There’s a certain joy that fills my kitchen when summer arrives, and with it comes the vibrant sweetness of fresh strawberries. One sunny afternoon, I decided to turn my favorite fruits into something extraordinary, sparking the creation of this Classic Strawberry Pound Cake with Tangy Glaze. Imagine taking a bite of this moist, tender cake, where luscious swirls of strawberry jam dance with the rich, buttery flavor.
This recipe is not only simple but a delightful way to impress friends and family at summer gatherings—or simply to savor during those cozy afternoons. Taking just a little time to craft this indulgent treat will make your taste buds celebrate the flavors of the season. Whether served with a dollop of whipped cream or alongside fresh strawberries, this strawberry pound cake is bound to become your new favorite. Let’s dive in and transform those lovely strawberries into a slice of pure bliss!
Why is Strawberry Pound Cake so irresistible?
Deliciously moist: The combination of freeze-dried strawberries and strawberry jam creates a cake that’s bursting with flavor.
Effortless elegance: This recipe is perfect for both novice and seasoned bakers, ensuring stunning results without complex techniques.
Versatile delight: Enjoy it as a summer centerpiece or a comforting treat on a rainy day; it fits any occasion!
Crowd-pleaser: Whether at a picnic or a family gathering, this cake will have your guests raving and asking for seconds.
Make-ahead friendly: Prepare it in advance and store, so you always have a delightful dessert ready to go!
Strawberry Pound Cake Ingredients
Discover the perfect blend of flavors for your Strawberry Pound Cake!
For the Batter
- Cooking Spray – Prevents sticking during baking, ensuring a lovely cake release.
- Freeze-Dried Strawberries – Adds intense strawberry flavor; grind for easy incorporation into the cake, jam, and glaze.
- Strawberry Jam – Provides moisture and sweetness, enhancing the fruit-packed flavor of the cake.
- Kosher Salt – Enhances the overall flavor balance, elevating the sweetness of the strawberries.
- Granulated Sugar (1 cup / 200 g) – Essential for sweetness and structure of the cake.
- Light Brown Sugar (1/3 cup) – Adds moisture and a subtle hint of caramel flavor.
- Vanilla Bean – Offers deep vanilla notes, enriching the cake’s flavor; can be substituted with 2 tsp. vanilla bean paste.
- Unsalted Butter (3/4 cup / 1 1/2 sticks) – Adds richness; be sure to melt it for easier mixing.
- Large Eggs (2) – Contributes structure and moisture; using room temperature eggs ensures smooth incorporation.
- Sour Cream (3/4 cup) – Adds moisture and tanginess; bring it to room temperature for best results.
- Pure Vanilla Extract (1 tsp) – Enhances the overall flavor profile of the cake.
- Fresh Lemon Juice (2 Tbsp + 2 tsp) – Brightens the flavor and balances the sweetness perfectly.
- All-Purpose Flour (1 1/2 cups / 180 g) – Provides essential structure and texture for this delightful cake.
- Baking Powder (1 1/2 tsp) – Acts as a leavening agent for that light, airy texture we crave in pound cake.
For the Glaze
- Confectioners’ Sugar (3/4 cup / 85 g) – Create a smooth, sweet glaze; sift it for the best texture.
With these simple yet essential ingredients, your Strawberry Pound Cake will surely be an indulgent and flavorful delight!
How to Make Strawberry Pound Cake
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Preheat your oven to 350°F (175°C) and generously spray a loaf pan with cooking spray to ensure easy release after baking.
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Combine granulated and brown sugar in a mixing bowl with the seeds scraped from the vanilla bean (or vanilla bean paste), creating a fragrant infusion of flavors.
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Incorporate the melted butter into the sugar mixture, then whisk in the eggs, sour cream, and pure vanilla extract until just combined, creating a luscious wet mixture.
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Whisk together flour, baking powder, and kosher salt in another bowl. Gradually fold this dry mixture into the wet ingredients, stirring until just combined—avoid over-mixing for a tender cake.
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Stir in the finely ground freeze-dried strawberry powder gently into the batter, maintaining that airy texture and vibrant color.
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Swirl in the strawberry jam lightly, achieving a marbled effect without over-mixing—visuals matter as much as taste!
