with this pound cake with fresh strawberries with a sweet and creamy fresh strawberry icing. Enjoy this easy to make, strawberry filled classic pound cake for breakfast, brunch or dessert.
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Why Should You Make This Recipe
I absolutely adore a simple, but decadent cake. Pound cakes are endlessly versatile, incredibly delicious and so simple to make. My Chocolate Pound Cake, Chocolate Chip Pound Cake, Blueberry Pound Cake, Blackberry Pound Cake and Pineapple Pound Cake are just a few of my favorite pound cake recipes on the blog. This strawberry glazed pound cake is another recipe I am so excited to share with you.
- It has the perfect rich, buttery and tender texture. This strawberry cake has the perfect classic pound cake crumb, filled with fragrant vanilla and sweet strawberry flavor.
- Easy to make with simple ingredients. This pound cake with fresh strawberries is made with simple ingredients that come together quickly and easily making it the perfect cake for any occasion. With it’s strawberry flavor, this recipe for strawberry glazed pound cake is especially perfect for spring and summer entertaining.
Ingredients
This strawberry bundt cake requires only a handful of simple ingredients to make. Here’s what you’ll need:
Strawberry Pound Cake
- Dry Ingredients: Gather all purpose flour, baking powder and salt.
- Wet Ingredients: Gather fresh strawberry puree, granulated sugar, butter, eggs, vanilla extract, strawberry extract and sour cream.
Strawberry Glaze
Gather strawberry puree, powdered sugar and heavy cream or milk.
Substitutions
This homemade strawberry filled pound cake is as easy to make as it is delicious. Here are my recommended ingredient substitutions if you need them.
- Fresh Strawberries: Feel free to use frozen or fresh strawberries. If you don’t have access to strawberries, raspberries make an excellent substitute.
- All purpose flour: To make this pound cake gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill.
- Baking Powder: This acts as leavener in this strawberry pound cake recipe. Substitute with ¼ teaspoon baking soda or omit any leavener from the cake.
- Granulated Sugar: This strawberry glazed bundt cake pound cake calls for granulated sugar, but maple sugar would also work well to make this refined sugar free.
- Unsalted Butter: Feel free to use an equal amount of salted butter in place of the unsalted butter. Just make sure to omit the added salt.
- Eggs: This recipe has not been tested without eggs.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Strawberry Extract: I highly recommend using strawberry extract along with the fresh strawberries.
- Sour Cream: A thick and creamy greek yogurt works well as a replacement in this pound cake recipe.
- Strawberry Glaze: This pound cake is made truly decadent when topped with strawberry glaze. However, you can enjoy plain or with a dusting of powdered sugar.
Variations
- Strawberry Loaf Pound Cake: This recipe for strawberry pound cake can easily be made in a loaf pan. If you would like to follow the recipe as written, divide the pound cake batter into (2) 8x4 or 9x5 loaf pans. Bake at 350 F (177 C) for 50 - 60 minutes.
- Cream Cheese Strawberry Pound Cake: Replace the sour cream with 8oz. (226 g) room temperature cream cheese. Rather than creaming the butter and sugar together first, beat the cream cheese and butter together on low until smooth and well combined. Then beat in the sugar on low until fully combined. Increase the speed to medium for 2 -3 minutes until the mixture is lighter and fluffier. Follow the remainder of the recipe as written.
Strawberry Cream Cheese Frosting: If you'd like to try a different topping from the suggested strawberry icing, I suggest using my Strawberry Cream Cheese Frosting.
How To Make
Learn how to make strawberry pound cake in a few easy steps.
Make the Cake
- Place the strawberries into a food processor (or blender). Puree the strawberries and transfer to a sauce pan. Cook the strawberries over medium heat until the strawberries thicken and reduce from 1 cup puree, down to ½ cup (120 ml). Remove from the heat and cool to room temperature. Reserve 2 - 3 tablespoons (30 - 45 ml) cooled strawberry puree for the glaze.
- Preheat the oven to 325 F (163 C). Move the middle rack to the next lowest position in your oven. Grease a 10- inch (12 cup capacity bundt pan) with nonstick spray. Use a pastry brush to work the nonstick spray into all the grooves of the pan. In a large bowl, whisk the flour, baking powder and salt together until well combined.
- In the bowl of a stand mixer fitted with paddle attachment, beat in the butter and sugar together until light and fluffy. This takes about 2 - 3 minutes at medium speed. On low beat in the eggs, strawberry extract and vanilla extract one at a time, waiting until the previous ingredient is just combined before adding the next. Mix until well combined. By hand or on the lowest mixing speed, mix the dry ingredients into the wet alternating with the remaining strawberry puree and sour cream until the batter is just combined.
Bake the Cake
4. Evenly scoop the fresh strawberry and pound cake batter into the prepared bundt pan. Bake the strawberry pound cake for 60 - 70 minutes or until a toothpick inserted into the center of the pound cake comes out with a few moist crumbs. Cool the cake in the pan for 10 minutes. Invert the bundt cake pan onto another cooling rack or plate. Cool the cake completely before topping with the strawberry glaze.
