What is a Strawberry Pound Cake?
A Strawberry Pound Cake is a moist, rich dessert filled with the sweet flavor of strawberries. It usually has a dense texture like traditional pound cakes but with added fruity goodness. Some recipes call for strawberries pureed and mixed into the batter, while others like ours have chunks of berries for little bursts of flavor. This cake often comes topped with a glaze, making it a delightful treat for any occasion. LET’S BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES
Why This Strawberry Pound Cake Recipe Brings Berry Much Joy
I have to admit that it took me a couple attempts to master this recipe before I could share it with you here. The first time, my cake was way to moist. I didn’t get the perfect clean slices and the top had cracks. Obviously the family wasn’t impressed. The cake tasted good but my they could see the mistakes I made. I reached out to a pastry chef and another friend of mine who is a baker and got some really awesome tips to master this recipe. I baked this cake again using the tips I got and believe it or not, I made this cake three times in a week because everyone loved it so much that they kept on requesting this cake. Truth be told, it brings me immense joy when I make something for my family and they enjoy and appreciate it. So much so that this cake has been on a repeat ever since.
Ingredients You’ll Need to Make this Fresh Strawberry Pound Cake
All-purpose flour - the base for your cake’s structure. Fresh strawberries - for bursts of juicy freshness. Milk - for the moisture and to bind the flour Yogurt - its creaminess helps keep the cake moist Lemon zest - to add to the flavors notes Oil - the cornerstone for the moist texture. Granulated sugar - to sweeten the deal just right. Baking powder & soda - a pinch for a perfect rise. Salt - to balance and enhance flavors. Vanilla extract - for that aromatic sweetness. Cornstarch - to prevent the strawberries making the cake soggy. Confectioners’ sugar (optional) - if a glaze is on your mind. Lemon juice (optional) - for the glaze.
How to Make Strawberry Pound Cake Step by Step Recipe
Baking a divine strawberry pound cake is easier than you might think. Follow these steps:
Expert Tips for a Flawless Pound Cake
I prefer to use oil instead of butter to make sure the left overs incase any, remain moist even after refrigeration. Butter usually solidifies and stiffens more than oil. I actually bake all my cakes using oil instead of butter. Always combine the wet and dry ingredients separately. Pat dry the strawberries after washing them. Make sure to coat the strawberries in corn flour to the cake doesn’t get soggy from the moisture from the strawberries. Do not over mix the batter, just gently fold in the strawberries making sure the cake stays light and airy. Don’t forget to line your cake pan with a parchment paper. Always bake in the middle rack. Since we are baking the cake at a low temperature of 325 F, it will not immediately rise and crack and will need an hour to be done. Perform the toothpick test in the center and the two sides to make sure the cake is perfectly done. Allow the cake to cool completely or else you won’t get the perfectly clean slices and the glaze will not stick on the cake too.
Pairing and Serving Suggestions
If you are looking to up the ante on serving your strawberry pound cake, here’s how:
Powdery Snow: Add a sprinkle of powdered sugar for an elegant, snowy finish. Freshly Sliced Fruit: Garnish each slice with fresh strawberries, because let’s be real, more berries are always a good idea. Ice Cream Companionship: A scoop or two of vanilla ice registration will elevate your pound cake to dessert stardom. The Swirl of Whipped Cream: Add a fluffy cloud of whipped cream on top for a simple yet elegant touch. Minty Fresh: A few sprigs of mint not only add a pop of color but a refreshingly subtle flavor contrast. Edible Flowers: Make for a charming final flourish that can take your cake’s look from homemade to bakery-level beautiful. Serve at Events: Whether it’s a spring brunch or a summer BBQ, Baby Shower, Reveal Party or High Tea pair it with the event’s menu to make your pound cake the center of attention.
Does it matter if I use fresh or frozen strawberries?
Both work, however I haven’t tested this recipe with frozen strawberries because but fresh is best. Frozen berries can be watery, so make sure to drain them well!
How do I know when my pound cake is perfectly baked?
A toothpick inserted in the center and sides should come out clean, and the cake should spring back slightly to the touch.
