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. 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 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 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
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!