There’s something so nostalgic about the way a warm slice of strawberry pound cake feels in your hand. As you cut through that golden, buttery crust, the cake gives way to a soft, tender crumb that practically melts in your mouth. The sweetness of fresh strawberries pairs perfectly with the rich, moist texture of the cake. The flavor is subtly enhanced by a hint of vanilla, which lingers just long enough to make each bite feel comforting yet indulgent. When you fold in those juicy strawberries, you get bursts of fruitiness that elevate the cake, creating a balance between sweetness and a slight tartness. It’s the kind of dessert that makes you feel like you’re sitting on the porch with a glass of iced tea on a summer afternoon, savoring each bite slowly. If you’re in the mood to take this treat over the top, a light glaze made from powdered sugar and a splash of lemon juice drizzled over the top adds just the right amount of brightness. It’s a cake that feels like a celebration of all the good things, simple yet undeniably special.
Key Ingredients in Strawberry Pound Cake
The beauty of this strawberry pound cake lies not only in the technique but in the carefully chosen ingredients that come together to create something truly special. Here’s a breakdown of the key elements:
* All-purpose flour
The foundation of the cake, giving it structure and stability. It allows the cake to rise beautifully while keeping it moist and tender.
* Baking powder
This helps the cake rise by creating tiny bubbles of air, making sure the texture is light and fluffy, without being too airy.
* Baking soda
Working alongside the baking powder, baking soda helps to balance the acidity in the sour cream and contributes to the cake’s soft texture.
* Salt
Just a small amount, but it enhances all the flavors, making the sweetness of the cake pop and creating a well-rounded taste.
* Unsalted butter, softened
The star of the show when it comes to flavor. Butter not only adds richness but helps create that melt-in-your-mouth texture we all love in pound cakes.
* Granulated sugar
This adds sweetness and also helps with the cake’s structure, contributing to its lightness and texture as it creams with the butter.
* Eggs
Eggs bind everything together and provide moisture, contributing to the cake’s dense yet soft texture. They also help with the rise and color.
* Vanilla extract
A dash of vanilla brings warmth and depth to the flavor, making the cake feel even more comforting and indulgent.
* Sour cream
This adds a bit of tanginess that balances out the sweetness of the strawberries and sugar, while also keeping the cake moist and tender.
* Fresh strawberries, diced
These juicy, sweet strawberries provide that burst of freshness in each bite, elevating the entire cake. Their natural sweetness shines through, while the slight tartness complements the rich batter.
* Sugar (for strawberries)
Tossing the diced strawberries in sugar before adding them to the batter helps release their juices, creating a syrupy, fruity filling that soaks into the cake, infusing it with even more strawberry goodness.
* Milk
The milk ensures the batter comes together smoothly and helps achieve the perfect consistency, making it easy to fold in the strawberries without overmixing the cake.
How to Make Strawberry Pound Cake
1. Preheat your oven to 350°F (175°C).
This ensures that the oven reaches the perfect temperature for baking the cake.
2. Grease and flour a 9×5-inch loaf pan.
Coat the pan generously with butter or cooking spray, then sprinkle it with flour, tapping out any excess. This step helps the cake release easily once it’s baked.
3. Whisk together the dry ingredients.
In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk them together to evenly distribute the leavening agents and salt, then set the mixture aside.
4. Cream the butter and sugar.
In a large bowl, use a hand mixer or stand mixer on medium speed to cream the softened butter and granulated sugar. Beat the mixture for about 2-3 minutes, or until it’s light and fluffy, which will help create that tender, airy texture in the cake.
5. Add the eggs.
Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next one to help the batter come together smoothly.
6. Mix in the vanilla extract.
Add the vanilla extract to the batter and mix until it’s evenly distributed. This adds a lovely depth of flavor to the cake.
7. Combine the dry ingredients with the wet ingredients.
Gradually add the dry flour mixture to the wet ingredients in three parts, alternating with the sour cream. Start and end with the dry ingredients. Mix each addition just until incorporated, being careful not to overmix. This helps maintain the soft, moist texture of the cake.
8. Prepare the strawberries.
In a small bowl, toss the diced strawberries with the tablespoon of sugar. Let them sit for about 5-10 minutes to draw out some juice and soften. This will create a syrup that infuses the cake with extra strawberry flavor.
9. Fold in the strawberries.
Gently fold the strawberries into the batter, being careful not to crush them. This will ensure the berries stay intact and you get those beautiful bursts of fruit in every bite.
10. Add the milk.
Stir the milk into the batter gently, mixing until it’s fully combined. The batter should be thick yet smooth, perfect for holding the strawberries without them sinking to the bottom.
11. Pour the batter into the prepared loaf pan.
Carefully pour the batter into the prepared pan and smooth the top with a spatula to ensure the batter is evenly distributed.
12. Bake the cake.
Place the loaf pan in the preheated oven on the center rack and bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on it towards the end to avoid overbaking.
13. Cool the cake.
Once the cake is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. This helps it set and makes it easier to remove from the pan.
