Strawberry Pound Cake
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. (Don't miss our favorite fruity summer cakes as well!)
Table of Contents
Why We Love It
There are so many reasons to love this strawberry pound cake! Here are just a few:
- Great strawberry flavor, just as with our strawberry bundt cake.
- Soft texture and fine crumb
- Can be made year round since frozen strawberries work great with this recipe!
- Such a pretty presentation!
- Perfect birthday cake recipe, picnic or potluck dessert, Valentine's Day cake, or just because!
How to Make a Strawberry Pound Cake
You are going to love this fresh strawberry pound 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 strawberry pound cake recipe further down in this post. Here is a quick rundown of our steps!
Fresh Strawberry Puree and Reduction
Before making the strawberry pound cake batter, we started with the strawberry reduction. You can find the full instructions in the recipe card at the bottom of this post. Here is a quick look at our steps.
- Wash and slice one pound of strawberries (we used fresh strawberries).
- Puree the strawberries 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 ½ cup, stir frequently. Set aside to cool down.
Prepare the Strawberry Pound Cake Batter
Now it is time to put everything together! See the recipe card for full ingredient amounts and details.
Preheat the oven and grease & Flour the bundt pan. (We used a 10 inch bundt pan.)
- Flour Mixture: First, in a separate bowl, whisk the all purpose flour and baking powder to combine and set aside.
- Butter & Sugar: Next, in the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Gradually add the white sugar and mix at medium speed until lightened in color and fluffy (a few minutes).
- Eggs: Add the room temperature eggs one at a time, mixing after each until the yolk disappears
- Puree, Milk & Extract: In a one cup measuring cup, add ½ cup milk plus ½ cup of the reduced strawberry puree and 2 teaspoons strawberry extract. Set Aside
- Dry Ingredients and Wet Ingredients: With the mixer on low speed, 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.) Mix just until blended. *If you are adding a little pink coloring, you can do so at this time.
- Pour into Pan: Pour the strawberry cake batter into a greased & floured tube pan or bundt cake pan.
- Bake the strawberry pound cake 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. The baking time may vary- 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.
- Allow the cake to cool in the pan on a wire rack for about 10-15 minutes and then carefully flip out the cake onto your cake base or cake stand.
(You can hold the cake base on top of the pan and flip it all as one. Lift off the pan and allow to cool a bit more.)
Glazing the Strawberry Pound Cake
We have used this easy 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 vanilla extract and stir until smooth. (We've used variations of this easy glaze for our Coconut Pound Cake, Honey Cake, and Buttermilk Pound Cake, just to name a few!
- Once the Strawberry Pound 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!
- If you can find fresh strawberries, they make a beautiful finishing touch!
More Strawberry Cake Recipes
In addition to this favorite Strawberry Pound Cake recipe, we have several other moist strawberry cake recipes and flavorful Strawberry frostings and fillings to share!
Favorite Pound Cake Recipes
Sometimes you just need a good pound cake! In addition to today's Strawberry Pound Cake, we have many more Pound Cake Recipes that we just love!
Strawberry Pound Cake
- 1 lb. strawberries (453g)(These will be pureed to 1 cup (232g) and reduced over heat to ½ cup as explained below)
- 3 sticks unsalted butter, softened (Butter shouldn't be overly soft, but soft enough to easily dent when pressed.)
- 3 cups white sugar (600g)
- 5 large eggs room temperature
- 3 cups all purpose flour (not self-rising) (375g)
- ½ teaspoon baking powder (2g)
- ½ cup reduced strawberry puree , cooled
- ½ cup milk
- 2 teaspoons strawberry extract (We used McCormick) (8g)
- 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 ½ 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 ½ cup milk plus ½ cup of the reduced strawberry puree. If you end up having a bit less than ½ cup, when you add it to the ½ cup milk, add more milk to bring the total liquid to 1 cup. Add the 2 teaspoons strawberry extract to the cup. Set Aside
- With the mixer on low speed, 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. Mix just until combined. 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 ½ 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.