Strawberry Pound Cake

PinYumRedditShareEmail0 SharesSpring’s calling, and we’re answering with strawberry pound cake! Tart, fresh strawberries are the perfect addition to this buttery pound cake, making it one of my family’s most requested fruit cake recipes. And now that spring’s here, everyone will be pulling out tried-and-true strawberry cake recipes. This is one that deserves to be crowned king of all spring treats! You’ve likely seen my other berry-centric cake recipes, like my easy peasy strawberry sheet cake, my spin on the classic strawberry shortcake cake, or my downright decadent strawberry cream cake. If you loved those, get your tastebuds ready! It’s strawberry season! Jump To… Why It’s Great! Recipe Notes Recipe Variations Similar Recipes What I Love About This Recipe It’s cake, it’s fruity, it’s just everything good in the world! Seasonal fresh fruit The fluffy, buttery cake A perfect spring celebration Everyone will LOVE this! How To Make Strawberry Pound Cake Recipe This strawberry pound cake recipe couldn’t be simpler! Start by prepping your pans so the finished cakes don’t stick. Cream your butter and sugar, then add your eggs one at a time until mixed. Combine your dry ingredients in a separate bowl and gradually incorporate it into your wet mixture. Finally, add your vanilla and strawberries, and stir! Now just pour the batter into your pans, bake until done, cool, and top with your glaze. Yum and done! Strawberry Cake Recipe Notes It’s a tough job testing strawberry cake recipes, but someone’s gotta do it! I admit I can’t get enough of these sweet, tart berries once spring rolls around. Load me up on strawberry cake — I’ll gobble it all down! Since I am oh so dedicated to the cause, here are my best tips for your baking adventures! Tips For Making The Perfect Strawberry Pound Cake No one wants a flat cake or soggy strawberries. Let’s stay baking safe! Volume: The volume of batter in your pan is so important. Be sure to fill your tins until about 1-inch remains of the pan. This will allow for that perfect rise without overflowing! Pan Size: I love using my nonstick 12 cup bundt pan. Both the nonstick coating and the 12 cup size are important for this recipe — the batter fills up the pan with just enough room for the cake to rise. Make sure you only fill your bundt pan 3/4 full!  Rimmed Baking Sheet: I’ve never had a problem with the batter spilling out of the bundt pan, but just to be on the safe side, place the pan on a rimmed baking sheet before you bake it. I also coat the bundt pan with baking nonstick cooking spray, then flour it WELL, tapping out any excess flour. No sticking cakes here! Baking Time: It’s REALLY important to make sure the cake is baked completely, but not over baked. Under baked pound cake won’t come out of the pan smoothly; over baked will be dry. Check your cake religiously as the baking time winds down! Ingredient Notes There are a few ingredient tips you must know before you bake! Sour Cream: Yep, you read that right! Adding sour cream to your cake gives it a heavenly creamy texture. Its thickness helps add to the overall density of your pound cake. Try it — you’ll love it! Strawberries: Only fresh will do for this cake! You can always use dried or frozen fruit, but trust me, it just isn’t the same. We’re celebrating spring, after all! Eggs: To help with the overall texture of your pound cake, you’ll want to use room temperature eggs. How should you get your eggs safely to room temperature? Three words: warm tap water! Storing Tips I’m gonna give you some storage tips even though I’ve yet to have leftovers of this strawberry pound cake. I don’t know what happens! One minute there’s a whole cake; the next, only crumbs. (I’d like to blame my family, but I totally ate it all.) Can You Freeze This? Yes! You can freeze this pound cake. I like to wrap my cake in cling wrap or place it in an airtight container. You’ll be able to freeze it for up to six months. To thaw, simply leave it in the fridge overnight. Easy! Make Ahead Tips Like most cakes, there isn’t much you can do to speed up the baking process. All the ingredients need to go together rather quickly, and you can’t bake it in the oven any faster. But! This cake does keep very well. Especially in the fridge! How Long Can You Keep This In The Fridge? Yes indeed! You can store your strawberry pound cake in the fridge for up to a week. I think this cake tastes best when it’s a bit chilled — all that butter in the batter has time to solidify, giving you the dense, velvety texture you love! Recipe Variations What other yummy treats can we add to this recipe? Read on! Can I Add Some Cream