Strawberry Pound Cake: A Sweet Slice of Summer in Every Bite

If there’s one dessert that captures the essence of summer, it’s Strawberry Pound Cake.
Rich, buttery, and tender, this cake delivers a nostalgic flavor with a modern twist thanks to the vibrant addition of fresh strawberries. Whether you're enjoying a sunny afternoon picnic, a casual brunch, or a celebratory gathering, this cake is always a show-stopper.

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💖 Why You’ll Love This Strawberry Pound Cake

This isn’t just another pound cake. Here’s what makes it special:

✅ Moist and buttery texture
✅ Bright strawberry flavor in every bite
✅ Elegant but simple enough for any occasion
✅ Easy to make, with basic ingredients
✅ Optional strawberry glaze for a glossy finish

Whether served plain, dusted with powdered sugar, or topped with whipped cream or glaze, this cake is the perfect balance of comfort and beauty.

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🍓 Ingredients

For the Cake:

• 1 cup unsalted butter, softened (room temp)
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk (room temp)
• 2 teaspoons vanilla extract
• 1½ cups fresh strawberries, diced small & patted dry

💡 Patting the strawberries dry helps prevent excess moisture in the batter.

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Optional Strawberry Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons strawberry purée or milk
• ½ teaspoon vanilla extract

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👩‍🍳 How to Make Strawberry Pound Cake

🔹 Step 1: Preheat & Prep

Preheat your oven to 325°F (165°C).
Grease and flour a 9x5-inch loaf pan or a bundt pan, depending on your preference.

🔹 Step 2: Cream Butter and Sugar

In a large mixing bowl, use a hand or stand mixer to beat the butter and sugar together until light and fluffy (about 3–4 minutes).

🔹 Step 3: Add Eggs

Add the eggs one at a time, mixing well after each addition. This ensures the batter stays smooth and emulsified.

🔹 Step 4: Combine Dry Ingredients

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

🔹 Step 5: Mix It All Together

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with flour. Stir in the vanilla extract.

⚠️ Don’t overmix — just blend until smooth.

🔹 Step 6: Add Strawberries

Gently fold in the diced, dried strawberries with a spatula. Be careful not to mash them.

🔹 Step 7: Bake

Pour the batter into your prepared pan and smooth the top.
Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.

⏰ Start checking around 60 minutes. Every oven is different!

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🔹 Step 8: Cool

Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

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🔹 Step 9: Make the Glaze (Optional)

Whisk together powdered sugar, strawberry purée (or milk), and vanilla until smooth.
Drizzle over the cooled cake. Let it set for 10 minutes before slicing.

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✨ Tips for Success

• Use room temperature ingredients — they mix more evenly.
• Don’t overmix the batter — overmixing can make the cake dense.
• Dry the strawberries thoroughly before folding them in.
• For extra flavor, add a touch of lemon zest or almond extract to the batter.

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🧁 Serving Ideas

Strawberry Pound Cake is delicious on its own, but here are some ways to dress it up:

• With a dollop of fresh whipped cream
• Topped with vanilla ice cream and extra strawberries
• As part of a dessert platter with chocolate and berries
• Served with iced tea or lemonade for a summer treat

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📦 Storage

• Room Temp: Store in an airtight container for up to 3 days.
• Fridge: Up to 1 week (bring to room temp before serving).
• Freezer: Freeze whole or sliced (wrapped tightly) for up to 3 months.

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💬 Final Thoughts

Strawberry Pound Cake is the kind of recipe that feels like a warm hug — rich, fruity, and absolutely irresistible. Whether you’re baking it for loved ones or just treating yourself, this cake is guaranteed to brighten your day.

So grab some strawberries and get baking — summer’s waiting to be sliced! 🍓