This post may contain affiliate links. Please see our disclosure policy.
This Strawberry Pound Cake Recipe is packed with strawberry flavor in every bite. It’s topped with a strawberry glaze made with fresh strawberry puree and takes your classic pound cake to new heights. Simple ingredients, a tender crumb, and the intense strawberry flavor will make this recipe the best strawberry pound cake you’ll ever have!
For more strawberry cake recipes, try my strawberry cake with strawberry filling, strawberry jam cake and strawberry butter cake!
What I love most about this pound cake recipe is that it combines fresh strawberries as well as a touch of strawberry emulsion to really pack that fresh strawberry flavor!
It’s essentially my old fashioned pound cake recipe but with a strawberry twist. You get the buttery pound cake flavor with that melt in your mouth texture loaded but with fresh strawberries in every bite and a strawberry glaze on top.
This strawberry bundt cake is unbelievably good. Oh, and I forgot to mention – with a little homemade whipped cream or vanilla ice cream is out of this world!
Whether you’re celebrating strawberry season, warmer weather, or just looking for a great cake recipe, you’re gonna LOVE this pound cake!
Table of Contents
Why You’ll Love this Recipe
- Incredibly easy to make! Simply chop up your strawberries, add them to the batter, and make the simple strawberry glaze. It gets no easier than this!
- Packed with fresh strawberry goodness! Between the fresh strawberries. the buttery flavor of the pound cake, and the delicious strawberry icing, this cake is full of strawberry deliciousness.
- Perfect dessert for any occasion! This cake is great for baby showers, Easter celebrations, cookouts, dinner parties – the list goes on and on! Bookmark this and be sure to make it for your next gathering. Everyone will ADORE it.
Strawberry Pound Cake Ingredients
(full list of ingredients and quantities in the recipe card below)
- Fresh Strawberries – look for the sweetest strawberries that you can find.
- Strawberry Emulsion – not to be confused with strawberry extract, strawberry emulsion is a water based flavoring that packs the flavor! Unlike extracts, emulsions don’t lose their flavoring when baked, in fact, baking enhances the flavor which means more strawberry flavor in your pound cake. Trust me on this one!
- Unsalted Butter – I typically go for salted butter BUT this time in particular, we’re using unsalted. It allows me to control the amount of saltiness in the cake and really bring out the strawberry flavor. Also, no biggie if you only have salted butter – simply decrease the amount of salt by 1/2 tsp.
- Vanilla Extract – don’t be fooled, although this is a strawberry pound cake recipe, you still need vanilla! It’s responsible for bring out that buttery flavor that we all love. If you’re fancy, use vanilla bean paste 🙂
- All Purpose Flour – just like in my blueberry pound cake, we’re gonna toss the fresh strawberries into the flour to prevent them from sinking in the cake while baking. We want the strawberries all through the whole cake not sunken to the top!
- Food Coloring – this is totally optional, but you can use a few drops of red food coloring for a pretty pinky/reddish strawberry color throughout the cake.
- Lemon Zest – just a little lemon zest really livens the flavor. This is a must!
- Full fat Cream Cheese – the cream cheese has two functions here – to add moisture and richness while also making the batter thicker so that the strawberries don’t sink in the bundt pan while baking. Make sure that you use full fat and that the cream cheese is at room temperature! USe up leftovers and make my pineapple cream cheese pound cake next!
How to make a Strawberry Pound Cake
- Preheat the oven to 325 degrees F. Spray a 12-cup bundt pan with nonstick baking spray.
- Chop the strawberries into bite sized chunks. (Image 1)
- Combine the dry ingredients in a large mixing bowl. Sift together all purpose flour, nutmeg, and kosher salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 3 minutes, then cream cheese and continue to mix for 2 minutes. Add sugar and cream butter everything together for together for 3 minutes.
- Begin adding eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next egg. Scrape down the sides of the bowl after adding two eggs and continue to add the remainder. Once all of the eggs are added, scrape down the sides of the bowl again and add strawberry emulsion and vanilla extract. Mix for another 30 seconds. (Image 2)
- Add the flour mixture to the wet ingredients and mix together. Scrape down the sides and continue to mix for another 10 seconds.
- Remove the bowl from the stand mixer and add the chopped strawberries. Fold into the pound cake batter with a silicone spatula or spoon.
- Add the cake batter to the prepared baking pan and bake in the preheated oven for 1 hour and 10-20 minutes, until a toothpick comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn over onto a wire rack to cool completely. (Image 3)
PRO TIP: for a more moist crumb, add the strawberries into the batter. For a more dense crumb (see the picture under the “what to eat with pound cake” section, omit the strawberries.
Make the Strawberry Glaze
- While the cake is cooling, prepare the strawberry glaze. Add the remaining strawberries to a food processor and blend until fully pureed. Pour into a mixing bowl and add powdered sugar, heavy cream, and strawberry emulsion. (tip: if you don’t like the strawberry seeds in the glaze, press the strawberry puree through a fine mesh sieve prior to adding the powdered sugar and heavy cream)
- Pour the strawberry glaze on top of the cooled cake and serve.
