When the season’s first sweet strawberries make their appearance, I can’t help but dream of baking a Strawberry Pound Cake that truly captures their vibrant essence. Picture this: a tender, buttery cake that swirls with luscious strawberry jam and is topped with a smooth, tangy glaze. It’s the perfect remedy for any cravings that fast food just can’t fulfill. This recipe is simplicity at its finest, yet it holds an elegance that makes it suitable for both casual get-togethers and festive celebrations. What sets this cake apart is the addition of freeze-dried strawberries, enhancing the flavor and color in a way that is nothing short of magical. Join me as we embark on a journey to create a delightful dessert that is sure to impress your family and friends, elevating your home-cooking repertoire to new, delicious heights!
Why will you love Strawberry Pound Cake?
Delightful sweetness: The luscious strawberry jam intertwined in every slice delivers a burst of fruity goodness that transforms any day into a special occasion.
Moist and tender: With thawing, mouthwatering flavors, this cake is a testament to the beauty of simple ingredients, making it an instant favorite.
Perfect for sharing: Whether at a gathering or just a cozy night in, this cake appeals to everyone, ensuring smiles and seconds!
Easy to make: With straightforward steps and minimal prep, you’ll feel like a pro in the kitchen, even if you’re a beginner!
Versatile dessert: Serve it plain, dress it up with whipped cream, or pair it with fresh strawberries for a picturesque presentation.
Elevate your baking game with this scrumptious recipe that has the power to transform ordinary moments into treasured memories.
Strawberry Pound Cake Ingredients
For the Cake
- Cooking Spray – Prevents sticking during baking for a flawless release.
- Freeze-dried Strawberries – An intense strawberry flavor enhancer; these can be delightful in yogurt too!
- Strawberry Jam – Provides sweetness and fruitiness; always opt for high-quality jam for the best taste.
- Kosher Salt – Balances sweetness and amplifies the flavors in your Strawberry Pound Cake.
- Granulated Sugar – Sweetens the cake while aiding in that lovely golden-brown crust.
- Light Brown Sugar – Contributes moisture and a subtle caramel flavor that’s hard to resist.
- Vanilla Bean – Offers a rich, complex vanilla flavor; feel free to substitute with vanilla bean paste if needed.
- Unsalted Butter – Delivers richness and moisture; melting it makes mixing easier.
- Large Eggs – Binds all the ingredients and ensures a sturdy cake structure.
- Sour Cream – Adds a touch of moistness and a slight tang for tenderness.
- Pure Vanilla Extract – Essential for achieving that classic, comforting flavor profile.
- Fresh Lemon Juice – Brightens the cake’s flavor, making each bite refreshing.
- All-Purpose Flour – Provides the necessary structure for the final cake.
- Baking Powder – Helps to achieve that light and airy texture we all love.
For the Glaze
- Confectioners’ Sugar – Essential for crafting a smooth, sweet glaze that tops off your cake beautifully.
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 your cake releases perfectly after baking.
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Whisk together 1 cup of granulated sugar and 1/3 cup of light brown sugar in a large mixing bowl. Add the seeds scraped from the vanilla bean, along with 1 teaspoon of pure vanilla extract, to infuse delightful flavor.
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Stir in 3/4 cup of melted unsalted butter, 2 large eggs, 3/4 cup of sour cream, and 2 tablespoons plus 2 teaspoons of fresh lemon juice. Mix until just combined, creating a creamy batter.
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Fold in 1 1/2 cups of all-purpose flour and 1 1/2 teaspoons of baking powder until just incorporated. Avoid overmixing; a few lumps are perfectly fine for a tender cake.
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Gently combine 1 cup of strawberry jam into the batter. Swirl it gently to create beautiful, defined streaks of strawberries without fully mixing it in.
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Pour the batter into your prepared loaf pan, ensuring even distribution and avoiding exposure of the jam at the edges to prevent burning.
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Bake for 50-60 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
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Cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. While it cools, prepare the glaze.
For the Glaze:
- Mix 3/4 cup of confectioners’ sugar with any leftover strawberry powder (from the freeze-dried strawberries) and a splash of water until the glaze is smooth. Drizzle it over the cooled cake.
