Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I first baked this 5-Ingredient Strawberry Pound Cake on a bright spring morning. I had only a few ingredients on hand, but I wanted something sweet, simple, and fresh to serve at brunch with friends. I grabbed my ripe strawberries, eggs, sugar, butter, and flour, and decided to see what magic could come from just five basic ingredients. As the cake baked, the sweet aroma of strawberries filled my kitchen. When I sliced into it, I was amazed: soft, moist, buttery, and dotted with juicy strawberry pieces. It was perfection!
Over time, this pound cake has become my go-to dessert when I want something fuss-free but still special. It’s easy to make, quick to assemble, and bursting with the natural sweetness of strawberries. It’s a reminder that sometimes, the simplest recipes bring the most joy. Every time I serve it to friends and family, I see smiles light up the table.
Why I Love Making This Recipe
I love making this 5-Ingredient Strawberry Pound Cake because it’s deceptively simple. With just five ingredients, you can create something that feels indulgent, homemade, and full of love. There’s no complicated folding, no separate batters, no fussing with layers. It’s straightforward, yet the flavor is incredible.
What makes this cake extra special is the freshness of the strawberries. I like to use berries that are ripe and fragrant, sometimes macerated lightly with a pinch of sugar to bring out their sweetness. The butter keeps the cake moist, while the eggs provide structure, giving it that classic pound cake texture. Each bite is buttery, tender, and packed with tiny bursts of strawberry.
Another reason I love making this cake is how versatile it is. Serve it plain with a cup of tea, or dress it up with whipped cream, a dusting of powdered sugar, or a drizzle of strawberry glaze. It works perfectly for casual family snacks, picnic desserts, or as a sweet centerpiece for brunch.
Ingredients & Little Kitchen Secrets
Here’s everything you need to make this magical cake:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 2 cups all-purpose flour
- 1 cup fresh strawberries, chopped
Little kitchen secrets:
- Make sure your butter is soft but not melted it creams best with sugar.
- Room-temperature eggs help the batter mix evenly and rise nicely.
- Lightly flour your strawberries before folding them into the batter to prevent them from sinking.
- Don’t overmix once the flour is added; overmixing can make the cake dense.
- Use a loaf pan lined with parchment for easy removal.
How I Make It, Step by Step
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Gradually fold in the flour, mixing until just combined.
- Toss the chopped strawberries with a small sprinkle of flour, then fold them gently into the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
How I Serve It at Home
I love slicing this pound cake into thick slices and serving it with a dollop of whipped cream or a few fresh strawberries on the side. Sometimes I dust the top lightly with powdered sugar for a simple yet elegant touch. It’s perfect for breakfast, afternoon tea, or a light dessert after dinner.
If I’m feeling a little indulgent, I’ll serve it warm with a drizzle of strawberry glaze or a scoop of vanilla ice cream. It’s amazing how a cake made with just five ingredients can feel so decadent.
Storage, Reheating & Make-Ahead Tips
- Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 5 days, but bring it to room temperature before serving for the best flavor and texture.
- This cake freezes beautifully. Wrap tightly in plastic wrap and foil for up to 2 months. Thaw at room temperature before serving.
- You can make the batter a day ahead and store it in the refrigerator; bake it fresh the next day.
100-Word Short Version
This 5-Ingredient Strawberry Pound Cake is simple, sweet, and full of fresh strawberry flavor. With just butter, sugar, eggs, flour, and strawberries, you can create a moist, tender, and buttery cake perfect for any occasion. It’s quick to mix, easy to bake, and naturally delicious. Serve it plain for breakfast, with whipped cream for afternoon tea, or dress it up with strawberry glaze for a special treat. Its simplicity is its charm, and every bite is a little taste of homemade love. Perfect for family gatherings, picnics, or just a cozy treat at home.
Recipe Card Section
⏱️ Time
Prep: 15 minutes
Cook: 50–60 minutes
Cool: 15 minutes
Total: 1 hour 20 minutes
📝 Notes
- Use room-temperature butter and eggs for best results.
- Toss strawberries with flour to prevent sinking.
- Don’t overmix the batter after adding flour.
- Store airtight at room temperature or freeze slices for later.
🍽️ Nutrition
Calories: 250 per slice 🍰
Sugar: 20g 🍬
Fat: 12g 🧈
Saturated Fat: 7g 🥛
Carbs: 30g 🌾
Protein: 4g 🥚
Fiber: 1g 🌱
Cholesterol: 85mg
5-Ingredient Strawberry Pound Cake
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8–10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This 5-Ingredient Strawberry Pound Cake is simple, sweet, and bursting with fresh strawberry flavor. With just butter, sugar, eggs, flour, and strawberries, you can create a moist, tender, and buttery cake perfect for any occasion. Quick to mix and easy to bake, it’s perfect for breakfast, brunch, or a light dessert. Serve plain, with whipped cream, or with a drizzle of strawberry glaze for a delicious treat your family and friends will love.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 2 cups all-purpose flour
- 1 cup fresh strawberries, chopped
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each.
- Fold in flour until just combined.
- Toss strawberries with a little flour, fold into batter gently.
- Pour batter into prepared pan, smooth the top.
- Bake 50–60 minutes, or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use room-temperature butter and eggs for best results. Toss strawberries with flour to prevent sinking. Don’t overmix the batter after adding flour. Store airtight at room temperature for up to 3 days or freeze slices for later.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Conclusion
This 5-Ingredient Strawberry Pound Cake is proof that simple recipes can be magical. It’s buttery, tender, and full of juicy strawberry bursts in every bite. Baking it is quick, easy, and incredibly satisfying. Serving it brings smiles and makes ordinary days feel special. I hope it becomes a staple in your kitchen, just like it has in mine. Enjoy every slice, share it with those you love, and let this little cake bring joy to your table!