Strawberry Pound Cake

Strawberry Pound Cake made with fresh strawberries, butter, sour cream, and a hint of almond extract. This moist, tender cake features a beautiful crumb and optional sweet glaze. Perfect for brunch, dessert, or gifting to friends and family.

Why You’ll Love This Recipe

• Bursting with fresh strawberries – Real fruit in every bite, not just on top
• Incredibly moist and tender – Thanks to sour cream and the perfect balance of butter and eggs
• Simple enough for beginners – No fancy techniques, just good old-fashioned mixing and baking
• Gorgeous and giftable – This cake looks as lovely as it tastes, perfect for sharing with friends and neighbors
• Nostalgic comfort – It tastes like spring, like Grandma’s kitchen, like everything good about homemade dessert

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Ingredients You’ll Need

For the Cake:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, room temperature (this is key for a fluffy texture!)
• 1½ cups granulated sugar
• 3 large eggs, room temperature (they blend better when not cold)
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional, but it really makes the strawberries shine)
• ½ cup sour cream or plain Greek yogurt (either works beautifully)
• ½ cup milk
• 1½ cups fresh strawberries, hulled and finely chopped (pat them dry if they’re very juicy)

Optional Glaze:

• 1–1½ cups powdered sugar
• 1–2 tablespoons milk or heavy cream
• 1–2 teaspoons lemon juice or strawberry juice
• A few drops of vanilla or almond extract (optional)

Optional Add-Ins:

• Zest of 1 lemon (brightens everything up!)
• ½ cup white chocolate chips (for a sweet surprise)

Why These Ingredients Work

Every ingredient in this strawberry pound cake has a job to do. The butter and sugar get creamed together until light and fluffy, creating tiny air pockets that make the cake tender instead of dense.

Those room-temperature eggs? They blend smoothly into the batter without deflating all that beautiful volume. Sour cream is the secret weapon here—it adds moisture and a subtle tang that balances the sweetness perfectly.

If you use Greek yogurt instead, you’ll get the same luscious texture with a bit more protein. The milk thins the batter just enough so it’s not too thick, while the baking powder gives a gentle lift without making it cakey.

And those fresh strawberries? They release just a little juice as they bake, creating pockets of fruity sweetness throughout. The almond extract is optional, but trust me—it makes the strawberry flavor pop in the most delicious way.

Essential Tools and Equipment

• 9×5-inch loaf pan – The classic size for a beautiful, tall pound cake
• Electric mixer (stand or hand) – Makes creaming the butter and sugar so much easier
• Mixing bowls – One large, one medium
• Whisk – For combining your dry ingredients
• Rubber spatula – Perfect for gently folding in those strawberries
• Parchment paper (optional) – Makes removing the cake a breeze
• Wire cooling rack – Helps the cake cool evenly
• Toothpick or cake tester – For checking doneness

Step-by-Step Instructions

Step 1: Preheat & Prepare Your Pan

Preheat your oven to 350°F (175°C). Grease and flour your 9×5-inch loaf pan generously, or line it with parchment paper for foolproof removal.

Step 2: Combine Your Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt until everything is evenly distributed. Set this aside while you work on the fun part.

Step 3: Cream the Butter and Sugar

In your large mixing bowl, beat the softened butter with the granulated sugar using an electric mixer on medium-high speed. Keep beating for about 3–4 minutes until the mixture is light, fluffy, and pale in color.

Step 4: Add the Eggs & Flavorings

Add the eggs one at a time, beating well after each addition. This helps them incorporate smoothly without curdling.

Then stir in the vanilla extract and almond extract if you’re using it. Your kitchen should smell amazing right about now.

Step 5: Alternate Dry and Wet Ingredients

Here’s where we build that perfect tender crumb. Add your dry ingredients in three parts, alternating with the sour cream and milk like this: dry ingredients → sour cream → dry ingredients → milk → dry ingredients.

Mix on low speed until just combined after each addition. Don’t overmix or you’ll end up with a tough cake—we want tender and delicate!

Step 6: Fold in the Strawberries

Using a rubber spatula, gently fold in your finely chopped strawberries (and lemon zest if you’re using it). If you’re adding white chocolate chips, fold those in now too.

Step 7: Bake to Golden Perfection

Pour the batter into your prepared loaf pan and smooth the top with your spatula. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

If you notice the top browning too quickly (usually around the 40-minute mark), tent it lightly with aluminum foil to protect it.

Step 8: Cool Completely

This is the hardest part—waiting! Let the cake cool in the pan for about 15 minutes, then carefully transfer it to a wire rack to cool completely.

If you try to glaze it while it’s warm, the glaze will just melt right off.

Step 9: Make the Optional Glaze (If Using)

In a small bowl, whisk together the powdered sugar with milk and lemon juice (or strawberry juice for extra berry flavor) until smooth and pourable. Add liquid a teaspoon at a time until you reach your desired consistency—thicker for a coating, thinner for a drizzle.

Once your cake is completely cool, drizzle that gorgeous glaze all over the top and let it set for about 10 minutes before slicing.

You Must Know

The single most important thing about this recipe is making sure your butter and eggs are at room temperature before you start. Cold ingredients won’t cream properly, and you’ll end up with a dense, heavy cake instead of that light, tender crumb we’re after.

If you forgot to take your eggs out ahead of time, place them in a bowl of warm (not hot) water for about 10 minutes—problem solved!

Personal Secret: I always pat my chopped strawberries dry with a paper towel before folding them into the batter. Fresh berries can be quite juicy, and excess moisture can make pockets in your cake or cause it to sink in the middle.

