Sinfully Sweet: Delicious Strawberry Pound Cake Recipe

Welcome, fellow food lovers! Today, I am excited to share with you my fresh strawberry pound cake recipe. Bursting with the juicy and sweet flavors of fresh strawberries, this cake is sure to delight your taste buds and leave you wanting more.

As a chef specializing in British cuisine, I have worked with many recipes over the years. However, few recipes are as beloved as the classic pound cake. But why settle for a generic pound cake when you can elevate it to new heights by adding freshly picked strawberries?

This strawberry pound cake recipe is the perfect juxtaposition of rich and tangy flavors that will leave your taste buds wanting more. The cake’s texture is dense yet moist, while the addition of confectioners’ sugar glaze adds a sweet finish. Trust me when I say that after one bite, you’ll never go back to plain old pound cake again.

So grab those fresh strawberries and let’s get baking!

Why You’ll Love This Recipe

Fresh Strawberry Pound Cake
Fresh Strawberry Pound Cake

If you’re a strawberry lover, then this Strawberry Pound Cake recipe is an absolute must-try for you. Not only is it packed with the sweet and tangy flavor of fresh strawberries, but it’s also a feast for your eyes with its attractive pink hue.

It’s not too sweet, but just the right amount to satisfy any sweet tooth cravings. The texture is moist and fluffy, which can be attributed to the combination of sour cream and Greek yogurt in the batter. These ingredients are sure to make your cake deliciously moist, making it one that you’ll want to keep coming back for more.

And let’s not forget about the buttery pound cake base! Made with unsalted butter and all-purpose flour, it has a dense yet tender crumb that complements the fruity flavors wonderfully.

This dessert is perfect as a stand-alone treat or as part of a combination dessert spread. Your guests will definitely be impressed with this stunning cake when you serve it for dessert at your next family gathering or party.

The best part is the versatility of this recipe which allows you to customize and play around with different add-ins and substitutions such as cream cheese, chocolate ganache or whipped cream topping etc., making it one that you can repeatedly experiment with!

Ingredient List

 It's strawberry season, which calls for a fresh and delicious Strawberry Pound Cake!
It’s strawberry season, which calls for a fresh and delicious Strawberry Pound Cake!

Let’s take a closer look at the ingredient list for this refreshing Fresh Strawberry Pound Cake. Here’s what you’ll need:

For the cake:

  • 1 pound (4 sticks) unsalted butter, softened to room temperature
  • 3 cups granulated sugar
  • 5 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces plain greek yogurt
  • 1 pint fresh strawberries, hulled and sliced, plus more for garnish

For the glaze:

  • 1 cup confectioners’ sugar
  • 2 tablespoons fresh strawberry puree
  • 1/2 teaspoon vanilla extract

The recipe calls for unsalted butter, so be sure to use that rather than margarine or salted butter. Also, using fresh strawberries is recommended for maximizing the flavor of the cake, and slicing them with points facing outward will make the appearance of the cake even more enticing.

The Recipe How-To

 Here's a slice of heaven, ready to indulge in.
Here’s a slice of heaven, ready to indulge in.

Let’s dive into the most exciting and fun part of this article: the recipe itself. I am thrilled to share with you how to make a delicious Fresh Strawberry Pound Cake. Follow these simple steps, and you will have a fresh strawberry cake that is perfect for any occasion.


Before we start baking, let’s double-check that we have all the ingredients on-hand:

  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 3 cups granulated sugar
  • 5 large eggs, room temperature
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 teaspoons strawberry gelatin
  • 1 pint fresh strawberries (make sure they are firm)

Note: If you cannot find fresh berries, frozen ones can work as well.

Preparing Cake Batter

  1. Preheat the oven to 325°F (165 °C).
  2. Grease and flour two (9×5-inch) loaf pans.
  3. In a large mixing bowl, cream the butter and sugar until light and fluffy. This step will take approximately three minutes using an electric mixer.
  4. Gradually add eggs, one at a time, beating well after each addition.
  5. Add baking powder, baking soda, salt, vanilla extract, and strawberry gelatin to the mixture and stir until everything is combined.
  6. Gently fold in the chopped fresh strawberries using a rubber spatula.

Note: It is important to chop the strawberries into small pieces so they don’t sink down in the cake batter while baking.

  1. Divide cake batter equally between the loaf pans.
  2. Bake for approximately one hour or until the top becomes golden brown or a skewer inserted comes out clean.
  3. Once it’s done, let it cool for at least 15 minutes before removing from the pan.

Strawberry Cream Cheese Frosting

No cake is complete without frosting! This frosting is an excellent way to add more strawberry flavor to this recipe.

  • 8 ounces cream cheese, room temperature
  • 4 tablespoons unsalted butter, room temperature
  • 1/2 cup fresh strawberries (finely chopped)
  • 3 cups confectioner’s sugar

  • In a large mixing bowl, beat together the cream cheese and butter until light and fluffy.

