Strawberry Pound Cake

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This Strawberry Pound Cake is the perfect combination of dense, tender, and moist. It’s loaded with fresh strawberry flavor and topped with a delicious strawberry icing! It’s a spectacular dessert for summertime!

The Best Strawberry Pound Cake Recipe

Strawberries are one of the best parts of summer, in my opinion. This pound cake really puts them on show. This easy-to-make dessert is one of those go-to recipes you need to have in your back pocket this summer. It’s a little more complex than an old-fashioned pound cake (read on to learn about the origins of this baked good) but it is still friendly to almost any level of baking experience.

So what’s it like? So. Much. Strawberry. The strawberry puree cooked into the cake, as well as into the frosting, delivers bright, sweet strawberry flavor to every inch of the dessert. The addition of just a splash of strawberry extract really takes it to the next level. Glorious strawberry flavor aside, this cake has a pretty unbeatable texture. It’s dense enough to be satisfying to bite into (as any pound cake should be) but is also the perfect amount of tender and moist. It’s an absolute joy. If you even kind of like strawberries you have to try this recipe. By the time you’ve had your first bite, you’ll have developed a potentially unhealthy obsession with this summertime fruit.

Overhead of strawberry pound cake on a serving platter surrounded by fresh strawberries.

Why This Recipe Works

I’ve had a couple of goes at making the perfect strawberry pound cake. I’ve gotten close a few times but didn’t quite get it right until this one. So what makes this recipe work?

  • Flavor. Getting the perfect strawberry flavor can be tough, since not all strawberries have great flavor. But I found that using homemade strawberry puree in conjunction with a bit of strawberry extract works like a charm. I used the same puree in the icing which, when compared to using freeze-dried strawberries as I have in the past, lent a softer, sweeter strawberry flavor.
  • Texture. Pound cake is often too dense. This one is just perfect. Dense yet tender and moist. The 5 minutes spent creaming together the butter and sugar plays a large role in getting the texture right along with careful measuring and a couple of other simple mixing strategies. Check out the sections below titled “Tips for the Best Pound Cake with Strawberries” and “Why Is My Pound Cake Not Moist?” to learn more.

What Is A Pound Cake?

The term pound cake comes from way back in the 1700s when bakers were mixing together a pound each of flour, eggs, sugar, and butter to make a moist, dense, easy-to-throw-together cake. The recipe has been refined over the centuries. Slightly different ratios are being used today but the simple ingredients remain the same (with the addition of a leavening agent at times) and the result is still reminiscent of the original. Modern pound cake is relatively heavy when compared to other cakes yet still moist. It is often baked in a bundt pan and finished with a light glaze or a dusting of powdered sugar.

Recipe Ingredients

Here’s a list of ingredients required to make this delicious strawberry pound cake. For precise measurements, check out the recipe card at the bottom of the post.

Ingredients for strawberry pound cake separated into bowls.
  • Strawberries – Be sure to select fresh, ripe, sweet strawberries. Otherwise, your cake will be lacking in strawberry flavor. I like to actually smell the packages of strawberries. If you can’t smell their flavor right there in the store, they probably don’t have any flavor. The strawberries are pureed and reduced over the stove and added to both the cake and the icing.
  • Unsalted butter – The butter in the cake should be at room temperature otherwise it won’t cream properly with the sugar and you run the risk of ending up with an overly dense cake. You’ll also use a little bit in the icing.
  • Sugar – To sweet the cake, add moisture and add to the tender texture. A little is also used in the icing.
  • Eggs – The eggs should be at room temperature. They will incorporate into the other ingredients more easily, helping to prevent you from over-mixing.
  • All-purpose flour – You are more than welcome to use your favorite 1:1 gluten-free flour instead.
  • Baking powder – Just a bit to lighten the cake a touch and help it bake nicer.
  • Salt – To accentuation the flavors of the cake.
  • Vanilla extract
  • Strawberry extract – This accentuates the strawberry flavor already in the cake. It’ll also help bump up the flavor a bit if your strawberries aren’t the best flavor-wise.
  • Milk – For some extra moisture.
  • Pink gel icing color – You don’t have to use the gel icing color, but it does give the cake and icing a wonderful pink hue. If you choose not to use it, note that the cake and icing will be a little brownish.
  • Heavy whipping cream – Part of the base for the icing. Don’t use milk or something else here. It won’t have enough fat and will thin out the icing.
  • Corn syrup – I like to add this to the icing to give it a more glossy appearance and help it drizzle a little better. You can substitute it for honey, if you like, but it will change the flavor a bit. You could also leave it out.
  • Powdered sugar – To thicken the icing.

