Strawberry Pound Cake (Printable)
A moist, buttery pound cake loaded with diced fresh strawberries and topped with a sweet strawberry glaze. Ideal for spring and summer entertaining.
# What You'll Need:
→ Cake Components
01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1 ½ cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - ½ cup whole milk, room temperature
09 - 1 ½ cups fresh strawberries, diced
→ Strawberry Glaze
10 - 1 cup powdered sugar, sifted
11 - 2–3 tablespoons strawberry puree
12 - ½ teaspoon lemon juice
# How To Make:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan, ensuring all surfaces are coated to prevent sticking.
02 - Whisk together flour, baking powder, and salt in a medium bowl until uniformly blended. Set aside for later use.
03 - Beat softened butter and granulated sugar with an electric mixer on medium-high speed for 3–4 minutes until mixture appears pale, light, and fluffy.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract until fully incorporated.
05 - Add flour mixture in three alternating additions with milk, mixing on low speed just until ingredients are combined. Do not overmix.
06 - Gently fold diced strawberries into batter using a spatula, distributing evenly while maintaining fruit integrity.
07 - Transfer batter to prepared loaf pan, smoothing top surface. Bake for 55–65 minutes until toothpick inserted in center emerges clean.
08 - Let cake rest in pan for 10 minutes, then carefully remove and transfer to wire rack. Allow to cool completely before glazing.
09 - Puree fresh strawberries until smooth. Whisk powdered sugar with 2 tablespoons strawberry puree and lemon juice until silky. Adjust consistency with additional puree if needed.
10 - Drizzle glaze evenly over cooled cake. Let set for 15–20 minutes before slicing into servings.
# Expert Tips:
01 -
- The fresh strawberries keep every bite incredibly moist without making the cake soggy
- That strawberry glaze takes five minutes but makes it look like you spent hours on a bakery masterpiece
02 -
- Folding the strawberries gently prevents them from sinking to the bottom while baking
- The cake must be completely cool before glazing or the glaze will melt right off
03 -
- Room temperature ingredients prevent the batter from curdling and ensure even baking
- Brush the cooled cake with strawberry syrup before glazing for extra moisture