Delicious Strawberry Pound Cake Recipe for Sweet Treats

Welcome to my kitchen, where I’ve created a recipe that combines the classic taste of pound cake with the fresh and juicy flavor of strawberries. This Strawberry Soaked Pound Cake recipe is perfect for those who love a sweet and tangy dessert.

The scent of fresh strawberries fills the air as you bake this cake, causing your taste buds to water from the anticipation of indulging in its soft and moist texture. The combination of the tartness from lemon juice and sweetness from vanilla extract perfectly balance the taste of this pound cake, making it an irresistible treat that everyone will love.

Whether you’re an experienced baker or new to baking, this recipe is easy and straightforward to follow, allowing you to create a delicious cake that looks and tastes like it came straight out of a professional bakery. So put on your apron, grab your mixing bowl, and let’s start baking!

Why You’ll Love This Recipe

Strawberry Soaked Pound Cake
Strawberry Soaked Pound Cake

There’s nothing quite like a pound cake bursting with fresh strawberries to make you feel like you’re indulging in something truly special. This Strawberry Soaked Pound Cake recipe will have everyone’s taste buds singing with its moist, buttery texture and sweet strawberry flavor. But that’s not all there is to love about this recipe.

First and foremost, it’s easy to make. You don’t need any fancy tools or complicated techniques; just mix the ingredients together, bake, and top with a luscious strawberry glaze. It’s so simple, yet so satisfying.

Secondly, this recipe is extremely versatile. You can swap out the strawberries for any other fruit of your choice and still end up with a delicious cake. You can even experiment with different flavors by adding a dash of vanilla extract or lemon juice to the batter.

And lastly, it’s perfect for any occasion. Whether you’re hosting a summer soirée or just want something sweet for dessert, this Strawberry Soaked Pound Cake will always make an impressive and delicious addition to your table.

So, if you’re looking for an easy-to-make cake that’s bursting with fresh flavors and can be enjoyed all year round, look no further than this Strawberry Soaked Pound Cake recipe. Your taste buds (and your guests) will thank you.

Ingredient List

 A slice of heaven in every bite
A slice of heaven in every bite

Here are the ingredients you will need to make this decadent strawberry soaked pound cake recipe:

Cake Ingredients:

  • 1 cup unsalted butter (2 sticks), room temperature
  • 2 cups granulated sugar
  • 5 large eggs, room temperature
  • 3 cups cake flour, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 3 tablespoons lemon juice
  • 1/2 lb fresh strawberries, hulled and chopped

Strawberry Glaze:

  • 1/4 cup shortening
  • 4 oz cream cheese, softened
  • 3 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • 3 tablespoons fresh strawberry puree

Strawberry Soak:

  • Freeze Dried Strawberries (6 grams), crushed
  • Granulated Sugar (5 grams)
  • Water (50 ml)

The Recipe How-To

 Say hello to summer with this sweet treat
Say hello to summer with this sweet treat

Now it’s time for the fun part – actually making the delicious strawberry soaked pound cake! Follow these steps carefully to create a cake that will wow your family and friends.


  • 1 1/2 cups of cake flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, softened
  • 2/3 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 cup buttermilk, at room temperature
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon juice
  • 1/2 pound fresh strawberries, hulled and chopped

Preheat oven to 350°F

Firstly, preheat your oven to 350°F (180°C). This is important as it ensures that your cake is evenly baked.

Prepare the cake batter

In a medium-sized mixing bowl, whisk together the cake flour, baking powder, and salt. In another large mixing bowl, beat the unsalted butter on medium speed until light and fluffy. Gradually add in granulated sugar until well combined.

Incorporate eggs and dry ingredients

Add one egg at a time and beat well after each addition. Then add in the dry ingredient mixture gradually while alternating with buttermilk while still beating on medium speed. Stir in vanilla extract and lemon juice.

Add fresh strawberries

Gently fold in chopped fresh strawberries into the batter until they are distributed evenly throughout. Be careful not to over-mix the batter.

Bake the cake

Pour the batter into a prepared loaf pan and smooth out the surface with a spatula. Place it in the preheated oven for about 50-55 minutes or until it appears golden brown and a toothpick inserted into it comes out clean.

Soak with strawberry glaze

While waiting for the cake to cool, you can make the strawberry glaze by stirring together 1/3 cup of chopped strawberries and 1/2 cup of granulated sugar in a saucepan over medium heat. Cook until the sugar dissolves, stirring continuously. Remove from heat and set aside.

When the cake is ready, poke holes on top with a skewer or toothpick, pour over the strawberry glaze, and let it soak up for at least 20 minutes.


Now it’s time to enjoy your delicious strawberry soaked pound cake! Serve with whipped cream and some fresh strawberries on top to impress your guests.

