DESSERTS

Moist Strawberry Pound Cake: A Delicious Summer Delight

by basmer

5 de January de 2026

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Strawberry Pound Cake is one of those desserts that captures the essence of summer with its fresh flavor and moist texture. This cake is made from real strawberries and rich vanilla flavor, resulting in a delightful treat perfect for any occasion. Whether you’re hosting a summer party or simply craving something sweet, this cake is your go-to dessert. Its buttery crumb and vibrant strawberry flavor will leave everyone asking for seconds.

Why You’ll Love This Strawberry Pound Cake

This moist strawberry pound cake is not just a treat; it’s a celebration on a plate! Here’s why this cake is a must-try:

**Fresh Strawberries**: Made with real strawberries, it offers a natural sweetness that elevates the flavor.
**Versatile Serving Options**: Perfect as a standalone dessert or paired with cream, ice cream, or fresh fruit.
**Easy to Make**: With our easy strawberry pound cake recipe, even novice bakers can achieve bakery-quality results.
**Perfect for Any Occasion**: Whether it’s a summer party or a family gathering, this cake fits right in.
**Moist and Flavorful**: The combination of strawberry puree and buttermilk keeps it incredibly moist.
**Delicious Variations**: From strawberry shortcake pound cake to gluten-free options, the variations are endless!
Cuisine: This cake embodies the charm of American baking, making it a classic.

Ingredients for Strawberry Pound Cake

Gather these items:

1 pint fresh strawberries (reserve 2 tablespoons for glaze)
1 cup unsalted butter (room temperature)
3 cups granulated sugar
5 large eggs (room temperature)
3 cups all-purpose flour (sifted)
1 tsp table salt
½ tsp baking soda
1 cup buttermilk
1 tsp vanilla extract
2 tsp strawberry extract
1 ½ cups diced strawberries
2 tablespoons all-purpose flour to coat the strawberries
2 tbsp strawberry puree (reserved from cake)
2 cups powdered sugar
1 tsp vanilla extract
1 tsp fresh lemon juice (or lime juice)

How to Make Strawberry Pound Cake Step-by-Step

Step 1: Rinse the strawberries and remove the stems.
Step 2: Add strawberries to the food processor and puree until smooth (reserve 2 tablespoons of puree and set aside for glaze).
Step 3: Add the strawberry puree to a small saucepan over medium heat and reduce the puree for 15-20 minutes or until you have 1/2 cup of thick puree. Let it cool to room temperature before using.
Step 4: Preheat the oven to 325 degrees F.
Step 5: Spray a 12 cup Bundt pan liberally with nonstick baking spray.
Step 6: Add the all-purpose flour, baking soda and salt to a large bowl. Whisk to combine.
Step 7: Add the unsalted butter to the bowl of a stand mixer fitted with the paddle attachment, and whip for 2 minutes on high speed.
Step 8: Slowly add the granulated sugar and continue to beat on high speed for 4 minutes until the creamed butter is pale yellow and fluffy.
Step 9: Add the eggs, one at a time, combining well after each addition and scraping down the bottom and the sides of your bowl between each addition.
Step 10: Reduce the mixer speed to low and slowly add half of the dry ingredients. Mix just enough to combine.
Step 11: Add the remaining flour and mix just enough to combine. Be careful not to overbeat.
Step 12: Add the cooled strawberry puree, buttermilk, strawberry extract and vanilla extract to the mixture. Mix just enough to combine.
Step 13: Toss the diced strawberries with flour, then gently fold them into the batter with a rubber spatula.
Step 14: Pour the cake batter into the Bundt pan.
Step 15: Place the pan on the center rack of the preheated oven and bake for 70 to 80 minutes or until a toothpick inserted into the center comes out clean.
Step 16: Place the bundt pan on a wire rack to cool for 10 minutes.
Step 17: Invert cake onto a serving plate to finish cooling to room temperature.
Step 18: Add the reserved 2 tablespoons of strawberry puree, powdered sugar, vanilla extract, and lemon juice to a large bowl. Whisk until smooth. The glaze should be pourable. If it’s too thin, add more powdered sugar. If it’s too thick, add a little more lemon juice or water until the consistency is right.
Step 19: Pour the glaze over the cooled cake and serve.