What to eat with Pound Cake
One of my favorite things to enjoy with strawberry pound cake is vanilla ice cream or fresh whipped cream. Also, a garnish of additional strawberries is a MUST.
How to Store Pound Cake
Storing pound cake properly helps maintain its freshness and flavor. Before anything, be sure to allow the pound cake to cool completely. This prevents it from becoming soggy. Then wrap tightly with plastic wrap and place into an airtight container.
Store in the refrigerator for up to one week or store in the freezer for up to three months. When you’re ready to thaw the pound cake, place in the refrigerator until thawed completely.
Recipe FAQs
Yes you can! When you overmix the batter, you can incorporate too much air, which may cause the cake to rise excessively during baking and then collapse. Additionally, overmixing can develop the gluten in the flour, resulting in a tougher and less delicate crumb. To avoid overmixing, it’s generally recommended to mix the ingredients only until they are just combined.
It’s good practice to do so. Sifting the flour aerates the flour, breaks up any clumps, and ensures even distribution of ingredients.
Yes, it’s generally a good idea to grease and flour the pan when making a pound cake. This preparation helps ensure that the cake releases easily from the pan after baking, preventing it from sticking.
In the refrigerator, it can last for about 5 to 7 days when stored in an airtight container. Pound cake can typically be frozen for up to 3 months.
More Cake Recipes
- Strawberry Bread
- Cream Cheese Pound Cake
- Lemon Cream Cheese Pound Cake
- Sour Cream Pound Cake
- Strawberry Crumb Cake
- Strawberry Crumble Recipe
- Strawberry Crunch Cake
Want more delicious and beautiful recipes? Subscribe to my newsletter to receive the latest seasonal creations as soon as they’re released!
If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Strawberry Pound Cake
Ingredients
Strawberry Pound Cake
- 1 lb Strawberries, (chopped)
- 3 cups All Purpose Flour
- 1/8 tsp Nutmeg
- 1 tsp Kosher Salt
- 1 1/2 cups Unsalted Butter, (room temperature)
- 8 oz Cream Cheese, (room temperature)
- 3 cups Granulated Sugar
- 2 tsp Lemon Zest
- 5 Large Eggs, (room temperature)
- 1 1/2 tbsp Strawberry Emulsion
- 2 tsp Vanilla Extract
Strawberry Glaze
- 1/4 lb Strawberries, (from above – see instructions)
- 2 cups Powdered Sugar
- 2 tbsps Heavy Cream
- 1 tsp Strawberry Emulsion
Instructions
- Preheat the oven to 325 degrees F. Spray a 12-cup bundt pan with nonstick baking spray.
- Chop the strawberries into bite sized chunks. Set aside.
- Combine the dry ingredients in a large mixing bowl. Sift together all purpose flour, nutmeg, and kosher salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 3 minutes, then cream cheese and continue to mix for 2 minutes. Add sugar and lemon zest, then cream everything together for 3 minutes.
- While the cake is cooling, prepare the strawberry glaze. Add the remaining strawberries to a food processor and blend until fully pureed. Pour into a mixing bowl and add powdered sugar, heavy cream, and strawberry emulsion. (tip: if you don't like the strawberry seeds in the glaze, press the strawberry puree through a fine mesh sieve prior to adding the powdered sugar and heavy cream)
- Begin adding eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next egg. Scrape down the sides of the bowl after adding two eggs and continue to add the remainder. Once all of the eggs are added, scrape down the sides of the bowl again and add strawberry emulsion and vanilla extract. Mix for another 30 seconds.
- Add the flour mixture to the wet ingredients and mix together. Scrape down the sides and continue to mix for another 10 seconds.
- Remove the bowl from the stand mixer and add 3/4 of the chopped strawberries. Fold into the pound cake batter with a silicone spatula or spoon. PRO TIP: for a more moist crumb, add the strawberries into the batter. For a more dense crumb (see the picture under the "what to eat with pound cake" section, omit the strawberries.
- Add the cake batter to the prepared baking pan and bake in the preheated oven for 1 hour and 45-55 minutes, until a toothpick comes out clean or with just a few crumbs. Allow the cake to cool in the pan for 10 minutes, then turn over onto a wire rack to cool completely.
- While the cake is cooling, prepare the strawberry glaze. Add the remaining strawberries to a food processor and blend until fully pureed. (tip: if you don't like the strawberry seeds in the glaze, press the strawberry puree through a fine mesh sieve prior to adding the powdered sugar and heavy cream)
- In a mixing bowl, whisk together powdered sugar, heavy cream, and strawberry emulsion. The mixture should be pretty thick. Add the strawberry puree 1 tbsp at a time until you reach desired thickness.
- Pour the strawberry glaze on top of the cooled cake and serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