How to Make a Strawberry Pound Cake

Ready to make the best homemade pound cake you’ve ever tasted? Here’s how to do it. For more detailed instructions, scroll to the recipe card at the bottom of this post.

For the strawberry reduction

  • Puree the strawberries in a food processor until smooth.
  • Cook. Transfer the puree to a saucepan and bring it to a boil over medium heat. Cook for 20-25 minutes or until reduced by half.
  • Cool to room temperature.

For the pound cake

  • Prep. Preheat the oven to 325°F and grease a 10-14 cup bundt pan with non-stick baking spray.
  • Beat the butter and sugar together on medium speed for about 5 minutes.
  • Add eggs one at a time, mixing to incorporate after each addition.
  • Add the dry ingredients. Reduce the mixing speed to low and carefully mix in the flour, baking powder, and salt.
  • Add some flavor. Mix in the strawberry and vanilla extracts, milk, ¾ cup of the strawberry reduction, and the gel icing color.
  • Bake. Spread the batter evenly into the prepared bundt pan and bake for 75-85 minutes.
  • Cool the cake in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the icing

  • Heat the butter, sugar, heavy whipping cream, strawberry reduction, vanilla extract, honey, and gel icing color in a small saucepan over low heat until the sugar is melted.
  • Boil. Over medium heat, bring the mixture to a boil, and boil for 3 minutes, stirring occasionally.
  • Cool. Pour the mixture into a heat-proof glass bow and cool for 5-10 minutes.
  • Add the powdered sugar. Add 3/4 cup powdered sugar. Whisk until smooth. Add more if the icing is too thin. Add a touch of water if the icing is too thick.
  • Drizzle the warm icing over the cake.

Tips for the Best Pound Cake with Strawberries

Making a homemade pound cake is a relatively simple task. That being said, I have a few helpful tips and tricks that will help you achieve pound cake perfection. Here they come.

  • Be choosy with your strawberries. Be sure to use good-tasting strawberries. Otherwise, your cake won’t have as much strawberry flavor. Look for deep red strawberries. They tend to be the sweetest.
  • Cream. Thoroughly. When creaming together the butter and sugar, do so for 5 whole minutes. The mixture should become quite fluffy and will lighten in color significantly. This creaming process helps add air to the batter which will allow the leavening agent (baking powder here) to work more effectively, preventing you from making an overly dense cake.
  • Room temperature ingredients. Be sure to start with room-temperature butter and eggs. The butter will not cream properly with the sugar if it is too cold or too warm. This can give you an overly dense cake. In addition, if the eggs are too cold, they will not mix as willingly with the other ingredients. This can lead to over-mixing (see my next point).
  • Don’t over-mix. Once you start adding the flour to the batter, it is essential not to over-mix. Mix until everything is just combined. Over-mixing can cause the glutens in the flour to over-develop, which can give the cake a tough consistency.
  • Get all of the ingredients into the batter. As you add ingredients to the batter, scrape down the sides of the bowl as needed to make sure everything gets into the batter and is well combined.
  • Sift. To ensure a perfectly smooth icing, run the powdered sugar through a sifter before adding it to the icing.
  • Warm icing. Do not wait for the icing to cool before drizzling it over the cake. It will be too firm to pour and you won’t get a nice drizzle.

Why Is My Pound Cake Not Moist?

It can be frustrating to put love, time, and energy into a cake and have it turn out dry. Unfortunately, it happens all too often, especially with pound cake. Here are some common pitfalls people make and how to avoid them.

  • It was over-baked. If the cake stays in the oven for a bit too long, too much moisture will bake out, making it dry. So take that cake out on time! A toothpick poked into the center of the cake should come out still somewhat moist but mostly clean.
  • Too much flour. Measure your flour carefully (I suggest using the spoon and level method). If your batter has too much flour in it, the cake will come out dry.
  • The oven temperature was off. If you bake the cake in a too-hot oven, it will dry out and maybe even burn. If the oven is not hot enough, the outside of the cake will dry out before the inside has had a chance to cook. I recommend using an oven thermometer to ensure that your oven is preheated to the right temperature.
  • You stored your cake in the fridge. The cool temperatures in the refrigerator will dry the cake out. Store it at room temperature.
Strawberry pound cake on a serving platter with a slice taken out of it.

Serving Suggestions

Want to add a little extra oomph to your pound cake with strawberries? Here are some of my favorite ways to serve it. Pick one (or several) and you’ll be off to dessert utopia.

  • Fresh fruit. It seems only fitting to serve a strawberry pound cake with fresh strawberries to tie it all together. Fresh blueberries, raspberries, or blackberries will work as well, however.
  • Ice cream. Grab your favorite flavor from the store (I like vanilla for this cake) or whip up my One Ingredient Strawberry Ice Cream and serve this cake with a scoop or two.
  • Whipped cream. Take strawberry pound cake to the next level by topping a slice with a swirl of whipped cream. Store-bought will do just fine but I highly suggest making your own. Try my Homemade Whipped Cream, this Strawberry Whipped Cream, or my Stabilized Mascarpone Whipped Cream.

