Recipe Guide:
Strawberry Pound Cake Recipe – A Sweet Slice of Summer Bliss
There’s something magical about the scent of a freshly baked Strawberry Pound Cake wafting through the kitchen. It’s a warm hug for the soul, reminding me of lazy summer afternoons spent with family. Picture this: the gentle chirping of birds outside, a hint of sunshine peeking through your kitchen windows, and the joyous chatter of loved ones gathering around the table, all drawn in by the sweet, rich aroma that fills the air. This cake isn’t just a dessert; it’s a memory maker.
Why You’ll Love It
- Quick and easy to make
- Comforting homemade flavor
- Perfectly moist and rich
- Simple ingredients you likely have on hand
- Always a crowd-pleaser, whether for brunch or dinner!
Ingredients You’ll Need
- 1 1/2 cups unsalted butter, softened
Use unsalted butter so you can control the amount of salt perfectly. - 8 oz cream cheese, softened
Cream cheese adds that lovely density we all crave. - 3 cups granulated sugar
- 6 large eggs, room temperature
Room temperature eggs mix more evenly, giving you a smoother batter. - 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract (optional)
Almond extract gives a delightful whisper of nutty richness! - 1 1/2 cups fresh strawberries, finely chopped
The star of our show — they’ll make this cake burst with flavor. - 2 tablespoons all-purpose flour (for coating strawberries)
- 1 cup powdered sugar (for optional glaze)
- 2-3 tablespoons strawberry puree or milk (for optional glaze)
- 1/2 teaspoon vanilla extract (for optional glaze)
How to Make It
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Prepare the strawberries: Start by washing, drying, and finely chopping those fresh strawberries. Then toss them with 2 tablespoons of flour. This little trick helps prevent them from sinking in the batter as it bakes. Set them aside and marvel at that vibrant red color!
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Mix the butter and cream cheese: In a large mixing bowl, grab your electric mixer and beat together the softened butter and cream cheese until they are smooth and fluffy. The texture should be dreamy, and it’ll already start to smell heavenly!
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Add the sugar: Gradually add your granulated sugar to the butter-cream mixture. Keep mixing until it turns pale and creamy — it should feel light and fluffy.
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Incorporate the eggs: Add the eggs one at a time, making sure to mix well after each addition. You’ll notice the batter starting to get its signature volume!
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Whisk the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. It’s essential to combine these well so that your cake rises beautifully.
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Combine wet and dry ingredients: Gradually add the dry mixture to your wet ingredients, mixing on low speed. Stop as soon as everything is just combined — we don’t want to overwork it!
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Flavor it up: Stir in the vanilla and almond extracts for that aromatic touch, then gently fold in those beautifully prepared strawberries. I love how colorful this step looks!
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Get baking: Preheat your oven to 325°F (163°C). Grease and flour a bundt pan — trust me, it makes all the difference in the world when removing the cake. Pour your batter in and smooth the top with a spatula. Then bake for 75–90 minutes until a toothpick comes out clean. (Enjoy that delicious smell as it bakes!)
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Cool the cake: Allow the cake to cool in the pan for 10 minutes, then gently turn it onto a wire rack. Let it cool completely before you even think about adding that optional glaze. It’s hard, I know!
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Prepare the glaze (optional): If you’re feeling fancy, mix powdered sugar, strawberry puree or milk, and vanilla extract to create a light drizzle that elevates your Strawberry Pound Cake to a whole new level.
Kitchen Tips
- Time-saving trick: You can prepare the strawberries a day in advance! Just keep them in the fridge until you’re ready to bake.
- Fixing mistakes: If you accidentally over-mix the batter, don’t worry. It might be slightly denser, but it will still taste divine!
- Flavor variation: Swap in some lemon zest for a hint of freshness that pairs perfectly with strawberries.
Serving Ideas
Whether it’s a family dinner, a cozy night in, or a holiday table centerpiece, this Strawberry Pound Cake shines. Slice it up and serve it plain, or adorn it with a dollop of whipped cream and some extra strawberries for a special touch. I love serving this with a side of fresh coffee or iced tea on a warm day, making it an instant comfort for everyone around the table.
Storing & Leftovers
- Refrigeration: Store any leftover cake in an airtight container in the fridge for up to a week.
- Freezing: You can wrap slices in plastic wrap and freeze them for up to 3 months. Just thaw them in the fridge overnight when you have that craving!
- Creative leftover idea: Try turning leftover cake into a decadent trifle with layers of whipped cream and fresh strawberries — it’s a fancy dessert that’s surprisingly simple.
FAQs
Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day.
Q: Can I swap any ingredients?
A: Of course! Use what you have — this recipe is very forgiving.
Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic, is the absolute best!
Q: How do I know it’s perfectly cooked?
A: Look for lightly golden edges and that delightful, fragrant smell — that’s your sign!
Final Thoughts
Baking this Strawberry Pound Cake isn’t just about satisfying your sweet tooth; it’s about creating a moment, a feeling, and above all, cherished memories. The lush strawberries mixed into the buttery, fluffy cake bring a lightness that makes each bite reminiscent of summer. I hope you give this recipe a try and fill your kitchen with the warmth and laughter of family gatherings or cozy afternoons. Remember, this Strawberry Pound Cake is not just a recipe; it’s a sweet slice of love you can share with those who mean the most to you. Enjoy every delicious bite! 🍰❤️
Strawberry Pound Cake
Ingredients
Method
- Wash, dry, and finely chop the fresh strawberries. Toss them with 2 tablespoons of flour and set aside.
- In a large mixing bowl, beat together the softened butter and cream cheese until smooth and fluffy.
- Gradually add the granulated sugar to the butter-cream mixture and mix until pale and creamy.
- Add the eggs one at a time, mixing well after each addition until the batter is voluminous.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Stir in the vanilla and almond extracts, then gently fold in the prepared strawberries.
- Preheat your oven to 325°F (163°C). Grease and flour a bundt pan.
- Pour the batter into the pan and smooth the top. Bake for 75–90 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn it onto a wire rack to cool completely.
- For the optional glaze, mix powdered sugar, strawberry puree or milk, and vanilla extract to create a light drizzle.
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