Strawberry pound cake recipe that delights with flavor!
A delightful strawberry pound cake recipe that is soft, buttery, and bursting with fresh strawberries, topped with a sweet glaze.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1 ½ cups fresh strawberries, diced (tossed lightly in 1 tablespoon flour)
- 1 cup powdered sugar (for glaze)
- 3–4 tablespoons fresh strawberry puree (for glaze)
- 1 teaspoon lemon juice (for glaze)
- Fresh whole strawberries (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- Whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- Alternate adding dry ingredients and milk, mixing until just combined.
- Gently fold in floured diced strawberries.
- Pour batter into loaf pan and smooth top.
- Bake 55–65 minutes until golden and a toothpick comes out clean. Cool completely.
- Whisk powdered sugar, strawberry puree, and lemon juice until smooth and pourable.
- Drizzle generously over cooled cake and top with fresh strawberries.
Notes
- Serve slightly warm with whipped cream.
- Pair with vanilla ice cream.
- Enjoy with coffee or iced tea.
- Don’t overmix once flour is added.
- Toss strawberries in flour to prevent sinking.
- Let cake cool fully before glazing for thick drips.
Nutrition
- Serving Size: 1 slice
- Calories: 410 kcal
- Sodium: 140 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 5 g