Go Back
Homemade Strawberry Pound Cake with fresh strawberries on top.

Strawberry Pound Cake

This Strawberry Pound Cake is a beautifully moist cake bursting with fresh strawberries, perfect for summer gatherings or cozy afternoons with loved ones.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12 slices
Course: Brunch, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups unsalted butter, softened Use unsalted butter to control the amount of salt.
  • 8 oz cream cheese, softened Cream cheese adds lovely density.
  • 3 cups granulated sugar
  • 6 large eggs, room temperature Room temperature eggs mix more evenly.
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract (optional) Gives a nutty richness.
  • 1.5 cups fresh strawberries, finely chopped The star of the show!
  • 2 tablespoons all-purpose flour (for coating strawberries)
Optional Glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons strawberry puree or milk
  • 0.5 teaspoon vanilla extract

Method
 

Preparation
  1. Wash, dry, and finely chop the fresh strawberries. Toss them with 2 tablespoons of flour and set aside.
  2. In a large mixing bowl, beat together the softened butter and cream cheese until smooth and fluffy.
  3. Gradually add the granulated sugar to the butter-cream mixture and mix until pale and creamy.
  4. Add the eggs one at a time, mixing well after each addition until the batter is voluminous.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  7. Stir in the vanilla and almond extracts, then gently fold in the prepared strawberries.
Baking
  1. Preheat your oven to 325°F (163°C). Grease and flour a bundt pan.
  2. Pour the batter into the pan and smooth the top. Bake for 75–90 minutes or until a toothpick comes out clean.
Cooling and Glazing
  1. Allow the cake to cool in the pan for 10 minutes, then turn it onto a wire rack to cool completely.
  2. For the optional glaze, mix powdered sugar, strawberry puree or milk, and vanilla extract to create a light drizzle.

Notes

You can prepare the strawberries a day in advance. If you over-mix the batter, it might be denser but will still taste great. Experiment with lemon zest for a fresh flavor.