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 1/2 tsp baking powder
1/2 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.
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 1 hour 10 minutes, check after 1 hour. 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 1/2 tsp baking powder
- 1/2 tsp salt
- 1 teaspoon Vanilla Extract
-
Heat oven to 160c, 300F. 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 1 hour 10 minutes, check after 1 hour. 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
Nanny Og
Okay, if you’re like me and don’t have parchment paper, you can butter and flour the container instead and it comes out just fine. About a quarter tablespoon of softened butter rubbed over the whole tin works wonders. Add some flour on top of that and it’s better than PAM!
I was short on strawberries, so I had about 4 oz of mashed berries and 5 oz of strawberry preserves. I reduced the sugar content some to make up for the sugar in the preserves.
NOTE: THIS WILL NOT FIT IN A REGULAR 9X4 TIN. YOU WILL END UP WITH BURNING BATTER ON THE BOTTOM OF YOUR OVEN. Learn from my mistakes lol. Also, stick some tinfoil over the top at the 40 minute mark to keep it from burning.
Mine came out a little funny looking because of the aforementioned overfilled pan, but it’s delicious and actually holds together very well! My family approves as well. Thanks for sharing this!
Kesha
For some reason my cake sunk in the middle. I tried it twice. It was done but just didn’t quite rise correctly!
Barbara Amuso
Tried the recipe with gluten free flour excellant.
kate brown
Mine turned out horribly and not edible. I followed the steps exactly and it just wouldn’t bake 🙁
scott breiner
I made this recipe, but it looked nothing like your picture. We enjoyed it but I want to try it again tweaking it a bit. I thought the batter was delicious and very thick and so I will not mash the berries. I will have them washed and when it’s time to add them to the batter, I will quickly cut them up and add them without mashing them. I think that this will keep the berry redder and the batter more like a pound cake in texture and color. Looking forward to the results! thanks
Cassie
Mirroring another commenter. The finished product was FAR too wet, so it overflowed the pan and had a very soggy texture. I covered the top with foil to slow the browning of the top and ended up cooking another 40 minutes to bake it through. It’s cooling now and I’m optimistic it will have good flavor, but the recipe does not deal well with the added moisture from the strawberries. If I make it again, I will strain the berry bits and add probably another 1/4 cup of flour.
Chelsea
I tried this tonight but a bit differently. I only used 200g of strawberries and left out some of the juice. I baked it in a bundt pan and I added the batter first, and dispersed the strawberries afterward and mixed them in with a spoon. They still fell, but luckily the bottom of a bundt can is the top of a cake. The timing was perfect and the temperature was perfect. The texture I ended up with was perfect and my husband and I both loved it. (I also topped it with a glaze made of mashed strawberries and powdered sugar, was so good.) Will definitely keep this recipe on my fridge!
Helen k
I tried this cake today and as some of you have said, it did not come out with a crumbly pound cake texture. The strawberries seem to have made it soggy and looks like it’s undercooked as a result. The strawberries sunk to the bottom and so the top half looks fine and texture is right but this cakes is half undercooked! Something is missing from the recipe. This is the last time I will try a random recipe of the internet. A huge disappointment 🙁
K
Delicious.
I used a whole lb of strawberries and half a cup of sugar to muddle them a bit. Because I knew that was adding more moisture than the recipe called for, I added 1/4 cup more flour (240 g total). I creamed the butter with only one cup of sugar since I used 1/2 cup in the strawberries and baked at 350 for 65 minutes. I also used a 9 in round pan. My boyfriend and I already devoured half the cake and it’s only been a few hours!
ADS
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
Question? Can a 10 inch round tube pan be used instead of a loaf or bundt pan?
Lovefoodies
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
Jessa
So, I absolutely did not attempt to use a loaf pan. Seemed like your dimensions vs the vessel you want us to use isnt accurate. Also, I’m seeing a lot of people having issues with their cakes falling- separating the eggs and adding the yolks in after creaming the butter and sugar and then the whites AFTER all of the flour is combined helps with this. It also makes for a more decadent cake. Adding a bit of sour cream and a touch of almond extract added some moisture and flavor.
Christine
Can I bake this in a 9×9 baking dish? Thx!
Lovefoodies
Hi, yes, just reduce the cook time!
Kayla
Would it turn out fine if I used brown sugar? Thanks!
Lovefoodies
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
Thank you! It was delicious!
Karen
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
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
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
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
hi I was just wondering if we can also use frozen strawberries.
Thank you
Lovefoodies
Hi Sarah, yes, frozen is good, they’ll be fine in the cake
Susan
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
Altitude will affect baking times and temperatures. Use the oven temps you’re used to.
Andrea
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
Just curious, can one bake this in a glass loaf pan? And if so, what size would you recommend?
Lovefoodies
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
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
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
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
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
Can I substitute the strawberries with raspberries?
Lovefoodies
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
Hi I made the strawberry pound cake but found it very wet any tips, even though wet it was very yummy
trish
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
Hi Trish, the peaches sound absolutely delicious!
Thanks very much for your feedback!
Bev
Hi I made the lemon & blueberry pound cake tasted lovely but was quite dense in the middle !
Wendy
I’ve made this cake 3 times and it’s always gone within a day!! Great pound cake for entertaining!
Karen
What size is the pan you used for this cake? It looks delicious!
Eddie
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
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
I topped it with cream cheese frosting! Just a drizzle but so good!
Amreen
I’m new to baking, tried this today… it turned out great .. thanks for the recipe 🙂
Shelley Shields
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
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
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
Same thing happened to me! Under done , like pudding. Very disappointed as I made this for Easter:( never had this happen befor???
S. Dukes
Made this today and recipe states 310 degree oven… Very undercooked and disappointing!
Medera Smith
The best of both worlds, pound cake and strawberries
Peg Hambrecht
I just did it with blueberries! Perfecto!!! Mmmmmm! Can’t wait to have some tomorrow! Sweet dreams! TRULY — SWEET DREAMS!!! LOL!
Diana
Could this be made with other fruits, say peaches?
Lovefoodies
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
I need a conversion for the oven temp……what is 160c in degrees
Lovefoodies
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
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
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
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
What a fabulous recipe! I love pound cake and this upgrade sounds delectable!
1shamrocks
Not only does this look amazing, I bet it smells lovely while baking too!
Serena
This looks divine! I can’t wait to make it!
Erin @ Thanks for Cookin'!
This cake looks so perfectly moist and delicious! I love working with fresh strawberries like this. What a great spring and summer recipe 🙂
debi
This is beautiful! I could go for a slice at breakfast time and at afternoon snack! Yum!
Sheena @ Hot Eats and Cool Reads
This is such a gorgeous recipe, Mary! I don’t think it would last too long at our house!
taranoland
What a gorgeous cake, I can’t wait to make this!!
CulinaryGinger (@culinaryginger)
I could eat a slice or 3 right now with my morning tea. This looks delicious!
Jessica Formicola
This bread looks so moist and tasty. I wish I had a slice with my coffee right now! It’s breakfast, brunch or dessert!