Strawberry Pound Cake Recipe
Moist, rich, and bursting with fresh berry flavor, this Strawberry Pound Cake is the perfect spring or summer treat. A buttery, tender crumb and pops of real strawberries make it ideal for brunches, showers, or everyday indulgence.
Equipment
- 9x5” loaf or 10–12 cup bundt pan
- Hand or stand mixer
- Cooling rack
- Mixing bowls
- Zester (optional)
Ingredients
Cake:
- 1 cup (226g) unsalted butter, softened
- 1¾ cups (350g) granulated sugar
- 4 large eggs, room temp
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- Zest of 1 lemon
- 2¾ cups (344g) all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ½ cup (120g) sour cream or Greek yogurt
- 1½ cups diced strawberries, fresh or thawed frozen
- 1 tbsp flour (for tossing berries)
Optional Glaze:
- 1 cup powdered sugar
- 1–2 tbsp lemon juice or strawberry puree
Instructions
- Preheat oven to 325°F (163°C). Grease and flour your loaf or bundt pan.
- Cream butter and sugar for 3–5 minutes until pale and fluffy.
- Add eggs one at a time, beating after each. Mix in vanilla, almond extract, and lemon zest.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to the wet, alternating with sour cream. Mix until just combined.
- Toss strawberries in 1 tbsp flour, then gently fold into the batter.
- Pour into prepared pan and smooth the top.
- Bake for 60–75 minutes, until a toothpick comes out clean.
- Cool in pan for 15 minutes, then transfer to wire rack.
- Drizzle with glaze once fully cooled (optional). Slice and serve!
Notes
- Swap strawberries for raspberries or blueberries for variation.
- Glaze hardens beautifully if cake is fully cooled.
- Resting overnight improves flavor and moisture.