There’s nothing quite like the moment when a freshly baked cake fills your kitchen with warmth and sweetness. This Classic Strawberry Pound Cake is my go-to dessert when I want to impress without the stress. With each slice, the vibrant strawberry swirls and a tangy glaze come together to create a celebration of flavor that dances on your palate.
I discovered this delightful recipe during a sunny afternoon when my craving for homemade comfort met the last of summer’s strawberries in my fridge. The simplicity of the ingredients makes this cake both approachable for novice bakers and rewarding for seasoned chefs. As you mix in rich butter, sweet strawberry jam, and a hint of fresh lemon juice, you’ll understand why this cake quickly becomes a favorite.
Perfect for everything from a cozy afternoon tea to a festive gathering, this indulgent yet easy-to-make cake promises to become a cherished recipe in your collection. So, let’s roll up our sleeves and dive into baking this sweet masterpiece!
Why is Strawberry Pound Cake a must-try?
Fruit-Packed Delight: Each bite is bursting with juicy strawberry flavors, making it a fruity treat like no other.
Simplicity: No complicated techniques here; this recipe relies on straightforward steps that even beginners can master.
Decadent Glaze: The tangy lemon glaze adds a zesty kick, elevating the cake to gourmet status with minimal effort.
Versatile Dessert: Perfect for any occasion, whether served with coffee or as the sweet centerpiece at a gathering.
Total Crowd-Pleaser: Impress your friends and family, as this cake always disappears quickly, leaving smiles all around!
Strawberry Pound Cake Ingredients
Note: Gather these simple ingredients to create a delicious Strawberry Pound Cake you’ll adore!
For the Batter
• Cooking Spray – Prevents sticking in the pan; can substitute with butter or oil.
• Freeze-Dried Strawberries – Enhances the strawberry flavor and adds vibrant color; fresh strawberries can be used for a milder taste.
• Strawberry Jam – Provides sweetness and moisture; make sure it’s not too sweet to keep the cake balanced.
• Kosher Salt – Balances out the sweetness while enhancing flavor; no substitutions necessary.
• Granulated Sugar – Primary sweetener that contributes to the cake’s moisture and structure; no substitutes recommended.
• Light Brown Sugar – Adds extra moisture and a hint of caramel flavor; additional granulated sugar can be used if needed.
• Vanilla Bean – Provides a rich aroma and flavor; if unavailable, substitute with 2 tsp of vanilla bean paste.
• Unsalted Butter (melted) – Adds richness and moisture; opt for unsalted to control the saltiness.
• Large Eggs – Essential for structure and moisture; ensure they’re at room temperature for the best results.
• Sour Cream – Contributes moisture and a tangy flavor; Greek yogurt can be a suitable alternative.
• Pure Vanilla Extract – Enhances the overall flavor profile; avoid substitutions for the best results.
• Fresh Lemon Juice – Brightens the cake’s flavor and is essential for the glaze.
• All-Purpose Flour – Serves as the main structure ingredient; no substitutions recommended for texture.
• Baking Powder – Gives the cake its lift; always check freshness for best results.
For the Glaze
• Confectioners’ Sugar (sifted) – Used for creating the smooth glaze; no substitutions needed; adjust thickness by varying lemon juice.
With these carefully selected ingredients, your Strawberry Pound Cake is sure to become a beloved staple in your baking repertoire! Enjoy the journey as you create this delightful dessert!
How to Make Strawberry Pound Cake
Preheat the oven to 350°F (175°C) and prepare a 9×5 inch loaf pan by lightly greasing it with cooking spray. This will help the cake slide out easily once baked.
Combine granulated sugar and vanilla bean seeds (or paste) in a mixing bowl. Rub them together using your fingers to release the aromatic oils, creating a flavorful base for your cake.
Whisk in the melted unsalted butter until everything is fully combined and creamy. This will add richness to the cake and help to create that delicious pound cake texture.
Add the large eggs, sour cream, vanilla extract, and fresh lemon juice to the bowl. Mix until the mixture is smooth and well combined, bringing all the wonderful flavors together.
