Grandma Approved Strawberry Pound Cake recipe

This easy strawberry pound cake recipe is a dreamy blend of rich, buttery cake and bursts of fresh strawberry flavor in every bite. Topped with a luscious strawberry glaze, it’s the perfect treat for anyone with a sweet tooth.

Moist, tender, and utterly irresistible, this is a homemade strawberry dessert you’ll love.

I’ve always loved the simplicity of an old-fashioned pound cake, so I created this strawberry cake recipe as a twist on the traditional version.

By adjusting the ratios and adding fresh fruit, I achieved a cake that stays moist while maintaining its signature dense, buttery texture.

The vibrant strawberry glaze ties it all together, making it one of the best strawberry desserts you’ll ever try.

One Important Tip

When baking this in a bundt pan, grease it with oil instead of butter to prevent sticking.

The milk solids in butter can cling to the pan and make it harder to release the cake cleanly. A thin layer of oil followed by a dusting of flour ensures the cake comes out beautifully, preserving every detail of the design.

Ingredients

Ingredient Notes:

• Baking powder – Traditionally, pound cakes rely on eggs for leavening, but baking powder gives the cake a slight lift while maintaining its rich texture.
• Caster Sugar – finer than granulated sugar, it blends easily with butter to create a smooth batter and even crumb.
• Eggs – Essential for structure and richness. Using room-temperature eggs helps them incorporate better into the batter.
• Milk – Pound cakes traditionally do not include milk, but it is added here to keep the cake moist and tender without compromising its dense texture.
• Vanilla extract – You can substitute vanilla with almond extract if need be.

Step by step instructions

1: Prepare the Ingredients

• Bring eggs and milk to room temperature for better incorporation.
• Preheat your oven to 170°C (340°F) and grease a bundt pan with oil and flour to prevent sticking.
• Wash, hull, and finely chop the fresh strawberries for the glaze.

Step 2: Mix the Dry Ingredients

In a bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute the ingredients. Set aside.

Step 3: Cream the Butter and Sugar

• In a large mixing bowl, beat softened unsalted butter and caster sugar (image 1) using a hand mixer or stand mixer until pale and fluffy (image 2).
• This step is crucial as it incorporates air, helping create a tender texture.

4: Add the Eggs and Vanilla

• Add the eggs one at a time, beating well on medium speed after each addition to create a smooth cake batter (image 3).
• With the final egg, add the vanilla extract and 2 tablespoons of the pre-weighed flour—this helps prevent the batter from splitting (image 4).
• Mixing in a small amount of flour at this stage ensures a stable emulsion, leading to a uniform texture in the baked cake.

Step 5: Alternate Dry Ingredients and Milk

• Gradually add the flour mixture in three additions, alternating with the warm milk in two additions (starting and ending with the flour) (image 5).
• Before adding the final portion of flour, set aside 2 tablespoons and toss the chopped strawberries in it—this helps keep the fruit suspended in the batter and prevents sinking (image 6).
• Add the flour-coated strawberries to the batter and gently fold them in using a spatula.
• Mix just until combined—do not overmix, as it can make the cake dense.

6: Bake the Cake

• Pour the cake batter into the prepared bundt pan, smoothing the top.
• Bake for 50–60 minutes, or until a skewer inserted in the center comes out clean.
• Let the cake cool in the pan for 10–15 minutes, then carefully invert onto a wire rack to cool completely.

Step 7: Add the Strawberry Glaze

• For the perfect finishing touch, top your cake with a sweet and tangy strawberry glaze.

8: Serve and Enjoy

• Once the glaze sets, slice and serve your strawberry pound cake with fresh strawberries for extra flavor.

For an eggless version you can try our Strawberry Bread recipe instead.

Storage Instructions

• At Room Temperature:
  Store the unglazed pound cake in an airtight container at room temperature for up to 2 days.
  Avoid refrigerating immediately, as it can dry out the cake.
• In the Refrigerator:
  If glazed or in a warm climate, store the cake in an airtight container in the fridge for up to 5 days.
  Let it come to room temperature before serving for the best texture.
• Freezing:
  Wrap individual slices or the whole unglazed cake tightly in plastic wrap and foil.
  Freeze for up to 2 months.
  Thaw in the refrigerator overnight and glaze before serving for the freshest taste.

Best Tips

• Grease the Bundt cake pan with neutral oil instead of butter to prevent sticking, as butter’s milk solids can cause the cake to cling to the pan.
• Adding baking powder ensures the cake rises properly and doesn’t collapse, unlike traditional pound cakes that rely only on eggs for structure.
• A small amount of milk keeps the cake moist and tender, balancing the dense texture of a classic pound cake.
• When adding the final egg, mix in 2 tablespoons of the pre-weighed flour. This stabilizes the cake batter and prevents curdling.
• Baking in a preheated oven at the right temperature is key to achieving a perfectly moist strawberry pound cake.
• Ensure butter, eggs, and milk are at room temperature for a smooth, evenly mixed batter.
• Do not overmix the batter; mix just until combined to avoid developing too much gluten, which can make the cake dense.
• Allow the cake to cool completely before adding the strawberry glaze to prevent it from melting and running off.
• For a stronger strawberry flavor, serve with fresh macerated strawberries or add strawberry extract to the batter.
• If you want a slight citrusy contrast to the strawberries, try adding a bit of lemon zest or a splash of lemon juice to brighten the flavors.
• If your cake starts browning too quickly on top, cover it loosely with aluminum foil for the remaining bake time.
• Let the cake cool for about 10 minutes before inverting it onto a cooling rack to prevent breakage.

How to serve Strawberry Pound cake

• Classic & Elegant: Serve plain or dusted with powdered sugar for a simple yet timeless treat. For a refreshing touch, garnish with fresh strawberry slices and a dollop of whipped cream, adding a sprig of mint for a lovely color contrast.
• With Strawberry Glaze: Drizzle with homemade strawberry glaze to enhance the fruity flavor and sweetness.
• Topped with Fresh Strawberries: Garnish with sliced or macerated strawberries for a burst of fresh flavor that complements the buttery cake.
• With Whipped Cream or Ice Cream: Pair with lightly sweetened whipped cream or a scoop of vanilla ice cream for a rich and indulgent dessert.
• Toasted with Butter: Lightly toast a slice and spread with butter or cream cheese for a warm, comforting treat.
• As a Layered Dessert: Use in a trifle or parfait by layering with whipped cream, fresh fruit, strawberries, and crushed cookies for a delightful, visually appealing dessert.
• Perfect for Brunch: A great addition to a spring brunch spread, pairing beautifully with fluffy pancakes, berry muffins, or a savory breakfast casserole.
• Great for Summer Gatherings: A light, fruity dessert that complements a BBQ feast, serving well alongside grilled dishes, creamy potato salad, or cornbread-based sides.
• Afternoon Treat: Enjoy a slice with a warm cup of tea, coffee, or a chilled summer drink for a cozy and satisfying snack at any time of the day.

Frequently Asked Questions

Related Recipes

1. Strawberry Glaze recipe
2. Old Fashioned Pound Cake
3. Blueberry Lemon Pound Cake
4. Glaze for Pound Cake
5. Eggless Strawberry Bread recipe

Wish to Join US for the love of BAKING? Subscribe to our newsletter and Youtube channel. Follow along on Facebook, Instagram, and Pinterest for all the latest updates!