How to Store Leftovers

Allow the cake to cool completely before storing it in an airtight cake carrier. If you don’t have a cake carrier you can wrap the cake in plastic wrap, propping the plastic away from the icing with toothpicks, instead. Alternatively, you can slice the cake and arrange the slices in an airtight container, separating any layers with parchment paper. Store the cake at room temperature for up to 4 days.

Strawberry pound cake on a serving platter surrounded by fresh strawberries.

Can You Freeze Homemade Pound Cake?

You can! After the cake has cooled, pop it in the freezer for an hour or two to firm up before wrapping the whole thing in a double layer of plastic wrap. You can also slice the cake and arrange the slices in an airtight container. Be sure to separate any layers with parchment paper to avoid a mess. Keep the cake in the freezer for up to 3 months. Allow it to thaw in the fridge, then bring to room temperature and add icing before serving.

More Strawberry Desserts

This homemade pound cake is one of my favorites but let’s not stop there. Here are a few other strawberry dessert recipes to get you in a summer kind of mood.

Watch How to Make Strawberry Pound Cake

Read Transcript

Download the old version of this Strawberry Pound Cake recipe.

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Strawberry pound cake on a serving platter with a slice taken out of it.

Strawberry Pound Cake

  • Author: Lindsay
  • Prep Time: 1 hour 45 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 3 hours
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Strawberry Pound Cake is the perfect combination of dense, tender, and moist. It’s loaded with fresh strawberry flavor and topped with a delicious strawberry icing! It’s a spectacular dessert for summertime!



  • 1 lb strawberries, washed and hulled
  • 1 1/2 cups (336g) unsalted butter, room temperature
  • 3 cups (621g) sugar
  • 5 large eggs, room temperature
  • 3 cups (390g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 2 tsp strawberry extract
  • 1/4 cup (115g) milk, room temperature
  • 35 drops pink gel icing color, optional


  • 2 tbsp (28g) unsalted butter
  • 1/3 cup (69g) sugar
  • 1/4 cup (60ml) heavy whipping cream
  • 1/4 cup strawberry reduction, from above
  • 1/2 tsp vanilla extract
  • 2 tsp corn syrup or honey, optional
  • 3/4 cup – 1 1/4 cups (86g-144g) powdered sugar
  • 1 drop pink gel icing color, optional


  1. To make the strawberry reduction, add the strawberries to a food processor or blender and puree until smooth. You should have about 2 cups of puree. Strain it to remove the seeds, if you like.
  2. Add the puree to a medium sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced to 1 cup, about 20-25 minutes. To measure, pour the puree into a measuring cup. If it’s more than 1 cup, add it back to the pan and continue cooking. When the puree has thickened and reduced, pour into a large measuring cup and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.
  3. Preheat oven to 325°F (163°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.
  4. In a large mixer bowl, cream butter and sugar together on medium speed until light and fluffy, for about 5 minutes.
  5. Add eggs one at a time, mixing until well incorporated after each. Scrape down the sides of the bowl as needed to make sure things are well combined.
  6. With the mixer on low, carefully add the flour, baking powder and salt and mix until just combined.
  7. Add the strawberry and vanilla extracts, milk, ¾ cup of the strawberry reduction and gel icing color (if using) and mix just until well combined. Do not over mix.
  8. Spread the batter evenly into bundt pan and bake for 75-85 minutes or until a toothpick inserted into the center comes out moist but mostly clean.
  9.  Allow the cake to cool for about 10 minutes, then invert cake onto cooling rack to cool to room temperature.
  10. To make the icing, combine all the icing ingredients except for the powdered sugar in a small sauce pan.
  11. Heat on low until sugar is melted, then turn heat to medium to bring to a boil. Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.
  12. Allow to cool for 5 – 10 minutes, then add about 3/4 cup of the powdered sugar and whisk together until smooth. If your icing is too thin, add additional powdered sugar until it’s the right consistency to drizzle it. If you find the icing to be a little thick, just add a touch more water to thin it back out.
  13. Drizzle the icing over the cake while the icing is still a little warm. It will be too firm to pour and get a nice drizzle if it cools completely.


  • Serving Size: 1 Slice
  • Calories: 545
  • Sugar: 56.7 g
  • Sodium: 199.6 mg
  • Fat: 24.2 g
  • Carbohydrates: 78.5 g
  • Protein: 5.7 g
  • Cholesterol: 125.6 mg


About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29