Strawberry Pound Cake

The Best Strawberry Pound Cake Recipe with icing

This is THE BEST Strawberry Pound Cake Recipe EVER. This pound cake recipe is loaded with fresh strawberries, and is ultra moist and topped with a sweet icing. You MUST make this strawberry cake!

Strawberry Pound Cake is the PERFECT Pound Cake Recipe for Fresh Strawberries!

Strawberry season is upon us, and I am READY! Warm temperatures, ripe, sweet berries…it’s my favorite time of year! And this Strawberry Cake Recipe is sure to be on rotation all season long. As a matter of fact, this might be on my dessert table all year long, because frozen strawberries work perfectly as well! I won’t get ahead of myself though…

You know I love a good pound cake recipe, and when I had the idea of combining strawberries and pound cake I knew it was a good idea! BUT I had to make a few tweaks to my classic pound cake recipe for it to work with the strawberries. I wanted to make sure the cake was extra moist and flavorful and the strawberry flavor really came through without using any artificial flavors!

Looking for other Pound Cake Recipes? Try These:

Most Moist strawberry pound cake recipe

How To Make Strawberry Cake

Luckily this cake recipe is really pretty easy! Honestly, it looks fancy, but couldn’t be quicker to prep. It does take a little while to bake, but it’s also a great cake to make in advance because this pound cake is amazing warm, but it’s just as good the next day!

What Ingredients Do You Need?

There are super simple key ingredients in this strawberry cake. Here are a few:

  1. Strawberries: Just slice the strawberries and mix them right in the cake batter!
  2. Butter: I always use salted butter in this pound cake!
  3. Granulated Sugar: This cake gets a nice, deep color and flavor thanks to the strawberries, so you don’t need to use brown sugar, just white!
  4. Eggs: You use 4 eggs in this recipe, which is pretty standard for a pound cake!
  5. Baking Soda/Baking Powder/Kosher Salt: You need all of these to get the perfect rise on the cake!
  6. Buttermilk: I really feel like buttermilk is the secret ingredient in cake baking. It really gives the cake a tender crumb.
  7. Flour: Since this is a pound cake, use all purpose flour in this recipe. Pound cake is more dense than a layer cake, so don’t worry about using cake flour, it won’t make a huge difference.

Can I Use Frozen Strawberries?

Yes! You can use frozen strawberries, just thaw them out and slice them as the recipe states. Also make sure you pat them dry, as frozen and thawed berries will be more moist than fresh.

At What Temperature Do You Bake This Bundt Cake?

You bake this cake at 325°F. It takes a little longer to bake at this lower temperature, but you want to make sure it bakes all the way through without it getting too brown on the tops.

How Do You Decorate a Strawberry Cake?

I like to use a sweet, sugar icing the drizzles down the side of the cake. a simple mix of powdered sugar and milk is all you need! if you are looking for something a little different, here are a few options to frost a strawberry cake:

How To Make Strawberry Pound Cake

How to Adapt This Cake Recipe

Can You Use Other Fruits In This Cake Recipe?

Yep! This is a simple way to make this cake work for whatever fruit you have on hand! Blueberries would be great, or mixed berries. Even peaches would work!

Can You Make This Cake Into Muffins?

Sure! If you do, you can bake them at 350°F for 20-25 minutes!

Can You Use This Strawberry Pound Cake For Strawberry Shortcake?

YESSS! Can you even imagine how good that would be?? Pound Cake is perfect with strawberry shortcake, and add in MORE strawberries, you will definitely have a winner!

Can You Freeze Strawberry Cake?

Absolutely! Allow the cake to cool completely. Don’t pour the icing on the cake. Wrap it tightly in plastic wrap and then wrap it again in more plastic wrap or foil and freeze it for up to a month.

To thaw it, allow the cake to come to room temperature pour the icing on, if desired, and enjoy!

Easy Strawberry Pound Cake with fresh strawberries

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Strawberry Pound Cake

  • Author: Shelly
  • Prep Time: 15 minutes
  • Cook Time: 85 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: serves 12 1x
  • Category: Cake
  • Method: Oven
  • Cuisine: Dessert

Description:

Strawberry Pound Cake is an easy, ultra moist pound cake recipe with the perfect amount of fresh strawberries baked inside!


Ingredients:

  • 1 cup butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2/3 cup buttermilk
  • 3 cups all purpose flour
  • 16 ounces strawberries, sliced

Icing

  • 2 cups powdered sugar
  • 23 tablespoons of milk

Instructions:

  1. Preheat oven to 325°F. Coat a 12- cup bundt pan with baking spray and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes. Add in the eggs, vanilla, baking soda, baking powder, and salt. Mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
  3. Turn the mixer to low and in alternating additions add in the buttermilk and flour, beginning and ending with flour, scraping the sides of the bowl as necessary. Mix until just incorporated.
  4. Stir in the strawberries until evenly mixed in.
  5. Bake for 85-90 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow the cake to cool in the pan for 20 minutes and then invert the pan onto a cake plate.
  7. Once the cake is mostly cooled whisk together the powdered sugar and the milk for the icing. Pour this on top of the cake. The cooler the cake is, the thicker the icing will remain.

Notes:

Store airtight at room temperature for up to 3 days.

Keywords:: cake recipe, cookies and cups, strawberry cake, pound cake, cake, strawberries

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The Best Strawberry Pound Cake

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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14 Responses
  1. Christina

    This recipe is perfect!! I’ve made it twice so far and making it again tomorrow. The first time I made it I did not wait long enough before flipping the pan and it did stick. Learned my lesson for the next time and it was perfect. Thank you!

  2. Julie

    Can you use other fruit? I see the question in your list but not your answer. I was thinking blueberries and/or strawberries.

    1. Shelly

      Gosh, so weird! I fixed my post, nit sure what happened there! But yes you can absolutely use other fruits in this recipe!

      1. Julie

        Excellent. They sell flats with strawberries, blueberries, and blackberries here, so I think I’ll try that combo.

        But when local peaches are in season, I’m thinking blueberries and peaches.

        And there aren’t even any tricky to find ingredients (I live in Europe, so sometimes what seems to be very normal ingredients are hard for me to source).

  3. Normally i m not good at baking side of cooking but this recipe came out perfectly. The cake nicely fluffy and it tasted great. Thank you much for this true masterpiece.

  4. Bethany

    So thankfully it still turned out tasty but mine did NOT come out of the bundt pan well. I sprayed my pan well but I didn’t take it straight out after 20 mins of cooling. I made it last night and couldn’t stay up long enough and instead tried to take it out this morning. Is that why it didn’t come out well? Should I have taken it out last night?

    1. Shelly

      That could definitely be the cause, yes. Also I had this trouble for years with my bundt pan…cakes would never come out without sticking no matter what I did! And I felt like I had a quality pan. So I decided to get a new one. I bought this one by Nordic Ware… https://rstyle.me/+slau7cZRO9Z1yvq6o94G8w… and I will tell you I have never again had a bundt pan stick. So I am definitely not saying it is the pan, but that is my experience, as well as letting it cool in the pan overnight.

Leave a Reply

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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