The Juiciest Strawberry Pound Cake Recipe for Sweet Cravings

Sweet, dense strawberry pound cake converts ordinary dessert moments into extraordinary culinary experiences.

Bakers adore this classic treat for its rich, buttery texture and vibrant fruity essence.

Classic pound cake recipes have long celebrated simple ingredients and timeless techniques.

Strawberries introduce a delightful burst of natural sweetness that elevates the traditional dense cake formula.

Soft, moist crumb and intense strawberry flavor create a harmonious balance that delights taste buds.

Homemade pound cake represents comfort, nostalgia, and the pure joy of baking from scratch.

Perfectly golden edges and ruby-red fruit swirls promise a sensory adventure that will captivate everyone at the table.

Strawberry Pound Cake That’s Moist and Berry-Packed

• Burst with Fruity Freshness: The homemade strawberry puree intensifies the cake's natural berry flavor, creating a vibrant and authentic taste that screams summer in every slice.
• Bake Like a Pro: This recipe transforms a classic pound cake into a gourmet dessert with professional techniques like reducing puree and carefully incorporating ingredients, making even novice bakers feel like culinary experts.
• Luxurious Texture Delight: The combination of buttermilk, reduced strawberry puree, and careful mixing creates an incredibly moist, dense, and tender cake that melts in your mouth with rich, velvety smoothness.
• Showstopping Presentation: The Bundt pan design provides a stunning, elegant shape that turns this dessert into a centerpiece perfect for special occasions, family gatherings, or impressive potluck contributions.

What You Need to Make Strawberry Pound Cake

Main Ingredients:

Fresh Strawberries: Super ripe berries with deep red color ensure maximum flavor and natural sweetness for the cake.

Butter: High-quality unsalted butter creates rich, tender texture and enhances overall cake richness.

Eggs: Room temperature eggs help create smooth, consistent cake batter with better volume.

Dry Ingredients:

All-Purpose Flour: Standard wheat flour provides essential structure and soft crumb for pound cake.

Salt, Baking Soda: Classic leavening agents that balance sweetness and help cake rise evenly.

Sugar: Granulated white sugar adds sweetness and contributes to cake’s golden color and tender texture.

Liquid and Flavor Enhancers:

Buttermilk: Tangy dairy product creates tender crumb and adds subtle richness to the cake.

Vanilla Extract, Strawberry Extract: Pure extracts boost natural flavor complexity and depth.

Red Food Coloring: Optional ingredient for enhancing visual appeal of strawberry pound cake.

Step-by-Step Instructions for Strawberry Pound Cake

Step 1: Prepare Strawberries

Carefully remove stems from fresh strawberries and rinse under cool water. Blend strawberries in a food processor until completely smooth. Set aside two tablespoons of puree for later glaze preparation.

Step 2: Reduce Strawberry Puree

Pour strawberry puree into a small saucepan. Simmer over medium heat for 15-20 minutes, stirring occasionally until mixture reduces to about 1/2 cup. Allow puree to cool completely to room temperature.

Step 3: Preheat Cooking Station

Warm oven to 325 degrees Fahrenheit. Grease a 12-cup Bundt pan thoroughly with cooking spray or butter. Dust lightly with flour to prevent sticking.

Step 4: Cream Butter Base

In a large mixing bowl, beat softened butter until light and fluffy. Gradually add sugar, continuing to mix until the mixture becomes pale and creamy.

Step 5: Incorporate Eggs

• First egg
• Second egg
• Third egg

Blend completely after each addition, scraping down bowl sides.

Step 6: Mix Dry Ingredients

• All-purpose flour
• Salt
• Baking soda

Mix on lowest mixer speed to prevent overmixing.

Step 7: Add Liquid Components

• Buttermilk
• Cooled strawberry puree
• Vanilla extract
• Strawberry extract
• Optional red food coloring

Stir until just combined.

Step 8: Bake Cake

Pour batter into prepared Bundt pan. Bake for 70-80 minutes, checking doneness with a toothpick inserted in center. Toothpick should come out clean.

Step 9: Cool and Serve

Let cake rest in pan for 10 minutes. Carefully invert onto serving plate. Allow to cool completely before adding glaze or decoration.

Tips That Guarantee a Fluffy Pound Cake Finish

• Choose Quality Strawberries: Select ripe, bright red strawberries without blemishes for the most intense flavor and vibrant color in your pound cake.
• Reduce Puree Carefully: Watch the strawberry puree reduction closely to prevent burning, stirring occasionally and ensuring it reaches a thick, concentrated consistency.
• Room Temperature Ingredients: Bring butter, eggs, and buttermilk to room temperature before mixing to create a smoother, more evenly textured cake batter.
• Avoid Overmixing: Gently fold dry ingredients and mix just until combined to prevent a tough, dense cake texture that can result from excessive stirring.
• Check Cake Doneness: Use the toothpick test near the end of baking, inserting it into the cake's center and ensuring it comes out clean with no wet batter attached.

