Strawberry Pound Cake
This Strawberry Pound Cake is a moist, buttery, vanilla pound cake base that is filled with fresh strawberries and then topped with a sweet glaze. It’s a great dessert for potlucks, holidays, or any day of the week.
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I love fresh strawberry season. There are so many different desserts that I can make with these vine ripened berries. And, alongside this strawberry loaf cake, Strawberry Casserole or Strawberry Charlotte Cake are some of my favorite strawberry recipes.
Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- unsalted butter
- granulated sugar
- large eggs
- vanilla extract
- all-purpose flour
- baking powder
- salt
- milk
- fresh strawberries
- powdered sugar
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
Cream the butter and sugar together until they are well combined. Then add the remaining wet ingredients.
In a separate bowl combine the dry ingredients. And, then add the dry ingredients to the wet ingredients by alternating between the milk and flour mixture.
Gently fold in the strawberries and then add the batter to a loaf pan.
Bake in the 325 degree preheated oven for 60 – 70 minutes. After 10 minutes of cooling remove the cake from the pan and transfer to a cooling rack.
Mix the glaze ingredients in a small bowl until well combined and it reaches your desired consistency.
Pour the glaze on the top of the cooled cake, and then spread with the back of a spoon or rubber spatula.
Hint: I prefer to line my loaf pan with parchment paper so that it’s easy to remove the entire cake from the pan. However, you can also grease and flour your baking dish instead.
Storage
Storage – Store the pound cake in an airtight container away from heat sources for up to three days.
Freezing – I’ve found that pound cake freezes well. Slice the cake and then wrap the cake slices in plastic wrap and then add them to a freezer-bag. They will store well for up to three months. Thaw on the counter at room temperature for a couple of hours.
Wendy’s Test Kitchen Tips
- When making a cake, you always want to be sure to use room-temperature ingredients. I made the mistake once of using cold ingredients and the batter turned out lumpy and terrible.
- Once you add the dry ingredients to the batter, don’t overmix. Overmixing will cause the cake to be tough and dry.
- Use a cake tester or a toothpick to check the cake for doneness. When a toothpick comes out clean or with a few moist crumbs the cake is ready.
Related Recipe
I don’t know about you, but pound cakes are one of my favorite desserts. I love the texture and buttery taste of them. If you love pound cakes like I do, then next time you may want to give this Peach Cobbler Pound Cake, Chocolate Sour Cream Pound Cake, or Neapolitan Pound Cake a try next time.
Strawberry Pound Cake
Equipment
- 9×5 inch loaf pan
- Large bowl
- Electric Mixer
- Medium bowl
- wire rack
- small bowl
- whisk
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 ½ cups fresh strawberries diced
For the glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with milk. Mix until just combined.
- Gently fold in the diced strawberries until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- In a small mixing bowl, sift the powdered sugar to ensure there are no lumps.
- Gradually add the milk, starting with 2 tablespoons, and the vanilla extract to the powdered sugar.
- Whisk the mixture together until smooth. If the glaze is too thick, add more milk, one teaspoon at a time, until you reach your desired consistency. If it’s too thin, add more powdered sugar, a tablespoon at a time.
- Once the glaze reaches the desired consistency, immediately pour it over the cooled Strawberry Pound Cake.
- Use a spatula or the back of a spoon to spread the glaze evenly over the cake, allowing it to drip down the sides.
- Let the glaze set for a few minutes before slicing and serving the cake.
- Once cooled, slice and serve.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
