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.
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!
Check out our handy Oven Temperature Conversion Guide!
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!
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.
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 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.
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
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!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red -
Wilton Excelle Elite 3-Tier Cooling Rack for Cookies, Cakes and More -
MEYKISS Cake Tester, Stainless Steel Cake Tester Probe Skewer Kitchen Baking Tools, Set of 2 -
YXTHON Portable Plastic Rectangular Loaf Bread Box with Transparent Lid, Bread Keeper for Carrying and Storing Loaf Cakes Bread Box, Bread Keeper, Container Server -
Oggibox Q-26 12-Cavity Slim Rectangle silicone mold for Soap, Bread, Loaf, Muffin, Brownie, Cornbread, Cheesecake, Pudding, and More -
Wilton 2105-6806 Perfect Results Large Nonstick Loaf Pan, 9.25 by 5.25-Inch, Silver -
Wilton Perfect Results Non-Stick Mini Loaf Pan, 8-Cavity -
Nordic Ware 90248 Citrus Blossom Loaf, One Size, Copper -
Plastic Rectangular Bread Box with Portable Handle 13inch Translucent Cake Container Box for Dry or Fresh Foods Loaf Cake Keeper (Pink) -
Honey-Can-Do 2592 Paper Loaf Pan, 25-Pack, 8-Inches x 2.5-Inches x 2-Inches -
Paper Baking Mini Loaf Pan by Kitchen Supply, 4 x 2 x 2 inch, Set of 25 -
White Disposable Loaf Bread Baking Liners (Pack of 2, 24 Liners Total) Rectangle, Non-Stick Paper Liners For Baking, Kitchen Tools For Baking Cake & Bread
Nutrition Information:
Yield: 10 Serving Size: 1Amount 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, 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!
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.
A simple, easy chocolate loaf cake recipe is moist, rich and chocolatey. Perfect for new cooks and is a go to basic recipe
Caribbean Rum Cake, an easy delicious recipe! The cake is soft and moist, packed with rum infused raisins and makes for a great Christmas time cake.
Easy Lemon French Yogurt Cake. Delicious tangy lemon, soft and moist, incredibly easy made from scratch cake recipe, great as a tea time snack
Coffee Pecan Pound Cake is a lovely tasting, moist cake with a perfect combination of coffee flavor and texture from the pecans.
Coffee Walnut Sandwich Cake.
The best coffee and walnut cake, a classic British afternoon tea cake, layers of soft and fluffy coffee cake with chopped walnuts throughout, adds a great flavor and texture, frosted with coffee cream cheese frosting. Instructions to make using round or loaf pans
Easy Strawberry French Yogurt Cake.
Delicious juicy strawberries, soft and moist, incredibly easy made from scratch cake recipe, great as a tea time snack
Moist Vanilla Pound, Loaf Cake is such a wonderful tasting cake, soft, and delicious!
Easy Blueberry and Lemon Crumble Cake.
Deliciously soft & moist cake packed with blueberries and a hint of lemon. Topped with a crumble topping. Easiest simple cake recipe ever!
Easy Raspberry Pound Cake. A delicious classic pound cake recipe bursting with fresh raspberries. Soft, moist and tangy sweet. Topped with a simple chocolate topping. Easy to follow instructions
Coconut and Lime Pound Cake, a deliciously soft coconut cake with a splash of tangy lime.
Moist Coconut PoundCake Recipe. Light, soft, and oh sooooo delicious!
Blueberry Coconut Pound Cake, a deliciously soft coconut cake with a sprinkling of juicy blueberries.
Moist Lemon or Orange Pound Loaf, a wonderful soft and delicious cake using freshly squeezed juice and zest. Bake in a loaf or bundt pan. You choose!
Easy Cranberry and White Chocolate Pound Cake. This is a delicious soft and moist pound cake with a wonderful white chocolate flavor and added lovely cranberries. Freezer friendly and easy to make. Perfect for Thanksgiving and Christmas
Moist Pecan Almond Loaf Cake. The flavor combo is just divine!
Easy Cinnamon Swirl Loaf. A moist, soft, and delicious tasting loaf cake, perfect with a morning coffee! This is a wonderful no yeast, quick bread recipe, full of flavor, soft and fluffy, and really easy to make too.
Moist Caramel and Apple Loaf .... ABSOLUTELY Delicious!
Easy Cranberry and Orange Carrot Cake! A delicious cake made from scratch with a simple orange glaze. Fluffy, soft and bursting with the flavors! Perfect breakfast, brunch or to have with a coffee!
Blueberry Lemon Pound Cake, a delicious soft and moist loaf bursting with juicy blueberries! Perfect with a cup of tea
Moist Coffee Loaf Cake! This is an absolutely delicious soft, moist cake, easy to make and goes perfect with a lovely cup of coffee too!
Banana and Walnut Loaf Cake. A delicious, very easy and moist cake, and smells so good when it's baking too!
Lemon and Poppy Seed Loaf.
This is truly a delightful cake. The flavors are gentle, the cake is soft and moist and of course, looks so pretty with the addition of poppy seeds sprinkled throughout the cake
Moist Chocolate Almond Pound Cake. Delicious, rich chocolate cake with added melted chocolate and ground almonds to take this cake to another level of deliciousness!
Spiced Pecan Carrot Cake! This has got to be the World's best carrot cake.
Fluffy, soft and bursting with the flavors of Fall! Perfect for Thanksgiving, Christmas holidays!
Dolly's Chocolate Chip Cake. Very easy recipe and a family favorite. Makes two loaves so perfect for gifts or freezing too.
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
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:(
jenny
says: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: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!