Moist Strawberry Pound Cake with Sweet Glaze and Fresh Strawberries

Prep Time: 20 minutes   |   Cook Time: 50 minutes   |   Total Time: 1 hour 10 minutes   |   Servings: 8

Introduction

Strawberry pound cake is a soft, buttery dessert bursting with fresh strawberry flavor and a tender crumb. This homemade version combines rich butter, eggs, and sugar with juicy strawberries folded into the batter, creating a moist cake with sweet fruity pockets in every slice. Finished with a light glaze and topped with fresh strawberries, it’s both simple and elegant—perfect for dessert, brunch, or afternoon coffee. The balance of richness and freshness makes it irresistible. For the best results, use ripe, sweet strawberries and avoid overmixing the batter to keep the cake light and fluffy.

Ingredients

• 2 cups all-purpose flour (240 g)
• 1 cup granulated sugar (200 g)
• 1/2 cup unsalted butter, softened (113 g)
• 3 large eggs
• 1/2 cup milk (120 ml)
• 1 teaspoon vanilla extract (5 ml)
• 1 1/2 teaspoons baking powder (6 g)
• 1/2 teaspoon salt (3 g)
• 1 1/2 cups fresh strawberries, diced (225 g)
• For the Glaze:
• 1/2 cup powdered sugar (60 g)
• 1–2 tablespoons milk (15–30 ml)
• 1/2 teaspoon vanilla extract (2 ml)
• Extra fresh strawberries for topping

Step-by-Step Instructions

1. Preheat the oven: Set oven to 350°F (175°C). Grease and line a loaf pan.
2. Cream butter and sugar: In a bowl, beat softened butter and sugar until light and fluffy.
3. Add eggs and vanilla: Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
4. Mix dry ingredients: In another bowl, combine flour, baking powder, and salt.
5. Combine batter: Gradually add dry ingredients to the wet mixture, alternating with milk, until just combined.
6. Add strawberries: Gently fold in diced strawberries without overmixing.
7. Bake: Pour batter into the pan and bake for 45–50 minutes until a toothpick inserted comes out clean.
8. Prepare glaze: Mix powdered sugar, milk, and vanilla until smooth.
9. Serve: Let cake cool, drizzle with glaze, top with fresh strawberries, and slice.

FAQs

Q1: Can I use frozen strawberries?
Yes, but thaw and drain them first to avoid excess moisture in the batter.

Q2: How do I keep the cake moist?
Do not overbake and store it in an airtight container at room temperature.

Q3: Can strawberry pound cake be made ahead?
Yes, it can be baked a day ahead and glazed before serving.

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