Glaze the Cake
5. Make the strawberry glaze by whisking the remaining tablespoons of strawberry puree with the powdered sugar and heavy cream or milk until well combined. If needed add more milk or heavy cream for a thinner glaze or more sugar for a thicker glaze. Pour the glaze over the cooled pound cake strawberry cake. Serve with more fresh strawberries if you like. Allow 30 - 45 minutes for the glaze to set, slice and enjoy.
How To Make Ahead, Store, Freeze and Thaw
- Make Ahead: The strawberry puree can be made up to 3 - 4 days before using in the recipe. Store the fresh strawberry puree in the fridge in an airtight container. Bring to room temperature before using in the recipe.
- Store: Place the slices in an airtight container at room temperature for 3 - 4 days. Transfer to the fridge for another 1 - 2 days.
- Freeze: Individually wrap each slice of cake in plastic wrap. Place each wrapped slice in a ziplock bag. Store in the freezer for up to 3 months. If you plan on freezing the cake rather than eating it, I recommend freezing the cake without the glaze when possible.
- Thaw: Remove your desired number of pieces to sit out at room temperature or in the fridge until fully thawed and enjoy!
M’s Expert Tips
- Use a non-stick spray to prevent the cake from sticking to the bundt pan. If needed, take a pastry brush or even a clean paper towel and work the spray into all the grooves of the pan.
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly which requires less mixing, resulting in moist and perfectly mixed pound cake.
- Don’t overmix the cake batter: Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Cool the cake in the pan for no longer than 10 -15 minutes. If you try to remove the cake before 10 minutes, the cake may still be too hot to remove without falling apart. Removing the cake after 15 minutes may cause the cake to stick to the pan more easily.
- Fully cool the cake before applying the glaze. This usually takes about 30 - 45 minutes after the cake has been removed from the pan or about an hour after the cake has been removed from the oven.
FAQs
This can happen when the gluten in the cake is developed too mich. To help prevent this from happening, make sure to beat the eggs, butter and sugar on medium speed and mix on the lowest setting or by hand once the flour is incorporated.
This can happen when the oven temperature is too high. The simple fix for this is to use a lower baking temperature for a longer period of time. I also recommend using an internal oven thermometer to double check the oven temperature.
Cake flour can be used, but the result will be a lighter and fluffier crumb.
Other Strawberry Recipes to Try
If you try this Strawberry Pound Cake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M
Strawberry Pound Cake Recipe
Equipment
- 1 food processor or blender
- 1 small sauce pan
- 1 10 inch (12 cup) capacity bundt pan
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
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 strawberry puree
- 1 - 2 tablespoons milk or heavy cream, room temperature
Instructions
- Place the cleaned and halved strawberries into a food processor (or blender). Puree the strawberries and transfer to a sauce pan. Cook the strawberries over medium heat until the strawberries thicken and reduce from 1 cup puree, down to ½ cup (120 ml). Remove from the heat and cool to room temperature. Reserve 2 - 3 tablespoons (30 - 45 ml) cooled strawberry puree for the glaze. Set the remaining puree aside for the cake.1 pound fresh or frozen strawberries
- Preheat the oven to 325 F (163 C). Move the middle rack to the next lowest position in your oven. Grease a 10- inch (12 cup capacity bundt pan) with nonstick spray. Use a pastry brush to work the nonstick spray into all the grooves of the pan.
- In a large bowl, whisk the flour, baking powder and salt together until well combined.3 cups (360 g) all purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- In the bowl of a stand mixer fitted with paddle attachment, beat in the butter and sugar together until light and fluffy. This takes about 2 - 3 minutes at medium speed. On low beat in the eggs, strawberry extract and vanilla extract one at a time, waiting until the previous ingredient is just combined before adding the next. Mix until well combined.1½ cups (339 g) unsalted butter, room temperature, 2½ cups (300 g) granulated sugar, 5 large eggs, room temperature, 1 teaspoon vanilla extract, 2 - 3 teaspoons strawberry extract
- By hand or on the lowest mixing speed, mix the dry ingredients into the wet alternating with the remaining strawberry puree and sour cream until the batter is just combined (dry, strawberry puree, dry, sour cream, dry).1 cup (240 g) sour cream, room temperature
- Evenly scoop the fresh strawberry and pound cake batter into the prepared bundt pan. Bake the strawberry pound cake for 60 - 70 minutes or until a toothpick inserted into the center of the pound cake comes out with a few moist crumbs. Cool the cake in the pan for 10 minutes. Invert the bundt cake pan onto another cooling rack or plate. Cool the cake completely before topping with the strawberry glaze.
- Make the strawberry glaze by whisking the remaining tablespoons of strawberry puree with the powdered sugar and heavy cream or milk until well combined. If needed add more milk or heavy cream for a thinner glaze or more sugar for a thicker glaze. Pour the glaze over the cooled pound cake strawberry cake. Serve with more fresh strawberries if you like. Allow 30 - 45 minutes for the glaze to set, slice and enjoy.1½ cups (180 g) powdered sugar, 2 - 3 tablespoons strawberry puree, 1 - 2 tablespoons milk or heavy cream, room temperature
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