This post is sponsored by Bob’s Red Mill. All opinions are my own.
This strawberry pound cake is one delicious dessert! Made with fresh strawberries, drizzled with a sweet syrup and finished with a tangy glaze, every bite is so tasty!
Table of Contents
Fresh Strawberry Pound Cake Recipe
Elevate a simple pound cake recipe with this yummy recipe!
This strawberry pound cake is perfect to serve at any occasion. It’s easy to make but it makes for a wonderful centerpiece.
Perfectly moist and fluffy, I promise you that everyone will be asking for the recipe.
Be sure to try my pecan pie pound cake and brown sugar pound cake too!
Why you’ll love this Strawberry Pound Cake recipe:
- EASY: Pound cakes are pretty straight forward to make, even the most novice of bakers will create a masterpiece!
- MAKE AHEAD: Pound cakes are very moist, which means they have a long shelf life. They are also freezer friendly.
- FRESH: Made with fresh strawberries, every bite is bursting with flavor.
This is such a beautiful cake to make for Easter, Valentine’s Day, or summer days.
What’s the best flour to use for baking?
For this recipe I used Bob’s Red Mill’s Unbleached White All Purpose Flour. This product is a STAPLE in our kitchen and the only flour I use if we are using all-purpose flour. Bob’s is also my go-to if we want to use Wheat Flour of Gluten Free Flour.
The ingredients when baking are so important. I trust Bob’s Red Mill completely and cannot recommend them enough.
Bob’s products are SECOND TO NONE. If you haven’t seen their line of foods you need to immediately. There’s just no one on the market that’s quite like the quality of Bob’s Red Mill.
I love the resealable bag and trusted name. If Bob’s makes a product, I use it whenever possible!
I’ve used Bob’s for years. Here are some other recipes I’ve made using their line of amazing baking products:
- Iced Lemon Loaf
- Gluten Free Chocolate Chip Cookies
- Cranberry Bliss Bars
- Gingerbread Pudding Cake
- Easy Churros
How to make Strawberry Poke Pound Cake
Be sure to see the recipe card below for full ingredients & instructions!
- Cream together the sugar and butter and add in the eggs.
- Mix in the flour in batches and stir in the salt.
- Mix in the half and half and flavorings.
- Fold in the strawberries.
- Bake and let cool.
- Boil together the water and sugar and mix in the pureed strawberries.
- Poke holes in the baked cake and pour over most of the strawberry syrup. Let the cake cool.
- Make the strawberry glaze and drizzle over the cooled cake.
How long does it keep?
Once your strawberry pound cake has fully cooled, transfer it to an airtight container. It will keep well for up to 5 days at room temperature and in the fridge for up to a week.
Can you freeze it?
Yes, this freezes well and will keep for up to 3 months. Wrap the cooled cake in foil or plastic wrap and place in a freezer bag or safe container.
Why is it called a pound cake?
Recipes for pound cakes can be found as early as the 1700s! These traditional recipes called for one pound each of sugar, flour, butter and eggs. The ratios have changed a little, but it is still a very simple, and delicious, recipe.
The high amount of butter in pound cakes makes them wonderfully moist and rich in flavor, and it also helps them to have a long shelf life compared to other cakes.
Tips!
- Your ingredients should be at room temperature when you make the cake batter. This helps them to combine more easily so that you will have an even texture throughout the cake.
- When you poke the holes in the cake, make sure that you don’t make them all the way to the bottom of the tin.
- Let the cake cool fully before adding the glaze. If the cake is still warm it will slide off.
This strawberry pound cake is so perfectly rich and fresh. So simple to make but impressive to serve!
More Easy Cake Recipes we Love
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Strawberry Pound Cake
Ingredients
For the Cake
- 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 Bob’s Red Mill Unbleached White 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
For the Strawberry Syrup
- 1 cup granulated sugar 200 grams
- ⅔ cup water 151 grams
- 1 cup pureed strawberries 232 grams
For the Strawberry Glaze
- 3 tablespoons strawberry syrup 44 grams, reserved from above
- 2 cups powdered sugar 226 grams
- 3 tablespoons lemon juice 43 grams, from 1½ lemons
Equipment
- Kitchen Scale (optional)
- Wooden Skewer
Instructions
- Preheat oven to 325°F. Spray a 10-cup Bundt cake pan with nonstick spray. Set aside.
