Name: Strawberry Pound Cake
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 1
Cuisine: European
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 1/2 tsp baking powder; 1/2 tsp salt; 1 teaspoon Vanilla Extract

Strawberry Pound Cake. A delicious recipe bursting with fresh strawberries. Soft, moist, and perfect with a morning coffee or to take to friends! What a lovely cake this is! If you are a fan of pound cakes and strawberries, then this one is for you.

Strawberry Pound Cake. A delicious recipe bursting with fresh strawberries. Soft, moist and perfect with a morning coffee or to take to friends! | Lovefoodies.com

The cake recipe itself is very easy, and the ingredients are straightforward. This Strawberry Cake is all made from scratch and incredibly easy.

The cake is moist and soft, with lots of flavor from the strawberries, just as you would expect from a strawberry pound cake!

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.

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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.

There are lots of different flavors and choices for you, so there will be something for everyone, ranging from our popular Peach and Raspberry Swirl Pound Cake to a Cherry Coconut Pound Cake to a creamy, delicious Tiramisu Pound Cake.

Yep, you read that correctly! 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 fruity pound cake is also freezer friendly so if you wanted to make ahead, or cut into slices and freeze individually 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.

For all you strawberry fans, we've recently made a wonderful strawberry and lemon angel food cake. It's as fluffy and light as can be and a delicious cake so be sure to check it out! I'm sure you will enjoy it!

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!

Here's some I made, together with a variety of cupcakes to take to a party. They were polished off in no time!

Strawberry Pound Cake, showing recipe made for cupcakes

Table of Contents 📋 hide

8) Strawberry Pound Cake

9) Loaf Cake Recipes

Equipment

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!

Prep Time

10 minutes

Cook Time

1 Hr 20 - 30 minutes

Serves

1 Loaf

Ingredients

¾ cup or 175 g softened butter
¼ cup or 60 ml milk
1 ½ cups or 290 g regular sugar
3 eggs (lightly beaten)
9 oz or 250 g Fresh Strawberries, mashed
1 ¾ cups or 225 g Plain / All purpose flour (sieved)
1 ½ tsp baking powder
½ tsp salt
1 teaspoon Vanilla Extract

Instructions

1. Heat oven to 160c, 300F. 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.

If you don't have any parchment paper, use our easy pan release recipe (it only takes minutes to make a batch) and your cake will slide out no problem!

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.

Strawberry Pound Cake. showing consistency of mashed strawberries

3. Start with making the cake batter by creaming the butter and sugar until a pale light colour.

Creaming butter and sugar for Strawberry Pound Cake

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.

Strawberry Pound Cake showing strawberries added to cake batter

6 Transfer the cake mixture to the greased and lined loaf tin.

Place in the oven for 1 hour 10 minutes, check after 1 hour.

Test if done by placing a skewer in the center 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.

Strawberry Pound Cake showing cake batter spread evenly in baking pan

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!

Recipe Card

Strawberry Pound Cake

Yield: 1 loaf

Prep Time: 10 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 30 minutes

Strawberry Pound Cake. A delicious recipe bursting with fresh strawberries. Soft, moist, and perfect with a morning coffee or to take to friends!

Ingredients

¾ cup or 175 g softened butter
¼ cup or 60 ml milk
1 ½ cups or 290 g regular sugar
3 eggs, lightly beaten
9 oz or 250 g Fresh Strawberries, mashed
1 ¾ cups or 225 g Plain / All purpose flour, sieved
1 ½ tsp baking powder
½ tsp salt
1 teaspoon Vanilla Extract

Instructions

Heat oven to 160c, 300F. Grease and line your baking tin.

** 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.

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 color.
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 at 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 1 hour 10 minutes, check after 1 hour. Test if done by placing a skewer in the center 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.

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!

