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Close-up of a moist homemade strawberry pound cake with one slice missing, revealing the soft pink crumb filled with fresh strawberry bits.

Strawberry Pound Cake

Rich, dense strawberry pound cake with fresh berries and creamy glaze that's perfect for special occasions. Moist, buttery texture with natural strawberry flavor throughout and stunning presentation that rivals any bakery.
Prep Time 15 minutes
Cook Time 1 hour
Cooling & Glazing Time 0 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 325

Ingredients
  

  • 1 cup butter Softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup whole milk
  • ½ cup strawberry puree About 6-8 strawberries
  • 1 teaspoon vanilla extract
  • 1 cup diced fresh strawberries Tossed in 1 tablespoon flour
  • 1 ½ cups powdered sugar For glaze
  • 3-4 tablespoons milk or cream For glaze
  • 1 teaspoon vanilla extract For glaze
  • 2 cups fresh strawberries Hulled and halved for topping

Equipment

  • Large bundt pan For classic elegant shape
  • Stand mixer or hand mixer For proper creaming
  • Large mixing bowl For cake and glaze preparation
  • Wire cooling rack For proper cooling
  • Fine-mesh strainer For smooth glaze

Method
 

  1. Serve At room temperature for best flavor and presentation
  2. Cream - Butter and sugar until fluffy, add eggs and vanilla
  3. Combine - Alternate dry ingredients and milk, fold in strawberries
  4. Bake - 60-70 minutes until golden and toothpick comes clean
  5. Cool - In pan 15 minutes, turn out onto rack completely
  6. Glaze - Whisk powdered sugar, milk, vanilla until smooth
  7. Top - Drizzle glaze over cake, arrange fresh strawberries
  8. Serve - At room temperature for best flavor and presentation

Notes

This strawberry pound cake is rich, beautiful, and bursting with berry flavor. Store covered in the fridge for up to 3 days. Bring to room temp before serving for best texture.