Imagine biting into a slice of moist, tender cake bursting with the fresh, sweet flavor of strawberries. That's exactly what you get with this strawberry pound cake recipe. This cake combines the richness of a classic pound cake with the bright, summery taste of ripe strawberries, making it a perfect treat for any occasion.
Whether you're celebrating a special event or just craving something sweet, this cake is sure to satisfy. Easy to make and even easier to love, it's a delicious way to bring a touch of summer into your kitchen any time of the year.
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Why This Recipe Works
This strawberry pound cake recipe stands out because it perfectly balances moisture and flavor. The key is in the fresh strawberries, which add natural sweetness and a juicy burst in every bite, enhancing the buttery softness of the cake. Unlike other desserts that might rely on artificial flavors, this cake uses real fruit, ensuring a genuine strawberry taste that's both refreshing and rich. The addition of sour cream in the batter helps to keep the cake incredibly moist, ensuring that it doesn't dry out, even after a few days. This means you can enjoy a tender, flavorful slice of cake with your coffee in the morning or as a dessert after dinner.
Moreover, this cake is wonderfully versatile. It can be dressed up with a simple glaze or powdered sugar for special occasions, or enjoyed plain with a cup of tea for a casual treat. The process of making it, from folding in the bright pieces of strawberry to watching it rise and turn golden in the oven, is as delightful as eating it. Whether you're a baking novice or a seasoned pro, this recipe is straightforward and forgiving, making it nearly impossible to mess up. It's a fantastic way to make use of the season's fresh strawberries, but you can also adapt it with frozen strawberries, ensuring a taste of summer all year round.
Ingredients
Fresh Strawberries - Sweet and juicy, they add moisture and flavor. Substitute: frozen strawberries, thawed and drained, if fresh are not available.
Butter - Provides richness and a tender crumb. Substitute: coconut oil for a dairy-free version.
Sugar - Sweetens the cake. Substitute: equal parts of coconut sugar for a less refined option.
Eggs - Bind the ingredients together and add structure. Substitute: flax eggs for a vegan option (1 flax egg = 1 tablespoon ground flaxseed + 3 tablespoon water).
All-Purpose Flour - The base of the cake, giving it structure. Substitute: a gluten-free all-purpose flour blend for those with gluten sensitivities.
Tips
- Dice the strawberries into small pieces to ensure they distribute evenly throughout the batter.
- Cream the butter and sugar well until light and fluffy to incorporate air into the batter, making the cake lighter.
- Avoid overmixing the batter once the flour is added to keep the cake tender.
- Use a toothpick to test for doneness; the cake is ready when it comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This prevents it from breaking apart.
How to Serve
Strawberry pound loaf cake is a delightful treat that can be enjoyed at any time of the day. Its sweet and fruity flavor makes it perfect for breakfast, brunch, or as a dessert.
- For a morning treat, serve slices of this cake with a dollop of Greek yogurt and extra fresh strawberries on the side.
- It pairs wonderfully with coffee or tea for a mid-afternoon snack.
- If serving as a dessert, consider topping slices with whipped cream or a simple glaze made from powdered sugar and milk or lemon juice for added sweetness.
Similar Recipes
Strawberry Cream Cheese Muffins
Instant Pot Strawberry Cobbler
Strawberry Pound Cake
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 ½ cups diced fresh strawberries
- Optional for glaze: ½ cup powdered sugar and 2 tablespoons milk or lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with sour cream, and mix until just combined.
- Gently fold in the diced strawberries. Pour the batter into the prepared loaf pan.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
- If using, whisk together the powdered sugar and milk or lemon juice to make the glaze and drizzle over the cooled cake.
Nutrition
Notes
• Cream the butter and sugar well until light and fluffy to incorporate air into the batter, making the cake lighter.
• Avoid overmixing the batter once the flour is added to keep the cake tender.
• Use a toothpick to test for doneness; the cake is ready when it comes out clean.
• Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This prevents it from breaking apart.