Optional: Serve with a dollop of whipped cream or fresh strawberries for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Strawberry Pound Cake preparations are perfect for busy home cooks looking to save time during the week! You can prepare the cake batter up to 24 hours in advance. Simply mix all the ingredients, fold in the strawberry jam, and pour the batter into the prepared loaf pan. Cover tightly with plastic wrap and refrigerate. This approach helps retain the cake’s moisture and flavors. When you’re ready to bake, allow the batter to sit at room temperature for about 30 minutes before popping it in the oven. For best results, store the finished cake at room temperature for up to 3 days, or refrigerate for up to a week. Drizzle the glaze over it when you’re ready to serve, ensuring every slice remains fresh and delicious!
How to Store and Freeze Strawberry Pound Cake
Room Temperature: Store covered at room temperature for up to 3 days to maintain optimal flavor and moisture.
Fridge: If you want it to last longer, refrigerate the covered cake for up to a week. Just be sure to keep it wrapped tightly to prevent dryness.
Freezer: For longer storage, you can freeze the strawberry pound cake for up to 3 months. Wrap it well in plastic wrap, then foil, to prevent freezer burn.
Reheating: To enjoy a slice, simply thaw in the fridge overnight or on the counter for a couple of hours. For a warm treat, pop it in the microwave for 10-15 seconds!
Strawberry Pound Cake Variations
Feel free to personalize this delightful cake with these fun twists that cater to every palate!
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Banana-Swirl: Replace some of the strawberry jam with mashed bananas for a tropical twist that adds moisture and flavor. The combination creates a delightful, unexpected treat!
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Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour for suitable dietary needs. Your cake will remain just as tender and flavorful!
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Chocolate Lovers: Fold in mini chocolate chips alongside the strawberry jam for a delicious contrast that brings the cake to a whole new level. Each slice will be a delightful surprise.
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Bourbon-Infused: Add a splash of bourbon to the batter for an adults-only flavor twist that deepens the cake’s richness. It pairs beautifully with the sweetness of strawberry!
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Cinnamon Spice: Sprinkle in a teaspoon of ground cinnamon for a warm flavor profile that enhances the cake’s comforting essence. Perfect for cozy gatherings!
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Nutty Crunch: Mix in half a cup of finely chopped walnuts or pecans for added texture and a nutty depth that beautifully complements the sweetness of the cake. Warning: You may not be able to stop at one slice!
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Berry Medley: Swap out the strawberry jam for a mixed berry jam, using whatever berries you have on hand. The result is a vibrant flavor that bursts with summer goodness.
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Lemon Zing: Replace some of the lemon juice with lemon zest for an extra zing of citrus that brightens every bite. This twist takes your taste experience to refreshing new heights!
Expert Tips for Strawberry Pound Cake
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Don’t Overmix: Mix your batter just until combined to ensure a fluffy and tender Strawberry Pound Cake. Lumps are your friend here!
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Control the Jam: Gently fold in the strawberry jam without over-swirling to preserve distinct color and flavor patterns for that striking look.
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Avoid Edge Burning: Make sure the strawberry jam stays away from the edges of the pan, preventing it from caramelizing and burning during baking.
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Check for Doneness: Insert a toothpick into the center of the cake; if it comes out clean, your cake is perfectly baked and ready to cool.
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Cool Before Glazing: Allow your cake to cool completely before drizzling the glaze to prevent it from melting away into the cake.
What to Serve with Strawberry Pound Cake?
Indulge in an exquisite selection of pairings that elevate your dessert experience, delighting the senses.
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Whipped Cream: Light and fluffy, it adds a creamy richness that perfectly complements the fruity layers of the cake.
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Fresh Strawberries: Juicy and sweet, they enhance the strawberry flavor while adding a refreshing burst with every bite.
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Vanilla Ice Cream: Creamy and smooth, it provides a delightful contrast to the warm cake, making each slice a heavenly treat.
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Lemon Sorbet: The zesty citrus notes contrast beautifully with the sweetness of the cake, creating a bright and refreshing palate cleanser.
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Mint Leaves: A sprinkle of fresh mint not only adds a pop of color but also introduces a lovely aroma, enhancing the cake’s fruity essence.
