Name: Strawberry Pound Cake
Prep time: 15 min
Cook time: PT-485893H13M8S
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking powder; ¼ tsp salt; 1 cup unsalted butter, softened; 1 ¼ cups granulated sugar; 4 large eggs; 1 tsp vanilla extract; ½ tsp almond extract (optional); 1 cup sour cream; 1 ½ cups fresh strawberries, chopped and lightly mashed (reserve some for garnish); ¼ cup powdered sugar (for dusting)

I love making this strawberry pound cake because it’s rich, buttery, and bursting with fresh strawberry flavor. It’s a moist, tender cake that feels special enough for celebrations but simple enough for everyday treats. Whether I’m enjoying it with a cup of tea or sharing it at a gathering, it never disappoints.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour

1 tsp baking powder

¼ tsp salt

1 cup unsalted butter, softened

1 ¼ cups granulated sugar

4 large eggs

1 tsp vanilla extract

½ tsp almond extract (optional)

1 cup sour cream

1 ½ cups fresh strawberries, chopped and lightly mashed (reserve some for garnish)

¼ cup powdered sugar (for dusting)

Directions

Preheat the oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or Bundt pan.

In a bowl, whisk together the flour, baking powder, and salt.

In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extract.

Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the dry ingredients.

Gently fold in the mashed strawberries to avoid overmixing.

Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Dust with powdered sugar and garnish with fresh strawberries before serving.

Servings and Timing

This recipe yields about 8 to 10 servings, depending on how thickly I slice the cake. It takes roughly 15 minutes to prepare and about 50 to 60 minutes to bake, plus cooling time. So, I plan for around 1 hour and 20 minutes total from start to finish.

Variations

I sometimes experiment with this recipe by swapping the fresh strawberries for other berries like raspberries or blueberries. Adding a handful of chopped nuts—like pecans or almonds—also gives a nice texture contrast. For an extra decadent touch, I drizzle a simple glaze made from powdered sugar and lemon juice over the cooled cake. If I’m skipping the almond extract, I sometimes add a teaspoon of lemon zest for brightness.

Storage/Reheating

I usually store leftover pound cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, I freeze the cake (wrapped well) for up to 2 months. To reheat, I let it thaw at room temperature and then warm individual slices in the microwave for about 15-20 seconds to refresh the softness.

FAQs

Can I use frozen strawberries instead of fresh?

I recommend fresh strawberries for the best texture and flavor. Frozen strawberries tend to release extra moisture that can make the batter too wet, but if frozen is all I have, I thaw and drain them well before using.

What if I don’t have sour cream?

Greek yogurt is a great substitute that keeps the cake moist. I use the same amount as the sour cream called for in the recipe.

Can I make this cake dairy-free?

Yes, I replace the butter with a plant-based margarine and use a dairy-free yogurt or sour cream alternative. It changes the flavor slightly but still works well.

How do I know when the cake is done baking?

I insert a toothpick in the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If there’s wet batter, it needs more time.

Can I double this recipe?

Definitely. I double all ingredients and bake in two loaf pans or a larger Bundt pan. I keep an eye on the baking time, as it may vary slightly with larger quantities.

Conclusion

This strawberry pound cake is one of my favorite go-to recipes when I want something comforting yet a bit special. It’s easy to prepare, uses fresh ingredients, and delivers a deliciously moist and flavorful cake every time. Whether it’s for a casual afternoon snack or a celebration dessert, it always brings smiles and compliments. I’m sure it’ll become a favorite for anyone who tries it.