Made with fresh strawberries, this deliciously fresh strawberry pound cake is the perfect summer treat! Enjoy it with ice cream on a warm day.
Easy Strawberry Pound Cake with Cream Cheese Frosting
Strawberries are some of my favorite fruits. You can make chocolate covered strawberries, strawberry cheesecake, add them to your ice cream, and make this deliciously fresh strawberry pound cake. If you love strawberries as much as I do, you are going to love this recipe too!
Made with fresh, juicy strawberries, creamy strawberry jam, and topped with homemade cream cheese frosting, this pound cake is sure to get your taste buds excited! This strawberry pound cake is the perfect treat to share with your guests or eat all to yourself!
Be sure to try our Chocolate Pound Cake and this Blueberry Lemon Pound Cake.
Why You’ll Love this Strawberry Pound Cake Recipe:
- It’s the perfect dessert to bring to a get together. Whether it’s a BBQ, reunion, or holiday celebration, this strawberry pound cake is the perfect addition.
- Easy to make. The only skill you need is to mix the ingredients in the right order. Other than that, this recipe is super simple to make.
- Pound cake stores well. In fact, you can store pound cake in your freezer for up to 3 months.
How to Make Strawberry Pound Cake with Cream Cheese Frosting
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat your oven to 350°F and spray a 9X5-inch baking pan with baking spray.
- In a bowl, mix your butter, sugar and eggs.
- Add in the milk, jam, and vanilla.
- In a separate bowl, mix the flour, salt, baking powder, and baking soda.
- Whisk your dry and wet ingredients together until all the flour is incorporated.
- Fold in your delicious, fresh strawberries.
- Spread your batter into your baking pan and bake for 80-90 minutes.
- Combine all the cream cheese frosting ingredients in a bowl.
- Once your pound cake has cooled completely, spread the frosting on it and top with strawberries!
Yes, you can use frozen strawberries. However, you will want to thaw them out and slice them as the recipe states. You will also want to pat them dry as they will have more water than fresh strawberries.
Cream cheese frosting is the best option for this cake. You can follow the recipe below for the best cream cheese frosting recipe!
Absolutely! That is the best thing about making a homemade strawberry pound cake! You can freeze it for up to 3 months! Simply wrap your cake (unfrosted) in plastic wrap and foil. Then, place it in a freezer bag and freeze it.
Recipe Tips and Tricks
- Store it in the refrigerator. The pound cake can last up to 3 days if you store it in the fridge as opposed to on the counter.
- Don’t heat the butter. You want your butter to be softened at room temperature not completely melted.
- Tent it with tinfoil. If your bread begins to brown too quickly, you can tent a piece of tinfoil over the top to prevent darkening.
No matter what you are making, strawberries add the perfect touch to any dessert. This sweet and delicious pound cake just wouldn’t be the same without them. But, don’t take my word for it, try this recipe for yourself!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Easy Strawberry Pound Cake Recipe
Ingredients
For the Pound cake
- 2¼ cups all-purpose flour 270 grams
- 1 teaspoon kosher salt 3 grams
- ¾ teaspoon baking powder 3 grams
- ¼ teaspoon baking soda
- ¾ cup unsalted butter 170 grams, room temperature (1½ sticks)
- 1 cup granulated sugar 200 grams
- 3 large eggs 150 grams, room temperature
- ⅔ cup milk 151 grams, room temperature
- ⅓ cup strawberry jam 113 grams
- 1 teaspoon pure vanilla extract 4 grams
- 1 cup chopped strawberries 167 grams
For the Cream cheese frosting
- 4 ounces cream cheese 113 grams (½ brick)
- ¼ cup unsalted butter 57 grams, room temperature (½ stick)
- ½ cup powdered sugar 57 grams
- 1 teaspoon pure vanilla extract 4 grams
Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 350°F. Prep a 9×5-inch loaf pan by spraying it with baking spray. Set aside.
- In a small mixing bowl, combine the flour, salt, baking powder, and baking soda. Set aside.2¼ cups all-purpose flour, 1 teaspoon kosher salt, ¾ teaspoon baking powder, ¼ teaspoon baking soda
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and eggs together on medium-high until smooth, about 1 minute. Add in the milk, jam, and vanilla, and mix again.¾ cup unsalted butter, 1 cup granulated sugar, 3 large eggs, ⅔ cup milk, ⅓ cup strawberry jam, 1 teaspoon pure vanilla extract
- Add the dry ingredients into the wet ingredients. Whisk together until all of the flour is incorporated. Fold in the strawberries.1 cup chopped strawberries
- Spread the batter into the prepared loaf pan and place into the preheated oven. Bake for 80-90 minutes, or until a toothpick inserted comes out clean or with moist crumbs. If your bread begins to brown too quickly, tent a piece of tinfoil over the top to prevent darkening. Once baked, remove from the oven and let cool.
- Make the cream cheese frosting by combining all the frosting ingredients in the bowl of stand mixer fitted with a paddle or whisk attachment. Beat on medium-high speed for 3 minutes or until a smooth cream cheese frosting has formed. Spread on the top of the cooled pound cake and top with strawberries. Slice and serve immediately.¼ cup unsalted butter, ½ cup powdered sugar, 1 teaspoon pure vanilla extract, 4 ounces cream cheese
Notes
- Don’t heat the butter. You want your butter to be softened at room temperature not completely melted.
- If your bread begins to brown too quickly, you can tent a piece of tinfoil over the top to prevent darkening.
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