  • Add finely chopped strawberries to the mixture and mix well.
  • Gradually add confectioner’s sugar to the mixture until the frosting reaches the desired consistency.

The Finishing Touches

Once your cake has cooled down, spread or pipe the frosting onto the top of each loaf and decorate with some sliced fresh berries. My personal favorite serving suggestion is having it with a dollop of whipped cream or a scoop of vanilla ice cream on top!

Now, you have successfully made a **Fresh Strawberry Pound

Substitutions and Variations

 With its perfect crumb and sweet aroma, this cake is a summer essential.
With its perfect crumb and sweet aroma, this cake is a summer essential.

The Fresh Strawberry Pound Cake Recipe is a versatile and delicious recipe with plenty of room for creative variations and substitutions. Here are some ideas to help you customize the recipe according to your preferences and dietary restrictions:

– Butter Substitution: You can swap unsalted butter for margarine or another plant-based substitute if you don’t eat dairy.

– Flour Substitution: If you want to make a gluten-free version of this cake, try using almond flour or oat flour instead of all-purpose flour.

– Sugar Substitution: You can use brown sugar, coconut sugar or honey instead of granulated sugar for a different flavor profile.

– Yogurt Substitution: Instead of plain Greek yogurt, you can use strawberry yogurt for an extra layer of fruity goodness.

– Jello Addition: Add a packet of strawberry gelatin to the cake batter for an intense strawberry flavor and vibrant pink color.

– Chocolate Ganache Topping: Drizzle the top of the cake with a luscious chocolate ganache for a decadent touch.

– Cream Cheese Frosting: Spread a layer of cream cheese frosting over the cake for a tangy and creamy complement to the sweet strawberries.

By experimenting with different ingredients and flavor combinations, you can create your own twist on the classic Fresh Strawberry Pound Cake Recipe. Don’t be afraid to get creative and have fun in the kitchen!

Serving and Pairing

 A beautiful pink surprise awaits as you cut through the cake.
A beautiful pink surprise awaits as you cut through the cake.

Now that your strawberry pound cake is baked to perfection, it’s time to serve and enjoy it! This fresh strawberry pound cake recipe is perfect for any occasion, from special celebrations to a simple dessert at home. You can serve the cake on its own or with additional toppings and sides.

One of my favorite ways to serve the strawberry pound cake is by garnishing it with fresh strawberries and a sprinkle of confectioners’ sugar. This adds an extra layer of sweetness and texture to the dessert. Another option is to add whipped cream on top of the cake for a lusciously creamy flavor.

For a more decadent dessert, try pairing the strawberry pound cake with chocolate ganache or a generous dollop of strawberry cream cheese frosting. You can also add a scoop of vanilla ice cream or plain Greek yogurt as toppings for added creaminess and tanginess.

This pound cake recipe is versatile, so you can experiment with different pairings to find your perfect combination. The moist strawberry flavor pairs well with a variety of beverages such as coffee, tea or even champagne. The crisp champagne flavor perfectly balances the rich creaminess of the cake.

Whether you are hosting a dinner party, need an after-dinner treat or just want to indulge in something deliciously sweet, this fresh strawberry pound cake will not disappoint.

Make-Ahead, Storing and Reheating

 So moist and tender, your taste buds will be on an adventure.
So moist and tender, your taste buds will be on an adventure.

Making this fresh strawberry pound cake in advance is a great way to save time and stress for any special occasion. Once the cake has completely cooled, wrap it securely with plastic wrap and store in an airtight container at room temperature for up to three days.

For longer storage, wrap the cake tightly with plastic wrap and then foil in order to keep it protected from air and moisture. The cake can be stored frozen for up to two months. To thaw, remove the wrapping and let it sit out at room temperature for a few hours before serving.

Reheating the cake is simple: Preheat your oven to 350°F (180°C) degrees and slice the cake into individual portions. Wrap each piece in aluminum foil to ensure it doesn’t dry out during reheating. Heat the wrapped pieces in the oven for 10-12 minutes until desired temperature is reached. Adding a dollop of whipped cream, fresh strawberries, or strawberry glaze will surely enhance the flavors of the pound cake experience.

For best results, make sure that after each use you clean your utensils properly so as not to spread bacteria onto your food items while preparing them in advance or during storing which may cause spoilage.

Tips for Perfect Results

 A dollop of whipped cream or a scoop of vanilla ice cream is the perfect compliment.
A dollop of whipped cream or a scoop of vanilla ice cream is the perfect compliment.

Making a perfect strawberry pound cake might seem daunting, but with the right techniques and tips, you can achieve a luscious and moist cake with a bright and fresh flavour. Here are some tips to ensure that your cake comes out perfectly every time.