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Iced Tea: A chilled glass brings a delightful herbal note that balances the sweetness of the cake, creating a harmonious pairing.
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Prosecco: This sparkling wine is a fun, fizzy option that adds a celebratory touch; its acidity refreshes the palate between bites.
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Chocolate Drizzle: A rich, dark chocolate swirl not only looks stunning but also adds a delicious depth of flavor that contrasts with the strawberries.
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Lemon Muffins: For a playful twist, serve alongside lemon muffins to create a fantastic flavor duet with the strawberry essence.
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Coffee or Espresso: A warm cup of coffee enhances the cake’s aroma and flavor, making it an inviting pairing for afternoon gatherings.
Strawberry Pound Cake Recipe FAQs
How do I select the best strawberries for my cake?
Absolutely! When choosing strawberries, look for ones that are bright red and firm, with a natural shine. Avoid strawberries with dark spots all over or those that feel mushy, as these indicate overripeness. Fresh strawberries will enhance the flavor of your pound cake, making it even more delightful.
What is the best way to store Strawberry Pound Cake?
You can simply cover your cake and store it at room temperature for up to 3 days. If you want it to last longer, keep it covered in the refrigerator for up to a week. Just make sure it’s wrapped tightly to prevent it from drying out — nobody wants a dry cake!
Can I freeze Strawberry Pound Cake?
Definitely! For freezing, wrap your cooled Strawberry Pound Cake tightly in plastic wrap, then in aluminum foil to keep out moisture and prevent freezer burn. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, just thaw it in the refrigerator overnight or on the counter for a couple of hours.
What should I do if my cake is dense or not rising properly?
Very! If your cake turns out dense, it might be due to overmixing the batter or not measuring your flour correctly. Always measure flour using the spoon-and-level method: spoon flour into the measuring cup and level it off with a knife. Also, ensure that your baking powder is fresh; consider replacing it every six months for optimal results.
Can I make any substitutions for dietary restrictions?
Of course! If you’re looking for a dairy-free version, you can use a plant-based sour cream alternative and dairy-free butter. For egg-free, consider using a flaxseed meal or a commercial egg replacer. However, do keep in mind that these substitutions may slightly alter the taste and texture of your delicious Strawberry Pound Cake.
Is it safe for pets?
No, it’s best to keep this cake away from your furry friends. Ingredients like sugar and chocolate can be harmful to pets, and while strawberries are generally safe, the sugars and butter in the cake might not sit well with their stomachs. Always keep it for human enjoyment only!
Delicious Homemade Strawberry Pound Cake for Sweet Moments
Equipment
- - Loaf pan
- Mixing bowl
- Whisk
- Spatula
Ingredients
For the Cake
- 1 can Cooking Spray Prevents sticking during baking for a flawless release.
- 1/2 cup Freeze-dried Strawberries Enhances flavor.
- 1 cup Strawberry Jam Opt for high-quality jam.
- 1/2 teaspoon Kosher Salt Balances sweetness.
- 1 cup Granulated Sugar Sweetens the cake.
- 1/3 cup Light Brown Sugar Contributes moisture.
- 1 whole Vanilla Bean Rich vanilla flavor.
- 1/2 cup Unsalted Butter Richness and moisture.
- 2 large Large Eggs Binds ingredients.
- 3/4 cup Sour Cream Adds moistness.
- 2 tablespoons Fresh Lemon Juice Brightens flavor.
- 1 1/2 cups All-Purpose Flour Structure for the cake.
- 1 1/2 teaspoons Baking Powder Light and airy texture.
For the Glaze
- 3/4 cup Confectioners’ Sugar For glaze.
Instructions
Baking Instructions
- Preheat your oven to 350°F (175°C) and generously spray a loaf pan with cooking spray.
- Whisk together granulated sugar and light brown sugar in a large mixing bowl. Add vanilla bean seeds and pure vanilla extract.
- Stir in melted unsalted butter, large eggs, sour cream, and fresh lemon juice until just combined.
- Fold in all-purpose flour and baking powder until just incorporated.
- Gently combine strawberry jam into the batter and swirl it without fully mixing.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes until golden brown.
- Cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Mix confectioners’ sugar with leftover strawberry powder and water until smooth, then drizzle over the cooled cake.