Strawberry Pound Cake is a delicious way to jazz up your pound cake recipe with fresh strawberries and strawberry puree. The moist cake is full of strawberry flavor and is coated with a sweet glaze of strawberry puree and powdered sugar.
This fresh strawberry cake recipe is easy to make. I think it is the best sweet bread recipe I have ever used, which is why I want to share it with you. Also, if you like quick and easy bread, you should try this decadent and easy-to-make Chocolate Banana Bread or our Carrot Cake Banana Bread. Or try our amazing Strawberry Crunch Cake too!
The first pound cakes were made with a pound of eggs, flour, butter, and sugar, which is where the name comes from. The first recipe was written in “The Art of Cookery” written by Hannah Glasse in 1747. Since then, the recipe has changed quite a bit, but it still includes those four ingredients. Some recipes call for pure vanilla extract, while others may call for full-fat cream cheese for your pound cake batter.
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What is in Strawberry Pound Cake?
To begin, gather these simple ingredients for this strawberry pound cake recipe. Then, scroll down to our recipe card for the details.
Ingredients
Strawberry pound cake:
- Unsalted butter
- Granulated sugar
- Plain full-fat Greek yogurt
- Pureed strawberries
- Large eggs
- All-purpose flour
- Baking soda: Not baking powder.
- Red food coloring
- Chopped strawberries
- Cornstarch
Delicious strawberry glaze:
- Pureed strawberries
- Powdered sugar
Recipe variations:
Add the cream: Serve with a scoop of vanilla ice cream or homemade whipped cream on the side for a decadent dessert.
No yogurt: Instead of yogurt, try using sour cream or cream cheese for a thicker and richer cake batter. However, remember there is more saturated fat in these ingredients.
Strawberry extract: For even more strawberry flavor, add a teaspoon of strawberry extract or concentrated strawberry juice.
Add lemon: Add some lemon zest or lemon extract for an intense lemon flavor.
Richer topping: Use cream cheese frosting on top of your fresh strawberry pound cake to satisfy any sweet tooth.
Strawberry shortcake: Use this strawberry pound cake to make your next strawberry shortcake for extra strawberry flavor.
How to make Strawberry Pound Cake?
How do I make strawberry puree: Strawberry puree is just fresh strawberries minced in a blender or food processor and then simmered in a saucepan until thick. First, wash and drain before you add strawberries to the blender. Then, add strawberry puree to a medium saucepan over medium heat until it starts to boil. Turn down to medium-low and simmer until thickened. Then, use cooled strawberry puree in your strawberry pound cake batter and glaze.
Preheat oven: First, preheat your oven to 350 degrees F and spray a loaf pan with cooking spray.
Cream butter: In the meantime, in the bowl of a stand mixer or a large mixing bowl, cream butter and sugar until fluffy and light.
Mix in the eggs: After, add eggs one at a time, mixing after each addition. Mix in the Greek yogurt and pureed strawberries.
Add dry ingredients: Now, in a small mixing bowl, combine the flour and baking soda. Add it to the wet ingredients and stir until combined before adding food coloring. Stir in the chopped strawberries mixed with cornstarch.
Bake strawberry pound cake: Then, pour cake batter into the prepared pan and bake for 50 to 60 minutes or until a toothpick inserted in the middle comes out clean (or with just a few crumbs).
Let it cool: Last, remove from oven and allow to cool for 10 minutes on a wire rack (or any cooling rack) before removing from the pan on a serving plate to cool completely.
Make strawberry glaze: To make the glaze, whisk together the powdered sugar and pureed strawberries until smooth.
Glaze and serve: Finally, pour glaze over the top of the pound cake and serve.
Can I use a Different Cake Pan?
Sure. Try a bundt pan to make a delicious strawberry bundt cake. Actually, many people make their pound cake in a bundt cake pan instead. Just remember that using a different kind of pan will change the cooking time. A loaf cake takes about an hour, while a prepared bundt pan takes anywhere from 40 to 60 minutes, depending on the amount of cake batter. A larger, flatter pan, like a sheet cake pan, will take less time because it is thinner.
Recipe Pro Tips!
How to store leftovers:
- Store: Keep leftover strawberry pound cake in an airtight container in the fridge for three to four days.
- Freeze: Wrap strawberry pound cake in plastic wrap and place it in a freezer bag to freeze for up to three months.
- Thaw: Before serving, thaw frozen leftovers in the fridge overnight.
Recipe tips:
- You can use frozen strawberries if you do not have fresh strawberries in your area.
- Freeze-dried strawberries will work, too. They have even more strawberry flavor.
- Whip the butter and sugar to cream it well. That is how you get the trapped air into your batter to make your strawberry pound cake rise properly. It also helps give it a moist, tender crumb.
- For fewer calories and less sugar, skip the strawberry glaze.
- For thicker strawberry glaze, use more powdered sugar.
Do You Love Strawberries?
Here are some of our favorite strawberry recipes. Strawberries are such a gorgeous fruit to make desserts and bake with.
Strawberry Pound Cake
Video
Ingredients
- ½ cup unsalted butter softened
- 1 ½ cups granulated sugar
- ½ cup plain Greek yogurt
- 1/3 cup of diced strawberries pureed until smooth in a food processor.
- 3 eggs room temperature
- 1 ½ cups all-purpose flour
- ¼ teaspoon baking soda
- 3 drops of red food coloring optional
- 1/2 cup chopped strawberries plus more sliced strawberries for serving.
- 1/2 teaspoon cornstarch
Glaze:
- 1 ½ cups powdered sugar
- 2 large strawberries pureed
Instructions
- First, wash, drain, and hull the strawberries. To make the strawberry puree mince the strawberries in a blender or pulse in a food processor. Becare not to blend them to much, you still want it to be slight chuncky. Then simmer them in a saucepan over medium heat for about 5-7 minutes until it thickens slightly. Remove the saucepan from the heat and sei aside to cool for 30 minutes.
- Preheat your oven to 350 degrees F. Spray your loaf pan with cooking spray then line the bottom of the loaf pan with parchment paper..
- While the oven preheats cream the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. You can use a large mixing bowl and a hand if you don't have a standmixer. Continue to mix until fluffy and light.
- Once the mixture is light and fluffy add the eggs one at a time, mixing after each addition. Mix in the Greek yogurt and pureed strawberries.
- In a medium bowl, combine the flour and baking soda. Slowly add it to the wet ingredients and mix until combined. Add the food coloring now, if using. Stir in the chopped strawberries mixed with cornstarch.
- Pour batter into the prepared loaf pan and bake for 55 to 60 minutes or until a toothpick inserted in the middle comes out clean (or with just a few crumbs).
- Once cooked place the loaf pan on a cooling rack and allow to cool for 10 minutes on a wire rack (or any cooling rack) before removing from the loaf pan. Place the loaf back onto the cooling rack and allow to cool completely.
- To make the glaze, whisk together the powdered sugar and pureed strawberries until smooth. You may find you need to add a drop or two of water. Be very careful not to add too much water. Only add a drop or two at a time.
- Once the loaf is cooled completely place a large strip of wax paper under the cooling rack. Pour glaze over the top of the pound cake allowing it to drip down the sides of the loaf. Let the glaze set before moving the loaf to a serving platter. Slice and serve the loaf as is or with a scoop of vanilla ice cream or a dollop of wjhipped cream. Enjoy!
Comments & Reviews
Dora Ransom says
Love this recipe thanks so much
Ken Noland says
Thanks! Glad you like it!