Firstly, it’s essential to use room temperature ingredients. This will help the butter and eggs combine evenly, giving you an even texture throughout the batter. Softened butter should be creamy but not greasy, while room temperature eggs will also help to emulsify the batter.

Another tip is to sift dry ingredients such as flour and baking powder before adding them to the wet ingredients. This ensures even distribution and avoids lumps in your batter. I suggest using cake flour for this recipe as it gives a more tender crumb.

When mixing your batter, it’s important not to overdo it. Mix until you see no more streaks of flour, or just until everything is combined. Overmixing results in a dense cake with air pockets that have escaped from the batter during baking.

To get an even rise and airy texture, remember to incorporate air into the batter by creaming butter and sugar until light and fluffy. Mixing these ingredients successfully makes a significant difference in how your cake will turn out.

Finally, one of the most crucial steps is allowing your cake to cool completely before frosting or glazing. The heat trapped inside a warm cake will cause the frosting or glaze to melt and slide off the top of your cake.

With these tips in mind, you are now equipped to make a perfect strawberry pound cake for any occasion. Don’t be afraid to experiment with different substitutions or variations once you’ve mastered this recipe. Remember to enjoy yourself in the kitchen and let your creativity shine through!


As we wrap up this recipe article, it’s important to address some common questions that may arise while making this luscious Fresh Strawberry Pound Cake. So let’s dive into the most frequently asked questions and clear up any confusion you might have.

How to put fresh strawberries on a cake?

To add some sweetness and tartness to this cake, take a paring knife and carefully slice some fresh strawberries lengthwise. Ensure that the slices are between ⅛ and ¼ inches thick. Next, place the sliced strawberries onto the cake with their pointed ends facing outwards. Begin from the cake’s outer edges and create a ring of strawberries. Make sure that the flat-side of the strawberries is facing downwards while the pointed end faces outwards.

Why is my pound cake not moist?

When cakes turn out dry, it may be due to over-baking or an imbalance in the ingredients. To avoid this, it is crucial to measure the ingredients properly, especially the butter, sugar, and flour. In case the cake still turns out to be dry, adjusting the oven temperature or reducing the baking time can help retain the cake’s moisture.

What causes a pound cake to be gummy?

When it comes to baking cakes, overmixing the flour can cause an unwanted rubbery texture. This occurs when the gluten in the flour is activated, making the cake hard instead of soft and spongy. The culprit behind this kind of overmixing is often the incorrect creaming of butter and sugar.

Why is it called Elvis Presley pound cake?

According to Jane and Michael Stern, well-known American food historians, Elvis Presley maintained his love for simple, homely food throughout his life, despite having the means to indulge in more extravagant and expensive cuisines like caviar and Beef Wellington.

Bottom Line

In conclusion, this fresh strawberry pound cake recipe is guaranteed to be a delightful addition to your meal. Its moist texture combined with its subtle strawberry flavor will leave you craving for more. This recipe is perfect for any occasion and can be served with various accompaniments like whipped cream or chocolate ganache.

With simple ingredients like flour, eggs, butter, granulated sugar, and fresh strawberries, this recipe is easy to follow and doesn’t require fancy equipment. The steps are straightforward and can easily fit into your busy schedule, helping you create a delicious dessert in less than an hour.

Not only is this recipe easy to make, but it also provides a wide range of options for substitutions and variations. You can try different flavors of gelatin or experiment with different types of cream cheese or yogurt for a unique taste.

So why not give this strawberry pound cake recipe a try? It’s a crowd-pleaser that will have your family and friends asking for seconds. And who knows, you might just discover your new favorite dessert that’ll leave everyone impressed.

Fresh Strawberry Pound Cake

Fresh Strawberry Pound Cake Recipe

May be frozen with or without glaze.
Course Dessert
Cuisine American
Keyword < 4 Hours, Berries, Dessert, Fruit, Strawberry
Prep Time 20 minutes
Cook Time 1 hour
Servings 1 cake
Calories 5901kcal



  • 1 (18 1/4 ounce) package white cake mix
  • 1 cup crushed fresh strawberries
  • 1 (3 ounce) package strawberry gelatin
  • 1/2 cup vegetable oil
  • 4 eggs, room temperature


  • 1/4 cup butter or 1/4 cup margarine
  • 3 1/2 cups confectioners' sugar
  • 1/4 cup mashed strawberry


  • Combine cake ingredients together in large mixing bowl; mix for 3 minutes. Pour in well greased and floured tube pan.
  • Bake at 325* for 45-55 minutes or until cake tests done.
  • Cool in pan on rack for 10 minutes; remove to serving plate.
  • Combine glaze ingredients until smooth and spread over cake.


Serving: 1572g | Calories: 5901kcal | Carbohydrates: 917.4g | Protein: 56.9g | Fat: 232.7g | Saturated Fat: 58.1g | Cholesterol: 968mg | Sodium: 4471.2mg | Fiber: 8.3g | Sugar: 778.5g

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