Made with real fruit, this deliciously fresh Strawberry Pound Cake is the perfect summer treat! Enjoy it with ice cream on a warm day.
What’s in this Strawberry Pound Cake Recipe?
Made with fresh, juicy strawberries, creamy strawberry jam, and topped with homemade cream cheese frosting, this strawberry 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!
- All-Purpose Flour: Gives the cake structure.
- Kosher Salt: Balances the sweetness of the cake.
- Leavening: A combination of baking powder and baking soda helps this dense, moist cake rise in the oven.
- Unsalted Butter: Adds moisture and richness to the cake and frosting.
- Granulated Sugar: Sweetens the cake.
- Eggs: Adds structure and richness to the cake.
- Milk: Adds moisture to the cake.
- Strawberry Jam: Adds rich strawberry flavor to the cake.
- Vanilla Extract: Adds a delicious vanilla flavor to the cake and frosting.
- Fresh Strawberries: Add a pop of texture and flavor to the cake. They also make a beautiful topping.
- Cream Cheese: Makes the frosting rich, creamy, and tangy.
- Powdered Sugar: Sweetens the frosting without making it gritty.
Pro Tip: Make sure the butter is room temperature, but not warm. Warm butter will leak out of the cake, making it greasy.
Variations on Pound Cake with Strawberries
If you don’t have strawberries (or don’t like them), you can make this cake with another berry or fruit. Blueberries or raspberries are great choices, or you can chop up peaches or apples. Use a coordinating fruit jam in the cake batter to really bring out the flavor.
The secret to a good pound cake is to gently mix the batter. If you overmix the cake batter, your cake will turn out tough and rubbery. Also, make sure to place the cake in the center of the oven and do not open the door during baking!
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.
Adding too much flour or overbaking your pound cake can make it dry. Be sure to measure the flour using the spoon-and-level method, and check your cake for doneness with a cake tester or toothpick at the 80-minute mark.
Yes! Because this cake contains fresh strawberries (and is topped with cream cheese frosting), it should be kept in the refrigerator.
Because the batter is dense and pound cakes cook from the outside in, the top and sides of the cake tend to firm up first while the center continues to rise, bake, and release moisture. This causes a crack in the top ‘crust’ of the cake.
How to Store
Store strawberry pound cake in an airtight container in the refrigerator for up to 3 days. Enjoy cold or at room temperature.
How to Freeze
Freeze strawberry pound cake whole or cut into individual slices (frosted or unfrosted) tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
Serve this fresh pound cake with the included cream cheese frosting, or opt for a more simple topping of powdered sugar or whipped cream. A drizzle of lemon curd really sets off the strawberry flavor, or enjoy a little bit of vanilla ice cream on the side!
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.
- Don’t overmix the batter; otherwise, the cake could turn out rubbery.
- If your cake begins to brown too quickly, you can tent a piece of aluminum foil over the top to prevent darkening.
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