Substitutions and Variations

 The perfect dessert for any occasion
The perfect dessert for any occasion

Don’t have all the needed ingredients? No problem! Here are some substitutions and variations you can try:

1. Gluten-Free Option: For those who need to avoid gluten, swap out cake flour for a gluten-free flour blend. I recommend using a 1:1 ratio flour blend like Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.

2. Lemon Pound Cake: If you’re looking for a tangy twist, you can add lemon zest and juice to your batter. Start with the zest of one lemon and the juice of half, adjusting the flavor to your preference.

3. Whipped Cream Topping: For an extra touch of indulgence, top your strawberry soaked pound cake with whipped cream or vanilla ice cream.

4. Strawberry Yogurt Cake: To make this recipe even more refreshing, add 1/2 cup of plain yogurt to your batter. This will add a tangy flavor and make the cake extra moist.

5. Strawberry Swirl Pound Cake: Add 1/3 cup of strawberry jelly or preserves to your batter for a marbled effect and an extra burst of fruitiness.

6. Protein-Packed Option: If you want to amp up your protein intake, replace the shortening with equal part Greek yogurt in the same quantity (i.e., 1/2 cup shortening = 1/2 cup Greek yogurt).

7. Freeze-Dried Strawberries: If fresh strawberries are not in season or hard to find, use freeze-dried strawberries instead. Crush them and add them to the batter before baking to create little speckles throughout the cake.

With these variations and substitutions, become a creative chef and experiment with its versatility of strawberry soaked pound cake!

Serving and Pairing

 Take a pound of cake, soak it in strawberries, and voila!
Take a pound of cake, soak it in strawberries, and voila!

Now that you’ve made this delicious Strawberry Soaked Pound Cake, it’s time to enjoy it! This decadent cake is perfect for any occasion, whether it’s served as a dessert after dinner or as a sweet treat during afternoon tea.

For an extra touch of sweetness and freshness, serve the cake with sliced fresh strawberries on top or on the side. You can also add a dollop of whipped cream, which contrasts wonderfully with the moist, dense texture of the pound cake.

A cup of tea, coffee or espresso is the perfect companion for this cake. The flavor of the pound cake pairs well with various types of tea such as black tea or fruit teas like strawberry tea. If you want to pair it with coffee, choose one that has low acidity such as a medium roast or try a cold brewed coffee for a lovely treat.

If you’re feeling adventurous with taste palates or trying to celebrate an occasion, I recommend trying this cake with some sparkling wine or prosecco. The lightness and effervescence of these wines help cut through the rich flavor of the pound cake and bring together contrasting flavors beautifully.

There are many ways to enjoy this scrumptious Strawberry Soaked Pound Cake. Serve it at your next gathering, potluck or even take it as a gift when visiting friends and family. Whatever you do, just make sure to savor every bite because trust me, it’s worth every calorie!

Make-Ahead, Storing and Reheating

 Satisfy your sweet tooth with this decadent delight
Satisfy your sweet tooth with this decadent delight

This strawberry soaked pound cake recipe is perfect for make-ahead preparation, as it can be stored for a few days without losing its flavor or texture. After the cake cools down, simply wrap it in plastic wrap and store it in the refrigerator for up to three days. To reheat, simply remove the plastic wrap and use a microwave-safe plate to microwave the cake for about 20 seconds.

If you’re planning to serve the cake after more than just a few days, you can also opt to freeze it. Wrap tightly in a layer of both plastic wrap and foil to protect from freezer burn and then store in the freezer for up to two months.

When ready to consume, bring it out room temperature by leaving it on the counter for an hour or two. You can also store it uncovered in the fridge overnight to allow excess moisture in the cake to evaporate.

Whether serving fresh or from frozen, add some fresh whipped cream and strawberries on top, and your guests will be pleasantly surprised with each bite.

Tips for Perfect Results

 Let the juicy strawberries do the talking
Let the juicy strawberries do the talking

As a chef specializing in British cuisine, I know that every great pound cake recipe has its own secrets to make it perfect. In this section, I’ll share some valuable tips and tricks to help you nail this Strawberry Soaked Pound Cake recipe each and every time.

1. Use room temperature ingredients

It’s essential to have all your ingredients at room temperature before starting the recipe. This helps your ingredients mix together more evenly and smoothly without any lumps.

2. Cream your butter and sugar properly

Creaming butter and sugar may seem simple, but it requires patience and the right technique. Use a stand mixer or hand mixer to cream until the mixture is light, fluffy, and pale yellow in color. This takes about 3-5 minutes of mixing on a medium speed.

3. Measure ingredients correctly

Accurately measuring the ingredients is crucial when baking pound cakes. Overestimating or underestimating certain ingredients can significantly affect the consistency, taste, and texture of your cake.