Cheese? Strawberry cheesecake is, after all, one of life’s great pleasures! You can just take my lemon cream cheese pound cake recipe and swap for strawberries, or do the same with my banana cake with cream cheese frosting. Can I Use Blueberries Instead Of Strawberries? You can, but I bet you wanna try my blueberry pound cake that is just as scrumptious as strawberry and let’s not forget about how downright delicious blueberry coffee cake and blueberry dump cake are! Can I Use Pineapple Instead? Pineapple pound cake is a great throwback to upside-down pineapple cake. For a light, fluffy, heavenly version, try my pineapple angel food cake! Can I Add Cherries? You can add cherries on top with fresh strawberries! Chocolate cherry cake is one of my favorite desserts — who can say no to all that richness? Cherry coffee cake is a great afternoon pick me up with your coffee, while good ol classic cherry cake will make you happy! What Other Strawberry Cakes Can I Bake? This pound cake recipe is already similar to my strawberry bundt cake recipe, while strawberry layer cake is great for birthdays — just add candles! If you’re in a rush, go for my Bisquick strawberry shortcake. Done in a flash and just delicious!   Save Recipe! Print Recipe Pin Recipe Rate this Recipe Strawberry Pound Cake Strawberry pound cake rings in spring with flair! Tart berries settle beautifully in a butter cake, all of it topped with a smooth, sweet glaze. Prep Time20 minsCook Time1 hr 20 minsTotal Time1 hr 40 mins Servings: 12 servings Author: Kathleen IngredientsCake:1 1/2 cups unsalted butter (3 sticks) at room temperature3 cups sugar6 large eggs at room temperature3 cups, plus extra to coat the pan all-purpose flour1/2 teaspoon salt1/4 teaspoon baking soda1 cup sour cream2 teaspoons vanilla extract2 cups fresh strawberries stemmed and dicedGlaze:1 1/2 cups powdered sugar sifted1-3 tablespoons milk or cream InstructionsCake:Preheat oven to 325 degrees. Spray a 12 cup bundt pan with nonstick cooking spray and add a few tablespoons of all-purpose flour to pan, shake it around to coat well, and remove any tap out and threw away any excess. In the bowl of an electric stand up mixer, gradually beat butter until it's creamy. Add sugar and beat at medium speed for 5-7 minutes, or until mixture is light and fluffy. (I beat for 7 minutes). Add eggs, one at a time, beating just until the yolk disappears and is incorporated into the batter In a medium bowl, mix together flour, salt, and baking soda. Add to butter mixture, alternating with sour cream, beginning and ending with the flour mixture. Beat batter on low just until blended after each addition.  With the mixer on low, stir in vanilla and strawberries and continue to beat for about 1 minute. Using a large rubber spatula or wooden spoon, give the batter a final stir and make sure the strawberries are mixed evenly throughout the batter.  Pour the batter into prepared pan, filling the pan only 3/4 full, and bake in preheated oven for 1 hour and 20 minutes to 1 hour and 40 minutes, testing until a wooden skewer or cake tester, inserted into the center of the cake just comes out clean, without any crumbs. Cool pan on a wire rack for 10-15 minutes, then invert the pan onto a plate, removing the cake from pan and cool completely Glaze:Meanwhile, make the glaze: add powdered sugar to a medium bowl. Add milk or cream to powdered sugar, 1 tablespoon at a time as needed, mixing well after each addition, until you reach desired, pourable consistency. Pour over completely cooled cake. Let cake sit for the glaze to set, then serve. NutritionServing: 1/12 of the recipe | Calories: 758kcal | Carbohydrates: 113g | Protein: 11g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 177mg | Sodium: 181mg | Potassium: 173mg | Fiber: 2g | Sugar: 67g | Vitamin A: 982IU | Vitamin C: 14mg | Calcium: 58mg | Iron: 3mg Save Recipe! DID YOU MAKE THIS RECIPE? I'D LOVE TO SEE!Tag @GonnaWantSeconds or #gonnawantseconds on Instagram! © Gonna Want Seconds. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited. More Pound Cake Recipes Pound cakes are good. That’s all there is to it. They’re just downright good. Buttermilk Pound Cake – The original pound cake! Red Velvet Pound Cake – Luxury in every bite Almond Pound Cake – Great with coffee and tea! Paula Deen Pound Cake – The star chef puts her spin on it 7 Up Pound Cake – Yep, soda in a cake! Conclusion I don’t know about you, but my strawberry pound cake recipe has gotten me all excited for spring! Bring on the rain boots and flowers — it’s time to party! What did you serve your pound cake with? Let me know in the comments! PinYumRedditShareEmail0 Shares