Strawberry Pound Cake

This Strawberry Pound Cake is dense but so moist with wonderful pops of fresh strawberries and a delicious strawberry icing! It’s a spectacular dessert for summertime!

Strawberry Pound Cake

Strawberry Pound Cake recipe

Strawberry Pound Cake

So this past weekend, we were dog sitting for a friend. The dog was some sort of lab mix that they adopted. He’s similar in height to Jessie, but not nearly as wide and about half her weight. Plus, he’s only just turning one and is full of energy and always ready to play. A super cute and sweet pup!

He had Jessie on her toes all weekend and they played quite a bit. I was curious to see her reaction when he left. As soon as he left, she went upstairs to the bedroom and stayed there all night. I imagine if she could, she’d have slammed the door behind her. I’m pretty sure she was pouting and now I feel like I need to get her a friend.

I’m not at all prepared to take on a second pup, but I did feel sad for her. The only time she finally made an appearance was when she heard the ruffle of some food packaging. Girl likes to eat her feelings. 😉 Or just eat.

Best Strawberry Pound CakeEasy Strawberry Pound Cake

Well if you’re looking for a good dessert to enjoy (or to eat your feelings), this pound cake would make a great option. Strawberries are one of the best parts about summer and this pound cake puts them on show.

The pound cake itself really is quite easy to make. The first step is the most important – you want to fully cream that butter and sugar. You’ll be able to visible see a difference in the texture of the mixture once it’s creamed.

Next, you’ve got the eggs. Add them one at a time and mix until well incorporated. The rest are your usual cake ingredients – flour and salt, then some milk and vanilla extract. It all combines into a silky smooth batter, to which you add your chopped strawberries.

Once the cake is baked, it’s time for the strawberry icing. This is where I think it gets kind of fun. 🙂

To give the icing its strawberry flavor, I used freeze dried strawberries. Pop them in a food processor to grind them into a powder. After you cook everything to make the icing base, stir in the powdered sugar and freeze dried strawberries and you have a wonderful icing with unmistakeable strawberry flavor. So good! My icing did have some lumpiness to it, so if you want to try and get it as smooth as you can, be sure to run the powdered sugar and strawberry powder through a sifter to try and get the powders nice and fine.

I took this cake to a friend’s house for Easter and it was a hit! Since I’m always trying to pawn off desserts on people (my house is always full of them), our host was plenty pleased to keep the cake at her house and a few days later followed up to tell me how much they enjoyed it. It really is a delicious pound cake – I hope you enjoy it too!

Favorite Strawberry Pound CakeDecorated Strawberry Pound Cake

Read transcript

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overhead image of Strawberry Pound Cake

Strawberry Pound Cake

  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 80 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Strawberry Pound Cake is dense but so moist with wonderful pops of fresh strawberries and a delicious strawberry icing! It’s a spectacular dessert for summertime!



  • 1 1/2 cups (336g) unsalted butter, room temperature
  • 1 cup (225g) brown sugar
  • 2 cups (414g) sugar
  • 5 large eggs
  • 3 cups (390g) all purpose flour
  • 1 tsp salt
  • 1 cup (240ml) milk
  • 1 tbsp vanilla extract
  • 2 1/2 cups (344g) chopped strawberries


  • 1 cup (12g) freeze-dried strawberries
  • 2 tbsp (28g) salted butter
  • 1/3 cup (69g) sugar
  • 1/2 cup (60ml) heavy whipping cream
  • 1/2 tsp vanilla extract
  • 2 tsp honey
  • 1/41 1/4 cups (29g-144g) powdered sugar


1. Preheat oven to 325°F (163°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.
2. In a large mixer bowl, cream butter and both sugars together on medium speed until light and fluffy, for about 5 minutes.
3. 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.
4. With the mixer on low, carefully add the flour and salt and mix until just combined.
5. Add the milk and vanilla extract and mix until combined.
6. Fold in the strawberries.
7. Spread the batter evenly into bundt pan and bake for 78-82 minutes or until a toothpick inserted into the center comes out moist but mostly clean.
8. Allow the cake to cool for about 10 minutes, then invert cake onto cooling rack to cool to room temperature.
9. To make the icing, place the freeze dried strawberries in a food processor and grind into a powder. Set aside.
10. Combine all the icing ingredients except for the powdered sugar and strawberries in a small sauce pan.
11. Heat on low until sugar is melted, then turn heat to medium to bring to a boil.
12. Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.
13. Whisk in 1/2 cup of the powdered sugar and the strawberry powder and allow to cool and thicken. If your icing is too thin, add additional powdered sugar until it’s the right consistency to drizzle it. If you find your icing to be a little thick, just add a touch more water to thin it back out.
14. 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. Top the cake with additional strawberries, if desired.

