Strawberry Pound Cake

5 from 1 vote

This strawberry pound cake uses fresh and freeze-dried strawberries for extra flavor and no artificial colors! It's perfect for spring and summer!

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I love strawberry desserts, and I really love this Strawberry Pound Cake. I can’t get over how much strawberry flavor is in it. There’s even a pink glaze made with freeze-dried strawberries on top of the loaf! Plus, it only takes 15 mins tops, to get this strawberry pound cake recipe in the oven. Yes! I’ve timed myself.

A strawberry pound cake on a cutting board with three slices cut off of it.
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This strawberry pound cake recipe starts with grinding freeze-dried strawberries until they’re a delicious strawberry powder. The powder will go into the pound cake and the icing and adds so much strawberry flavor. Of course, I also had to include fresh strawberries. After baking and cooling, you make a simple, three-ingredient strawberry glaze, drizzle it on top of the cake, slice, and serve. I love it as a snack or dessert.

Recipe At a Glance

Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: Vegetarian
Key Flavor: Strawberries
Skill Level: Easy

Summary

  • Packed with berries: Because I included both freeze-dried and fresh strawberries in this easy strawberry pound cake recipe, it has so much berry flavor.
  • Easy: This Strawberry Pound Cake is baked in a loaf pan, so there’s no need to stack and frost cake layers or use a bundt pan.
  • Make-ahead: This fresh strawberry pound cake recipe will last for up to five days. I also like to keep slices of it in the freezer! That way I (or my kids) can have a piece whenever I (they) want.

Ingredients to Make Strawberry Pound Cake

Ingredients for strawberry pound cake, including eggs, butter, chopped strawberries, freeze-dried berries, and flour.
  • All-purpose flour: This gives this loaf cake structure so you can easily slice it.
  • Freeze-dried and fresh strawberries: I’ve found using two types of berries makes the fruit flavor so much better. The freeze-dried berries also turn the batter and glaze naturally pink!
  • Baking powder and salt: The first will help the Strawberry Pound Cake rise and salt makes everything (including baked goods) taste brighter.
  • Granulated and powdered sugar: Granulated sugar adds sweetness and moisture. Powdered sugar is for the glaze!
  • Unsalted butter: I like to use unsalted instead of salted butter to control the final amount of salt in the loaf cake.
  • Eggs: Room-temperature eggs actually whip up more easily.
  • Vanilla extract: You could use vanilla bean paste instead.
  • Milk: If the glaze is too thick, add more milk a teaspoon at a time until it’s the right consistency!
  • Make it gluten-free. You can use your favorite gluten-free flour blend instead of all-purpose flour.
  • Add lemon. I love the combination of strawberry and lemon! You can add lemon zest to the cake batter and swap the milk in the glaze for lemon juice.
  • Sprinkle in spices. While I think this Strawberry Pound Cake is delicious as-is, it’d also be great with a pinch or two of ground cardamom, nutmeg, or cinnamon.

How to Make Strawberry Pound Cake

Don’t skip the glaze on this Strawberry Pound Cake! It comes together in just a bowl and is so pretty and pink.

Freeze-dried strawberries in the bowl of a food processor.
Step 1: Grind the freeze-dried strawberries until they’re a powder.
Freeze-dried strawberries, flour, baking powder, and salt in the bowl of a food processor.
Step 2: Add the flour, baking powder, and salt to the food processor and process to combine the dry ingredients.
Butter and sugar in a mixing bowl.
Step 3: Add the sugar and softened butter to the bowl of a stand mixer fitted with a paddle attachment. Cream until light and fluffy.
Creamed butter, sugar, vanilla, and egg in a mixing bowl.
Step 4: Add the vanilla and eggs (one at a time), mixing until incorporated.
Diced, fresh strawberries and a flour mixture in a mixing bowl.
Step 5: Add the diced, fresh strawberries and flour mixture to the bowl.
Strawberry pound cake batter in a ceramic mixing bowl.
Step 6: Use a spatula and mix until just combined.

Bake the Strawberry Pound Cake

Strawberry pound cake batter in a loaf pan.
Step 7: Add half of the cake batter to a greased loaf pan, using a spatula to spread it out. Then, add the rest of the batter.
A baked strawberry pound cake in a loaf pan on a cooling rack.
Step 8: Bake until a toothpick inserted in the center of the loaf cake comes out clean.

Make the Strawberry Glaze

Powdered sugar, freeze-dried strawberry powder, and milk in a small bowl.
Step 9: Add the powdered sugar, strawberry powder, and milk to a bowl.
A strawberry glaze in a small bowl.
Step 10: Whisk until the glaze is smooth.

