Delicious Homemade Strawberry Pound Cake

I have a soft spot for this strawberry pound cake. It feels like one of those recipes that quietly steals the show without trying too hard. Every time I bake it, the kitchen fills with a sweet, buttery strawberry aroma that makes people wander in asking what’s in the oven. If you love simple cakes that taste bakery-level but feel homemade and comforting, you’re going to enjoy this one.

This is a classic pound cake at heart, rich and tender, but brightened with real strawberries folded into the batter. It’s not flashy or fussy. It’s the kind of cake you bake on a relaxed afternoon and slice while it’s still slightly warm, maybe with a cup of tea or coffee nearby.

What makes this recipe special is the balance. You get the dense, velvety crumb of a traditional pound cake, plus bursts of fresh strawberry flavor in every bite. I’ve tested it enough times to know exactly where things can go wrong, so I’ll walk you through it like I’m right there in the kitchen with you.

Why You’ll Love This Recipe

• The flavor is real and fresh. You’re using actual strawberries, not artificial flavoring.
• It’s easy and forgiving. You don’t need fancy skills or equipment to get great results.
• The texture is perfect. Moist, buttery, and tender without being heavy.
• It works for any occasion. Breakfast treat, afternoon snack, or simple dessert.
• You can customize it. Glaze it, serve it plain, or dress it up with cream and berries.

Yield, Time, and Nutrition

Yield. 10 to 12 slices

Prep time. 20 minutes

Cook time. 60 to 70 minutes

Total time. About 1 hour 30 minutes

Approximate nutrition per slice.

Calories. 320

Carbohydrates. 42g

Fat. 15g

Protein. 4g

Tools You’ll Need and Why They Matter

• Loaf pan, 9 x 5 inch or 23 x 13 cm. This gives the cake enough depth to bake evenly without drying out.
• Mixing bowls. One for dry ingredients and one for wet, so everything blends smoothly.
• Electric mixer or sturdy whisk. Creaming the butter and sugar well is key to that soft crumb.
• Rubber spatula. Perfect for folding in strawberries gently without crushing them.
• Measuring cups and spoons or kitchen scale. Accurate measurements keep the texture just right.
• Cooling rack. Letting the cake cool properly keeps it from getting soggy on the bottom.

Ingredients

• Unsalted butter, 1 cup or 225 g, softened. This creates richness and structure.
• Granulated sugar, 1 ¼ cups or 250 g. Sweetens and helps with that classic pound cake texture.
• Eggs, 3 large. They bind everything and add moisture.
• All-purpose flour, 2 cups or 250 g. The foundation of the cake.
• Baking powder, 1 teaspoon. Just enough lift without losing density.
• Salt, ½ teaspoon. Brings out the strawberry and butter flavors.
• Milk, ½ cup or 120 ml. Keeps the crumb tender.
• Vanilla extract, 1 teaspoon. Adds warmth and depth.
• Fresh strawberries, 1 ½ cups or about 225 g, diced. The star of the recipe.
• Flour for strawberries, 1 tablespoon. This helps prevent sinking.

Step-by-Step Instructions

1. Preheat your oven to 350°F or 175°C and grease your loaf pan well. I like lining it with parchment too, because it makes lifting the cake out stress-free later.
2. Cream the butter and sugar together until light and fluffy. Take your time here. I usually mix for about 3 to 4 minutes. This step builds air into the batter, which gives you a softer cake.
3. Add the eggs one at a time, mixing well after each. If the batter looks a little curdled, don’t panic. It always smooths out once the flour goes in.
4. Stir in the vanilla extract and milk. The batter should look creamy and smooth at this point.
5. In a separate bowl, whisk together the flour, baking powder, and salt. This keeps everything evenly distributed.
6. Gradually add the dry ingredients to the wet mixture. Mix just until combined. Overmixing here is the fastest way to a tough cake, so go easy.
7. Toss the diced strawberries with the tablespoon of flour, then gently fold them into the batter using a spatula. Think slow and gentle. You want pockets of fruit, not pink batter.
8. Pour the batter into your prepared pan and smooth the top. Give the pan a gentle tap on the counter to release any air bubbles.
9. Bake for 60 to 70 minutes. Start checking around the 55-minute mark. A toothpick inserted in the center should come out clean or with a few moist crumbs.
10. Let the cake cool in the pan for 10 minutes, then transfer it to a rack to cool completely. This part is hard, I know, but it slices better once cooled.

Serving Ideas

• Slice it thick and serve it plain with coffee or tea.
• Add a light dusting of powdered sugar for a simple finish.
• Serve with whipped cream and fresh strawberries for dessert.
• Toast slices lightly and spread with butter for a cozy breakfast treat.

Variations and Customization Tips

• Lemon strawberry pound cake. Add 1 tablespoon lemon zest and swap vanilla for lemon extract.
• Strawberry glaze. Mix powdered sugar with mashed strawberries and drizzle on top.
• Yogurt swap. Replace half the butter with plain Greek yogurt for a slightly lighter texture.
• Frozen strawberries. You can use them, just thaw, drain well, and pat dry before folding in.

Storage and Make-Ahead Tips

Store the cake at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate it for up to 5 days. You can also freeze individual slices wrapped tightly for up to 2 months. I like freezing slices because you can grab one whenever a craving hits.

Pro Tips and Common Mistakes to Avoid

• Use room-temperature ingredients. Cold butter or eggs won’t blend properly.
• Don’t skip flouring the strawberries. It really does help them stay suspended.
• Avoid opening the oven door too early. Sudden temperature changes can cause sinking.
• Let the cake cool before slicing. Warm cake is tempting, but patience pays off here.

Final Thoughts

If you’re looking for a cake that feels homemade in the best possible way, this strawberry pound cake is it. I hope you bake it, enjoy the process, and maybe even make it your own. When you do, I’d love to hear how it turned out for you. Share it with family, bring it to a gathering, or keep it all to yourself. No judgment here.