Absolutely! 🍓✨ Here’s a Strawberry Pound Cake recipe that’s rich, buttery, and bursting with fresh strawberry flavor. It’s perfect for spring and summer — or any time you’re craving something fruity and sweet.
🍓 Strawberry Pound Cake
Servings: 10–12
Prep Time: 20 minutes
Cook Time: 60–70 minutes
Total Time: ~1 hour 30 minutes
🧂 Ingredients
🧁 For the Cake:
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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4 large eggs, room temperature
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3 cups all-purpose flour
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½ tsp baking powder
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½ tsp salt
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½ cup milk (whole or 2%)
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½ cup sour cream (adds moisture)
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1 tsp vanilla extract
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1 ½ cups fresh strawberries, finely chopped or pureed
🍓 For the Strawberry Glaze:
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1 cup powdered sugar
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2–3 tbsp strawberry puree (from fresh or frozen berries)
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½ tsp vanilla extract or lemon juice (optional, for brightness)
👩🍳 Instructions
1. Prep the Oven & Pan
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Preheat to 350°F (175°C).
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Grease and flour a 10-inch Bundt pan or loaf pan. You can also line it with parchment paper for easy release.
2. Cream Butter & Sugar
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In a large bowl, beat butter and sugar together until light and fluffy (3–5 minutes).
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Add eggs one at a time, beating well after each addition.
3. Mix Dry Ingredients
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In a separate bowl, whisk together flour, baking powder, and salt.
4. Combine Wet Ingredients
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In a small bowl, mix milk, sour cream, vanilla, and strawberry puree or finely chopped strawberries.
5. Assemble the Batter
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Alternate adding the dry ingredients and wet mixture into the creamed butter mixture:
Start and end with the flour mixture.
Mix until just combined — do not overmix.
6. Bake
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Pour batter into prepared pan and smooth the top.
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Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool in pan for 15 minutes, then remove and cool completely on a wire rack.
7. Make the Glaze
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In a small bowl, whisk together powdered sugar and strawberry puree until smooth and pourable.
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Add more sugar for thicker glaze or a touch of milk to thin if needed.
8. Glaze & Serve
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Once the cake is completely cool, drizzle glaze over the top.
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Let set for 10 minutes, slice, and enjoy!
🍰 Tips & Variations
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Intensify the flavor: Add ½ tsp strawberry extract to the batter or glaze.
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Swirl effect: Gently fold in diced strawberries for a marbled look.
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Use frozen strawberries: Thaw and drain before blending into puree.
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Storage: Keeps well covered at room temp for 2 days or refrigerated up to 5 days.
Would you like me to give you a strawberry lemon pound cake version (bright and tangy with a citrus glaze)?