4. Don’t overmix your batter

Once you add flour to the wet mixture, mixing the batter for too long can create excess gluten formation leading to a gummy texture in baked cakes. Mix your batter until all the ingredients are combined and don’t keep on mixing unless you want tough cake texture.

5. Test for doneness with an inserted toothpick

The pound cake should be golden brown in color with a crusty top when done baking. Use an inserted toothpick to check the center of the cake; if it comes out clean with no gooey wet batter on it you will know that its done perfectly.

6. Allow cake to cool before slicing

This step is critical for flavorful results. Allow cake to cool down completely before slicing or you risk losing moisture during serving.

With these tips, making an amazing strawberry-soaked pound cake recipe will be easy, all that’s left now is getting your hands on fresh strawberries, eggs and cake flour so you can start to bake!


As any recipe gains popularity, it is common to receive numerous questions about it. Whether it is about ingredients substitution or adjusting the baking time, you can find answers to these questions and more in this section. Here are some frequently asked questions so that you can enjoy a perfect Strawberry Soaked Pound Cake every time.

Why is it called Elvis Presley pound cake?

According to a Saveur magazine article by American food historians, Jane and Michael Stern, Elvis Presley, despite his wealth and fame, had a strong affection for traditional, homestyle cuisine. Elvis diners believed that his love for such food made him more relatable to his fans. Despite having access to fancy dishes like caviar and Beef Wellington, Elvis never forgot his roots.

What causes a pound cake to be gummy?

Are you wondering why your pound cake turned out with gummy streaks? It’s possible that you may have beaten the butter and sugar too quickly and too much, resulting in a less than ideal texture. The cake may have also risen too much and then collapsed while cooling, leading to dense, sticky spots. To avoid this, it’s best not to exceed medium speed on your mixer.

How do you keep strawberry cakes from getting soggy?

As a chef specializing in British cuisine, I highly recommend storing your freshly baked strawberry cake in an airtight container. It is best to keep it at room temperature for up to 5 days, but remember that its moisture will start to diminish after 3 days, and the strawberries may become soggy. To extend the cake’s freshness, I suggest refrigerating it instead. This will help maintain its flavor and texture for a longer period of time.

What does baking soda do to a pound cake?

When it comes to leavening agents in baking, a mixture of baking powder and baking soda is often used to achieve the best results in cake making. Baking soda reacts quickly with acidic components, providing instant leavening, while baking powder continues to react and give a rising effect as the baked goods are heated in the oven. Together, they work together to give the desired leavening effect for most cake recipes.

Bottom Line

In conclusion, this Strawberry Soaked Pound Cake Recipe is the perfect summer treat for any occasion. Its fresh and juicy strawberries give it a burst of flavor that is sure to make your taste buds dance with joy. The combination of buttermilk, cream cheese, and butter create a soft, moist, and fluffy texture that pairs perfectly with the sweet strawberries.

The recipe is easy to follow, and I have included some helpful tips to ensure that you get the best results. Whether you are an experienced baker or just starting out, this recipe is sure to be a hit and impress all of your friends and family.

So go ahead, give this recipe a try and indulge in its delectable flavors. Feel free to get creative with it by adding different variations or serving it alongside other desserts. The possibilities are endless with this Strawberry Soaked Pound Cake Recipe.

Strawberry Soaked Pound Cake

Strawberry Soaked Pound Cake Recipe

I found the cake recipe in a Taste Of Home Magazine, and just kind of tweaked it for my tastes.
Course Dessert
Cuisine American
Keyword < 4 Hours, Berries, Dessert, For Large Groups, Fruit, Kid-Friendly, Strawberry, Toddler-Friendly
Prep Time 30 minutes
Cook Time 1 hour
Calories 420.8kcal


  • 1 cup butter, Softened (No substitutes)
  • 1/2 cup shortening
  • 1 (3 ounce) package cream cheese, softened
  • 2 1/2 cups sugar
  • 5 eggs
  • 3 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/4 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • strawberry ice cream topping
  • sliced fresh strawberries


  • In a large mixing bowl, cream butter, shortening and cream cheese.
  • Gradually add sugar, beating until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Combine the dry ingredients; add to creamed mixture alternately with buttermilk.
  • Stir in lemon juice and vanilla extract.
  • Pour into a greased and floured 10 inch fluted tube pan.
  • Bake at 325°F for 1 hour and 20 minutes or until a toothpick inserted comes out clean.
  • Cool for 10 minutes; remove from pan to a wire rack.
  • Serve with strawberry topping slathered all over the top and sliced fresh strawberries.


Serving: 114g | Calories: 420.8kcal | Carbohydrates: 52.4g | Protein: 5.1g | Fat: 21.7g | Saturated Fat: 10.7g | Cholesterol: 103.1mg | Sodium: 231.3mg | Fiber: 0.4g | Sugar: 32.2g

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