Today we’re going to share the BEST Strawberry Pound Cake recipe. If you love strawberry cakes and you love pound cakes, then you need this recipe in your life- I don’t know how we got along so long without it!
It is SO good, and while strawberry pound cake is a great choice year-round, it is the perfect dessert for spring and summer months when we’re craving cakes that are light and fruity.
How to Make a Strawberry Pound Cake
You are going to love this fresh strawberry cake recipe- it has a moist, tender crumb and amazing strawberry flavor. It’s such a pretty cake too!
*You can find the full, printable recipe for this moist strawberry pound cake below- but here is a quick rundown of the steps!
First, lower the oven rack to the next to lowest position. Preheat the oven to 350 degrees F and grease and flour a tube pan or bundt pan.
Fresh Strawberry Puree and Reduction
- Strawberry puree gives this strawberry cake recipe amazing flavor! Wash and slice 1 pound of strawberries (we used fresh strawberries). Puree using a food processor or blender until you have 1 cup puree. Heat the strawberry puree in a saucepan over medium heat and cook until it reduces to 1/2 cup, stir frequently. Set aside to cool down.
What are the Benefits of a Strawberry Reduction? Reducing the strawberry puree gives you all of the strawberry flavor of 1 cup of puree without adding too much liquid to the recipe.
- In a separate bowl whisk the all purpose flour and baking powder to combine and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter until sooth. Gradually add the white sugar and mix at medium speed until lightened in color and fluffy (a few minutes).
- Add the room temperature eggs one at a time, mixing after each until the yolk disappears
- In a one cup measuring cup, add 1/2 cup milk plus 1/2 cup of the reduced strawberry puree and 2 teaspoons strawberry extract. Set Aside
- Add the flour/baking powder mixture alternately with the milk/puree mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of wet ingredients.) Do not mix above medium speed. *If you are adding a little pink coloring, you can do so at this time.
- Pour the strawberry cake batter into a greased & floured tube pan and bake for about 1 hour, 10 minutes or until a wooden skewer inserted into the center of the cake comes out clean or with just a few moist crumbs attached. It’s a good idea to check on the cake after about an hour to be on the safe side.
Here it is, fresh from the oven. It’s almost impossible not to trim a little off the top for a quick taste test! We’re flipping it over so nobody will ever know ;0)
- Allow to cool in the pan on a wire rack for about 10-15 minutes and then carefully invert cake onto your cake base or cake stand.
How to Make AN easy Vanilla Glaze
We have used this vanilla glaze many times over the years and the recipe couldn’t be easier. Simply combine powdered sugar with a small amount of milk and extract and stir until smooth.
You can adjust the amount of powdered sugar or liquid to reach the desired consistency. (We used about 2.5 cups powdered sugar to about 2 tablespoons milk plus vanilla extract). Ours was a little on the thicker size for a nice, white glaze but it’s up to you!
**Note that considering the ingredients, this is a very sweet glaze– you will find it too sweet if taste testing by the spoonful, but when drizzled over a pound cake, it is perfect!
Decorating the Strawberry Pound Cake
Once the cake has cooled, you can apply the vanilla glaze. (We made ours a little more thick than usual so that it would be a bright white- but you can also use less confectioners sugar for a slightly transparent look. Adjust to your liking!
After glazing the strawberry cake, I washed several fresh strawberries and added them to the top! It doesn’t get any easier than that for a quick cake decoration and I just love the cheerful look.
Your slices of fresh strawberry pound cake can be served with sliced strawberries, macerated strawberries, vanilla ice cream, whipped cream, or with no topping at all!
We have More Strawberry Cake Recipes to Share!
In addition to this favorite Strawberry Pound Cake recipe, we have several other moist strawberry cake recipes and flavorful Strawberry frostings and fillings with great strawberry flavor to share. Make sure to scroll though these great go-to strawberry recipes!
- Strawberry Cake from Scratch
- Strawberry Cake- Doctored Cake Mix Recipe
- Chocolate Covered Strawberry Cake
- Strawberry Sour Cream Cake
- Strawberry Lemon Cake
- Fresh Strawberry Filling for Cakes
- Strawberry Buttercream Frosting
- Strawberry Whipped Cream Cheese Filling
- Strawberry Champagne Cake (Doctored Cake Mix)
- Champagne and Strawberries Cake
- Homemade Strawberry Cake
Favorite Pound Cake Recipes
Sometimes you just need a good pound cake! For the pound cake lovers, don’t miss these other favorite delicious pound cake recipes from our Recipes section!
