This easy Strawberry Pound Cake is rich, moist, and bursting with fresh strawberries, topped with a dreamy strawberry glaze. Perfect for spring and summer gatherings!
There’s something about the sweet smell of fresh strawberries baking in the oven that feels like pure sunshine.
Whether you’re hosting a springtime brunch, celebrating a special day, or just craving a homemade treat, this simple yet stunning pound cake will have everyone asking for seconds!
Rich, buttery, and incredibly moist — finished with a luscious pink glaze that’s almost too pretty to eat (almost!), this Pound Cake is a guaranteed showstopper for any occasion.
Ingredients
Unsalted Butter: Adds rich flavor and a tender, moist crumb. Creaming it with sugar also traps air, giving the cake lift.
Granulated Sugar: Sweetens the cake and helps create a soft, tender texture.
Eggs: Provide structure and richness, helping bind the ingredients together.
Sour Cream: Adds moisture, tenderness, and a slight tang that complements the strawberries beautifully.
Vanilla Extract: Deepens the flavor and enhances the sweetness of the strawberries.
All-Purpose Flour: Forms the base structure of the cake — just the right amount for a tight yet soft crumb.
Baking Powder: Provides lift and lightness to the cake, keeping it from being too dense.
Salt: Balances sweetness and enhances flavor overall.
Fresh Strawberries: Adds juicy bursts of real fruit flavor throughout the cake, and for a naturally fruity, beautiful pink glaze.
Flour for Berries (1 tbsp): Helps prevent strawberries from sinking to the bottom during baking.
Lemon Juice: Adds brightness and cuts the sweetness, making the glaze taste fresh and not too heavy.
Powdered Sugar: Sweetens and thickens the glaze; the amount can be adjusted depending on desired consistency.
Love rich and buttery cakes? You’ll also want to check out my Classic Pound Cake with Condensed Milk — it’s incredibly moist, perfectly sweet, and has a melt-in-your-mouth texture you’ll fall in love with!
If you’re a fan of fruity, moist bakes, don’t miss my Cream Cheese Banana Bread — ultra tender, packed with banana flavor, and made even better with a rich cream cheese swirl!
Tips & Tricks for the Best Pound Cake
- Use Room Temperature Ingredients: Butter, eggs, and sour cream should be at room temp for smoother mixing and better texture.
- Don’t Overmix: After adding the flour, mix just until combined. Overmixing can lead to a dense, tough cake.
- Toss the Strawberries: Always coat the chopped strawberries in a little flour before folding them into the batter. This prevents them from sinking to the bottom.
- Check Early: Start checking the cake at the 40-minute mark. Every oven is different! Overbaking will dry out the cake.
- Cool Completely Before Glazing: If the cake is warm, the glaze will melt right off instead of setting beautifully.
- Boost Flavor: Want even more berry punch? Add ½ teaspoon of strawberry extract to the batter or the glaze.
How to Store Strawberry Pound Cake
- Room Temperature: Store the fully cooled, glazed cake in an airtight container at room temp for up to 2 days. Perfect if you’re planning to eat it soon!
- Refrigerator: For longer storage, refrigerate the cake in an airtight container for up to 5 days. Bring it to room temperature before serving for the best flavor and texture.
- Freezer: Freeze the unglazed cake tightly wrapped in plastic wrap and aluminum foil for up to 2 months. To thaw, leave it in the fridge overnight or at room temperature for a few hours. Glaze after thawing for the freshest look and taste.
- Bonus Tip: Freeze individual slices separated by parchment paper for quick grab-and-go treats!
Strawberry Pound Cake with Strawberry Glaze
Ingredients
- 1 cup 2 sticks unsalted butter softened
- 1 ¼ cups granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 1/4 cup fresh strawberries finely diced
- 1 tbsp flour for tossing berries
For the Strawberry Glaze:
- ½ cup fresh strawberries pureed
- 1 tbsp lemon juice
- 1 ½ cups 1 1/2 – 2 cups powdered sugar adjust for consistency
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper, with overhang.
- In a large bowl, beat the butter and sugar together for 3–5 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each. Then beat in the sour cream and vanilla until smooth. In another bowl, whisk together the flour, baking powder (2 tsp), and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined — don’t overmix.
- Toss chopped strawberries with 1 tbsp of flour to avoid sinking. Gently fold them into the batter.
- Pour batter into your prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- For the Glaze
- Puree the strawberries and mix with lemon juice. Gradually whisk in powdered sugar until you get a smooth, pourable consistency.
- Once the cake is completely cool, drizzle the glaze over the top. Let it set for a few minutes, then slice and serve!