- Using a hand mixer, cream the butter and sugar together on medium-high speed until fluffy and light, about 2 minutes.1½ cups unsalted butter, 3 cups granulated sugar
- Add the eggs one at a time with the speed on medium. Scrape down the sides as needed.5 large eggs
- Switch the mixer to low and add in the flour in batches. Add in the salt. Make sure everything is well combined and smooth.3 cups Bob’s Red Mill Unbleached White All-Purpose Flour, 1 teaspoon kosher salt
- Add in the half-and-half and both extracts. Continue to mix.1 cup half-and-half, 1 tablespoon pure vanilla extract, 1 teaspoon almond extract
- Turn off the mixer and fold in the chopped strawberries.2½ cups finely chopped strawberries
- Pour the batter into the prepared Bundt pan. Bake for 80 minutes, or until a toothpick comes out mostly clean.
- During the last 20 minutes of baking, prepare the strawberry syrup: Bring the sugar and water to a boil in a small saucepan. Allow to boil for 8 minutes. Add the pureed strawberries. Cover and simmer for 10 minutes. Stir occasionally.1 cup granulated sugar, ⅔ cup water, 1 cup pureed strawberries
- Remove the cake from the oven and let cool for 5 minutes.
- Using a wooden skewer (like you would use for kebabs), poke holes in the bottom of the cake, about 1½ inches apart. Make the holes about ⅛-inch wide, wiggling the skewer slightly. Be sure not to poke all the way through the cake.
- Set aside 3 tablespoons of the strawberry syrup. Pour the remaining strawberry syrup over the bottom of the cake, still in the bundt pan. Use a spatula to press the syrup into the cake.
- Keep upside down and in the pan for 30 minutes as it cools.
- Turn over the cake to remove from the pan, continue to let cool for another hour.
- While the cake cools, make the strawberry glaze. Whisk together the glaze ingredients until smooth. If too thick, add more lemon juice. If too thin, add more powdered sugar.3 tablespoons strawberry syrup, 2 cups powdered sugar, 3 tablespoons lemon juice
- Once the cake is cooled, drizzle the glaze over the cake and top with chopped fresh strawberries.
- Slice and serve.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Your ingredients should be at room temperature when you make the cake batter. This helps them to combine more easily so that you will have an even texture throughout the cake.
- When you poke the holes in the cake, make sure that you don’t make them all the way to the bottom of the tin.
- Let the cake cool fully before adding the glaze. If the cake is still warm it will slide off.
Nutrition Information
I made this cake today. In my haste to deliver it, I forgot to snap a picture. It was beautiful and tasty. I did use shortening to grease my pan with and also floured the pan. PERFECT!! Thank you for the recipe. My son has already ordered one for his birthday!
Sounds like a great experience!
I baked the cake and it came out.ojay (not too sweet which is awesome – to be honest, i decreased the sugar in the strawberry syrup) but was dense (again, even if used a paddle this time ☹). All in all it is a good recipe. Thank you!
Thanks for sharing, Eileen!
Thank you, turned out delicious!! I used wheat flour (that’s all I had) so the color is darker. Hit of the party, everyone loved it.
Thanks for sharing, Missy!!
I forgot to take a picture before because this cake was gone in 60 seconds! Very buttery rich delicious cake and oh so moist! Maybe next time I’ll skip the strawberry syrup step because the cake is amazing on it’s own and the glaze is to die for!
I made this recipe on Sunday for Easter dessert. What did I do wrong?! I could never get it to release from my well greased bundt cake pan. Half stayed in the pan and the other half basically fell apart. I didn’t want to scrap the whole cake, so I cut up the pieces and served it as a “trifle” with a bit of the leftover strawberry sauce. My family couldn’t get enough of it! It is the moistest and most delicious strawberry dessert I’ve ever eaten! Next time, I’d love to serve it as a bundt cake! Any suggestions as to what I did wrong are greatly appreciated.
Oh no! I am sorry this didn’t work out. Maybe try wiping the pan with oil this time if the spray didn’t work!
6 cups of sugar used in this recipe… No!
I am sorry this isn’t up to your taste, Camilla!