Bake a moist Strawberry Pound Cake Recipe with fresh berries and sweet glaze. A Southern-inspired bundt cake perfect for spring, brunch, or gifting.
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Before You Bake, Read This!
If you love buttery, dense pound cake with a burst of fresh berry flavor, this Strawberry Pound Cake Recipe is for you. Fresh strawberries are folded into a rich batter, then baked until golden and topped with a sweet strawberry glaze. It’s a Southern-inspired dessert that’s perfect for spring gatherings, Easter brunch, or a simple treat with your morning coffee.
I’ve been baking Southern pound cakes for over a decade, and this one combines my family’s classic recipe with the fresh flavors of ripe strawberries. You’ll get bakery-quality results right in your own kitchen. Learn more about me here.
Why You'll Love This Recipe
- Bursting with fresh strawberry flavor in every bite.
- Moist and buttery with a tender crumb.
- Beautiful bundt cake presentation that’s easy to slice and serve.
- Made with simple pantry staples plus fresh fruit.
LaKita's Tips For Success
- Fresh berries work best – frozen strawberries can add too much moisture.
- Chop berries small – blueberry-size chunks prevent soggy pockets.
- Room temperature ingredients – cold butter and eggs don’t mix as smoothly.
- Mix just until combined after adding flour to avoid a dense cake.
- Cool completely before glazing, or the glaze will slide right off.
Ingredients You'll Need
- Unsalted Butter – softened for easy creaming.
- Granulated Sugar – gives sweetness and structure.
- Eggs – room temperature for even mixing.
- Vanilla & Almond Extract – adds warmth and depth.
- All-Purpose Flour – base of the batter.
- Baking Powder & Salt – light lift and balanced flavor.
- Sour Cream – moisture and tang.
- Fresh Strawberries – finely chopped and tossed in flour.
- Powdered Sugar – base for the glaze.
- Mashed Strawberries or Puree – natural pink color and flavor for the glaze.
👉🏾 See the recipe card below for exact quantities and full instructions.
Tools You'll Need
- 10–12 cup bundt pan
- Stand mixer or hand mixer
- Mixing bowls
- Wire cooling rack
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📖 Recipe
Strawberry Pound Cake Recipe
Equipment
- 1 Tube or Bundt Pan
- 1 stand mixer or hand mixer
Ingredients
- For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup sour cream
- 1 ½ cups finely chopped fresh strawberries (tossed in 1 tablespoon flour)
- For the Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons mashed strawberries or strawberry puree
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 325°F. Grease and flour a bundt pan (or spray well with baking spray).
- In a large bowl, cream together 1 cup butter and 2 ½ cups granulated sugar until light and fluffy, 4–5 minutes.
- Add the 4 large eggs one at a time, mixing well after each. Stir in 1 teaspoon vanilla extract and ½ teaspoon almond extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, ½ teaspoon baking powder, and ½ teaspoon salt.
- Add the dry ingredients to the wet ingredients in three parts, alternating with 1 cup sour cream. Mix until just combined.
- Gently fold in the 1 ½ cups chopped strawberries tossed in 1 tablespoon all-purpose flour.
- Pour batter evenly into the prepared pan and smooth the top.
- Bake for 1 hour 10 to 1 hour 20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
- While the cake cools, make the glaze by whisking together the 1 cup powdered sugar, 1-2 tablespoons strawberry puree, and ½ teaspoon vanilla extract. Drizzle over the cooled cake.
Storage
- Room Temperature: Store covered up to 3 days.
- Fridge: Airtight container up to 5 days.
- Freezer: Wrap tightly (unglazed) and freeze up to 2 months.
Variations
- Swap strawberries for blueberries or raspberries.
- Add ¼ teaspoon strawberry extract for more berry flavor.
- Fold in ½ cup chopped pecans or walnuts for crunch.
- Skip the glaze and dust with powdered sugar.
Frequently Asked Questions
Fresh is best, but if using frozen, thaw and drain them well before chopping.
Yes! It offers a similar tang and moisture.
A 10–12 cup bundt pan works best.
More Pound Cake Recipes
- 7Up Pound Cake
- Sour Cream Pound Cake
- Chocolate Sour Cream Pound Cake
- Sweet Potato Pound Cake
- Greek Yogurt Pound Cake
- SunDrop Pound Cake
Did you bake it? Leave a comment or tag @simplylakita on Instagram so I can see your slice!
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