Tips for Making the Best Strawberry Pound Cake Recipe with Fresh Strawberries

  1. Use a food processor or blender for the freeze-dried berries. Either will work for grinding the berries into a fine powder. I use either, depending on which is already on my countertop!
  2. Grease the loaf pan. Using cooking spray to grease the loaf pan is usually enough to make it nonstick. But if you’re worried, make a parchment paper sling: it should overhang the sides of the loaf pan so you can pull the Strawberry Pound Cake up and out after it’s cooled.
  3. Fold the dry ingredients and diced strawberries at the same time. This helps avoid overmixing, which can make your loaf dense. It also helps keep the strawberries evenly spread throughout the batter so they won’t sink while baking!
  4. Remember, no peeking! Avoid opening the oven door until close to the end when you want to check and ensure the top isn’t browning too quickly, as escaping heat can cause the loaf to spread or sink. If needed, you can add foil on top. 
Sliced strawberry pound cake topped with strawberry glaze.

Frequently Asked Questions

How do you store and reheat Strawberry Pound Cake?

You can store the Strawberry Pound Cake wrapped in plastic wrap or in an airtight container in the fridge for up to five days. I like to reheat slices of it in the toaster oven.

Can you freeze strawberry pound cake recipe loaf pan?

You can absolutely freeze it! The whole cake can be wrapped in a layer of plastic wrap and aluminum foil and frozen for up to six months. You can also freeze single slices stored the same way.

Can you make Strawberry Pound Cake into cupcakes?

To turn this loaf cake into muffins, divide the batter among the muffin tin wells and bake for about 17 minutes. My strawberry cupcakes are a good reference!

A slice of strawberry pound cake on a plate.

Strawberry Pound Cake is going to be my go-to dessert or snack this summer. It’s easy, tart from the berries, and sweet but not so sweet that I don’t want to have a slice of it in the afternoon!

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Strawberry Pound Cake

This strawberry pound cake uses fresh and freeze-dried strawberries for extra flavor and no artificial colors! It's perfect for spring and summer!
5 from 1 vote
Servings 10 servings
Course Dessert
Calories 375
Prep Time 15 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 15 minutes
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Ingredients
  

For strawberry glaze:

  • ½ cup powdered sugar
  • 1-2 teaspoons reserved freeze-dried strawberry powder
  • 1 ½ tablespoons milk

Instructions

  • Preheat oven to 350°F. Coat a 9×5 loaf pan with nonstick cooking spray. If preferred, line with parchment paper, creating a sling for easy removal.
  • Use a blender to turn freeze-dried strawberries into a powder, reserving 1-2 teaspoons for the icing. Add the flour, baking powder, and salt to the food processor and process for 5 seconds to combine the dry ingredients. Set aside.
  • Add sugar and softened butter to the bowl of a stand mixer fitted with a paddle attachment. Cream together on medium speed until light and fluffy, about 3 minutes.
  • Add vanilla and eggs, one at a time, until fully incorporated, scraping down the sides of the bowl as needed.
  • Add the dry ingredients and diced strawberries to the butter mixture and fold with a rubber spatula until just combined and no flour streaks remain.
  • Transfer half the batter to the prepared loaf pan and use the rubber spatula to spread it evenly. Then add the remaining batter and spread again. Bake for 55-65 minutes, tenting it halfway through if needed, and until a toothpick inserted in the center comes out clean. Allow the strawberry pound cake to cool in the pan for about 15 minutes. Flip the loaf out of the pan and allow to cool completely on a wire rack.
  • For the strawberry glaze: Combine powdered sugar, strawberry powder, and milk in a bowl. Once the cake is completely cooled, pour the glaze over.

Notes

Storage Tip: You can store the Strawberry Pound Cake wrapped in plastic wrap or in an airtight container in the fridge for up to five days. I like to reheat slices of it in the toaster oven.

Nutrition

Serving: 1slice, Calories: 375kcal, Carbohydrates: 44g, Protein: 5g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 115mg, Sodium: 167mg, Potassium: 114mg, Fiber: 1g, Sugar: 29g, Vitamin A: 668IU, Vitamin C: 43mg, Calcium: 36mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Dessert
5 from 1 vote

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Comments

  1. Hazel says:

    Hi Yumna
    Thank you so much for this recipe it was super yum ❤️ I used a cup of fresh finely chopped strawberries instead of freeze dried and also didn’t do any glaze and it’s incredible!!

    1. Yumna J. says:

      Ooh, so nice to hear that fresh strawberries work! Thanks for sharing, Hazel!

  2. Anna says:

    Hi :)) Can I sub the sugar or cut it down from 1 cup? Thanks

    1. Yumna J. says:

      Hi there! I haven’t tried the recipe with a different sweetener. Let me know if you end up testing out a substitute though, I’d love to hear how it goes!