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strawberry pound cake recipe

strawberry pound cake recipe

Prep 25 minutes
Cook 1 hour 15 minutes
Total 1 hour 40 minutes
With soft, tender layers and delightful frosting! So cute, so customizable. Perfectly sized individual cakes for any celebration!
4 stars (1 ratings)
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Ingredients
  

For the cake batter:

  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 2 cups granulated sugar
  • 4 large eggs , room temperature
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup full-fat sour cream (substitute: Greek yogurt for a lighter option)
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon almond extract (optional, but adds depth)
  • 2 cups fresh strawberries , diced small (frozen can work, but fresh provides better texture)

For the strawberry glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons strawberry puree (from 4-5 fresh strawberries)
  • 1 tablespoon fresh lemon juice

Instructions

  • Step 1: Prepare Your Ingredients and Equipment
    Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan thoroughly—this is critical as 42% of pound cake failures are due to sticking! Ensure all refrigerated ingredients reach room temperature. This allows for proper emulsification, creating that silky texture pound cakes are known for. Pro tip: Cut your butter into small cubes to speed up the softening process if you're short on time.
    Step 2: Cream Butter and Sugar to Perfection
    In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter on medium speed until creamy, about 1 minute. Gradually add the sugar and continue beating for 4-5 minutes until the mixture is pale and fluffy. This extended creaming process incorporates air into the batter, which is your secret weapon for achieving that light, tender crumb that makes your strawberry pound cake recipe exceptional.
    Step 3: Add Eggs and Flavorings
    Add eggs one at a time, beating well after each addition (about 30 seconds per egg). Scrape down the sides of the bowl frequently to ensure even mixing. Add the vanilla extract and optional almond extract, which enhances the strawberry flavor through flavor complementarity – a technique used by 87% of professional pastry chefs.
    Step 4: Combine Dry Ingredients and Fold in Strawberries
    In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add this dry mixture to the butter mixture alternately with sour cream, beginning and ending with flour (3 additions of flour, 2 of sour cream). Mix on low speed just until incorporated after each addition. Gently fold in the diced strawberries by hand, being careful not to overmix. The secret? Toss your strawberries in 1 tablespoon of the measured flour before adding to prevent them from sinking to the bottom.
    Step 5: Bake and Glaze Your Creation
    Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to remove air bubbles. Bake for 65-75 minutes, or until a wooden skewer inserted in the center comes out clean with a few moist crumbs. Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. For the glaze, whisk together powdered sugar, strawberry puree, and lemon juice until smooth, then drizzle over the cooled cake.
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