- Classic Pound Cake Recipe
- Lemon Pound Cake
- Double Chocolate Pound Cake Recipe
- Red Velvet Marble Pound Cake
- Rainbow Pound Cake
- Lemon Raspberry Swirl Pound Cake
- Coconut Pound Cake
Can this Strawberry Pound Cake be Frozen?
Yes it can! Pound cakes freeze beautifully and once thawed, will taste as fresh as the day they were made as long as they are wrapped tightly.
If you are baking your strawberry pound cake in advance and would like to freeze it, you can flip out the freshly baked cake onto a cake board and then while still warm, wrap it with plastic wrap followed by aluminum foil.
If the pound cake has already reached room temperature, that is fine too- this is a very moist cake as it is- we just often freeze our cakes while still warm to take advantage of the additional moisture that is created when a warm, wrapped cake is placed in the freezer.
The pound cake can be frozen for up to three months (and probably longer)! When you are ready to thaw, remove the wrapped cake from the freezer and place on your kitchen counter until condensation forms on the foil. Then remove the foil and continue to thaw at room temperature.
**Of course, you can also freeze your leftover pound cake in the same way, or wrap individual slices in plastic wrap and foil.
- 1 lb. ( 453g) of strawberries (These will be pureed to 1 cup (232g) and reduced over heat to 1/2 cup as explained below)
- 3 sticks unsalted butter, slightly softened
- 3 cups (600g) sugar
- 5 large eggs, room temperature
- 3 cups (375g) all purpose flour (not self-rising)
- 1/2 teaspoon (2g) baking powder
- 1/2 cup cooled, reduced strawberry puree
- 1/2 cup milk
- 2 teaspoons (8g) strawberry extract (We used McCormick)
- pink food coloring (optional) we used a small amount of gel color
For the Cake
- Lower the oven rack to the next to lowest position.
- Preheat the oven to 350 degrees and grease and flour a tube pan. If you are baking in a dark colored pan, reduce the temperature to 325 degrees and you may need to bake a bit longer.
- Strawberry Puree and Reduction— Wash and slice 1 pound of strawberries. Puree using a food processor or blender ( I used a Bullet smoothie blender) until you have 1 cup puree. Put the puree in a saucepan over medium heat and cook until it reduces to 1/2 cup, stir frequently. Set aside to cool. Reducing the puree gives you the flavor of 1 cup puree without adding too much liquid to the recipe.
- In a separate bowl whisk the flour and baking powder to combine, set aside for later
- In the bowl of your mixer, cream the butter until sooth. Gradually add the sugar and beat at medium speed until lightened in color and fluffy, 3 to 5 minutes, a bit longer if using a hand mixer.
- Add the eggs one at a time, mixing after each until the yolk disappears.
- In a 1 cup measuring cup, add 1/2 cup milk plus 1/2 cup of the reduced strawberry puree. If you end up having a bit less than 1/2 cup, when you add it to the 1/2 cup milk, add more milk to bring the total liquid to 1 cup. Add the 2 teaspoons strawberry extract to the cup. Set Aside
- Add the flour/baking powder mixture alternately with the milk/puree mixture. Begin and end with the dry ingredients (3 additions of dry ingredients and 2 of wet ingredients. Do not mix above medium speed. If adding a little pink coloring gel, you can do so at this time.
- Pour the cake batter into prepared tube pan/bundt pan and bake at 350 degrees for 1 hour and 10 minutes or until a long wooden skewer comes out clean or with just a few crumbs attached. Keep an eye on the cake, if the top of the cake begins to get to dark, loosely place a piece of aluminum foil over it. Check at 1 hour for doneness.
- Remove the baked cake from the oven and allow to cool on a wire rack for about 10-15 minutes before carefully inverting the pan onto a cake board or cake plate.
For the Vanilla Glaze
- 2 1/2 cups (230g) powdered sugar (sift then measure)
- 2 to 3 Tablespoons milk depending on how thick you want the glaze
- 1 teaspoon (4g) vanilla extract (use clear extract for a whiter glaze)
- Mix all ingredients until smooth. If it is too thick add a little more milk, 1 teaspoon at a time. Add more powdered sugar if it is too thin.
Decorating the Cake
You can spoon the vanilla glaze over the strawberry pound cake if you'd like, but for a little more control, I like to spoon the glaze into a disposable piping bag with the very tip snipped away. Drizzle however you like, and top with fresh strawberries!
You may like to serve the strawberry pound cake with vanilla ice cream or whipped cream and more strawberries.
NOTES: Makes approximately 8 cups batter. Strawberry extract can be hard to find at the grocery store. I have found it at Walmart and on Amazon.
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