introduction

This cake uses real strawberries and a soft crumb. It feels rich but stays light. You can make it for a small party or for a quiet day at home. For a fun spin with single servings, try a related treat like chocolate covered strawberry cupcakes 2.

why make this recipe

This cake gives you good fruit taste and a fine, even crumb. You make it with simple things you may have at home. Kids and adults will like the sweet fruit and the mild vanilla. If you want more ideas with strawberries, see chocolate covered strawberry cupcakes 3 for more small cakes.

how to make Strawberry Pound Cake

You work in four parts: make the batter, fold in the fruit, bake, and make a glaze if you want. Keep your butter and milk at room heat. Mix the sugar and butter until they look light. Add eggs one at a time and mix well. Stir in the dry mix and the milk in parts. Fold the small, dry strawberries in at the end. For a similar small cake idea, you can look at chocolate covered strawberry cupcakes 4 for inspiration.

Ingredients :

1 cup unsalted butter, softened (room temp)
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk (room temp)
2 teaspoons vanilla extract
1½ cups fresh strawberries, diced small & patted dry (Patting the strawberries dry helps prevent excess moisture in the batter.)
1 cup powdered sugar
2–3 tablespoons strawberry purée or milk
½ teaspoon vanilla extract

You can check a quick cupcake recipe to see how fruit works in a small batter at strawberry cupcakes recipe.

Directions :

Preparation

Preheat the oven to 325°F (165°C).
Grease a 9×5 inch loaf pan and line it with parchment if you like.
Dice the strawberries small and pat them dry well.

Mixing the Batter

Beat the butter and sugar until the mix looks light and fluffy.
Add eggs one at a time. Mix each egg in well.
In a bowl, sift the flour, baking powder, and salt.
Add the dry mix and milk to the butter mix in three parts. Start and end with the dry mix.
Stir in the vanilla.
Fold the diced strawberries in with a soft hand. Do not overmix.

Baking

Pour the batter into the pan and smooth the top.
Bake for 60–75 minutes or until a toothpick comes out clean.
Let the cake cool in the pan for 15 minutes. Then take it out and cool it on a rack.

Making the Glaze (Optional)

Mix powdered sugar, 2–3 tablespoons strawberry purée or milk, and ½ teaspoon vanilla until smooth.
Drizzle the glaze over the cool cake.

After you bake, you can try another idea like chocolate covered strawberry cupcakes for a party treat.

how to serve Strawberry Pound Cake

Slice the cake when it cools fully. Serve plain or with a spoon of whipped cream. Add a few fresh strawberry halves on top for a nice look. You can warm a slice for a few seconds in the microwave for a soft feel.

how to store Strawberry Pound Cake

Keep the cake in an airtight box at room heat for up to 2 days. For longer life, wrap it tight and put it in the fridge for up to 5 days. You can freeze slices in a sealed bag for up to 2 months. Let frozen cake thaw in the fridge before you use it.

tips to make Strawberry Pound Cake

Use room warm eggs and milk. They mix better.
Pat the strawberries dry to keep the batter from getting wet.
Do not overmix after you add the flour or the cake can be tough.
Test the cake near the end with a toothpick. If it comes out clean, it is done.
Let the cake cool before you add the glaze so the glaze does not melt.

You can also see how fruit works with cake in other small treats for more ways to bake.

variation (if any)

Lemon twist: add 1 tablespoon lemon zest to the batter and use lemon juice in the glaze.
Cream cheese swirl: add 1/2 cup sweetened cream cheese and swirl it into the top of the batter before bake.
Berry mix: swap half the strawberries with raspberries or blueberries.

FAQs

Q: Can I use frozen strawberries?
A: You can, but thaw and dry them very well. Frozen berries hold more water and can make the batter wet.

Q: Do I need to grease the pan?
A: Yes. Grease and line the pan if you want a clean release. Parchment makes it easy.

Q: How do I know when the cake is done?
A: Insert a toothpick in the center. If it comes out clean or with a few dry crumbs, the cake is done.

Q: Can I make this into cupcakes?
A: Yes. Fill cups two thirds full and bake 18–25 minutes. Watch them so they do not burn.

Q: Can I skip the glaze?
A: Yes. The cake tastes good plain and stays moist.

Conclusion

For a popular, tested take on a fresh strawberry pound cake, see the Viral Fresh Strawberry Pound Cake recipe for more help and photos.

Strawberry Pound Cake