Why You’ll Love This Recipe

This strawberry pound cake is a delightful dessert that’s both decadent and light. The cake is moist and full of flavor, thanks to the fresh strawberries. It’s an easy-to-make recipe with a simple list of ingredients, making it ideal for bakers of all levels. Whether you’re entertaining guests or enjoying a quiet afternoon, this cake is sure to impress. The blend of sweet strawberries with the rich, buttery texture is truly a crowd-pleaser, and the best part is it’s so versatile – you can enjoy it plain or with a dollop of whipped cream or a dusting of powdered sugar!

Ingredients

1 ½ cups unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 ½ teaspoons vanilla extract
3 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup sour cream
1 ½ cups fresh strawberries, chopped
1 tablespoon all-purpose flour (for tossing the strawberries)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 325°F (163°C). Grease and flour a 9-inch bundt pan or loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the dry ingredients. Mix until just combined.
Toss the chopped strawberries in 1 tablespoon of flour, then gently fold them into the batter.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.

Servings and Timing

Servings: 10-12 slices
Prep Time: 20 minutes
Cook Time: 60-70 minutes
Total Time: 1 hour 30 minutes

Variations

Chocolate Strawberry Pound Cake: Add ½ cup of cocoa powder to the dry ingredients for a chocolatey twist on this classic pound cake.
Lemon Strawberry Pound Cake: Add the zest of one lemon to the batter for a refreshing citrus note that complements the strawberries.
Glazed Strawberry Pound Cake: Drizzle a simple glaze made from powdered sugar and lemon juice over the cooled cake for an extra burst of sweetness.
Dairy-Free Version: Use a dairy-free butter substitute and coconut or almond milk in place of sour cream for a dairy-free alternative.

Storage/Reheating

Storage: Store the strawberry pound cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week.
Reheating: To enjoy the cake warm, slice and microwave it for 15-20 seconds, or gently heat in the oven at 300°F (150°C) for about 10 minutes.

FAQs

How do I prevent my strawberries from sinking to the bottom of the cake?

To prevent the strawberries from sinking, toss them in a small amount of flour before folding them into the batter. This helps to coat them and keeps them suspended in the cake.

Can I use frozen strawberries?

Fresh strawberries are best for this recipe, but if you use frozen strawberries, make sure to thaw and drain them well to avoid excess moisture.

How can I make my pound cake fluffier?

To ensure a light and fluffy pound cake, make sure to cream the butter and sugar well until it’s light and airy. Also, avoid overmixing the batter once the flour is added.

Can I substitute sour cream with yogurt?

Yes, you can substitute sour cream with plain yogurt. It will give the cake a slightly tangy flavor, but it will still be delicious.

Can I make this recipe ahead of time?

Yes! You can make the pound cake ahead of time and store it at room temperature or refrigerate it for a few days. It’s even better the next day when the flavors have had time to meld.

How do I know when the pound cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is done. If it’s still wet, bake it a bit longer.

Can I add other fruits to this pound cake?

Yes, you can! Blueberries, raspberries, or even blackberries would work well with this recipe. Just be sure to adjust the flour coating technique for different fruits to avoid sinking.

Can I make this cake in a bundt pan?

Yes, a bundt pan works beautifully for this recipe! Just make sure to grease and flour the pan well, as the batter is dense.

Can I freeze this strawberry pound cake?

Yes, you can freeze the pound cake. Wrap it tightly in plastic wrap and foil, and store it in an airtight container for up to 3 months. To serve, let it thaw at room temperature.

Can I add frosting to this cake?

While this cake is already rich and moist, you can certainly add frosting, such as a simple buttercream or cream cheese frosting, if desired.

Conclusion

This strawberry pound cake is a perfect blend of sweet, tangy, and rich flavors. With its moist texture and delightful strawberry bursts, it’s an easy-to-make dessert that’s sure to become a favorite. Whether you’re serving it for a special occasion or enjoying it with a cup of tea, this cake is always a crowd-pleaser. Enjoy!