How to Store Strawberry Pound Cake Without Drying

• Refrigeration: Store leftover pound cake in an airtight container or tightly wrapped with plastic wrap for up to 4 days in the refrigerator. Keep cake away from strong-smelling foods to prevent flavor absorption.
• Freezing: Wrap individual cake slices or the whole cake in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months to maintain optimal texture and flavor.
• Reheating: Thaw frozen cake in the refrigerator overnight. Warm individual slices in the microwave for 15-20 seconds or in a preheated oven at 300°F for 5-7 minutes until slightly warm and soft.

What to Serve With Strawberry Pound Cake Slices

• Brew Complementary Tea: Pair this strawberry pound cake with a delicate white tea or chamomile, which will enhance the cake's sweet and fruity notes without overpowering its subtle flavor.
• Create Creamy Companion: Serve alongside a light vanilla bean custard or whipped mascarpone cream to add a smooth, rich texture that balances the cake's dense crumb.
• Sip Sweet Wine: Enjoy a chilled glass of rosé or a light Moscato, whose delicate sweetness and fruit undertones will beautifully complement the strawberry essence in the cake.
• Design Perfect Garnish: Top each slice with fresh sliced strawberries and a light dusting of powdered sugar to intensify the cake's natural berry flavor and add a beautiful visual presentation.

Flavor Ideas for Strawberry Pound Cake Fans

• Berry Bold: Replace strawberries with raspberries for a tangy, vibrant cake that brings a deeper red color and slightly tart flavor profile to the classic pound cake.
• Citrus Infusion: Swap some strawberry puree with fresh orange or lemon zest to create a bright, refreshing version of the pound cake that adds a zesty undertone.
• Almond Elegance: Incorporate almond extract alongside the strawberry extract and sprinkle sliced almonds on top before baking for a nutty, sophisticated texture and complementary flavor.
• Chocolate Drizzle: Modify the glaze by adding melted dark chocolate to the reserved strawberry puree, creating a rich and decadent topping that enhances the cake's fruity notes.

Strawberry Pound Cake Recipe

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4.8 from 11 reviews

• Total Time: 1 hour 40 minutes
• Yield: 8 1x

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Description

Indulgent strawberry pound cake brings classic Southern charm to dessert tables with its rich, buttery crumb and fresh berry essence. Sweet strawberries nestled throughout promise pure baking bliss you’ll savor slice after delightful slice.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups powdered sugar
• 2 tablespoons (30 milliliters) strawberry puree (reserved from cake)

Flavor Enhancers:

• 1 teaspoon (5 milliliters) vanilla extract
• 1 teaspoon (5 milliliters) pure lemon juice or lime juice

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Instructions

1. Meticulously rinse and hull fresh strawberries, then transform them into a silky smooth puree using a food processor. Reserve two tablespoons for the glaze and gently simmer the remaining puree over medium heat until reduced and concentrated, approximately 15-20 minutes.
2. Allow the strawberry reduction to cool completely to room temperature while preparing the baking environment. Calibrate the oven to 325°F and generously coat a Bundt pan with a non-stick preparation method.
3. Cream softened butter in a stand mixer until light and voluminous, gradually incorporating sugar and whipping until the mixture becomes pale and fluffy with a slightly granular texture.
4. Introduce eggs individually, thoroughly integrating each one and meticulously scraping down the mixing bowl’s sides to ensure uniform incorporation.
5. Transition the mixer to its lowest speed and gently fold in flour in two measured additions. Delicately incorporate salt and baking soda, maintaining a gentle mixing technique to prevent overdeveloping the batter.
6. Introduce liquid ingredients: buttermilk, cooled strawberry reduction, pure vanilla extract, strawberry extract, and optional red food coloring. Mix until ingredients are just harmonized, taking care not to overmix.
7. Transfer the velvety batter into the prepared Bundt pan, spreading evenly and ensuring smooth surface coverage.
8. Bake for 70-80 minutes, monitoring doneness by inserting a toothpick into the cake’s center. The toothpick should emerge clean and dry when the cake has reached perfect baking point.
9. After removing from the oven, allow the cake to rest in the pan for 10 minutes on a wire cooling rack. Carefully invert onto a serving plate, revealing the cake’s elegant contours.

Notes

• Reduce strawberry puree to concentrate flavor and create a more intense, rich taste profile for the pound cake.
• Beat butter and sugar thoroughly to incorporate air, ensuring a light, fluffy texture that’s key to a perfect pound cake.
• Add eggs one at a time to help them emulsify smoothly, preventing potential curdling or uneven mixture.
• Mix dry ingredients gently to avoid developing gluten, which could make the cake tough and dense.
• Use room temperature ingredients to help them blend more evenly and create a smoother batter.
• Check cake doneness with a toothpick test, ensuring it comes out clean to prevent an undercooked center.

• Prep Time: 20 minutes
• Cook Time: 80 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 215
• Sugar: 34 g
• Sodium: 1 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 0 g
• Protein: 0 g
• Cholesterol: 0 mg