14. Remove the cake from the pan.
After the initial cooling time, carefully remove the cake from the pan and transfer it to a wire rack to cool completely. This prevents the cake from becoming soggy on the bottom.
15. Slice and serve.
Once the cake has cooled, slice it and enjoy the perfect combination of tender cake and fresh strawberries in every bite.
Serving Suggestions for Strawberry Pound Cake
* Top with fresh whipped cream
A dollop of fresh whipped cream adds a light, creamy contrast to the rich, buttery pound cake. It’s like a cloud floating on top of all that strawberry goodness, making every bite feel even more indulgent.
* Pair with a cup of iced tea
If you’re looking to create that perfect summer vibe, enjoy a slice of strawberry pound cake with a chilled glass of iced tea. Whether it’s a classic lemon or a refreshing mint variety, the cool tea will balance out the sweetness of the cake, making for a delightful afternoon treat.
* Drizzle with a strawberry glaze
Want to take it up a notch? Drizzle a simple strawberry glaze made from powdered sugar and strawberry puree over the top. This adds a burst of color and extra strawberry flavor, making your cake feel even more festive and special.
How to Store Strawberry Pound Cake
To keep your strawberry pound cake fresh and delicious for as long as possible, here are a few simple tips:
* Room temperature storage
If you plan to enjoy your cake within a couple of days, you can store it at room temperature. Wrap the cake tightly in plastic wrap or place it in an airtight container to keep it moist. Just make sure it’s in a cool, dry place, away from direct sunlight, and it’ll stay fresh for about 2-3 days.
* Refrigeration
For longer storage, pop your wrapped cake in the fridge. The cool temperature helps keep the cake moist and prevents it from spoiling too quickly. Just be sure to wrap it tightly in plastic wrap and then cover it with aluminum foil or place it in a container to keep it from absorbing other odors in the fridge. It will last about 5-7 days this way.
* Freezing
If you want to keep your cake for an extended period, freezing is the way to go. Wrap individual slices (or the whole cake) in plastic wrap and then aluminum foil to ensure no air gets in. You can freeze the cake for up to 3 months. When you’re ready to enjoy, just thaw it at room temperature or pop it in the microwave for a few seconds to bring back that fresh, just-baked flavor.
With these storage tips, you can enjoy your strawberry pound cake even when it’s not quite fresh from the oven!
Conclusion
There’s just something so comforting about a homemade strawberry pound cake, isn’t there? From the way the butter and sugar come together to create that melt-in-your-mouth texture, to the bright pops of fresh strawberries in every bite, this cake is truly a celebration of simple yet indulgent flavors. Whether you’re making it for a special occasion or just because, this recipe is sure to become a favorite in your kitchen.
I hope you’ve enjoyed this little journey into strawberry pound cake heaven, and that it inspires you to get baking! Don’t forget to save the recipe for later—you’ll definitely want to make it again. And if you happen to try it out, let me know how it turns out! I’d love to hear your thoughts, or if you have any questions or need help with the recipe, I’m always here to chat. Happy baking, friends!
Strawberry Pound Cake
Description
This strawberry pound cake is a perfect balance of sweet, tangy, and buttery goodness. Each bite offers a moist, fluffy texture, bursting with fresh strawberries, and topped with a velvety glaze that melts in your mouth—pure bliss in every slice!
Ingredients
Instructions
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Preheat your oven to 350°F (175°C).
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Grease and flour a 9x5-inch loaf pan, ensuring it is well coated to prevent sticking.
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In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set the mixture aside.
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In a separate large bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed. Beat for about 2-3 minutes until the mixture is light and fluffy.
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Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
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Mix in the vanilla extract, ensuring it is evenly distributed.
-
Gradually add the dry flour mixture to the wet ingredients in three parts, alternating with the sour cream. Begin and end with the flour mixture. Mix each addition just until incorporated, being careful not to overmix.
-
In a small bowl, toss the diced strawberries with the tablespoon of sugar. Allow them to sit for about 5-10 minutes to draw out some juice and soften.
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Gently fold the strawberries into the batter, being careful not to crush them.
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Add the milk to the batter and stir gently until it is fully combined. The batter should be thick but smooth.
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Pour the batter into the prepared loaf pan and smooth the top with a spatula to ensure even distribution.
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Place the loaf pan in the preheated oven on the center rack and bake for about 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Once the cake is done baking, remove it from the oven and let it cool in the pan for about 10 minutes.
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After the initial cooling time, carefully remove the cake from the pan and transfer it to a wire rack to cool completely.
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Once cooled, slice and serve the strawberry pound cake, enjoying the delicious mix of tender cake and fresh strawberries.
Note
- The cake batter should be thick but not dry, so be sure not to overmix when incorporating the flour mixture and sour cream.
- For an extra burst of strawberry flavor, you can add a teaspoon of lemon zest to the batter.
- Make sure the strawberries are well-coated with sugar before adding them to prevent them from sinking in the batter.
- If the cake starts to brown too quickly while baking, cover it loosely with aluminum foil.
- For a fun twist, top the cooled cake with a simple glaze made from powdered sugar and milk.
