Strawberry Pound Cake. A delicious recipe bursting with fresh strawberries. Soft, moist and perfect with a morning coffee or to take to friends!
Strawberry Pound Cake! What a lovely cake this is! If you are a fan of pound cakes and strawberries, then this one is for you. The cake recipe itself is very easy, and the ingredients are straightforward. The cake is moist and soft, with lots of flavour from the strawberries, just as you would expect from a strawberry pound cake!
This Strawberry Pound Cake is all made from scratch and incredibly easy. Just follow the easy step by step directions and you will be able to enjoy a lovely slice of strawberry pound cake with a cup of tea, or perhaps you’d like to make one to give as a gift or take to a cake sale. It will be very popular so be sure to save the recipe so you can make it time and again!
We’ve got a lot of pound cake recipes which you can take a look at here. There are lots of different flavors and choices for you, so there will be something for everyone, ranging from our popular Cherry Coconut Pound Cake to a creamy, delicious Tiramisu Pound Cake. Yep, you read that correct! The tiramisu pound cake has a wonderful mascarpone frosting as well as a hidden layer inside the cake. It’s really delicious and perfect for tiramisu fans!
For this recipe, I used fresh strawberries, but of course, you could also use frozen strawberries, just make sure you defrost them and pat dry with kitchen paper to get rid of any excess water from the freeze. The strawberry pound cake is also freezer friendly so if you wanted to make ahead, or cut into slices and freeze indivivually if there’s just you at home then simply bring to room temperature and it’s good to eat!
This recipe came about because of our monthly 30-day Blogger recipe challenge, and yep, the theme for this month was strawberries! Of course, I had to make a cake. I love cake, and even more, I love a good pound cake. So it was a simple decision to bake a strawberry pound cake. I’m so excited to see the other recipes from our bloggers who took part in the strawberry challenge too. There’s such a wide variety, from sweet to savoury, so be sure to take a look at them at the end of this post. there’s something for everyone!
You will need a loaf tin, mine measures 30 cm x 12 cm, and 8 cm deep. (12-inch pan)
The batter may also fit in a 9-inch loaf pan. If you have any left over, make some cupcakes!
Here’s some I made, together with a variety of cupcakes to take to a party. They were polished off in no time!
Prep Time: 10 minutes
Cook Time: 1 Hr 20 – 30 minutes
Serves: I Loaf
Ingredients:
3/4 cup or 175 g softened butter
1/4 cup or 60 ml milk
1 1/2 cups or 290 g regular sugar
3 eggs (lightly beaten)
9 oz or 250 g Fresh Strawberries, mashed
1 3/4 cups or 225 g Plain / All purpose flour (sieved)
1 tsp baking powder
1/2 tsp salt
1 teaspoon Vanilla Extract
Instructions:
1. Heat oven to 180c, 350F. Grease and line your baking tin. See here for how to line.
** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.
2. Get all your ingredients ready, i.e mash the strawberries so there are chunks, i.e don’t over mash!, sieve the flour, and add the salt and baking powder to the flour etc.
3. Start with making the cake batter by creaming the butter and sugar until a pale light colour.
4. Slowly add the beaten eggs to the mixer, on a low-speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary until all the eggs are added.
5. Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the vanilla extract, the rest of the milk and flour. Right at the end, fold in the mashed strawberries.
6 Transfer the cake mixture to the greased and lined loaf tin. Place in the oven for 50 – 55 minutes, check after 50 minutes. Test if done by placing a skewer in the centre of the cake and make sure it comes out clean. Every oven is different so cook times will vary a little.
***** Please note, if using a Bundt tin, cook time is 45 minutes.
7. Have a cup of tea and wait!
Allow to cool. Store in an airtight container. And there you have our Strawberry Pound Cake! This cake is best eaten the following day, although it doesn’t usually last that long!
We’d love to hear from you and what you thought of our strawberry pound cake recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Here’s a few more pound cake recipes for you to enjoy!
