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Strawberry Pound Cake

Strawberry pound cake delivers a dense, tender loaf with ribbons of fresh strawberry throughout and a bright lemon glaze drizzle. Baked in a loaf pan until a toothpick comes out clean, then finished with a quick glaze and fresh strawberry garnish.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp salt
Cake batter
  • 1 cup butter, softened
  • 1.5 cup granulated sugar
  • 4 eggs
  • 0.5 cup sour cream
  • 0.5 cup fresh strawberry puree
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, diced
Glaze & garnish
  • 1 cup powdered sugar
  • 3 tbsp fresh lemon juice
  • 0.25 cup water
  • 1 Fresh strawberries for garnish

Equipment

  • 1 sheet pan
  • 1 9x5 inch loaf pan

Method
 

Prep & bake
  1. Preheat the oven to 325°F and grease a 9x5 inch loaf pan. Make sure the pan is fully greased so the cake releases cleanly.
  2. Whisk together all-purpose flour, baking powder, and salt in a bowl. Whisk until the dry ingredients are evenly combined.
  3. Beat softened butter and granulated sugar until light and fluffy, about 3 minutes. The mixture should look paler and hold a ribbon briefly.
  4. Add eggs one at a time, beating well after each addition. Stop and scrape the bowl as needed for a smooth batter.
  5. Alternate adding the flour mixture and the sour cream mixed with fresh strawberry puree, beginning and ending with flour. Mix just until incorporated each time to keep the loaf tender.
  6. Stir in vanilla extract and gently fold in fresh strawberries, diced. Fold slowly so you don’t break the fruit pieces.
  7. Pour the batter into the prepared loaf pan. Smooth the top so it bakes evenly.
  8. Bake for 50-55 minutes at 325°F until a toothpick comes out clean. If the top browns too quickly, tent loosely with foil for the last few minutes.
  9. Cool in the pan for 15 minutes. This resting time helps the crumb set before unmolding.
  10. Turn the cake out onto a wire rack to cool completely. Let it cool fully so the glaze won’t melt and run off.
Make glaze & finish
  1. Whisk powdered sugar, fresh lemon juice, and water until smooth. Adjust with a tiny splash more water if you want a thinner drizzle.
  2. Drizzle the glaze over the cooled cake. Let the glaze set for a few minutes before slicing.
  3. Garnish with fresh strawberries. Add them on top right before serving for the best color.

Notes

Pro tip: soften butter at room temperature so it creams into a fluffy base in about 3 minutes; if it’s too cold, the batter can look grainy. Store the strawberry pound cake covered in the refrigerator for up to 4 days. Freezing is yes—wrap slices tightly and freeze up to 2 months; thaw overnight in the fridge. For a dairy-light option, use plain Greek yogurt in place of sour cream for a similar tang and moist crumb.