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. This is a MUST MAKE cake recipe!
Table of Contents
- Strawberry Pound Cake is the PERFECT Pound Cake Recipe for Fresh Strawberries!
- Looking for other Pound Cake Recipes? Try These:
- What Ingredients Do You Need?
- How To Make Strawberry Pound Cake
- Can You Use Frozen Strawberries Instead of Fresh?
- Out of Buttermilk? No Problem!
- Decoration Ideas:
- Can You Use Other Fruits In This Cake Recipe?
- Can You Make This Cake Into Muffins?
- Can You Use This Strawberry Pound Cake For Strawberry Shortcake?
- Can You Freeze Strawberry Cake?
- Looking For Other Strawberry Recipes? Try These:
- Get the Recipe
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:
What Ingredients Do You Need?
There are super simple key ingredients in this strawberry cake. Here are a few:
- Strawberries: Just slice the strawberries and mix them right in the cake batter!
- Butter: I always use salted butter in this pound cake!
- 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!
- Vanilla Extract. You could even add in a small splash of almond extract instead which would be a nice compliment to the strawberries.
- Eggs: You use 4 eggs in this recipe, which is pretty standard for a pound cake!
- Baking Soda/Baking Powder/Kosher Salt: You need all of these to get the perfect rise on the cake!
- Buttermilk: I really feel like buttermilk is the secret ingredient in cake baking. It really gives the cake a tender crumb.
- 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.
How To Make Strawberry Pound 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! Make sure to use a quality bundt cake pan, coated well!
- Preheat oven to 325°F. Coat a 12- cup bundt cake pan with baking spray and set aside.
- 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.
- 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.
- Stir in the strawberries until evenly mixed in.
- Bake for 85-90 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 20 minutes and then invert the pan onto a cake plate.
- 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.
Can You Use Frozen Strawberries Instead of Fresh?
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. But make sure you pat the thawed strawberries dry before slicing and adding them in as frozen and thawed can be very moist, and adding more moisture into the cake batter can change the consistency of the cake causing it to be gummy or wet. This is the case with adding most fruit to baked goods, you just don’t want to add too much liquid or moisture to your perfect cake batter!
Out of Buttermilk? No Problem!
If you are ready to bake this cake but realize you’re out of buttermilk, don’t worry! You can easily sub in a few different options or check out my full post on making homemade buttermilk! Here are some easy swaps:
- scant 2/3 cup yogurt thinned with water or milk = 2/3 buttermilk
- scant 2/3 cup sour cream thinned with water or milk = 2/3 buttermilk
Decoration Ideas:
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:
- Turn the easy icing in the recipe card into a strawberry icing or strawberry glaze by adding in some strawberry puree or even simply strawberry jam. You can make it more of a glaze by adding a little more milk, or more of a frosting or thick icing by adding less milk!
- Buttercream Frosting
- Roasted Strawberry Frosting
- Heritage Frosting
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! YOu could even top a slice with vanilla ice cream and some homemade strawberry syrup!
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!
Looking For Other Strawberry Recipes? Try These:
Print
Strawberry Pound Cake
- 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
- 2 – 3 tablespoons of milk
Instructions
- Preheat oven to 325°F. Coat a 12- cup bundt pan with baking spray and set aside.
- 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.
- 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.
- Stir in the strawberries until evenly mixed in.
- Bake for 85-90 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 20 minutes and then invert the pan onto a cake plate.
- 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.
Nutrition
- Serving Size: 1 slice
- Calories: 491
- Sugar: 52.5 g
- Sodium: 341.9 mg
- Fat: 17.8 g
- Carbohydrates: 77.9 g
- Protein: 6.3 g
- Cholesterol: 104.2 mg
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I loved the taste of my cake and it came out really pretty but my strawberries sunk to the bottom. Did I do something wrong?
I read somewhere that if you toss the strawberries in flour, they will not sink.
Can a substitute for buttermilk be used?
If you don’t have buttermilk, just measure 1 tablespoon of white vinegar or lemon juice into a liquid measuring cup, and then fill with milk until you have a cup. Stir, and then let the mixture sit for a few minutes. That is a great DIY buttermilk!
I loved every minute of baking this strawberry pound cake and the best it brought a smile to my kid’s face.
So glad you liked it!!
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!
Shelly – This pound cake is beautiful and it looks delicious!
Turned out great! I used 2 cups thawed mixed frozen berries.
Can you use other fruit? I see the question in your list but not your answer. I was thinking blueberries and/or strawberries.
Gosh, so weird! I fixed my post, nit sure what happened there! But yes you can absolutely use other fruits in this recipe!
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).
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.
SO glad you made it and liked it!!
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?
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.
I love the Nordic Bundt pan I got mines from
Bed bath & beyond it was 32.00 and then you can use a 20% coupon you can get it right online off their website
Great tip!!!
Can I use frozen strawberries? Thaw first?
Answered that in the post 🙂 Just skim through and you will see it!