Can I use frozen strawberries in this recipe?

Fresh strawberries are strongly recommended for the cake batter as frozen berries release too much moisture during baking. However, frozen strawberries work perfectly fine for the syrup and glaze portions of the recipe. Just thaw them completely and drain off excess liquid before pureeing.

Why did my cake sink in the middle after baking?

Sinking usually happens when the cake is underbaked or when the oven door is opened too early in the baking process. Strawberries add additional moisture, so this cake needs the full 80 minutes to properly set. Always check for doneness with a toothpick and make sure it comes out mostly clean before removing from the oven.

Can I make this cake ahead of time for a special occasion?

Absolutely! This cake actually improves with a day of rest as the flavors meld and develop. Make it up to two days ahead, but add the glaze the day you plan to serve it for the freshest appearance. Store covered at room temperature until ready to serve.

How do I prevent my cake from sticking to the Bundt pan?

The key is thorough preparation of your pan. Use a baking spray that contains flour, or butter and flour the pan by hand, making sure to get into all the nooks and crannies. Allow the cake to cool for exactly 5 minutes before adding the syrup—this timing helps prevent sticking while still allowing the warm cake to absorb the syrup properly.

Strawberry Pound Cake Recipe

Name: Strawberry Pound Cake Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1½ cups unsalted butter (339 grams), room temperature (3 sticks); 3 cups granulated sugar (600 grams); 5 large eggs (250 grams), room temperature; 3 cups All Purpose Flour (408 grams); 1 teaspoon kosher salt (3 grams); 1 cup half-and-half (227 grams), room temperature; 1 tablespoon pure vanilla extract (12 grams); 1 teaspoon almond extract (4 grams); 2½ cups finely chopped strawberries (418 grams); 1 cup granulated sugar (200 grams); ⅔ cup water (151 grams); 1 cup pureed strawberries (232 grams); 3 tablespoons strawberry syrup (44 grams), reserved from above; 2 cups powdered sugar (226 grams); 3 tablespoons lemon juice (43 grams), from 1½ lemons

This incredibly moist Strawberry Pound Cake is a dream come true for berry lovers. Packed with fresh strawberries, soaked in a homemade strawberry syrup, and topped with a tangy lemon glaze, this cake delivers pure strawberry bliss in every bite. The buttery, dense texture of traditional pound cake gets a fresh makeover with bursts of strawberry flavor throughout. Perfect for spring gatherings, summer picnics, or whenever you need a show-stopping dessert that tastes as beautiful as it looks!

Why You’ll Love This Recipe

Strawberry Overload: This isn’t just a cake with strawberries—it’s strawberries three ways! Fresh chopped berries in the batter, a strawberry syrup soak, and strawberry-infused glaze create layers of fruity flavor.
Gorgeous Presentation: The rosy color and glossy glaze make this a stunning centerpiece for any table. The Bundt shape adds an elegant touch without any fancy decorating skills required.
Make-Ahead Friendly: This cake actually tastes better the day after baking as the flavors have time to meld, making it perfect for planning ahead for special occasions.
Butter-Rich Texture: The classic pound cake base provides that perfectly dense yet tender crumb that stands up beautifully to the moisture from the berries and syrup.

Ingredients You’ll Need

Butter: Creates that rich, velvety texture pound cakes are famous for. Using room temperature butter is essential for proper creaming with the sugar.
Granulated Sugar: Provides sweetness and helps create a tender crumb when creamed with butter.
Eggs: Act as the main structure builder in the cake. Room temperature eggs incorporate much better into the batter.
All-Purpose Flour: The foundation of your cake. Make sure to measure accurately for the perfect texture.
Kosher Salt: Enhances all the flavors and balances the sweetness.
Half-and-Half: Adds richness and moisture without thinning the batter too much.
Vanilla Extract: Provides warmth and depth that complements the strawberry flavor beautifully.
Almond Extract: This secret ingredient adds a subtle complexity that makes people wonder what makes this cake so special.
Fresh Strawberries: The star of the show! Finely chopping them ensures good distribution throughout the batter.
Powdered Sugar: Creates a smooth, sweet glaze that sets beautifully on the cake.
Lemon Juice: Adds a bright, tangy note that balances the sweetness and enhances the strawberry flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Chocolate Strawberry Pound Cake

Replace ½ cup of flour with unsweetened cocoa powder for a chocolate-strawberry version that’s absolutely divine. The rich chocolate perfectly complements the sweet-tart strawberries.

Mixed Berry Bliss

Swap half the strawberries for a mixture of blueberries, raspberries, or blackberries for a colorful confetti-like appearance and complex berry flavor.

Cream Cheese Twist

Add 8 ounces of softened cream cheese to the butter and sugar mixture for a tangy, even more decadent variation that’s reminiscent of strawberry cheesecake.

Citrus Infusion

Add the zest of one lemon or orange to the batter for a bright, citrusy note that elevates the strawberry flavor to new heights.

How to Make Strawberry Pound Cake

Step 1: Prepare Your Pan and Ingredients

Preheat your oven to 325°F and thoroughly spray a 10-cup Bundt pan with nonstick spray. Double-check that your butter, eggs, and half-and-half are at room temperature—this isn’t just recipe snobbery, it truly makes a difference in how your ingredients blend!

