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A whole, golden-brown strawberry pound cake fresh out of the oven, sitting on a wire rack to cool. Fresh strawberries are scattered around the base.

Strawberry Pound Cake (The Only Recipe You'll Ever Need)

The ultimate Strawberry Pound Cake recipe! This guide delivers a perfectly moist, buttery, and dense pound cake, loaded with fresh strawberries and topped with a simple vanilla glaze. Foolproof tips ensure your berries never sink!
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Strawberry Pound Cake
  • 3 cups all-purpose flour, spooned and leveled plus 1 tbsp for tossing strawberries
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened to room temperature
  • 3 cups granulated sugar
  • 5 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 1 tbsp vanilla extract
  • 2 cups fresh strawberries, hulled and chopped
For the Vanilla Glaze (Optional)
  • 1 cup powdered sugar
  • 2 tbsp milk or heavy cream
  • 1/2 tsp vanilla extract

Equipment

  • 1 10-cup Bundt Pan or Two 9x5 Loaf Pans
  • 1 Stand mixer or hand mixer
  • 2 Mixing Bowls
  • 1 Wire cooling rack

Instructions
 

  1. Preheat oven to 325°F (163°C). Thoroughly grease and flour a 10-cup bundt pan. In a medium bowl, whisk together the 3 cups of flour, baking powder, and salt.
  2. In a large bowl with an electric mixer, beat the softened butter and granulated sugar on medium-high speed for 5-7 minutes until light, pale, and fluffy.
  3. Add the room temperature eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as necessary. Stir in the vanilla extract.
  4. On low speed, add the flour mixture in three parts, alternating with the sour cream in two parts, beginning and ending with the flour mixture. Mix only until just combined.
  5. In a small bowl, toss the chopped strawberries with 1 tablespoon of flour. Gently fold the floured strawberries into the cake batter.
  6. Spoon the batter into the prepared bundt pan and spread evenly. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool in the pan on a wire rack for 15 minutes. Then, carefully invert the cake onto the rack to cool completely.
  8. Once the cake is cool, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.

Notes

Ingredient Temperature: Ensure your butter, eggs, and sour cream are at room temperature for a smooth, well-incorporated batter.
Tossing Berries in Flour: Don't skip tossing the strawberries in flour! This is the key to preventing them from sinking to the bottom of the cake.
Storage: Store the cake in an airtight container at room temperature for up to 3 days.
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