Strawberry Pound Cake

Strawberry Pound Cake is buttery, tender, and filled with juicy pieces of fresh strawberry in every slice. The crumb is rich like a classic pound cake, while sour cream keeps it soft and moist without making it heavy. A naturally pink strawberry glaze adds another layer of fresh berry flavor, with no food coloring needed.

This loaf is simple enough for a casual weekend bake, but it also looks lovely on a brunch table or dessert tray. The key is cutting the strawberries small and drying them thoroughly before folding them into the thick batter. This keeps the fruit evenly distributed while protecting the cake’s tender crumb. Serve each slice as is, or add fresh strawberries and softly whipped cream for an extra-special finish. Sometimes a cheerful pink glaze is all a homemade cake needs.

Recipe Yield: 1 loaf (10 slices)

INGREDIENTS

For the cake:
2 1/4 cups plus 1 tbsp all-purpose flour, divided
1 cup fresh strawberries, cut into 1/4-inch pieces and patted very dry
1/2 cup full-fat sour cream, room temperature
1 cup unsalted butter, softened
1 1/4 cups granulated sugar
4 large eggs, room temperature
2 tsp pure vanilla extract
1 tsp finely grated lemon zest
1 tsp baking powder
1/2 tsp fine salt

For the strawberry glaze:
1 cup powdered sugar
1 tbsp strained fresh strawberry puree, plus more as needed
1 tsp fresh lemon juice
1 pinch fine salt

INSTRUCTIONS

1. Prepare the oven and pan:
Preheat the oven to 325°F with a rack in the center. Lightly grease a 9×5-inch metal loaf pan and line it with parchment paper, leaving an overhang along the long sides.

2. Prepare the strawberries:
Pat the diced strawberries thoroughly dry. Then, toss them with the remaining 1 tbsp flour until lightly and evenly coated.

3. Cream the butter and sugar:
Beat the butter and granulated sugar for 4–5 minutes, until pale, noticeably lighter, and fluffy. Scrape down the bowl several times.

4. Add the eggs and flavorings:
Beat in the eggs one at a time, mixing until each is incorporated before adding the next. Then, mix in the vanilla and lemon zest.

5. Finish the batter:
Whisk the remaining 2 1/4 cups flour with the baking powder and salt. On low speed, add the flour mixture in three additions, alternating with the sour cream and beginning and ending with flour. Mix just until combined.

6. Fold in the strawberries:
Gently fold the coated strawberries into the thick batter until evenly distributed. Avoid overmixing.

7. Bake the pound cake:
Spread the batter evenly in the prepared pan and smooth the top. Bake for 70–80 minutes, until golden and a wooden pick inserted into a cake-only area near the center comes out with a few moist crumbs. The center should register 200–205°F when checked away from the strawberry pieces.

8. Cool completely:
Let the cake cool in the pan for 15 minutes. Then, use the parchment overhang to lift it onto a wire rack and cool completely.

9. Make the strawberry glaze:
Mash or blend one or two strawberries, then press the puree through a fine-mesh sieve. Whisk the powdered sugar with 1 tbsp puree, lemon juice, and salt. Add more puree 1/2 tsp at a time, only until the glaze is thick but pourable.

10. Glaze and serve:
Drizzle the glaze over the completely cooled pound cake. Let it set for 15–20 minutes before slicing and serving.

Helpful Tips to Perfect This Recipe

• Keep the butter soft but cool: It should indent easily when pressed but should not look shiny, greasy, or partially melted. Properly softened butter traps the air needed for a lighter pound-cake crumb.
• Control the strawberry moisture: Measure the berries after cutting, then blot them thoroughly before coating them in flour. Wet or oversized pieces are the most common cause of gummy pockets.
• Measure the flour carefully: Spoon the flour into the measuring cup and level it without packing. Too much flour can make strawberry pound cake dry or overly dense.
• Check the cake away from the fruit: A toothpick pushed through a strawberry may look wet even when the cake is finished. Test a cake-only area near the center for the most accurate result.
• Store it without drying it out: Keep the glazed cake tightly covered at room temperature for up to two days. For longer storage, freeze the unglazed cake for up to two months and glaze it after thawing.