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Strawberry pound cake

by Middleeastsector

Prepare to be serenaded by the harmonious flavors of our Strawberry Pound Cake! This delightful dessert is a masterpiece of sweet, ripe strawberries enveloped in a moist and buttery pound cake. Each slice is a symphony of summer, capturing the essence of sun-kissed strawberries at their peak. Whether you’re hosting a garden party, indulging in a cozy afternoon treat, or simply savoring the sweetness of life, this cake is sure to hit all the right notes.

Exciting Story: Let me share a story of culinary inspiration and the joy of capturing the essence of a fleeting season – the story of our Strawberry Pound Cake. It all began during a visit to a local farmers’ market, where I stumbled upon a bounty of plump, ruby-red strawberries. Their aroma was intoxicating, and I couldn’t resist the temptation to create a dessert that celebrated their flavor. After hours of mixing, baking, and tasting, this Strawberry Pound Cake was born, and it has been a cherished treat ever since.

Why This Strawberry Pound Cake: Unveiling Why This Recipe Is a Must-Try Summer Delight!

Selling Points:

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  • Strawberry Bliss: Revel in the sweet, juicy strawberries that infuse every bite with vibrant flavor.
  • Buttery Moisture: Experience the indulgence of a pound cake that’s rich, moist, and melt-in-your-mouth delicious.
  • Versatile Elegance: Serve it as an elegant dessert, a centerpiece at special occasions, or a simple delight with tea or coffee.
  • Summer Symphony: Capture the essence of summer in every slice, making it a seasonal favorite.
  • Homemade Charm: Share the love and warmth of homemade baking with family and friends.


  • You can enhance the strawberry flavor by adding a tablespoon of strawberry extract or reducing strawberries into a concentrated puree.
  • Dust the cooled cake with powdered sugar or drizzle with a simple strawberry glaze for extra sweetness.
  • To prevent the strawberries from sinking, make sure they are well coated with flour and evenly distributed in the batter.

Frequently Asked Questions

Can I use frozen strawberries?

While fresh strawberries are recommended for the best flavor and texture, you can use frozen strawberries that have been thawed and drained.
How should I store this pound cake?

Store the Strawberry Pound Cake in an airtight container at room temperature for up to 3-4 days, or refrigerate for longer freshness.
Can I make this cake in advance?

Yes, you can bake the cake in advance and store it in the refrigerator until you’re ready to serve.

Indulge in the sweet symphony of Strawberry Pound Cake – a delightful dessert that captures the essence of summer in every slice. Share this vibrant treat with loved ones or enjoy it as a simple pleasure that brightens your day.

Strawberry pound cake

Strawberry pound cake

Recipe by Alexandra
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  • 1 1/2 cups 1 1/2 fresh strawberries, hulled and chopped

  • 2 1/2 cups 2 1/2 all-purpose flour

  • 1 1/2 teaspoons 1 1/2 baking powder

  • 1/2 teaspoon 1/2 baking soda

  • 1/2 teaspoon 1/2 salt

  • 1 cup 1 unsalted butter, softened

  • 2 cups 2 granulated sugar

  • 4 large 4 eggs

  • 1 teaspoon 1 pure vanilla extract

  • 1 cup 1 sour cream


  • Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan.
  • In a medium bowl, combine the chopped strawberries with 1/4 cup of flour. Toss to coat the strawberries evenly. This prevents them from sinking to the bottom of the cake.
  • In a separate bowl, whisk together the remaining flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Stir in the pure vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
  • Gently fold the floured strawberries into the cake batter.
  • Pour the batter into the prepared bundt pan and smooth the top.
  • 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 15 minutes before transferring it to a wire rack to cool completely.

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