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Strawberry Pound Cake

Strawberry Pound Cake

Julia
This Strawberry Pound Cake is rich, buttery, and perfectly moist, made with fresh strawberries for natural sweetness and vibrant flavor. With a tender crumb and bursts of real berry goodness, this easy strawberry pound cake recipe is perfect for spring, summer, or any time you want a fruity homemade dessert.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 12 slices

Ingredients
  

  • 1 cup 2 sticks unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs room temperature
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup sour cream
  • 1 ½ cups fresh strawberries finely chopped and lightly patted dry
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract optional
  • Optional Strawberry Glaze:
  • 1 cup powdered sugar
  • 2 –3 tablespoons strawberry puree or milk

Instructions
 

  • Prep
  • Preheat oven to 325°F (163°C).
  • Grease and flour a 9x5-inch loaf pan or bundt pan.
  • Chop strawberries and gently pat dry with paper towels.
  • Cream Butter & Sugar
  • In a large bowl, beat butter and sugar for 3–4 minutes until light and fluffy.
  • Add Eggs & Flavoring
  • Add eggs one at a time, mixing well after each addition.
  • Stir in vanilla and almond extract.
  • Combine Dry Ingredients
  • In a separate bowl, whisk flour, baking powder, and salt.
  • Alternate Mixing
  • Add dry ingredients and sour cream alternately to the butter mixture, beginning and ending with flour.
  • Mix just until combined.
  • Fold in Strawberries
  • Gently fold in chopped strawberries.
  • Do not overmix.
  • Bake
  • Pour batter into prepared pan and smooth the top.
  • Bake:
  • 70–80 minutes (loaf pan)
  • 60–75 minutes (bundt pan)
  • Cake is done when a toothpick inserted in the center comes out clean.
  • Cool & Finish
  • Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
  • Drizzle with glaze or dust with powdered sugar if desired.

Notes

  • Pat strawberries dry to prevent excess moisture.
  • Use room temperature butter and eggs for best texture.
  • Avoid overmixing to keep the cake tender.
  • If browning too quickly, tent loosely with foil during the last 20 minutes.
  • Store tightly wrapped at room temperature for up to 3 days.
  • Refrigerate up to 5 days or freeze up to 3 months.
Keyword moist strawberry cake, Strawberry Pound Cake, summer strawberry recipe