Pro Tips for the Best Strawberry Pound Cake

Keep these in mind:

Store leftovers in an airtight container.
Best enjoyed fresh but can be refrigerated for up to 3 days.
This cake can be frozen for up to 2 months.
For extra moisture, consider adding a splash of milk to the batter.
Ensure your ingredients are at room temperature for the best results.

Best Ways to Serve Strawberry Pound Cake

This luscious cake can be served in several delightful ways:

Top with whipped cream for a classic treat.
Pair with vanilla ice cream for an indulgent dessert.
Serve alongside fresh strawberries for an extra fruity punch.

How to Store and Reheat Strawberry Pound Cake

To keep your strawberry pound cake fresh, store it in an airtight container at room temperature for up to 3 days. If you wish to keep it longer, wrap it tightly in plastic wrap and freeze for up to 2 months. When you’re ready to indulge again, simply thaw at room temperature and enjoy the refreshing taste!

Frequently Asked Questions About Strawberry Pound Cake

What’s the secret to perfect Strawberry Pound Cake?

The secret lies in using fresh strawberries and ensuring your ingredients are at room temperature. This helps to create a beautifully moist strawberry flavored pound cake.

Can I make Strawberry Pound Cake ahead of time?

Absolutely! You can bake the cake a day in advance and store it covered at room temperature. Just add the glaze when you’re ready to serve for the freshest taste.

How do I avoid common mistakes with Strawberry Pound Cake?

Be careful not to overmix the batter, as this can lead to a dense cake. Additionally, make sure your oven is properly preheated to ensure even baking.

Variations of Strawberry Pound Cake You Can Try

Get creative with these delicious variations:

Try adding lemon zest for a citrusy twist.
Make a gluten-free strawberry pound cake by substituting all-purpose flour with a gluten-free blend.
Top with cream cheese frosting for an indulgent touch.
Mix in chocolate chips for a delightful chocolate-strawberry combination.

Moist Strawberry Pound Cake: A Delicious Summer Delight

Author: basmer
Total Time: 120 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This strawberry pound cake is a moist, buttery cake made with real strawberries, rich vanilla flavor, and a tender crumb. It’s perfect for spring, summer, or any time you want a bakery-quality dessert at home.

Instructions

Rinse the strawberries and remove the stems.
Add strawberries to the food processor and puree until smooth (reserve 2 tablespoons of puree and set aside for glaze).
Add the strawberry puree to a small saucepan over medium heat and reduce the puree for 15-20 minutes or until you have 1/2 cup of thick puree. Let it cool to room temperature before using.
Preheat the oven to 325 degrees F.
Spray a 12 cup Bundt pan liberally with nonstick baking spray.
Add the all-purpose flour, baking soda and salt to a large bowl. Whisk to combine.
Add the unsalted butter to the bowl of a stand mixer fitted with the paddle attachment, and whip for 2 minutes on high speed.
Slowly add the granulated sugar and continue to beat on high speed for 4 minutes until the creamed butter is pale yellow and fluffy.
Add the eggs, one at a time, combining well after each addition and scraping down the bottom and the sides of your bowl between each addition.
Reduce the mixer speed to low and slowly add half of the dry ingredients. Mix just enough to combine.
Add the remaining flour and mix just enough to combine. Be careful not to overbeat.
Add the cooled strawberry puree, buttermilk, strawberry extract and vanilla extract to the mixture. Mix just enough to combine.
Toss the diced strawberries with flour, then gently fold them into the batter with a rubber spatula.
Pour the cake batter into the Bundt pan.
Place the pan on the center rack of the preheated oven and bake for 70 to 80 minutes or until a toothpick inserted into the center comes out clean.
Place the bundt pan on a wire rack to cool for 10 minutes.
Invert cake onto a serving plate to finish cooling to room temperature.
Add the reserved 2 tablespoons of strawberry puree, powdered sugar, vanilla extract, and lemon juice to a large bowl. Whisk until smooth. The glaze should be pourable. If it’s too thin, add more powdered sugar. If it’s too thick, add a little more lemon juice or water until the consistency is right.
Pour the glaze over the cooled cake and serve.