Introduction

Moist Strawberry Pound Cake is one of those beautiful, vibrant desserts that feels like sunshine on a plate. With its rich buttery crumb, fresh strawberry flavor, and soft, melt-in-your-mouth texture, it’s the kind of cake you bring to family gatherings, spring brunches, or summertime celebrations. What makes this cake truly special is the way the strawberries transform the traditional dense pound cake into something bright, juicy, and incredibly tender.

Instead of artificial flavoring, this recipe uses real strawberries—fresh or frozen—reduced into a thick, flavorful purée that infuses every bite with natural sweetness and color. The added moisture from the berries ensures the cake stays soft for days, while the buttery base provides that classic pound-cake richness. Drizzled with a fresh strawberry glaze, this cake becomes irresistible, visually stunning, and full of fruity aroma.

Ingredients:

For the Strawberry Purée:

• 2 cups fresh or frozen strawberries, chopped
• 2–3 tablespoons sugar (optional, depending on sweetness)

For the Pound Cake:

• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 ½ cups granulated sugar
• 6 large eggs, room temperature
• 1 cup strawberry purée (from above)
• ½ cup sour cream
• 1 tablespoon vanilla extract
• Pink gel food coloring (optional for brighter color)

For the Strawberry Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons strawberry purée
• ½ teaspoon vanilla extract

Preparation:

Step 1: Make the Strawberry Purée

Place chopped strawberries into a saucepan with sugar. Cook over medium heat for 10–15 minutes until strawberries break down and liquid thickens.
Blend until smooth, then cool completely. Measure out 1 cup for the batter.

Step 2: Prepare the Dry Ingredients

In a large bowl, whisk together flour, baking powder, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a stand mixer, beat softened butter and sugar on medium-high for 4–5 minutes until pale and fluffy. Proper creaming creates the signature tender pound cake texture.

Step 4: Add the Eggs

Add eggs one at a time, mixing well after each addition. Scrape down the bowl to ensure everything is incorporated.

Step 5: Add Strawberry Purée and Sour Cream

Mix in the cooled strawberry purée, sour cream, and vanilla extract. The batter will turn a beautiful pink color.

Step 6: Add Dry Ingredients

Slowly add the flour mixture, mixing just until combined. Do not overmix.
Add a drop or two of pink gel coloring if you want a deeper strawberry color.

Step 7: Bake the Cake

Preheat oven to 325°F (165°C).
Grease and flour a 10-inch bundt pan or 2 loaf pans.

Pour batter into the pan and smooth the top.
Bake for 70–85 minutes, or until a toothpick inserted comes out clean.
Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack.

Step 8: Make the Strawberry Glaze

Whisk powdered sugar, strawberry purée, and vanilla until smooth.
Drizzle over the cooled cake.

Variation

1. Strawberry Lemon Pound Cake

Add 2 tablespoons lemon zest and replace ¼ cup purée with lemon juice for a bright, citrusy twist.

2. Strawberry Cream Cheese Pound Cake

Replace ½ cup butter with 8 oz softened cream cheese for an extra dense, velvety crumb.

3. Strawberry Chocolate Pound Cake

Add 1 cup mini chocolate chips for a chocolate-berry flavor pairing.

4. Strawberry Coconut Pound Cake

Fold in ½ cup shredded coconut and add ½ teaspoon coconut extract.

5. Strawberry Shortcake Pound Cake

Serve slices with whipped cream and fresh strawberries instead of glaze.

COOKING Note:

Strawberries add moisture, so the cake must bake low and slow for the crumb to set properly. If the top browns too quickly, tent it with foil during the last 25 minutes of baking. Always cool the cake fully before glazing to avoid melting the icing.

Serving Suggestions:

• Serve with fresh berries and whipped cream for a shortcake-style presentation.
• Add vanilla ice cream on warm slices for a comforting dessert.
• Slice and serve at brunch, picnics, baby showers, or summer potlucks.
• Top with strawberry compote for an extra fruity burst.
• Serve with tea, iced coffee, or lemonade for a refreshing pairing.

Tips:

• Use room-temperature ingredients for best texture.
• Sour cream helps maintain moisture—don’t skip it!
• If using frozen strawberries, thaw and drain before cooking.
• For a stronger strawberry flavor, cook the purée longer so it reduces more.
• For a bright pink crumb, add a tiny bit of gel food coloring (liquid coloring may water down batter).

Prep Time: 20 minutes

Cooking Time: 75 minutes

Total Time: 1 hour 35 minutes

Nutritional Information (approx. per slice):

Calories: 420
Protein: 5g
Sodium: 210mg
Carbohydrates: 55g
Fat: 18g
Fiber: 2g
Sugar: 42g

FAQs

1. Can I use boxed cake mix instead of making it from scratch?

Yes, but homemade gives a richer, buttery texture that boxed mixes can’t match.

2. Can I use frozen strawberries?

Absolutely. Thaw them first so the purée isn’t watery.

3. Why is my pound cake dense?

Overmixing or under-creaming the butter can make the cake heavy. Beat butter and sugar long enough to incorporate air.

4. How long does the cake stay moist?

Up to 4–5 days when wrapped tightly. The strawberry purée helps it stay soft.

5. Can I freeze this pound cake?

Yes! Freeze for up to 3 months. Glaze after thawing.

Conclusion

Moist Strawberry Pound Cake is the perfect blend of buttery richness and fresh berry brightness. The sweet strawberry purée transforms a classic pound cake into a luscious, tender, fruit-forward dessert that tastes like spring and summer in every slice. With its beautiful pink crumb, fragrant aroma, and melt-in-your-mouth texture, this cake is guaranteed to impress at gatherings and become a family favorite you’ll want to bake again and again.

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