strawberry pound cake recipe
The Best strawberry pound cake recipe
Classic Strawberry Pound Cake
A moist, tender pound cake infused with the sweet flavor of fresh strawberries, perfect for any occasion. This recipe delivers a delightful balance of fruity and vanilla notes.
🥘Ingredients
- 3 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup fresh strawberries, finely chopped (plus extra for topping)
- 1 cup powdered sugar
- 2–3 tbsp fresh strawberry juice (from ½ cup strawberries)
- 1 tsp lemon juice
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper. -
2
In a medium bowl, whisk together flour, baking powder, and salt. Set aside. -
3
In a large bowl, cream together butter and sugar until light and fluffy (about 3–4 mins). Add eggs one at a time, beating well after each. Mix in vanilla extract. -
4
Alternate adding the dry ingredients and strawberries (starting and ending with flour) to the butter mixture. Mix on low speed until just combined. -
5
Transfer batter to the prepared pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted comes out clean. -
6
While the cake bakes, prepare the glaze: Whisk powdered sugar, strawberry juice, and lemon juice until smooth. Let cool for 10 minutes before drizzling over the warm cake. -
7
Once the cake is completely cool, drizzle the glaze evenly over the top and sides. Optional: Garnish with fresh strawberries.
🔧Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Oven-safe baking pan (9×13-inch or similar)
- Whisk
- Fine-mesh sieve
- Piping bag or ziplock bag with a corner cut off
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra moisture, fold in ½ cup mashed strawberries into the batter.
- Use a mix of red and green strawberries for a vibrant color.
- Let the cake cool completely before slicing to prevent a soggy texture.
- Substitute butter with coconut oil for a dairy-free option.
Variations
- Add ½ cup chopped walnuts or pecans for crunch.
- Infuse the butter with a few drops of strawberry extract for deeper flavor.
Watch Video Of How Classic Strawberry Pound Cake Works
❓ Frequently Asked Questions About Strawberry Pound Cake
1. What is the best way to store strawberry pound cake for freshness?
To keep your strawberry pound cake fresh, store it in an airtight container at room temperature for up to 3 days. If you prefer it longer-lasting, refrigerate it for up to 5 days. For even longer storage (up to 2 months), freeze the cake in an airtight container or bag, wrapping it tightly in plastic wrap and aluminum foil to prevent freezer burn.
2. Can I make this strawberry pound cake without fresh strawberries?
Yes! You can use frozen strawberries (thawed and drained well) or a mix of fresh and frozen strawberries. For a jammy texture, you can also use strawberry preserves or puree. If using preserves, reduce the liquid slightly in the batter to avoid a watery consistency.
3. How do I achieve a perfectly moist strawberry pound cake?
To ensure a moist cake, use buttermilk instead of regular milk, and don’t overmix the batter—fold the ingredients gently until just combined. Adding 1–2 tablespoons of sour cream or Greek yogurt to the batter can also enhance moisture. Additionally, brushing the baked cake with a simple syrup (equal parts sugar and water, heated) after cooling helps keep it soft.
4. What is the best way to slice and serve this cake?
For clean, even slices, let the cake cool completely before cutting. Use a sharp serrated knife dipped in hot water and wiped dry between slices to prevent crumbs. Serve with whipped cream, vanilla ice cream, or a drizzle of strawberry glaze for a delicious presentation.
5. Can I substitute any ingredients in the recipe, and if so, what are the alternatives?
– Buttermilk: Use plain yogurt mixed with a little lemon juice or vinegar to replicate the tanginess.
– Strawberries: Swap for raspberry, blueberry, or blackberry puree (adjust liquid as needed).
– Vanilla extract: Replace with almond extract or a splash of vanilla bean paste for a different flavor twist.
– Granulated sugar: Use brown sugar or coconut sugar for a slightly different texture and depth of flavor.
