Name: Classic Strawberry Pound Cake
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 ½ cups unsalted butter, softened; 2 ½ cups granulated sugar; 6 large eggs; 3 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; 1 teaspoon vanilla extract; 1 teaspoon almond extract (optional); 1 cup whole milk; 1 ½ cups diced fresh strawberries; 1 cup powdered sugar (optional glaze); 2–3 tablespoons fresh strawberry puree (optional glaze)

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There’s something timeless and comforting about a classic pound cake, but when I add fresh strawberries, it feels like sunshine in every bite. My Classic Strawberry Pound Cake is soft, moist, and full of berry flavor, with a subtle sweetness that makes it perfect for any time of the day.

Hi👋 I’m MARILYN, a 34-year-old FROM 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 remember the first time I baked this Classic Strawberry Pound Cake. I had a basket of perfectly ripe strawberries, and I wanted to make something simple yet special. I stirred the berries gently into the batter and watched as the pink swirls formed the kitchen smelled heavenly. When my family took their first bites, their smiles told me I had created a new family favourite.

This cake feels nostalgic yet elegant. It works beautifully for afternoon tea, casual family desserts, or even as a sweet breakfast treat with coffee. The strawberries add freshness and a lovely natural sweetness that makes this pound cake unforgettable.

Why I Love Making This Recipe

I love making this Classic Strawberry Pound Cake because it’s approachable yet impressive. The texture is buttery and tender, yet firm enough to slice beautifully. The fresh strawberries add a natural sweetness and a gentle burst of fruitiness in every bite.

I also love that it requires no complicated techniques. I mix, fold, and bake that’s it. Yet the results feel bakery-level special. Plus, this cake fills the house with a cozy, inviting aroma that instantly makes everyone smile.

And there’s a joy in sharing it. Whether I bring it to a friend’s house, serve it at a family brunch, or enjoy it with my own family on a sunny afternoon, this cake has a way of bringing people together.

Ingredients & Little Kitchen Secrets

For the Cake:

1 ½ cups unsalted butter, softened
2 ½ cups granulated sugar
6 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract (optional, enhances strawberry flavor)
1 cup whole milk
1 ½ cups diced fresh strawberries

For the Glaze (Optional):

1 cup powdered sugar
2–3 tablespoons fresh strawberry puree

Kitchen Secrets:
I always dice the strawberries small to prevent sinking to the bottom. Gently fold them into the batter to avoid overmixing, which keeps the cake light. If the strawberries are very juicy, I pat them dry slightly to maintain the perfect cake texture. For extra flavor, a touch of almond extract complements the strawberries beautifully.

How I Make It, Step by Step

Preheat the oven to 175°C (350°F) and grease a 10-inch bundt pan or loaf pan. Dust lightly with flour.
In a large bowl, cream the butter and sugar until fluffy and pale.
Add eggs one at a time, beating well after each addition. Stir in vanilla and almond extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
Gently fold in the diced strawberries, being careful not to overmix.
Pour batter into the prepared pan and smooth the top.
Bake for 60–70 minutes (depending on pan), or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Optional: Mix powdered sugar with strawberry puree and drizzle over the cooled cake for a glossy glaze.

How I Serve It at Home

I like to serve this Classic Strawberry Pound Cake at room temperature, sliced thick to show the beautiful pink strawberry flecks. A dollop of whipped cream or a few fresh strawberry slices makes it extra special. It pairs perfectly with a cup of tea, coffee, or even a cold glass of milk.

Sometimes, I slice it and lightly toast the pieces for breakfast, then spread a thin layer of cream cheese or mascarpone the strawberries come alive in a different, delightful way.

Storage, Reheating & Make-Ahead Tips

Store the cake in an airtight container at room temperature for up to 3 days. It keeps beautifully in the fridge for up to 5 days. I recommend bringing it to room temperature before serving so it’s soft and tender.

For make-ahead: bake the cake a day before and cover tightly with plastic wrap. Assemble the glaze just before serving for the freshest flavor. You can also freeze the unglazed cake for up to 2 months thaw completely before glazing.

100-Word Short Version

This Classic Strawberry Pound Cake is soft, buttery, and filled with juicy diced strawberries. The texture is tender yet firm, perfect for slicing and sharing. Light vanilla and optional almond extract enhance the strawberry flavor, making it ideal for brunch, tea time, or a family dessert. Optional strawberry glaze adds a beautiful finish and extra sweetness. I fold the berries gently to keep the batter airy and prevent sinking. It’s simple to bake, yet elegant, bringing warmth and joy to every occasion. Slice thick and serve with fresh cream or enjoy on its own.

Recipe Card

⏱️ Time
Prep: 20 minutes
Cook: 65 minutes
Total: 1 hour 25 minutes

🛒 Ingredients

Cake:
1 ½ cups unsalted butter, softened
2 ½ cups granulated sugar
6 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
1 cup whole milk
1 ½ cups diced fresh strawberries

Glaze (Optional):
1 cup powdered sugar
2–3 tablespoons fresh strawberry puree

👩‍🍳 Instructions

Preheat oven to 175°C (350°F) and grease a 10-inch pan.
Cream butter and sugar until pale and fluffy.
Beat in eggs one at a time. Stir in vanilla and almond extract.
Whisk flour, baking powder, salt; add to wet ingredients alternately with milk.
Fold in diced strawberries gently.
Pour batter into pan; smooth top.
Bake 60–70 minutes until toothpick comes out clean. Cool 15 minutes.
Invert cake onto wire rack; cool completely.
Optional: Mix powdered sugar with strawberry puree and drizzle over cooled cake.

📝 Notes

Use fresh, firm strawberries to prevent excess moisture. Pat berries dry if very juicy. Optional almond extract enhances flavor. Store at room temperature 3 days or refrigerated 5 days. Freeze unglazed for 2 months.

🍽️ Nutrition
Calories: 380
Carbohydrates: 52g
Fat: 17g
Protein: 5g
Sugar: 32g

Conclusion

Every time I bake this Classic Strawberry Pound Cake, my kitchen fills with the sweet aroma of strawberries and buttery comfort. It’s simple yet elegant, perfect for family gatherings, tea time, or just a quiet moment with a cup of tea. Baking and sharing this cake brings me joy and reminds me of the warmth that food and love can bring to any home.

Why I Love Making This Recipe

Ingredients & Little Kitchen Secrets

For the Cake:

For the Glaze (Optional):

How I Make It, Step by Step

How I Serve It at Home

Storage, Reheating & Make-Ahead Tips

100-Word Short Version

Recipe Card

Description

Ingredients

Instructions

Notes

Nutrition

Conclusion

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