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Bake for approximately 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. The cake should be lightly golden on top and spring back when touched.
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Cool the cake in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before glazing. For the glaze, combine sifted confectioners’ sugar with lemon juice until smooth, then drizzle over the cooled cake.
Optional: Dust with extra powdered sugar for a lovely finishing touch.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Strawberry Pound Cake
Room Temperature: Store at room temperature in an airtight container for up to 3 days. This keeps the cake moist and delicious for snacking or sharing.
Fridge: If you want to keep it longer, refrigerate the cake for up to a week. Ensure it’s well-wrapped to prevent it from drying out and absorbing odors.
Freezer: For optimal storage, freeze your strawberry pound cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil to keep it fresh and flavorful.
Reheating: When ready to enjoy, simply thaw in the refrigerator overnight, then warm in the oven at 350°F (175°C) for about 10 minutes for that freshly baked taste.
Strawberry Pound Cake Variations
Customize your cake experience with delightful twists and substitutions that will elevate your Strawberry Pound Cake!
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Berry Blends: Swap freeze-dried strawberries for other fruit like raspberries or blueberries for a unique flavor. The freshness of these berries lends an exciting twist while keeping that fruity essence.
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Greek Yogurt: Replace sour cream with Greek yogurt for a lighter texture and extra tanginess. This swap not only lightens the cake but adds creaminess that makes it irresistible.
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Nutty Delight: Stir in finely chopped almonds or walnuts for a satisfying crunch. The nutty flavor beautifully complements the sweetness of strawberries.
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Citrus Kiss: Add zest from an orange or lime to the batter for a bright, zesty flavor kick. A touch of citrus elevates the overall taste profile, creating an exciting depth of flavor.
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Chocolate Drizzle: For chocolate lovers, drizzle a simple chocolate ganache over the cooled cake. The combination of strawberry and chocolate brings an indulgent richness that’s hard to resist.
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Honey Sweetener: Substitute granulated sugar with honey for natural sweetness. This variation adds a floral note to the cake while maintaining moisture and flavor.
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Spicy Twist: Incorporate a pinch of cayenne or cinnamon to the batter for an unexpected warmth. The subtle heat balances beautifully with the sweetness of the strawberries.
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Vegan Variation: Replace eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water for each egg) and use a vegan butter substitute for a delicious vegan-friendly cake. This way, everyone can enjoy a slice of this delightful dessert!
What to Serve with Strawberry Pound Cake?
Elevate your dessert experience by complementing this rich, fruity cake with delightful pairings that enhance its sweetness.
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Whipped Cream: A dollop of light, airy whipped cream adds a creamy contrast that melts in your mouth, amplifying the cake’s indulgence.
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Fresh Strawberries: Sliced strawberries echo the cake’s flavors and textures, bringing bright freshness to each bite for an extra touch of summer.
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Vanilla Ice Cream: Creamy vanilla ice cream provides a luscious, cold counterpart to the warm cake, creating a delightful temperature contrast that’s absolutely irresistible.
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Mint Leaves: Fresh mint leaves add a cooling, herbal note. Placing them on top not only enhances the aesthetic but also brightens the dessert.
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Lemonade or Iced Tea: Refreshing beverages like tart lemonade or unsweetened iced tea create a perfect balance, cutting through the cake’s sweetness while keeping you cool on warm days.
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Coffee: A warm cup of coffee pairs beautifully with the sweetness of the strawberry pound cake, enhancing its rich flavors while providing a delightful wake-up call.
These pairings will certainly turn your strawberry pound cake into a memorable centerpiece for any gathering!
Expert Tips for Strawberry Pound Cake
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Room Temperature Ingredients: Using eggs and sour cream at room temperature ensures better emulsification and a tender texture in your strawberry pound cake.
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Gentle Mixing: Avoid over-mixing the batter. Stop mixing once the dry ingredients are just incorporated to maintain the cake’s light and airy texture.
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Swirl with Care: When swirling in the strawberry jam, do it gently and stop earlier than you think to keep those beautiful visible swirls throughout the cake.
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Measuring Flour: Spoon and level your flour instead of scooping straight from the bag. This prevents packing and ensures the proper amount, leading to a fluffier pound cake.