Step 2: Create the Cake Batter

Cream the butter and sugar until the mixture is genuinely fluffy—this takes about 2 minutes on medium-high speed. The color should lighten, and the texture should look almost whipped. Add eggs one at a time, allowing each to fully incorporate before adding the next. This patience builds the structure that will hold all those strawberries.

Step 3: Finish the Batter

Add flour and salt in batches, mixing gently between additions. Pour in the half-and-half along with vanilla and almond extracts, mixing until just combined. Then comes the magic—gently fold in those freshly chopped strawberries by hand to prevent crushing them.

Step 4: Bake to Perfection

Pour your gorgeous strawberry-speckled batter into the prepared Bundt pan and bake for 80 minutes. The long bake time ensures the center gets fully cooked while allowing the outside to develop that characteristic pound cake crust.

Step 5: Make the Strawberry Syrup

During the final 20 minutes of baking, prepare your strawberry syrup by boiling sugar and water for 8 minutes until slightly thickened. Add fresh strawberry puree and simmer for 10 more minutes. This syrup is what transforms a good cake into an unforgettable one.

Step 6: Soak the Cake

After the cake has cooled for 5 minutes, poke holes in the bottom (which is actually the top since it’s still upside down in the pan) and pour most of the warm strawberry syrup over it, reserving 3 tablespoons for the glaze. The warm cake will eagerly drink up all that strawberry goodness.

Step 7: Cool and Glaze

Allow the cake to cool completely before turning it out of the pan. While waiting, whisk together the reserved strawberry syrup, powdered sugar, and lemon juice to create a glaze with the perfect consistency—thick enough to cling to the cake but fluid enough to drip tantalizingly down the sides.

Pro Tips for Making the Recipe

Chop Strawberries Finely: Larger chunks may sink to the bottom of the batter. A fine dice distributes better throughout the cake.
Don’t Overmix After Adding Flour: This activates the gluten and can make your cake tough rather than tender. Mix just until combined.
Check for Doneness Carefully: The toothpick should come out mostly clean—a few moist crumbs are fine, but no wet batter.
Cool Completely Before Glazing: Rush this step and you’ll end up with a puddle of glaze around your cake instead of that beautiful dripped effect.
Use Fresh Strawberries When Possible: Frozen berries release too much moisture and can make the cake soggy. If you must use frozen, thaw and drain them extremely well.

How to Serve

Perfect Pairings

Serve slices of this gorgeous cake with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream for the ultimate dessert experience. For afternoon tea or coffee, a simple slice stands perfectly on its own.

Garnishing Ideas

Top with fresh strawberry slices just before serving for a hint at the treasure inside. A light dusting of powdered sugar adds an elegant touch for special occasions.

Seasonal Serving

In summer, add a few fresh mint leaves for color contrast and a refreshing aroma that complements the strawberries beautifully.

Make Ahead and Storage

Storing Leftovers

Store this cake in an airtight container at room temperature for up to 5 days. The syrup keeps it moist, so it remains delicious even days after baking.

Refrigeration

For longer storage, refrigerate for up to a week. Let slices come to room temperature before serving for the best flavor and texture experience.

Freezing

This cake freezes beautifully for up to 3 months. Wrap individual slices or the entire cake (unglazed) in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator and add fresh glaze before serving.

Reheating

Gently warm refrigerated slices for 10-15 seconds in the microwave to restore that just-baked texture and enhance the strawberry aroma.

FAQs

Can I use frozen strawberries in this recipe?

Fresh strawberries are strongly recommended for the cake batter as frozen berries release too much moisture during baking. However, frozen strawberries work perfectly fine for the syrup and glaze portions of the recipe. Just thaw them completely and drain off excess liquid before pureeing.
Why did my cake sink in the middle after baking?

Sinking usually happens when the cake is underbaked or when the oven door is opened too early in the baking process. Strawberries add additional moisture, so this cake needs the full 80 minutes to properly set. Always check for doneness with a toothpick and make sure it comes out mostly clean before removing from the oven.
Can I make this cake ahead of time for a special occasion?

Absolutely! This cake actually improves with a day of rest as the flavors meld and develop. Make it up to two days ahead, but add the glaze the day you plan to serve it for the freshest appearance. Store covered at room temperature until ready to serve.
How do I prevent my cake from sticking to the Bundt pan?

The key is thorough preparation of your pan. Use a baking spray that contains flour, or butter and flour the pan by hand, making sure to get into all the nooks and crannies. Allow the cake to cool for exactly 5 minutes before adding the syrup—this timing helps prevent sticking while still allowing the warm cake to absorb the syrup properly.

Final Thoughts

This Strawberry Pound Cake is so much more than just another dessert—it’s a celebration of strawberry season in cake form! The combination of buttery pound cake, fresh berries, and tangy glaze creates something truly special that’s worth every minute spent making it. Whether you’re serving it at a summer garden party or brightening a dreary winter day with a taste of sunshine, this cake is guaranteed to bring smiles. Give yourself the gift of making this recipe—your kitchen will smell amazing, and your taste buds will thank you!