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Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 354Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 94mgSodium: 328mgCarbohydrates: 49gFiber: 1gSugar: 30gProtein: 5g

Nutrition information isn’t always accurate

Loaf Cake Recipes

Here's a delicious selection of pound or loaf cake recipes for you to enjoy

Tiramisu Pound Cake

Tiramisu Pound Cake, a soft and delicious pound cake with all the flavors of a Tiramisu! It's even got a mascarpone frosting. This will go fast so be sure to make two!

Easy Lemon and Poppyseed French Yogurt Cake

Easy Lemon and Poppyseed French Yogurt Cake. Lemon and poppyseed French yogurt loaf cake is soft and moist, an incredibly easy to make recipe, with poppyseeds throughout. A great tea time cake.

Strawberry and Lemon Loaf Cake

Strawberry and Lemon Loaf Cake.
A deliciously soft and fluffy strawberry loaf cake bursting with freshly squeezed lemon juice. Flavourful, with a tender, soft texture. An easy, popular cake recipe.

Peach Pound Cake with Raspberry Swirl

Peach Pound Cake with Raspberry Swirl. A delicious recipe bursting with sweet peaches and a tangy raspberry swirl running through. Soft, moist and perfect with a morning coffee or to take to friends! If you are a fan of pound cakes and peaches, then this one is for you.

Photo Credit: newbieinthekitchen.com

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

Share your thoughts

75 thoughts shared

Medera Smith
says:
June 5th, 2016 at 11:30 pm

The best of both worlds, pound cake and strawberries

Peg Hambrecht
says:
June 4th, 2016 at 5:29 am

I just did it with blueberries! Perfecto!!! Mmmmmm! Can’t wait to have some tomorrow! Sweet dreams! TRULY — SWEET DREAMS!!! LOL!

Diana
says:
May 27th, 2016 at 12:30 am

Could this be made with other fruits, say peaches?

1. Lovefoodies
  says:
  May 27th, 2016 at 6:00 am
  
  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:
May 25th, 2016 at 5:16 pm

I need a conversion for the oven temp……what is 160c in degrees

1. Lovefoodies
  says:
  May 25th, 2016 at 8:02 pm
  
  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.
  
2. Tory
  says:
  April 14th, 2017 at 11:58 pm
  
  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:(
  
  1. jenny
    says:
    March 14th, 2022 at 4:05 pm
    
    Yes, 160C was way too low for my oven too. Even mine has a fan as well. I think it needs to be at 180/360F atleast. But otherwise the recipe seems lovely. It is more brown/grey than pink in the center though. Not sure why mine is not more yellow.
Tracey @ The Kitchen is My Playground
says:
May 4th, 2016 at 7:21 pm

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:
May 4th, 2016 at 7:13 pm

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:
May 2nd, 2016 at 4:55 am

What a fabulous recipe! I love pound cake and this upgrade sounds delectable!

1shamrocks
says:
April 30th, 2016 at 8:33 pm

Not only does this look amazing, I bet it smells lovely while baking too!

Serena
says:
April 29th, 2016 at 8:38 pm

This looks divine! I can’t wait to make it!

Erin @ Thanks for Cookin'!
says:
April 29th, 2016 at 7:14 pm

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:
April 29th, 2016 at 6:07 pm

This is beautiful! I could go for a slice at breakfast time and at afternoon snack! Yum!

Sheena @ Hot Eats and Cool Reads
says:
April 29th, 2016 at 6:11 am

This is such a gorgeous recipe, Mary! I don’t think it would last too long at our house!

taranoland
says:
April 29th, 2016 at 12:44 am

What a gorgeous cake, I can’t wait to make this!!

CulinaryGinger (@culinaryginger)
says:
April 28th, 2016 at 3:39 pm

I could eat a slice or 3 right now with my morning tea. This looks delicious!

Jessica Formicola
says:
April 28th, 2016 at 2:45 pm

This bread looks so moist and tasty. I wish I had a slice with my coffee right now! It’s breakfast, brunch or dessert!