What’s the Key to Keeping Pound Cake Moist?
Don’t overbake it—pull it out when the crumb is still a touch moist. Once cooled lock in the moisture with a glaze.
How Long Should I Cool My Pound Cake Before Glazing?
I suggest atleast a couple hours.
Can I make this cake in advance?
Absolutely, just wrap it up tight and store at room temperature for a few days or freeze for later noshing.
How to Achieve the Perfect Golden Brown Exterior
Follow the recipe’s prescribed oven temperature of 325 F. Position your baking pan in the center of the oven to encourage even browning on all sides. Keep an eye on the clock, don’t over or underbake it. If the top is getting too brown while the inside isn’t done yet, tent a piece of aluminum foil over the cake to protect it from direct heat. Once baked, allow the cake to cool and the exterior to set into the perfect
Why is the cake so moist and dense?
Pound cakes are dense cakes. However if your cake it too moist, either the strawberries released moisture while baking or you didn’t allow it cool completely before slicing it.
What can I do if my pound cake seems too dry?
A simple syrup drizzle can add moisture. Next time, check for doneness a bit earlier!
How to stop my strawberry pound cake from cracking?
Make sure the oven is pre-heated before you put the cake in the oven. Use the right size cake pan, if the cake pan is smaller than what the recipe calls for the cake will rise to fast and have cracks. While is the cake pan is bigger then you will get a flatter cake. Do not over mix the batter, as overmixing will trap air which will result in the cake rising too quickly. Do not keep opening the oven door to check on the cake, this yield in a temperature drop in the oven. Allow the cake to completely cool
Can I use a different pan size or shape for this recipe?
Yes, but you may need to adjust baking time and watch the cake closely.Make sure
How can I prevent my strawberries from sinking to the bottom?
Give ’em a quick toss in flour before folding into the batter.
Can this recipe be doubled?
It sure can. Double the ingredients but also double your attention to mixing and baking times.
Can I make this strawberry pound cake recipe vegan or gluten free?
Absolutely! Switch the dairy products to vegan milk and vegan yogurt. I have tried a vegan version of this cake and this recipes works perfectly. For a gluten free cake, use gluten-free flour, however I personally haven’t tested this recipe for gluten-free.
How to store this cake?
First of all, this cake will be such a hit that it will be all gone in one sitting. Fridge :If you do have leftovers or make it in advance and need to store it, tuck it into an airtight container to keep it from drying out. if it’s just a couple days, keep it on the counter top or else refrigerate it for upto 5-6 days. When you are ready for a slice, just bring it to room temperature for a freshly baked taste. If freezing, hold off on the glaze or any other topping, wrap it tightly in a plastic wrap, and a layer of extra foil to avoid any freezer burn and then slip it into a freezer bag. This cake easily freezes for upto a month. However it does take 4 hours to come to room temperature before you can enjoy a slice.
More Recipes that you would like to try
Easy Fruit Salad with Cool Whip Easiest Almond Cookies 15 minute Air Fryer Vegan Donuts Chocolate Hummus Homemade Cinnamon Rolls Strawberries & Cream Instant Pot Banana Bread
Fresh Strawberry Pound Cake Recipe
I prefer to use oil instead of butter to make sure the left overs incase any, remain moist even after refrigeration. Butter usually solidifies and stiffens more than oil. I actually bake all my cakes using oil instead of butter.Always combine the wet and dry ingredients separately.Pat dry the strawberries after washing them.Make sure to coat the strawberries in corn flour to the cake doesn’t get soggy from the moisture from the strawberries. Do not over mix the batter, just gently fold in the strawberries making sure the cake stays light and airy. Don’t forget to line your cake pan with a parchment paper.Always bake in the middle rack.Since we are baking the cake at a low temperature of 325 F, it will not immediately rise and crack and will need an hour to be done. Perform the toothpick test in the center and the two sides to make sure the cake is perfectly done. Allow the cake to cool completely or else you won’t get the perfectly clean slices and the glaze will not stick on the cake too.