Lemon and Poppy Seed Pound Cake
- 3/4 cup or 175 g softened butter
- 1/4 cup or 60 ml milk
- 1 1/2 cups or 290 g regular sugar
- 3 eggs lightly beaten
- 9 oz or 250 g Fresh Strawberries mashed
- 1 3/4 cups or 225 g Plain / All purpose flour sieved
- 1 tsp baking powder
- 1/2 tsp salt
- 1 teaspoon Vanilla Extract
-
Heat oven to 180c, 350F. Grease and line your baking tin.
-
Get all your ingredients ready, i.e mash the strawberries, sieve the flour, and add the salt and baking powder to the flour etc.
-
Start with making the cake batter by creaming the butter and sugar until a pale light colour.
-
Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
-
Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the vanilla extract, the rest of the milk and flour. Right at the end, fold in the mashed strawberries.
-
Transfer the cake mixture to the greased and lined loaf tin. Place in the oven for 50- 55 minutes, check after 50 minutes. Test if done by placing a skewer in the centre of the cake and make sure it comes out clean. Every oven is different so cook times will vary a little.
-
Have a cup of tea and wait!
-
Allow to cool. Store in an airtight container. This cake is best eaten the following day, although it doesn't usually last that long!
Check out all the other lovely strawberry recipes below from bloggers who took part in our 30 Day Strawberry Challenge.
- Strawberry Crisp by Num’s the Word
- Strawberry Creme Bars by Life Currents
- Strawberry popsicles (ice lollies) by Culinary Ginger
- Strawberry Pudding by The Kitchen is My Playground
- Strawberry Cheesecake Stuffed Angel Food Cake by Serena Bakes Simply From Scratch
- Fresh Strawberry and Peach Salsa by Hot Eats and Cool Reads
- Glazed Strawberry Lemon Yogurt Loaf by Who Needs A Cape?
- Strawberry BBQ Chicken by Savory Experiments
- Strawberry Zabaione by Blessed Beyond Crazy
- Frozen Strawberry Easy Dessert by Noshing With The Nolands
ADS says
Here’s my take on this recipe. I made it as stated except for:
-baked at 375 until a knife inserted in the center came out clean (approx 1 hr 10 mins)
-used frozen strawberries which I smashed up
-used 1 cup sugar instead of 1 and 1/2
Sugar – perfect amount, I would use 1 cup instead of stated amount. Flavour is amazing on this cake. The actual texture is wrong though. Pudding-y and too moist/soft and not an actual cake crumb as shown in the pictures. It was fine at 375 and we finished the loaf but I can’t imagine at 310 degrees this would work at all. Recommend more flour and higher temp for anyone who’s looking to make this.
Darrell says
Question? Can a 10 inch round tube pan be used instead of a loaf or bundt pan?
Lovefoodies says
Hi Darrell, yes it will be fine. Just keep an eye on the timing as I would expect the cake batter to not be as deep in the pan since it’s a larger pan. Check about 10 mins earlier to see if it’s done
Christine says
Can I bake this in a 9×9 baking dish? Thx!
Lovefoodies says
Hi, yes, just reduce the cook time!
Kayla says
Would it turn out fine if I used brown sugar? Thanks!
Lovefoodies says
Hi Kayla, yes, brown sugar will also work, just be aware the color of the cake will be a little darker due to the sugar! Please enjoy
Kayla says
Thank you! It was delicious!
Karen says
I also baked it at 375° for an hour, but had the slight problem others mentioned about the center (bottom) being completely done. I would suggest 350° for 1 hour and 15 mins, checking periodically after that. Many strawberries did sink, as was also stated earlier. I think if you added a little flour to them it would prevent that. The flavor was wonderful!
Janice Kiolbassa says
Made the strawberry pound cake. But used shortening sprinkled with sugar for loaf pan. Makes the crust of the cake crunchy. Always used this method on banana bread and zucchini cake too.
Jeannie Kushina says
Made this a few times before I got a kitchen aid mixer and
Bought a double convection oven this cake came out
Amazing lookalike your pic I followed your Recipe
To the “T” it’s cooling I’m sure it’s gonna be the Nest ever!!!
Missy says
I made this yesterday and it is delicious!! I did bake at a higher temp than recipe called for. I baked at 370 for 30 minutes but the top and edges were starting to brown too quickly. Turned the oven down to 350 and baked for another another30 minutes and itcame out fine. Very moist and it is better the next day. Will definitely make again.
Sarah says
hi I was just wondering if we can also use frozen strawberries.
Thank you
Lovefoodies says
Hi Sarah, yes, frozen is good, they’ll be fine in the cake
Susan says
Thank you, thank you for this fabulous Strawberry Pound Cake recipe!! Sounds so delicious that I will be making it ASAP!! Just received a donation of some fresh strawberries & didn’t know what I was going to do with them. Thanks again!
PieSci says
Altitude will affect baking times and temperatures. Use the oven temps you’re used to.
Andrea says
I made this cake yesterday, and it is super delicious! It’s moist and sweet, but not too sweet. I’ve eaten WAY more of it than I should, let me tell you… lol
Samee says
Just curious, can one bake this in a glass loaf pan? And if so, what size would you recommend?
Lovefoodies says
Hi Samee, use the same size loaf pan but check the cook time for using glass. I should imagine it may be a little longer.
If you use glass loaf pans often then I’m sure you’ll be aware of the slightly different bake time.
Hope that helps!
Diane Fernaays says
I am making the Strawberry pound cake, and after 1 hour and 40 minutes, its still not done. Why are we cooking it at 310 degrees instead of 350?
Naomi says
Cake Batter was going great, looked just like the pictures but loaf ended up totally sunken in the middle. Tasted good but I don’t know what happened.
Mita Majumdar says
I was drawn to this recipe by the thumbnail image. Had a whole lot of strawberries at home and pound cake happens to be a favorite at home, so decided to give this a try. It was absolutely delectable. I am making it again today, this recipe is a keeper. It was perfect the very first time.
Betty says
Would u plz put what regular baking temp would be
Not everybody uses this
Also there are 2 baking pan sizes so plz put what size you used this is important
Thank you
Doreen Reith says
Can I substitute the strawberries with raspberries?
Lovefoodies says
Hi Doreen, yes of course! Be aware you will get those pesky seeds from the raspberries in the cake unless you don’t mind that!! It will be delicious.
Just a tip, when you mash your raspberries, taste it incase you need to add a little icing sugar to take away any sharpness, as you know, they can be a bit sour sometimes. Please enjoy!
Doreen Reith says
Hi I made the strawberry pound cake but found it very wet any tips, even though wet it was very yummy
trish says
hiya,
i made this wonderful loaf cake yesterday and I added chopped fresh peaches (I halved the amount of strawberries)
Oh gosh it was lovely with ice cream…..
Lovefoodies says
Hi Trish, the peaches sound absolutely delicious!
Thanks very much for your feedback!
Bev says
Hi I made the lemon & blueberry pound cake tasted lovely but was quite dense in the middle !
Wendy says
I’ve made this cake 3 times and it’s always gone within a day!! Great pound cake for entertaining!
Karen says
What size is the pan you used for this cake? It looks delicious!
Eddie says
I followed the receipe and did the baking temp at 310. I did have to leave it in the oven longer, as it was undone. I kept checking with my skewer and adjusted the time as needed. All of the people complaining need to take a step back and figure it out. Not all ovens are the same. Figure it out.
Regarding the flavor, excellent. Thank you for sharing the receipe.
Jessica says
im so glad I followed the lady who suggested 375 degrees for 60 minutes! I also did small individual bundt pans and cooked for 30 minutes. For some reason my strawberries sunk to the bottom. In my opinion it’s missing something. I will try adding brown sugar and/or soaking the strawberries in sugar.
