As a child, I remember the sweet aroma of strawberries wafting through the house, a sure sign that my aunt was baking her famous strawberry pound cake. It wasn’t just a cake; it was a symbol of love, family, and the simple joys of life. Every bite was a reminder of those cherished moments, filled with laughter and warmth.
This recipe is more than just a set of instructions; it’s a legacy of delicious memories. The tender crumb, the burst of fresh strawberry flavor, and the comforting sweetness make it a perfect treat for any occasion. I’m excited to share this recipe with you, so you can experience the same joy and create your own special memories. And for another delightful dessert, check out this classic guacamole recipe, it’s a savory counterpart to this sweet treat.
Why you’ll love this Homemade Strawberry Pound Cake
- This homemade strawberry pound cake is incredibly moist and tender, thanks to the perfect balance of ingredients and the use of room-temperature butter and eggs.
- The fresh strawberries add a burst of juicy sweetness that complements the rich, buttery flavor of the pound cake perfectly.
- It’s easy to make, even for beginner bakers, and requires just a few simple ingredients that you probably already have in your pantry.
- This strawberry pound cake is incredibly versatile; enjoy it plain, dusted with powdered sugar, or topped with whipped cream and extra strawberries.
- The delightful pink hue from the strawberries makes it a visually appealing dessert that’s sure to impress your family and friends.
- This recipe makes a generous loaf, perfect for sharing or enjoying throughout the week (if it lasts that long!).
Ingredients
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 1/2 cups fresh strawberries, hulled and diced
Directions
Step 1
Strawberry pound cake makes every moment feel indulgent. Preheat oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan. This will prevent the cake from sticking and ensure easy removal after baking.
Step 2
In a large bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for creating a tender crumb. Use an electric mixer for best results.
Step 3
Beat in the eggs one at a time, then stir in the vanilla extract. Adding the eggs gradually helps them incorporate evenly into the batter.
Step 4
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures that the baking powder is evenly distributed, which is essential for proper leavening.
Step 5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake.
Step 6
Gently fold in the diced strawberries. Avoid overmixing at this stage, as it can cause the strawberries to bleed and the batter to become discolored.
Step 7
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top of the cake starts to brown too quickly, tent it with foil.
Step 8
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This allows the cake to set slightly, making it easier to remove from the pan.
Variations, pairings, and serving ideas
Variations
For a citrusy twist, add the zest of one lemon or orange to the batter along with the vanilla extract. This will brighten up the flavor and add a refreshing aroma.
If you want to enhance the strawberry flavor, consider adding a tablespoon of strawberry puree to the batter. This will intensify the color and taste of the cake.
You could also substitute other berries for the strawberries, such as blueberries, raspberries, or blackberries. Just be sure to adjust the amount of sugar accordingly, as some berries are sweeter than others.
Pairings
This strawberry pound cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The cool, creamy texture complements the warm, tender cake perfectly.
A cup of coffee or tea is also a great accompaniment. The slight bitterness of the coffee or tea balances the sweetness of the cake.
For a special occasion, serve it with a glass of sparkling grape juice or lemonade. The bubbles and citrusy notes enhance the overall experience. Looking for more inspiration? You can find a delightful pink coconut snowball cake bars recipe at Cook Reel for another sweet treat.
Serving ideas
Dust the strawberry pound cake with powdered sugar for a simple yet elegant presentation. The white sugar creates a beautiful contrast against the pink cake.
Garnish each slice with a few fresh strawberries and a sprig of mint. This adds a pop of color and freshness to the plate.
You can also drizzle the cake with a simple glaze made from powdered sugar and milk or lemon juice. This adds extra sweetness and moisture.
Storage and make-ahead tips
Storage
Store leftover strawberry pound cake in an airtight container at room temperature for up to 3 days. This will keep it moist and fresh.
You can also store it in the refrigerator for up to 5 days. However, the cake may become slightly drier in the refrigerator, so be sure to wrap it tightly.
For longer storage, freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn.
Make-ahead
You can make the strawberry pound cake batter up to 24 hours in advance. Store it in the refrigerator in an airtight container. Be sure to let it come to room temperature before baking.
The baked cake can also be made ahead of time. Cool it completely and then wrap it tightly in plastic wrap and foil. Store it at room temperature for up to 2 days or in the refrigerator for up to 5 days.
If freezing the cake, thaw it completely before serving. You can thaw it overnight in the refrigerator or at room temperature for a few hours.
Common mistakes when making Homemade Strawberry Pound Cake
- Using cold ingredients: Make sure your butter and eggs are at room temperature. This helps them emulsify properly, resulting in a smoother batter and a more tender cake.
- Overmixing the batter: Overmixing can develop the gluten in the flour, leading to a tough cake. Mix until just combined.
- Opening the oven door too often: Opening the oven door can cause the temperature to fluctuate, which can affect the cake’s rise and texture. Resist the urge to peek until the cake is nearly done.
- Not greasing and flouring the pan properly: This can cause the cake to stick to the pan and be difficult to remove. Be sure to grease every nook and cranny, then dust with flour.
- Baking at the wrong temperature: Baking at too high a temperature can cause the cake to brown too quickly on the outside while remaining undercooked on the inside. Use an oven thermometer to ensure accurate temperature.
Final notes
This homemade strawberry pound cake is a guaranteed crowd-pleaser, perfect for any occasion, big or small. The delightful combination of flavors and textures will leave everyone wanting more.
Don’t be intimidated by baking; this recipe is straightforward and forgiving. With a little patience and attention to detail, you’ll be enjoying a slice of homemade goodness in no time.
So, gather your ingredients, preheat your oven, and get ready to create a delicious memory. Happy baking!
Loved this Homemade Strawberry Pound Cake? Try these next
Homemade Strawberry Pound Cake
Indulge in a slice of homemade perfection with this easy strawberry pound cake recipe. Bursting with fresh strawberry flavor and a tender crumb, it’s the perfect dessert for any occasion.
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
Ingredients
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 1/2 cups fresh strawberries, hulled and diced
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the diced strawberries.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For best results, use room temperature ingredients. Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Serve slices plain, dusted with powdered sugar, or with a dollop of whipped cream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg