Easy Strawberry Pound Cake: The Perfect Recipe

Easy Strawberry Pound Cake: Prepare to be transported to a sun-drenched afternoon, biting into a slice of pure, unadulterated bliss! Imagine the delicate crumb of a classic pound cake, infused with the bright, juicy sweetness of fresh strawberries. This isn’t just dessert; it’s a memory waiting to be made.

Pound cake itself boasts a rich history, dating back to 18th-century England. Its name derives from the original recipe, which called for a pound each of butter, sugar, eggs, and flour. While our version simplifies the process, it retains the comforting, buttery flavor that has made pound cake a beloved treat for centuries. The addition of strawberries elevates this classic to a new level of deliciousness.

What makes this easy strawberry pound cake so irresistible? It’s the perfect balance of textures – the dense, moist cake complemented by the soft, yielding strawberries. The subtle tang of the berries cuts through the richness of the cake, creating a symphony of flavors that will tantalize your taste buds. Plus, it’s incredibly simple to make, requiring minimal effort for maximum reward. Whether you’re serving it at a summer barbecue, enjoying it with a cup of tea, or simply craving a sweet treat, this strawberry pound cake is guaranteed to be a crowd-pleaser. I know my family asks for it all the time!

this Recipe

Ingredients:

• For the Cake:
• 2 1/2 cups (300g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks or 226g) unsalted butter, softened
• 1 3/4 cups (350g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) sour cream, at room temperature
• 1 pound (450g) fresh strawberries, hulled and chopped
• 2 tablespoons all-purpose flour, for tossing with strawberries
• For the Strawberry Glaze:
• 1 cup (120g) powdered sugar
• 2-3 tablespoons strawberry puree (from reserved strawberries)
• 1/2 teaspoon vanilla extract (optional)

Preparing the Strawberry Pound Cake

1. Preheat and Prep: First things first, let’s get that oven ready! Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. I like to use baking spray with flour already in it for extra insurance, but good old butter and flour work just fine too. Make sure you get into all the nooks and crannies!
2. Dry Ingredients: In a medium bowl, whisk together the 2 1/2 cups of all-purpose flour, baking powder, baking soda, and salt. Whisking is key here to make sure everything is evenly distributed. Nobody wants a pocket of baking soda in their cake! Set this aside for now.
3. Cream Butter and Sugar: In a large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes on medium speed. Don’t rush this step – it’s important for creating a tender cake. You want the mixture to be noticeably lighter in color and almost doubled in volume.
4. Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. After all the eggs are in, stir in the vanilla extract.
5. Alternate Wet and Dry: Now, gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. So, add about 1/3 of the dry ingredients, mix until just combined, then add half of the sour cream, mix until just combined. Repeat, adding another 1/3 of the dry ingredients, then the remaining sour cream. Finally, add the last 1/3 of the dry ingredients and mix until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in a tough cake.
6. Prepare the Strawberries: In a separate bowl, toss the chopped strawberries with the 2 tablespoons of flour. This helps prevent the strawberries from sinking to the bottom of the cake during baking. It also helps to absorb some of the excess moisture from the strawberries.
7. Fold in Strawberries: Gently fold the floured strawberries into the cake batter. Be careful not to overmix – you just want to distribute the strawberries evenly throughout the batter.
8. Pour into Pan: Pour the batter into the prepared loaf pan and spread it evenly.

Baking the Strawberry Pound Cake

1. Bake: Bake in the preheated oven for 55-70 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time will vary depending on your oven, so start checking for doneness around 55 minutes. If the top of the cake is browning too quickly, you can loosely tent it with aluminum foil.
2. Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Cooling it in the pan first helps it to set and prevents it from breaking when you try to remove it.

Making the Strawberry Glaze

1. Prepare Strawberry Puree: While the cake is cooling, prepare the strawberry puree for the glaze. Take a handful of the chopped strawberries (about 1/4 cup) and blend them in a small food processor or blender until smooth. You can also mash them with a fork, but blending will give you a smoother puree.
2. Mix the Glaze: In a small bowl, whisk together the powdered sugar, 2 tablespoons of strawberry puree, and vanilla extract (if using). Add more strawberry puree, one teaspoon at a time, until you reach your desired consistency. The glaze should be thick enough to coat the cake but thin enough to drizzle.
3. Glaze the Cake: Once the cake is completely cool, drizzle the strawberry glaze over the top. Let the glaze set for a few minutes before slicing and serving.

Tips and Variations

• Room Temperature Ingredients: Using room temperature ingredients, especially the butter, sour cream, and eggs, is crucial for creating a smooth and even batter. Room temperature ingredients emulsify better, resulting in a more tender cake.
• Don’t Overmix: Overmixing the batter develops the gluten in the flour, which can lead to a tough cake. Mix until just combined.
• Strawberry Extract: For an extra boost of strawberry flavor, you can add 1/2 teaspoon of strawberry extract to the batter.
• Lemon Zest: A teaspoon of lemon zest added to the batter complements the strawberry flavor beautifully.
• Other Berries: Feel free to substitute other berries for the strawberries, such as blueberries, raspberries, or blackberries.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
• Freezing: You can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before serving.

Troubleshooting

• Cake is dry: Make sure you’re not overbaking the cake. Check for doneness with a wooden skewer, and remove the cake from the oven as soon as the skewer comes out clean. Also, ensure you are using the correct amount of sour cream, as this adds moisture to the cake.
• Cake is sinking in the middle: This could be due to several factors, including underbaking, overmixing, or using too much liquid. Make sure you’re baking the cake for the correct amount of time, and avoid overmixing the batter.
• Strawberries are sinking to the bottom: Tossing the strawberries with flour helps to prevent them from sinking. Also, make sure your batter is thick enough to support the weight of the strawberries.

Enjoy your delicious homemade Strawberry Pound Cake!

Conclusion:

This Easy Strawberry Pound Cake isn’t just another dessert; it’s a slice of sunshine on a plate, bursting with fresh, vibrant flavors that will leave you wanting more. From the incredibly moist and tender crumb to the sweet and tangy strawberry swirl, every bite is a delightful experience. It’s the kind of cake that evokes memories of warm summer days and comforting home-baked goodness, and trust me, it’s ridiculously easy to make!

I know, I know, you might be thinking, “Another pound cake recipe? What’s so special about this one?” Well, the secret lies in the simplicity and the quality of the ingredients. We’re not talking about overly complicated techniques or hard-to-find items. This recipe uses everyday ingredients you probably already have in your pantry, and the method is straightforward enough for even beginner bakers to master. But the real magic happens when the fresh strawberries are gently swirled into the batter, creating pockets of intense flavor that perfectly complement the buttery richness of the cake.

But the best part? This cake is incredibly versatile! Serve it warm with a scoop of vanilla ice cream and a drizzle of balsamic glaze for an elegant dessert. Or, enjoy it with a dollop of whipped cream and a sprinkle of fresh mint for a more casual treat. For a truly decadent experience, try toasting a slice and topping it with mascarpone cheese and a generous helping of macerated strawberries.

Looking for variations? Absolutely! Feel free to experiment with different berries. Blueberries, raspberries, or even blackberries would be fantastic substitutes for the strawberries. You could also add a touch of lemon zest to the batter for a brighter, more citrusy flavor. Or, if you’re feeling adventurous, try incorporating a streusel topping for added texture and sweetness. A simple glaze made with powdered sugar and strawberry juice would also be a beautiful and delicious addition.

Serving Suggestions:

* Classic: Slice and serve with a dusting of powdered sugar.
* Indulgent: Top with vanilla ice cream and a drizzle of chocolate sauce.
* Elegant: Serve with whipped cream and fresh berries.
* Breakfast Treat: Toast a slice and spread with cream cheese or jam.

Variations to Try:

* Substitute other berries like blueberries, raspberries, or blackberries.
* Add lemon or orange zest to the batter for a citrusy twist.
* Incorporate a streusel topping for added texture.
* Drizzle with a simple glaze made from powdered sugar and fruit juice.

I truly believe that this Easy Strawberry Pound Cake will become a new favorite in your household. It’s perfect for any occasion, from a simple weeknight dessert to a special celebration. It’s a crowd-pleaser that’s guaranteed to impress, and it’s so easy to make that you’ll find yourself whipping it up again and again.

So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to bake a cake that will bring joy to your taste buds and smiles to the faces of your loved ones. I can’t wait to hear about your experience! Please, try this recipe and share your photos and feedback in the comments below. Let me know what variations you tried and how much you enjoyed it. Happy baking! I am confident that you will love this easy strawberry pound cake.