Light and sweet, this Sweet Strawberry Pound Cake is the ultimate summer dessert, especially when fresh strawberries are in season, with layers of fluffy cake, juicy strawberries, and delicious whipped cream that make it perfect for any time of year.
They go hand in hand, so when you’re choosing the perfect potluck dessert, Sweet Strawberry Pound Cake is an ultimate must-have treat that instantly brightens everyone’s eyes.
If you love no-bake desserts as much as I do and no-bake desserts are always a win, you’re in the right place! Don’t forget to check out our Berry Icebox Cake too.
First it is simple because there are no fancy steps. Oh and one more thing if you plan on saving leftovers then good luck because my dog almost got to it before we did and apparently she has excellent taste.
So if you have strawberries sitting in the fridge and no real plan then you are in the right place because we are about to make something cozy and a little messy and totally worth it and this Sweet Strawberry Pound Cake is a total win.
Kitchen Equipment Needed :
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- Loaf pan or bundt pan
- Parchment paper or cooking spray
- Cooling rack
Tips for Sweet Strawberry Pound Cake
– If using frozen strawberries thaw them first and pat them dry.
– You can also use a hand whisk if you do not have an electric mixer just mix a little longer.
– For extra flavor add a little lemon zest to the batter. It makes the strawberry flavor pop even more.
– Use room temperature ingredients for best results because they mix more evenly.
– Chop the strawberries very small so they spread evenly through the cake.
What to Eat with Sweet Strawberry Pound Cake ??
This sweet strawberry pound cake is soft, buttery, and perfect for so many occasions.
My kids enjoy it with a glass of cold banana milk, while I like pairing a slice with coffee or tea in the afternoon. When we’re hosting brunch or family gatherings, It’s also great as a simple treat after dinner or packed up for picnics and potlucks because it travels so well and stays moist.
Ingredients :
– Fresh strawberries are the star of this cake and bring natural sweetness plus a beautiful pop of color.
– All purpose flour forms the base of the pound cake and gives it structure while keeping the crumb soft and tender.
– Butter is essential for that classic pound cake richness.
– Granulated sugar sweetens the cake and helps create a soft, moist texture.
– Eggs provide structure and help the cake rise while keeping it dense and buttery, just like a good pound cake should be
– Milk or heavy cream adds moisture and keeps the cake from drying out.
– Vanilla extract enhances the strawberry flavor and adds warmth.
How to Make Sweet Strawberry Pound Cake :
Step 1
The first thing you’ll do preheat your oven to 350 degrees Fahrenheit and grease your loaf pan well. You can also line it with parchment paper to make removal easier later.
Step 2
Next place the softened butter and sugar in a large mixing bowl. Beat them together until the mixture looks light and fluffy. This step is important because it helps make the cake soft and airy.
As soon as finished then add the eggs one at a time. Mix well after each egg so everything blends smoothly. Take your time here and scrape the sides of the bowl if needed.
Step 3
Now add the vanilla extract and mix again. In a separate bowl whisk together the flour baking powder and salt. Slowly add the dry ingredients to the wet mixture. Do this in stages and alternate with the milk. Start with flour then milk then flour again. Mix gently and do not overmix.
Step 4
Coming up next after that fold in the chopped strawberries using a spatula. Be gentle so the strawberries stay in small pieces and do not release too much juice.
once the batter is ready pour it into the prepared pan and smooth the top. Tap the pan lightly on the counter to remove air bubbles.
Step 5
Bake the cake for about 55 to 65 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean the cake is ready. Let the cake cool in the pan for 10 minutes and then transfer it to a cooling rack.
Step 6
If you want a glaze mix powdered sugar with strawberry juice or milk until smooth and drizzle it over the cooled cake.
FAQ’S :
Can I use frozen strawberries ?
Yes you can just thaw them and dry them well before adding.
Why is my pound cake dense ?
Pound cake is meant to be dense but overmixing can make it too heavy.
Can I use a bundt pan instead of a loaf pan ?
Yes just adjust the baking time slightly.
How do I know when the cake is done ?
Insert a toothpick in the center and check if it comes out clean.
Do I have to add the glaze ?
No the cake tastes delicious without it.
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Sweet Strawberry Pound Cake
Course: Dessert, SnackCuisine: AmericanDifficulty: Easy10
servings15
minutes1
hour320
kcal1
hour15
minutesA soft and buttery pound cake filled with sweet strawberries. This easy homemade cake is perfect for family desserts snacks or special occasions and tastes delicious on its own or with a simple glaze.
Ingredients
1 cup unsalted butter softened
1 and 1 half cups granulated sugar
4 large eggs at room temperature
2 and 1 half cups all purpose flour
1 teaspoon baking powder
1 half teaspoon salt
1 cup fresh strawberries finely chopped
1 teaspoon vanilla extract
1 half cup milk
Optional :
1 cup powdered sugar
2 to 3 tablespoons strawberry juice or milk
Directions
- The first thing you’ll do preheat your oven to 350 degrees Fahrenheit and grease your loaf pan well. You can also line it with parchment paper to make removal easier later.
- Next place the softened butter and sugar in a large mixing bowl. Beat them together until the mixture looks light and fluffy. This step is important because it helps make the cake soft and airy.
- As soon as finished then add the eggs one at a time. Mix well after each egg so everything blends smoothly. Take your time here and scrape the sides of the bowl if needed.
- Now add the vanilla extract and mix again. In a separate bowl whisk together the flour baking powder and salt. Slowly add the dry ingredients to the wet mixture. Do this in stages and alternate with the milk. Start with flour then milk then flour again. Mix gently and do not overmix.
- Coming up next after that fold in the chopped strawberries using a spatula. Be gentle so the strawberries stay in small pieces and do not release too much juice.
- once the batter is ready pour it into the prepared pan and smooth the top. Tap the pan lightly on the counter to remove air bubbles.
- Bake the cake for about 55 to 65 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean the cake is ready. Let the cake cool in the pan for 10 minutes and then transfer it to a cooling rack.
- If you want a glaze mix powdered sugar with strawberry juice or milk until smooth and drizzle it over the cooled cake.
Notes
- Chop the strawberries into very small pieces to prevent them from sinking to the bottom.
- Use fresh strawberries for the strongest flavor but frozen can work if thawed and drained.
- Line the pan with parchment paper to make removing the cake easier.
- Let the cake cool before adding glaze so it does not melt off.
- This cake tastes even better the next day after flavors settle.
