I love a dessert that feels like a hug, and this Sweet Strawberry Pound Cake is exactly that. It’s moist, tender, and packed with the natural sweetness of fresh strawberries. Every bite melts in my mouth, making it perfect for afternoon tea, brunch, or just a quiet moment with a cup of coffee.

Why You’ll Love This Recipe

I adore this recipe because it combines the classic richness of pound cake with the bright, fruity flavor of strawberries. The cake stays soft for days, making it great for making ahead. I also find it easy to customize with my favorite toppings or mix-ins, and the aroma while it bakes is simply irresistible. Sweet Strawberry Pound Cake

Ingredients

(Her’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 1/2 cups fresh strawberries, chopped

Directions

I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
I cream the butter and sugar together until light and fluffy.
I add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, I whisk together the flour, baking powder, and salt.
I gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the flour mixture.
I fold in the chopped strawberries gently so they’re evenly distributed.
I pour the batter into the prepared pan and smooth the top.
I bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
I let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

Servings: 10–12 slices
Prep time: 20 minutes
Cook time: 60–70 minutes
Total time: 1 hour 30 minutes

Variations

I sometimes like to mix things up by adding a handful of white chocolate chips for extra sweetness. I’ve also experimented with a lemon glaze on top to give it a tangy twist. For a lighter version, I swap half of the butter with Greek yogurt, which keeps it moist but slightly reduces the richness.

storage/reheating

I store the cake in an airtight container at room temperature for up to 3 days, or I refrigerate it for up to a week. I like to warm slices in the microwave for about 15–20 seconds before serving to bring back that fresh-baked feeling. Sweet Strawberry Pound Cake

FAQs

Can I use frozen strawberries?

Yes, I can, but I thaw them first and drain any excess liquid to prevent the batter from becoming too watery.

Can this cake be made in a bundt pan?

Absolutely, I just adjust the baking time slightly, usually adding 10–15 extra minutes.

How do I prevent the strawberries from sinking?

I toss them lightly in flour before folding them into the batter, which helps them stay suspended evenly.

Can I make this cake ahead of time?

I can prepare it a day in advance. It actually tastes even better the next day as the flavors develop.

Can I freeze this pound cake?

Yes, I wrap it tightly in plastic wrap and then in foil. I freeze it for up to 2 months and thaw at room temperature before serving.

Conclusion

I find this Sweet Strawberry Pound Cake to be a comforting, versatile dessert that’s perfect for any occasion. Its soft texture and fruity sweetness never fail to impress, whether I’m sharing it with friends or enjoying a quiet slice on my own. It’s become a go-to recipe that I love making again and again.