Sift together the all-purpose flour, baking powder, and kosher salt in a separate bowl. Gradually incorporate the dry ingredients into the wet mixture, stirring gently. Be careful not to overmix; it’s okay if a few lumps remain!
Gently swirl in the strawberry jam. Ensure to do this lightly to maintain those lovely strawberry streaks throughout the batter, adding both flavor and a beautiful appearance.
Transfer the batter to your prepared loaf pan and bake in the preheated oven for 50-60 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Cool the cake in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Drizzle with your tangy glaze made from sifted confectioners’ sugar and remaining lemon juice for that perfect finishing touch.
Optional: Serve with a dollop of whipped cream for an extra indulgent treat.
Exact quantities are listed in the recipe card below.
Expert Tips for Strawberry Pound Cake
- Quality Ingredients: Use fresh strawberries and high-quality vanilla for the best flavor; the simple ingredients shine through in this delightful cake.
- Egg Temperature Matters: Ensure your eggs are at room temperature to achieve a light and airy texture in your Strawberry Pound Cake.
- Don’t Overmix: Gently combine wet and dry ingredients; overmixing can lead to a dense cake instead of the tender crumb you want.
- Swirl with Care: When adding strawberry jam, swirl gently to maintain beautiful streaks and avoid burning the edges during baking.
- Glaze Thickness: Adjust the lemon juice in the glaze to your taste; a little extra juice can create a thinner glaze if desired.
Make Ahead Options
These Strawberry Pound Cakes are perfect for busy home cooks who need to streamline their meal prep! You can prepare the batter up to 24 hours in advance by mixing all your wet and dry ingredients separately and refrigerating them until you’re ready to bake. Keeping the strawberry jam stored separately until mixing will maintain its vibrant color and flavor. When you’re ready to bake, simply combine the ingredients, swirl in the jam, and pop it in the oven for a fresh and delicious cake. For even more convenience, the finished pound cake can be stored in an airtight container at room temperature for up to 3 days; it will remain just as delicious!
What to Serve with Strawberry Pound Cake?
The aroma of freshly baked Strawberry Pound Cake fills the air, inviting sweet pairings that will elevate your dessert experience.
Whipped Cream: A dollop of fluffy cream adds a luscious texture that complements the cake’s moist crumb beautifully.
Fresh Berries: Serve with a medley of fresh strawberries, blueberries, or raspberries for a vibrant, juicy contrast that enhances the fruity flavors.
Vanilla Ice Cream: Creamy vanilla ice cream pairs harmoniously, the coldness balancing the warm pound cake nicely. A scoop adds an indulgent touch to each slice.
Custard Sauce: A drizzle of rich custard sauce envelops the moist cake, resulting in a deliciously creamy dessert that feels gourmet. It’s a great way to add depth to the dish!
Mint Sprigs: Fresh mint leaves scattered atop each serving not only adds a pop of color but infuses refreshing undertones to the rich cake.
Coffee or Tea: Brewed coffee or your favorite tea provides a delightful contrast, cutting through the sweetness and enhancing the overall experience with warmth.
Consider these scrumptious additions to create a full-flavored feast that’ll have everyone coming back for seconds!
Storage Tips for Strawberry Pound Cake
- Room Temperature: Store in an airtight container at room temperature for up to 3 days to maintain its moist texture and flavor.
- Fridge: If you prefer a chilled cake, you can refrigerate it for up to a week; just be sure to cover it well to prevent drying out.
- Freezer: For longer storage, freeze slices wrapped in plastic wrap, then aluminum foil for up to 3 months. Thaw overnight in the fridge before serving.
- Reheating: To enjoy leftovers, simply microwave individual slices for about 10-15 seconds; the cake will be warm and delightful.
Strawberry Pound Cake Variations
Feel free to let your creativity run wild! Here are some delicious twists to elevate your classic cake experience.
Berry Blast: Swap freeze-dried strawberries for freeze-dried raspberries or blueberries for a burst of different fruity flavors. Each bite will surprise you with new dimension!
