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

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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!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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

75 thoughts shared

Anuja
says:
September 25th, 2023 at 11:18 pm

Thanks for sharing this lovely recipe. The cake turned out lovely. I used 20gm less sugar because my strawberries were sweet and also added some beetroot powder for colour. Absolutely delicious! It stays nicely in the fridge too. Just warm up the slice for 20 seconds in the microwave. As good as freshly baked!

Ruth
says:
June 4th, 2023 at 4:55 pm

Fantastic! Made this several times. Only thing I did was to reduce sugar to about 180g and added about 1 -2 teaspoons of strawberry freeze dried powder. Turned out great still. Thanks for this recipe!

Mama Kate
says:
February 18th, 2023 at 4:26 am

I made the Strawberry Pound cake tonight with my 4 year old daughter. We were very excited to try this! We did every step exactly as written. Yep, it did not turn out right. I used a bunt pan. I honestly didn’t even see this little note at the bottom saying “if using a bunt pan, 45 minutes cook time.” So, I left it in the oven for 1 hour at 300 degrees. When I checked the cake after one hour it was still raw looking in the center. I turned the oven up to 325 and stuck it back in for 30 more minutes. Honestly, I kind of forgot about it (thats why it was 30 minutes, not ten). It smelled amazing, but even after 1 and half hours it was dense and appeared uncooked in the middle. I would recommend the baking temp of 350(or 375) for 1 hour, then determine if it needs more time.

Monica
says:
January 22nd, 2022 at 5:10 am

I was just wondering a substitute for eggs this cake?

1. Lovefoodies
  says:
  January 22nd, 2022 at 8:20 am
  
  Hi Monica, I haven’t tried this recipe with an egg substitute, if you’re used to subbing eggs for something else in cakes, you can give it a go and let us know how it turned out?
  
jenny
says:
April 25th, 2021 at 9:17 pm

Tried it, and it is deliciously moist! I used fresh strawberries and reduced the sugar amount to 3/4 cup. The sweetness of the fruit added a special flavor to the cake. It was perfect!
Thank you for sharing.

Nanny Og
says:
June 27th, 2020 at 9:41 pm

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
says:
June 22nd, 2020 at 4:20 am

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
says:
May 31st, 2020 at 2:47 pm

Tried the recipe with gluten free flour excellant.

kate brown
says:
May 30th, 2020 at 1:06 am

Mine turned out horribly and not edible. I followed the steps exactly and it just wouldn’t bake :(

scott breiner
says:
May 27th, 2020 at 2:40 am

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
says:
April 26th, 2020 at 2:04 am

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
says:
April 12th, 2020 at 6:26 am

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
says:
February 23rd, 2020 at 4:47 pm

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 :(

Equipment

Prep Time

Cook Time

Serves

Ingredients

Instructions

Recipe Card

Ingredients

Instructions

** 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.

***** Please note, if using a Bundt tin, cook time is 45 minutes.

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Nutrition Information:

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