Moist, buttery pound cake packed with fresh strawberries and finished with a sweet strawberry glaze. This Strawberry Pound Cake is nostalgic and just a little extra—like summer in dessert form. Perfect for brunch, birthdays, or when you've got berries to use and a craving that won't quit.
This strawberry pound cake recipe? It's the kind of thing that makes you pause mid-bite and go... oh wow.
Dense, buttery, a little sweet, a little tangy, and loaded with juicy strawberries. It's got that old-school pound cake vibe but with a berry twist that makes it feel brighter—happier, even.
In my kitchen, this kind of thing always hits when I'm craving something cozy. Something with a little love baked in. You know what I mean?
When I was testing this recipe, I kept thinking, "Don't let the strawberries sink!" So I tossed them in a touch of flour, crossed my fingers, and yep—every slice came out like a dream. No weird sunken berry holes.
And I'm not gonna lie, this cake is even better with extras. Like a spoonful of my 15-Minute Strawberry Compote. (Trust me, make a jar—it goes on everything. Cake, ice cream, pancakes, a spoon...) Or if you're feeling extra, slice up a piece of this pound cake and top it with a scoop of Ninja Creami Strawberry Ice Cream or Vanilla Ice Cream.
And for something a little fancy-but-easy for a dessert buffet, try serving it with these No-Bake Strawberry Truffles on the side.
Ingredients & Substitutions
All-purpose flour: I always weigh it out with a kitchen scale—it makes a difference. If you're gluten-free, just use a good 1:1 baking blend.
Baking powder: Make sure it's fresh! If it's been sitting in the back of the pantry since last summer… maybe replace it. I like aluminum-free for flavor, but use what you've got. (Don't confuse with baking soda.)
Unsalted butter: Room temperature, always. If you've only got salted, go ahead and use it—just cut back a smidge on any added salt later. You can also use a plant-based butter stick if you're keeping it dairy-free.
Vegetable shortening: It helps with that classic pound cake texture—light but still rich. If you don't have it (or don't want to use it), swap in more butter or even refined coconut oil. Just know the texture might shift a little.
Sugar: Plain old white granulated sugar. Brown sugar will change the texture and make things a little too soft and chewy for this kind of cake.
Eggs: Large eggs, room temp. If you forget to pull them out ahead of time, just dunk them in warm water for 10 minutes.
Vanilla extract or vanilla bean paste: I'm team vanilla bean paste when I've got it—it gives the glaze those little flecks and adds that deeper flavor. But extract's totally fine too. Almond extract could be used for a different flavor profile.
Milk: Whole milk gives the richest flavor.
Fresh strawberries: Use the ripest ones you can find—they really bring the strawberry flavor and sweetness. Frozen strawberries work too, just make sure they're thawed and patted dry so they don't water down the batter.
Powdered sugar: Sift it! I know it's a pain, but you'll thank yourself later when your glaze is silky smooth. Don't try to swap this with regular sugar—it won't melt into the glaze the same way.
Pureed strawberries: Just blend fresh or thawed frozen berries until smooth. You can strain them if you want a super smooth glaze, but I usually don't bother unless I'm feeling fancy.
Step-by-Step Instructions for Strawberry Pound Cake
Bake for 75 to 90 minutes, until a toothpick comes out clean.
Thin glaze with milk as needed, 1 tablespoon at a time.
Pour glaze over cooled cake and let set before serving.
Tips & Tricks
Sunken middle?
Been there. This usually happens when the eggs get overbeaten or the oven gets opened too soon. Too much air, too early. Beat the eggs in gently, one at a time, and stop when they’re blended. And please... no peeking until you’re past the 75-minute mark. I know it’s hard. But trust me.
Cracked crust?
Totally normal. Pound cakes kind of do that. But if it’s splitting like the Grand Canyon, your oven might be too hot, or your mixing game might be a little too aggressive. Keep the speed mellow and double-check your oven temp with a thermometer. Those built-in settings lie.
Dry or crumbly cake?
Ugh, the worst. That usually means the flour was packed in too tight or baked too long. Use a kitchen scale if you can. Or at least spoon and level—no scooping! And start checking for doneness early, especially if your oven tends to run hot.
Gummy streaks or weird texture?
That’s a sign your sugar and butter might’ve partied too hard in the mixer. Over-creaming can make things heavy instead of light. When it’s time to add the flour, don’t overdo it.
Strawberries sinking or weeping juice?
Yeah, they do that. The trick? Toss them in a little flour first. And blot them if they’re extra juicy. Fold them in last and fold softly so you don’t turn the batter pink and sad.
Flat cake? Check your baking powder.
Old or expired powder won’t give your cake any lift. If it’s been open for more than 6 months, just get a new one. It’s cheap insurance.
Stuck cake? Damp bottom?
Don’t let the cake cool in the pan for too long. After about 10 to 15 minutes, flip it out onto a rack. Wait too long, and it gets sticky, especially if it’s humid.
Leftovers?
Freeze leftovers in plastic wrap and foil for up to three months. You can also keep in an airtight container in the freezer. I don't recommend the refrigerator for extended storgage, because it will turn your moist cake dry!
Strawberry Pound Cake
Ingredients
- 3 cups all-purpose flour 360 grams
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter
- ½ cup vegetable shortening
- 3 cups sugar
- 5 large eggs
- 1 tablespoon vanilla extract or vanilla bean paste
- 1 cup milk
- 10 ounces chopped fresh strawberries about 1 ¾ cups
- 2 tablespoons flour
Glaze
- 1 ½ cups confectioners sugar
- ¼ cup pureed strawberries
- 1 teaspoon vanilla bean paste or vanilla extract
- Milk for thinning (optional)
Instructions
- Preheat the oven to 350°F. Grease and flour a 10-inch fluted tube pan.
- In a medium bowl, combine the flour, baking powder, and salt.
- In the bowl of a stand mixer, beat the butter and shortening over medium-high speed for 1 minute. Add the sugar and beat for another 2 minutes.
- Add the eggs, one at a time, and beat on low until combined. Beat in the vanilla.
- Add the flour mixture and milk a little bit at a time, alternating between the two, beginning and ending with the flour mixture.
- Toss the strawberries with 2 tablespoons of flour and stir into the cake batter.
- Spread the batter in the prepared pan. Bake for 75 to 90 minutes until a toothpick comes out clean.
- Cook the cake in the pan on a wire rack for 15 minutes. Remove from the pan and cool.
- Make the glaze by combining the confectioner's sugar, pureed strawberries, and vanilla in a bowl. Whisk until smooth and then thin as desired with milk, adding just 1 tablespoon at a time.
- Pour the glaze over the cooled cake.
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