A quick pat-dry keeps everything perfectly balanced. Also, tossing the strawberries in a tablespoon of flour before folding them in helps them stay suspended in the batter instead of sinking to the bottom. It’s an old baker’s trick that really works!

Pro Tips & Cooking Hacks

• Use a kitchen scale if you have one – Measuring flour by weight (about 360g for 3 cups) ensures perfect results every time
• Don’t skip the almond extract – It enhances the strawberry flavor in a way vanilla alone just can’t match
• Check for doneness early – Ovens vary, so start checking around 55 minutes to avoid overbaking
• Let it cool completely before slicing – Pound cake continues to set as it cools, and cutting it warm can make it crumbly
• Toast your slice – Day-old pound cake is absolutely incredible when lightly toasted and buttered for breakfast
• Use fresh, firm strawberries – Overripe or mushy berries will release too much liquid
• Room temperature everything – Seriously, it makes all the difference in texture

Flavor Variations & Suggestions

This recipe is wonderfully flexible once you’ve mastered the basic version. For a lemon strawberry pound cake, add the zest of two lemons and swap half the milk for fresh lemon juice—the bright citrus plays beautifully with the berries.

If you want to make it extra decadent, fold in white chocolate chips or even dark chocolate chunks for a chocolate-covered strawberry vibe. During blueberry season, you can swap the strawberries for fresh blueberries and add a little lemon zest for a summery twist.

For a tropical version, use diced mango or pineapple instead of strawberries and swap the almond extract for coconut extract. You could even make this with frozen strawberries in a pinch—just thaw them completely, drain well, pat dry, and chop them up. They’ll add a bit more moisture, so you might need to bake an extra 5–10 minutes.

Make-Ahead Options

This strawberry pound cake actually gets better after a day or two as the flavors meld together. You can bake it up to three days ahead, let it cool completely, wrap it tightly in plastic wrap, and store it at room temperature until you’re ready to serve.

If you want to get even more ahead of the game, you can freeze the unglazed cake for up to three months. Just wrap it first in plastic wrap, then in aluminum foil, and freeze it in a freezer-safe bag. Thaw overnight in the refrigerator, then bring to room temperature and add your glaze right before serving.

The batter itself doesn’t freeze well, but you can prep your dry ingredients and measure out everything the night before to make baking day super quick. If you’re planning to glaze the cake, wait until the day you’re serving it—fresh glaze always looks and tastes best.

What to Serve With Strawberry Pound Cake

This cake is absolutely delicious on its own, but it’s also wonderful with a dollop of freshly whipped cream and a few extra sliced strawberries on top. For a real treat, serve it with vanilla ice cream or a scoop of strawberry sorbet.

It’s perfect alongside your morning coffee or afternoon tea—the tender crumb and fruity flavor make it just right for any time of day. For a springtime brunch, pair it with fresh fruit salad, scrambled eggs, and mimosas.

If you’re serving it for dessert, a drizzle of warm chocolate sauce or caramel turns it into something really special. And honestly? A glass of cold milk is never wrong with a slice of this cake.

Allergy Information

This strawberry pound cake contains common allergens including wheat (gluten), dairy (butter, milk, sour cream), and eggs. For a dairy-free version, you can substitute the butter with an equal amount of dairy-free butter or coconut oil (though the flavor will be slightly different), use dairy-free yogurt instead of sour cream, and swap in your favorite non-dairy milk.

For a gluten-free version, use a 1:1 gluten-free flour blend designed for baking—look for one that contains xanthan gum. The cake contains no nuts, though the optional almond extract is typically nut-free (it’s made from apricot pits, but always check labels if you have severe allergies).

There’s no way to make this egg-free and have it turn out like a traditional pound cake, as eggs are essential to the structure, but you could try using a commercial egg replacer with mixed results.

Storage & Reheating

Store your strawberry pound cake at room temperature, covered or in an airtight container, for up to 4 days. The cake stays moist and delicious, though I find it’s at its absolute best on days 2 and 3 when the flavors have had time to develop.

If you need to keep it longer, refrigerate it for up to a week, but bring slices to room temperature before serving for the best flavor and texture. To freeze, wrap individual slices or the whole cake tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months.

Thaw overnight in the refrigerator or at room temperature for a few hours. To reheat, warm individual slices in the microwave for 10–15 seconds, or pop them in a toaster oven at 300°F for about 5 minutes. A quick warm-up brings back that fresh-baked magic!

Questions I Get Asked A Lot

Can I use frozen strawberries instead of fresh?

You can, but fresh works better for this recipe. If you must use frozen, thaw them completely, drain off all the liquid, and pat them very dry with paper towels.

Frozen berries release a lot more moisture, so your cake might need extra baking time and could be a bit denser. Chop them while they’re still partially frozen for easier handling.

Why did my cake sink in the middle?

This usually happens for one of three reasons: opening the oven door too early (wait until at least 45 minutes), using cold ingredients that didn’t incorporate properly, or adding too many wet strawberries.

Make sure your butter and eggs are room temperature, pat your berries dry, and resist peeking until the cake is almost done!

Can I make this in a bundt pan instead?

Absolutely! A bundt pan works beautifully for this recipe. Grease and flour your pan really well, and start checking for doneness around 45–50 minutes since bundt pans distribute heat differently. The cake might bake a bit faster than in a loaf pan.

How do I know when the pound cake is done?

A toothpick or cake tester inserted into the center should come out clean or with just a few moist crumbs—no wet batter. The top should be golden brown and spring back lightly when touched. The internal temperature should be around 200–210°F if you’re using a thermometer.

💬 Tried this Strawberry Pound Cake recipe? Leave a comment and rating below! I’d love to hear how yours turned out and what variations you tried.