Angelica C says
I topped it with cream cheese frosting! Just a drizzle but so good!
Amreen says
I’m new to baking, tried this today… it turned out great .. thanks for the recipe 🙂
Shelley Shields says
k so is it a great pound cake or not? some of you love it, and others say it’s not great, too soft and soggy at the bottom. I would love to try this, but baking ingredients are expensive, and don’t want to waste my money. So, as Hamlet would have said…to bake it , or not to bake it….that is the question … 🙂
Angelica C says
It is good! I cooked it at 375 for 60 minutes. Perfect! I also cut the strawberries into 4ths so they’d be chunky !
Beverly says
This cake has a very good taste, however, it does not have the texture of a pound cake. More like a bread pudding, very moist and the bottom half is too dense and moist and appears under baked. I am a good cake baker and never had this happen before. I served it with strawberries and Redi Whip and it was still tasty, but I won’t make it again. There is something wrong with the recipe or baking temperature, or maybe in a larger pan so it isn’t such a deep cake.
Tory says
Same thing happened to me! Under done , like pudding. Very disappointed as I made this for Easter:( never had this happen befor???
S. Dukes says
Made this today and recipe states 310 degree oven… Very undercooked and disappointing!
Medera Smith says
The best of both worlds, pound cake and strawberries
Peg Hambrecht says
I just did it with blueberries! Perfecto!!! Mmmmmm! Can’t wait to have some tomorrow! Sweet dreams! TRULY — SWEET DREAMS!!! LOL!
Diana says
Could this be made with other fruits, say peaches?
Lovefoodies says
Hi Diana, I haven’t tried it using any other fruits and we haven’t had feedback yet from anyone who has because it is a new recipe (only 2 weeks old), so I have made it twice and it comes out perfect. However, I don;t see there would be a problem using peaches. (That idea sounds really delicious!). Just keep to the quantities and you should be fine.
Please do pop back with your feedback if you try with peaches so it will be helpful for others too!
Thanks very much and wishing you a lovely weekend
ShirleynLou Fenstermaker says
I need a conversion for the oven temp……what is 160c in degrees
Lovefoodies says
Hi Shirley, all the temperature conversions are in step 1 of the instructions, for C, F and Gas, so you select whichever applies to you.
Tory says
Well 160c -= 320 f but it still was way undercooked? I saw one person baked at 375 for an hour and it came out perfect. My was at 310 for two hours and still was undone in a convection oven??? To expensive for mistake won’t make again:(
Tracey @ The Kitchen is My Playground says
Mmmmm … I love this strawberry pound cake! And I do believe it counts as proper breakfast food, which means I can enjoy it for breakfast, lunch, AND dinner!
Tracey @ The Kitchen is My Playground says
Oh goodness, this strawberry pound cake looks divine! And I do believe I would count it as proper breakfast food, too … that way I could eat it for breakfast, lunch, AND dinner!
Janelle says
What a fabulous recipe! I love pound cake and this upgrade sounds delectable!
1shamrocks says
Not only does this look amazing, I bet it smells lovely while baking too!
Serena says
This looks divine! I can’t wait to make it!
Erin @ Thanks for Cookin'! says
This cake looks so perfectly moist and delicious! I love working with fresh strawberries like this. What a great spring and summer recipe 🙂
debi says
This is beautiful! I could go for a slice at breakfast time and at afternoon snack! Yum!
Sheena @ Hot Eats and Cool Reads says
This is such a gorgeous recipe, Mary! I don’t think it would last too long at our house!
taranoland says
What a gorgeous cake, I can’t wait to make this!!
CulinaryGinger (@culinaryginger) says
I could eat a slice or 3 right now with my morning tea. This looks delicious!
Jessica Formicola says
This bread looks so moist and tasty. I wish I had a slice with my coffee right now! It’s breakfast, brunch or dessert!