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A freshly baked strawberry pound cake loaf cooling on a wire rack. The golden-brown crust and visible chunks of strawberry hint at the delicious flavor inside.

Strawberry Pound Cake: A Moist & Easy Recipe

This Strawberry Pound Cake is incredibly moist, buttery, and loaded with fresh strawberries. With a simple strawberry glaze, this easy-to-follow recipe delivers a perfectly dense, flavorful pound cake that will become an instant family favorite for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Strawberry Pound Cake
  • 2.5 cups All-Purpose Flour plus 1 tbsp for tossing strawberries
  • 1 tsp Baking Powder
  • 0.5 tsp Salt
  • 1 cup Unsalted Butter softened to room temperature
  • 1.75 cups Granulated Sugar
  • 4 Large Eggs room temperature
  • 1 tsp Vanilla Extract
  • 0.5 cup Sour Cream room temperature
  • 1.5 cups Fresh Strawberries hulled and diced
For the Sweet Strawberry Glaze
  • 1 cup Powdered Sugar sifted
  • 2 tbsp Strawberry Puree from fresh strawberries
  • 1-2 tsp Milk or Cream as needed for consistency

Equipment

  • 1 9x5 inch loaf pan
  • 1 Stand Mixer or Electric Hand Mixer
  • 3 Mixing Bowls
  • 1 Wire cooling rack

Instructions
 

  1. Preheat your oven to 325°F (163°C). Generously grease and flour a 9x5 inch loaf pan.
  2. In a medium bowl, whisk together the 2.5 cups of all-purpose flour, baking powder, and salt. Set aside.
  3. In a large bowl with a mixer, cream the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 5 minutes.
  4. Add the eggs one at a time, beating well after each. Mix in the vanilla extract.
  5. On low speed, add the dry ingredients in three parts, alternating with the sour cream in two parts, beginning and ending with the dry ingredients. Mix only until just combined.
  6. In a small bowl, toss the diced strawberries with 1 tablespoon of flour. Gently fold the floured strawberries into the batter.
  7. Pour the batter into the prepared loaf pan. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
  9. To make the glaze, whisk together the powdered sugar and strawberry puree. Add milk or cream until you reach the desired consistency. Drizzle over the completely cooled cake.

Notes

Room Temperature is Key: For the best texture, ensure your butter, eggs, and sour cream are at room temperature before you begin.
Don't Overmix: Mix the batter only until the ingredients are just combined to prevent a tough cake.
Cool Completely: Wait until the cake is completely cool before adding the glaze, otherwise it will melt and slide off.
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