Citrus Zest: Add the zest of one orange or lemon to the batter for an extra zing that beautifully brightens the flavor profile. The citrus aroma will envelop your kitchen!
Nuts About It: Fold in chopped almonds or walnuts for a delightful crunch. The contrast in texture makes every slice even more satisfying.
Chocolate Delight: Stir in mini chocolate chips for a rich, indulgent twist. The chocolate complements the strawberries wonderfully, creating a dessert that’s hard to resist.
Spicy Kick: Mix in a sprinkle of ground cinnamon or ginger for a warm and cozy finish. This subtle spice adds depth and a touch of comfort.
Jam-Packed Goodness: Use different fruit jams, like raspberry or apricot, in place of the strawberry jam. This simple switch will change the entire flavor experience, perfect for any fruit lover!
Dairy-Free Option: Replace sour cream with coconut yogurt for a delicious dairy-free version without compromising on moisture! The flavor will be subtly tropical and refreshing.
Savory Twist: Incorporate herbs like fresh basil or mint into your glaze for a unique herbaceous note. This unexpected combination will elevate your cake to a sophisticated level, impressing anyone who tries it!
Strawberry Pound Cake Recipe FAQs
How do I choose the best strawberries for this recipe?
Absolutely! Look for strawberries that are bright red and firm, with a sweet aroma. Avoid those with dark spots or mold, as they can affect the flavor of your cake. If using freeze-dried strawberries, ensure they’re vibrant in color and have a strong berry smell, indicating freshness.
What is the best way to store leftover Strawberry Pound Cake?
Very good question! Store the cake in an airtight container at room temperature for up to 3 days. If you find it will last longer, you can refrigerate it, ensuring it’s well covered. This keeps it moist and delicious for up to a week. If freezing, wrap slices tightly in plastic wrap followed by aluminum foil, and they can last for up to 3 months. Thaw individual slices overnight in the fridge before enjoying!
Can I freeze Strawberry Pound Cake? If so, how?
Yes, you can! To freeze, allow the cake to cool completely, then slice it into individual portions. Wrap each slice tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. Place them in a freezer-safe bag and label it with the date. When you’re ready to enjoy, thaw a slice in the refrigerator overnight or at room temperature for a couple of hours.
What should I do if my cake doesn’t rise properly?
Good call! If your cakes don’t rise, first ensure your baking powder is fresh; it typically lasts about 6 months. Also, don’t overmix the batter, as this can lead to a dense cake. Additionally, ensure your oven is preheated, as an oven that’s not hot enough can lead to poor rising.
Are there any dietary considerations for this Strawberry Pound Cake?
Certainly! If you’re baking for someone with dietary restrictions, you can substitute unsalted butter with a dairy-free alternative and use a gluten-free flour blend for a gluten-free version. For those allergic to eggs, consider using a flaxseed meal or chia seed replacement (1 tablespoon mixed with 2.5 tablespoons of water as a substitute for each egg). Always check the jam ingredients to ensure it’s free from allergens.
How can I make the glaze thicker or thinner?
Great question! To make the glaze thicker, simply add more sifted confectioners’ sugar until you reach your desired consistency. If it’s too thick, gradually whisk in more lemon juice, adjusting to your preference. A balance of the two will give you the perfect glaze for your Strawberry Pound Cake!
Irresistible Strawberry Pound Cake with Tangy Lemon Glaze
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and prepare a 9x5 inch loaf pan by lightly greasing it with cooking spray.
- Combine granulated sugar and vanilla bean seeds in a mixing bowl. Rub them together to release the aromatic oils.
- Whisk in the melted unsalted butter until fully combined and creamy.
- Add the large eggs, sour cream, vanilla extract, and fresh lemon juice to the bowl. Mix until smooth.
- Sift together the all-purpose flour, baking powder, and kosher salt in a separate bowl. Gradually incorporate the dry ingredients into the wet mixture.
- Gently swirl in the strawberry jam.
- Transfer the batter to the prepared loaf pan and bake for 50-60 minutes until golden brown.
- Cool the cake in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Drizzle with tangy glaze.