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strawberry pound cake recipe featured
Avatar photoLia Patel

Strawberry Pound Cake Recipe (Moist & Easy)

This Southern-inspired strawberry pound cake recipe delivers a buttery, dense crumb infused with fresh strawberry puree for unbeatable moisture and flavor. Perfect for any occasion, it's the best strawberry pound cake from scratch with an easy glaze.
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 528
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE CAKE:
  • 3 sticks (339g) unsalted butter, softened
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 1/4 cup strawberry puree (from 1/2 lb fresh strawberries)
  • 1 tablespoon vanilla extract
  • 1 teaspoon strawberry extract (optional)
  • 3 cups (360g) cake flour, sifted
  • 1/2 teaspoon salt
  • FOR THE GLAZE:
  • 2 cups powdered sugar
  • 2 tablespoons strawberry puree
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk

Equipment

  • 10-inch Bundt pan
  • Electric mixer
  • Spatula

Method
 

  1. strawberry pound cake recipe recipeCard1
  2. Step 1: Grease and flour Bundt pan; preheat oven to 325°F. Sift flour and salt; set aside. Cream butter and sugar 8-10 minutes until fluffy, scraping bowl. Add eggs one by one, beating 1 minute each, then sour cream, puree, and extracts until smooth. Fold in dry ingredients in thirds; pour into pan, tap to release bubbles, and bake 80-90 minutes until toothpick clean.
  3. Step 2: Cool in pan 20 minutes, invert onto rack to cool fully. Whisk glaze ingredients, drizzle over cake, and let set 30 minutes. Slice and serve with whipped cream.
  4. Step 3: Store as directed; enjoy the moist, berry-infused perfection of this strawberry pound cake recipe.

Nutrition

Calories: 528 | Carbohydrates: 73 | Protein: 5 | Fat: 24 | Fiber: 1 | Sugar: 52

Notes

STORAGE: Room temp 3 days airtight; fridge 5 days; freeze unglazed up to 3 months.
MAKE AHEAD: Batter can rest 1 hour; bake fresh.
SUBSTITUTIONS: Greek yogurt for sour cream; all-purpose flour + 6 tbsp cornstarch for cake flour.
PRO TIPS: All ingredients room temp for emulsion; low bake prevents cracks; puree fresh berries for best flavor.
SERVING SUGGESTIONS: With whipped cream and berries; slice for trifles or warm with ice cream; garnish with mint.
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