Recipe modified from Grandbaby Cakes.


  • Serving Size: 1 Slice
  • Calories: 550
  • Sugar: 48.5 g
  • Sodium: 220.8 mg
  • Fat: 27.5 g
  • Carbohydrates: 69.8 g
  • Protein: 7.5 g
  • Cholesterol: 135.3 mg

Keywords: pound cake recipe, strawberry pound cake, homemade pound cake, how to make pound cake, easy pound cake, strawberry cake recipe, homemade strawberry cake, strawberry cake from scratch, strawberry icing, strawberry frosting


Strawberry Pound Cake - soft, dense, moist and full of strawberry flavor!

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Recipe rating

  1. Dana

    I just made this cake. Mine looks nothing like the picture. The top stuck when I was taking it out of the pan. Then, when I transferred it from the wire rack to a cake holder, it kind of wobbled and pieces cracked off. My icing is not as bright as pictured (but I was able to get almost a cup of dried strawberries from some Special K cereal boxes!). All of that being said, even though my cake didn’t turn out pretty, I’m sure it’ll be delicious! I made it for my daughter’s 2nd birthday tomorrow. Thanks for the recipe!

  2. Lisa

    I literally had strawberries on my counter and I was pondering what to do with them,  when I saw your Instagram post for this cake.   Amazingly I had all the ingredients, event the freeze dried strawberries!

    This cake is so moist and delicious and the I have no words for the glaze, I could just eat a bowl of that alone.

    Thanks so much for this beautiful recipe!

  3. afua

    i tried this recipe today and it was so moist and delicious!! will the consistency change if i reduce the sugar a bit?

    1. Lindsay

      It could. Sugar not only adds sweetness, but also moisture. Reducing it can affect the final texture of the cake. Some people aren’t bothered by the change, but it depends.

  4. Arielle

    Could i add/fold in  a strawberry purée to this batter without compromising the texture 1/2 cup or less to add color and flavor?

    1. Lindsay

      It’s hard for me to say for sure without trying it. It would change the texture of the final cake, I just don’t know if it would be bad or not.

      1. Teisha Croft

        Is it 1 cup of freeze dried strawberries before or after being placed in the food processor

      1. Teisha Croft

        Thanks. I actually found the freeze dried strawberries and while the consistency wasn’t the same as shown in the picture,  it still turned out great.

    1. Lindsay

      No baking powder. Not all pound cakes use a leavening agent. They are meant to be dense so they don’t necessarily need it.

  5. Jill Gordon

    So no baking soda or baking powder, just one whole teaspoon of salt??? What makes it rise? I was about to make this beautiful cake, but now I’m a bit confused. Lol! 

    Please explain.

    1. Lindsay

      Not all pound cakes use a leavening agent. They are meant to be dense so they don’t necessarily need it. In this cake, some rise comes from properly creaming the butter and sugar.

  6. Kimberley Radwick

    I made this cake as a 3 layer cake this weekend.  It’s turned out awesome!  I filled the layers with whipped, cream cheese buttercream, and fresh strawberry slices.  Yum!

  7. Amy

    Hi. Can I make this ahead of time? Does it need to be refrigerated if I make it on a Friday for a Saturday party? 
    Thank you for your time! 

      1. Amy

        This was DELICIOUS!!!! Definitely will be making this again. I notice the video said corn syrup for the icing and the list of ingredients said honey so I went with the honey and it was so good. I’m sure both will work. Anyways thank you. 

    1. Lindsay

      It would add a lot of moisture to the icing and not thicken up well. You could try using some strawberry jam or something and see if that works.

  8. Kate

    I always have a hard time getting my bundt cakes out of the pans successfully. Aside from lots of cooking diary, any tips??

  9. Ivory

    Yum, yum, yummy, this looks yummy, and I can’t wait to try making it.  However, I know that it will not come anywhere close to looking and I am sure, tasting as great as yours.  

  10. Joanna

    OMG… girl likes to eat her feelings…that is so funny! I literally LOL’d. I love pound cake and this looks so pretty!

  11. Liz | Flour de Liz

    This looks awesome! It makes me want to have a picnic! (And bring this cake to the picnic, of course!)

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12