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Check for Doneness: Use a toothpick inserted into the center of the cake to check for doneness—look for a clean pick, but remember it may bake slightly longer depending on your oven.
Make Ahead Options
These Classic Strawberry Pound Cakes are perfect for busy home cooks looking to save time! You can prepare the batter up to 24 hours in advance; simply mix all your ingredients and store the batter in an airtight container in the refrigerator. If you wish, you can also swirl in the strawberry jam before refrigerating to enhance flavor infusion. When you’re ready to bake, pour the chilled batter into a prepared pan and bake as directed. This method retains the cake’s delightful moisture and flavor, ensuring it’s just as delicious when served. Keep in mind, you can also make the glaze ahead and store it separately for up to 3 days in the fridge, just re-whisk before drizzling. With these make-ahead tips, you’ll have a show-stopping dessert ready with minimal effort!
Strawberry Pound Cake Recipe FAQs
What type of strawberries should I use for the best flavor?
Absolutely! For the best flavor in your Strawberry Pound Cake, opt for fresh, ripe strawberries. Look for ones that are bright red, plump, and free of dark spots or blemishes. If fresh strawberries aren’t available, freeze-dried strawberries can be a fantastic alternative, as they provide a concentrated flavor without extra moisture.
How should I store my strawberry pound cake?
To keep your strawberry pound cake moist and delicious, store it in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to 1 week; just be sure it’s well-wrapped to avoid it drying out.
Can I freeze the strawberry pound cake?
Very! Freezing your strawberry pound cake is a great way to extend its shelf life. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight before warming it back up in the oven.
What if my cake is too dry or dense?
If your strawberry pound cake turns out dry or dense, it may be due to overmixing the batter. Be gentle while mixing—stop when the ingredients are just combined. Additionally, ensure that you’re measuring your flour accurately, as too much flour can lead to a heavy cake. If your cake is already baked and dry, consider serving it with whipped cream or a fruit compote to add moisture.
Are there any dietary considerations for pets or allergies with this recipe?
While delicious for humans, this strawberry pound cake is not suitable for pets. Ingredients like sugar and chocolate are not safe for them, so be mindful when sharing your treats. Additionally, this recipe contains gluten and dairy, which can be allergens for some individuals. For gluten-free options, try substituting all-purpose flour with a gluten-free blend that can be measured cup-for-cup.
Mouthwatering Strawberry Pound Cake with Zesty Glaze Recipe
Equipment
- - Loaf pan
- Mixing bowl
- Whisk
- Sifter
Ingredients
For the Batter
- 1 tbsp Cooking Spray Prevents sticking
- 1 cup Freeze-Dried Strawberries Grind for incorporation
- 1 cup Strawberry Jam Provides moisture
- 1 tsp Kosher Salt Enhances flavor
- 200 g Granulated Sugar Essential for sweetness
- 1/3 cup Light Brown Sugar Adds moisture
- 1 unit Vanilla Bean Scrape seeds for flavor
- 3/4 cup Unsalted Butter Melted
- 2 large Eggs Room temperature
- 3/4 cup Sour Cream Room temperature
- 1 tsp Pure Vanilla Extract Enhances flavor
- 2 tbsp Fresh Lemon Juice Brightens flavor
- 1 1/2 cups All-Purpose Flour Provides structure
- 1 1/2 tsp Baking Powder Leavening agent
For the Glaze
- 3/4 cup Confectioners’ Sugar Sift for best texture
Instructions
Baking Instructions
- Preheat your oven to 350°F (175°C) and generously spray a loaf pan with cooking spray.
- Combine granulated and brown sugar in a mixing bowl with the seeds scraped from the vanilla bean.
- Incorporate the melted butter into the sugar mixture, whisk in the eggs, sour cream, and vanilla extract until just combined.
- Whisk together flour, baking powder, and kosher salt in another bowl. Gradually fold this into the wet ingredients.
- Stir in the finely ground freeze-dried strawberry powder gently.
- Swirl in the strawberry jam lightly.
- Bake for approximately 1 hour and 15 minutes, or until a toothpick comes out clean.
- Cool the cake in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, combine sifted confectioners’ sugar with lemon juice until smooth.