Strawberry Pound Cake brings together rich butter, tender crumb, and bursts of fresh berries in one irresistible loaf. This version takes things a step further with a strawberry milkshake-style glaze that adds sweetness and charm. Perfect for spring baking, weekend desserts, or a relaxed tea time treat, this cake feels both classic and playful. With simple ingredients and clear steps, Strawberry Pound Cake fits home bakers who want reliable results without fuss. Each slice delivers balance, moisture, and a gentle strawberry flavor that never feels artificial. If you enjoy sweet loaf cake recipes that look beautiful and taste comforting, this Strawberry Pound Cake deserves a spot on your table.

Story

Strawberry Pound Cake has always felt like a bridge between seasons in my kitchen. As soon as fresh strawberries show up at the market, I start craving baked desserts that let their flavor shine. This Strawberry Pound Cake came from wanting something richer than a snack cake but easier than a layer cake. I tested it during early spring baking weekends, slicing it for family brunch and quiet afternoons alike. The buttery base gives structure, while fresh strawberries soften into the crumb as they bake. A strawberry milk glaze finishes the cake with a nostalgic note that recalls classic milkshakes. Strawberry Pound Cake works beautifully as a dessert recipe for gatherings, yet it also feels right as a simple tea time treat. Every bake reminds me why this cake never goes out of style.

Ingredients

1 cup (225 g) unsalted butter, softened
2 cups (400 g) granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
3 cups (360 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup (240 ml) whole milk
1 ½ cups fresh strawberries, diced

Strawberry Milk Glaze

2 cups (240 g) powdered sugar
2–3 tablespoons strawberry milk or whole milk mixed with strawberry syrup
1 tablespoon strawberry puree (optional)

Step-by-Step Instructions

Preparing the Ingredients

Set the oven to 350°F and grease a 10-inch bundt pan, coating it well with flour to prevent sticking. Bring butter, eggs, and milk to room temperature before starting, since this helps the batter blend smoothly. Wash, hull, and dice the strawberries into small pieces, then set them aside. Measure all remaining ingredients so everything stays within reach during mixing.

Cooking Instructions

Cream the butter and sugar together in a large bowl until the mixture looks pale and fluffy, which takes about four minutes. Add the eggs one at a time, mixing well after each addition, then stir in vanilla and almond extract. In another bowl, whisk flour, baking powder, and salt. Add the dry mixture and milk to the butter mixture in alternating additions, beginning and ending with flour. Mix gently until just combined, then fold in the strawberries. Spread the batter evenly in the prepared pan. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean. Cool the cake for 15 minutes, then turn it out onto a rack and cool completely. Whisk glaze ingredients together and drizzle over the cooled cake.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overmixing once the flour goes in, since that can make the crumb dense instead of tender. Do not skip cooling time before glazing, because warm cake will absorb the glaze instead of letting it set on top. Using cold butter or eggs may lead to uneven texture, so always allow ingredients to warm slightly.

Pro Tips for Better Flavor

For deeper strawberry notes, choose ripe berries with strong aroma. Lightly tossing diced strawberries in a spoonful of flour before folding them in helps keep them evenly distributed. A touch of almond extract highlights the fruit without overpowering it. If you enjoy spring baking, garnish the finished cake with sliced berries for color and freshness.

Serving and Storage

How to Serve

Serve Strawberry Pound Cake sliced thick or thin, depending on the occasion. It pairs well with whipped cream or vanilla ice cream for a full dessert recipe. For a lighter option, enjoy it plain with coffee or tea as a sweet loaf cake during afternoon breaks.

How to Store Leftovers

Store leftover cake in an airtight container at room temperature for up to three days. Refrigeration works if your kitchen runs warm, but allow slices to return to room temperature before serving. You can also freeze unglazed slices for up to two months, then thaw and glaze before serving.

Conclusion

Strawberry Pound Cake proves that simple ingredients can still feel special. The buttery crumb, bursts of fresh strawberries, and creamy glaze create a dessert that fits celebrations and everyday moments alike. Whether you bake it for guests or keep it on hand as a tea time treat, this cake delivers comfort and flavor in every bite. Once you try it, Strawberry Pound Cake will likely become part of your regular baking rotation.

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Frequently Asked Questions

Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain them well before using. Excess moisture from frozen berries can affect texture, so pat them dry and chop them small before folding into the batter.

What pan works best if I do not have a bundt pan?

A standard loaf pan or two smaller loaf pans work well. Adjust baking time slightly and begin checking for doneness after 45 minutes.

How can I make the glaze thicker or thinner?

Add more powdered sugar for a thicker glaze or more milk for a thinner drizzle. Adjust slowly until you reach the texture you like.