Moist, tender, and bursting with fresh strawberry flavor — this strawberry pound cake is a perfect dessert for spring, summer, or any occasion that calls for a sweet, fruity treat!

Why You’ll Love This Recipe

• A classic pound cake with a fruity twist.
• Perfectly moist thanks to sour cream or Greek yogurt.
• The homemade strawberry glaze adds fresh, tangy sweetness.
• Elegant enough for special occasions, simple enough for everyday baking.

Ingredients

For the Cake:

• 3 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 cup sour cream or plain Greek yogurt
• ¼ cup milk
• 1 tsp vanilla extract
• ½ tsp almond extract (optional)

For the Strawberry Filling & Glaze:

• 2 cups fresh strawberries, sliced
• ½ cup strawberry preserves or glaze
• 2 tbsp sugar (optional, for extra sweetness)
• 1 tbsp lemon juice

Prep Time: 20 minutes
Cooking Time: 40–80 minutes (depending on pan)
Total Time: 1 hour 10 minutes – 1 hour 40 minutes
Servings: 12
Calories: ~320 kcal per serving

Step-by-Step Instructions

Step 1: Prepare the Pan

Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or two 9-inch round pans.

Step 2: Cream the Butter and Sugar

In a large bowl, cream butter and sugar until light and fluffy, about 4–5 minutes.

Step 3: Add the Eggs

Add eggs one at a time, mixing well after each addition.

Step 4: Mix Dry Ingredients

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

Step 5: Combine Wet and Dry

Gradually add dry ingredients to the butter mixture, alternating with sour cream and milk, mixing just until combined.

Step 6: Add Flavoring

Stir in vanilla and almond extract if using.

Step 7: Bake the Cake

Pour batter into prepared pan(s). Bake 70–80 minutes for a bundt pan or 35–40 minutes for round pans, until a toothpick inserted in the center comes out clean. Cool completely in the pan before removing.

Step 8: Make the Glaze

In a saucepan, combine strawberries, preserves, sugar (if using), and lemon juice. Cook over medium heat for 5–7 minutes until berries soften and mixture thickens slightly. Cool before using.

Step 9: Glaze and Serve

Place cooled cake on a serving plate and spoon strawberry glaze over the top, letting it drip down the sides. Garnish with extra fresh strawberry halves.

Tips & Variations

• Swap the glaze for a powdered sugar glaze if you prefer a lighter topping.
• Use frozen strawberries when fresh aren’t in season.
• Add a handful of white chocolate chips to the batter for extra sweetness.
• Serve with whipped cream or vanilla ice cream for a decadent dessert.

Frequently Asked Questions

Can I make this cake ahead of time?
Yes! Bake and cool the cake, then store it unglazed at room temperature for up to 2 days. Add the strawberry glaze before serving.

How do I store leftovers?
Keep in an airtight container in the refrigerator for up to 4 days.

Can I freeze strawberry pound cake?
Yes. Wrap tightly in plastic and foil (without glaze) and freeze up to 2 months. Thaw overnight in the fridge and add glaze before serving.

Final Thoughts

This strawberry pound cake combines the rich, buttery texture of a classic pound cake with the bright, fresh flavor of strawberries. It’s versatile, beautiful, and sure to be a centerpiece dessert for any gathering.