There’s something magical about a homemade cake that fills the kitchen with warmth and sweet aromas. Strawberry Pound Cake is one of those delightful treats that can turn an ordinary day into a special occasion. Whether you’re looking to impress guests or simply satisfy a sweet tooth, this recipe is your go-to solution. It’s easy to whip up, and the combination of fresh strawberries and buttery goodness is simply irresistible. Plus, it’s a fantastic way to celebrate the vibrant flavors of summer, making it perfect for any gathering or just a cozy night in.
Why You’ll Love This Strawberry Pound Cake
This Strawberry Pound Cake is a dream come true for busy home cooks. It’s quick to prepare, taking just 20 minutes of your time, and the baking process fills your home with a delightful aroma. The moist texture and burst of fresh strawberries make every bite a treat. Plus, it’s versatile enough for any occasion, whether it’s a family gathering or a simple dessert after dinner. You’ll find yourself making it again and again!
Ingredients for Strawberry Pound Cake
Gathering the right ingredients is the first step to creating a delicious Strawberry Pound Cake. Here’s what you’ll need:
All-purpose flour: The backbone of your cake, providing structure and a tender crumb.
Baking powder: This leavening agent helps the cake rise, giving it that perfect fluffy texture.
Baking soda: Works alongside baking powder to ensure your cake is light and airy.
Salt: Just a pinch enhances the flavors and balances the sweetness.
Unsalted butter: Adds richness and moisture; make sure it’s softened for easy creaming.
Granulated sugar: Sweetens the cake and contributes to its lovely golden color.
Large eggs: They bind the ingredients together and add moisture; room temperature eggs work best.
Vanilla extract: A splash of this aromatic essence elevates the flavor profile.
Sour cream: This ingredient keeps the cake moist and adds a subtle tang.
Fresh strawberries: The star of the show! They bring a burst of flavor and color to your cake.
Powdered sugar: Optional for dusting, it adds a touch of sweetness and a beautiful finish.
For those looking to switch things up, consider substituting half of the sour cream with cream cheese for a richer flavor. You can also drizzle a lemon glaze over the cooled cake for a zesty twist. Exact measurements for these ingredients can be found at the bottom of the article, ready for printing!
How to Make Strawberry Pound Cake
Now that you have your ingredients ready, let’s dive into the fun part: making your Strawberry Pound Cake! Follow these simple steps, and you’ll have a delicious dessert that will impress everyone.
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This step is crucial because it ensures your cake bakes evenly. While the oven heats up, prepare your 9×5-inch loaf pan by greasing and flouring it or lining it with parchment paper. This will help your cake slide out easily once it’s baked.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is important because it evenly distributes the leavening agents throughout the flour. A well-mixed dry mixture leads to a perfectly risen cake. Set this bowl aside for now; we’ll come back to it shortly.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened unsalted butter and granulated sugar together. Use an electric mixer on medium speed for about 3-4 minutes until the mixture is light and fluffy. This process incorporates air into the batter, giving your cake that delightful texture. Don’t rush this step; it’s key to a moist Strawberry Pound Cake!
Step 4: Add Eggs and Vanilla
Next, add the large eggs one at a time, mixing well after each addition. This gradual incorporation helps the eggs blend smoothly into the batter. After the eggs, stir in the vanilla extract. The aroma of vanilla will make your kitchen smell heavenly!
Step 5: Combine Wet and Dry Ingredients
Now it’s time to bring everything together. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the flour mixture. Mix until just combined; overmixing can lead to a dense cake. You want a smooth batter with a few lumps from the sour cream.
Step 6: Fold in Strawberries
Gently fold in the diced fresh strawberries using a spatula. Be careful not to overmix; you want those beautiful strawberry pieces to remain intact. This step adds bursts of flavor and color to your cake, making it truly special.
Step 7: Bake the Cake
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55-65 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, your cake is ready!
Step 8: Cool and Serve
Once baked, allow the cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. If you like, dust the top with powdered sugar before slicing. This adds a lovely touch and makes your Strawberry Pound Cake look even more inviting!
Tips for Success
Use room temperature ingredients for better mixing and texture.
Don’t skip the creaming step; it’s essential for a light cake.
Be gentle when folding in strawberries to keep them intact.
Check for doneness a few minutes early to avoid overbaking.
Let the cake cool completely before slicing for cleaner pieces.
Equipment Needed
9×5-inch loaf pan (or any similar-sized baking dish)
Mixing bowls (a large and a medium one)
Electric mixer (a whisk works too, but it’ll take longer)
Spatula (for folding in strawberries and smoothing the batter)
Wire rack (to cool the cake; a plate can work in a pinch)
Variations of Strawberry Pound Cake
Chocolate Chip Strawberry Pound Cake: Add semi-sweet chocolate chips to the batter for a delightful chocolate-strawberry combination.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to make this cake suitable for gluten-sensitive friends.
Vegan Strawberry Pound Cake: Replace eggs with flaxseed meal and use plant-based butter and non-dairy yogurt for a vegan-friendly version.
Almond Extract: Swap out vanilla extract for almond extract to give your cake a nutty twist that pairs beautifully with strawberries.
Berry Medley: Mix in other berries like blueberries or raspberries along with strawberries for a colorful and flavorful cake.
Serving Suggestions for Strawberry Pound Cake
Pair with a scoop of vanilla ice cream for a delightful contrast in temperature and texture.
Serve alongside fresh whipped cream and a sprinkle of mint for a refreshing touch.
Drizzle with a homemade lemon glaze for a zesty finish.
Enjoy with a cup of coffee or tea for a cozy afternoon treat.
Garnish with extra strawberries for a beautiful presentation.
FAQs about Strawberry Pound Cake
Can I use frozen strawberries instead of fresh?
Absolutely! Frozen strawberries can work in a pinch. Just make sure to thaw and drain them well to avoid excess moisture in your batter. This will help maintain the cake’s texture.
How do I store leftover Strawberry Pound Cake?
Store your cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week.
Can I make this cake ahead of time?
Yes! Strawberry Pound Cake actually tastes better the next day as the flavors meld. Just bake it, let it cool completely, and store it properly. You can even freeze it for up to three months!
What can I serve with Strawberry Pound Cake?
This cake pairs wonderfully with whipped cream, ice cream, or a drizzle of lemon glaze. Fresh berries on the side add a nice touch, too!
Is this recipe suitable for special diets?
While the traditional recipe is not gluten-free or vegan, there are variations you can try. Check out the “Variations of Strawberry Pound Cake” section for some delicious alternatives!
Final Thoughts
Creating a Strawberry Pound Cake is more than just baking; it’s about crafting memories. The joy of mixing ingredients, the sweet aroma wafting through your kitchen, and the smiles it brings to your loved ones are priceless. Each slice is a celebration of flavor, texture, and the simple pleasures of life. Whether you’re enjoying it on a sunny afternoon or serving it at a family gathering, this cake has a way of making moments special. So, roll up your sleeves, embrace the process, and let this delightful Strawberry Pound Cake become a cherished part of your culinary adventures!
A delicious and moist Strawberry Pound Cake perfect for any occasion.
Ingredients
Scale
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 cup fresh strawberries, hulled and diced
Powdered sugar for dusting (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the flour mixture, mixing until just combined.
Gently fold in the diced strawberries until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust with powdered sugar if desired before slicing and serving.
Notes
For a richer flavor, substitute half of the sour cream with cream cheese.
Add a lemon glaze by mixing 1 cup powdered sugar with 2 tablespoons lemon juice and drizzling it over the cooled cake.
