strawberry pound cake travel size

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Strawberry Pound Cake

Travel Size Fine Fragrance Mist

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2.5 fl oz / 75 mL

What it smells like: fruity and mouth-wateringly sweet.

Fragrance notes: fresh picked strawberries, golden shortcake and whipped cream.

What it does: scents your skin with a mist that's super layerable.

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• The truest way to fragrance
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STRAWBERRY POUND CAKE Travel Size Fine Fragrance Mist 3 Fluid Ounce

Purchase options and add-ons, about this item.

• A sweet, airy swirl of fresh strawberries, golden shortcake & whipped cream
• Close your eyes & breathe in the café-crafted aromas & decadent sweet smells of fall
• Our carefully crafted bottle & sophisticated pump delivers great coverage while the dermatologist-tested, conditioning aloe mist nourishes skin for the lightest, most refreshing way to fragrance!

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FRAGRANCE A sweet, airy swirl of fresh strawberries, golden shortcake & whipped cream OVERVIEW Close your eyes & breathe in the café-crafted aromas & decadent sweet smells of fall! Whether you lavishly splash or lightly spritz, you'll fall in love at first mist. Our carefully crafted bottle & sophisticated pump delivers great coverage while the dermatologist-tested, conditioning aloe mist nourishes skin for the lightest, most refreshing way to fragrance!

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• ASIN ‏ : ‎ B0BLY2VVSZ
• #1,452 in Women's Body Sprays Fragrance

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Home Cooking Adventure

A Food Blog with Tested Recipes Using Everyday Ingredients

Easy Strawberry Pound Cake

This easy Strawberry Pound Cake is a delightful and moist dessert that perfectly blends the rich, buttery traditional pound cake with the fresh, vibrant flavor of ripe strawberries. This cake has a dense yet tender crumb, which is beautifully complemented by the juicy bursts of strawberries throughout. 

It’s a versatile treat that can be enjoyed on its own, dusted with powdered sugar, or paired with a dollop of whipped cream or a scoop of vanilla ice cream. Ideal for spring and summer gatherings , this strawberry pound cake offers a sweet, comforting flavor that’s refreshing and simply irresistible.  

Whether served at a picnic, a family gathering, or as an everyday trear, this cake is sure to please with its simple yet irresistible combination of flavors.

How to make strawberry pound cake

Begin with preheating the oven to 350°F (180°C). Grease and line a 9×5 inch (23×13 cm) loaf pan with parchment paper to ensure easy removal of the bread after baking.

In a large bowl, whisk together the flour , salt , and baking powder . Set this dry mixture aside.

In another large bowl, combine the sugar , butter , and vegetable oil . Mix until the mixture becomes creamy. Incorporate the eggs one at a time, mixing well after each addition. With the mixer on low speed, gradually add the flour mixture alternating with buttermilk , until everything is well incorporated

In a medium bowl, add the strawberry cut in smaller pieces and a tablespoon of flour . Toss to coat the strawberries evenly with flour, which helps to prevent them from sinking to the bottom of the loaf during baking.

Gently fold the coated strawberries into the cake batter until they are evenly distributed.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 50-55 minutes , or until a toothpick inserted into the center of the bread comes out clean. Allow the bread to cool slightly in the pan before transferring it to a wire rack to cool completely.

Before serving, dust the top of the bread with powdered sugar. Slice and enjoy this delicious, fruity bread with your favorite cup of tea or coffee!

Hope you will try this amazing strawberry pound cake. If you do, don’t forget to share the photos with me on  Instagram . Would love to see how it turns out for you.

Other pound cakes you may like to try

This amazing Lemon Poppy Seed Pound Cake is a flavorful zesty cake, a delightful treat for any occasion.

Try our Blueberry Lemon Pound Cake , a moist and flavorful treat bursting with fresh blueberries and zesty lemon.

This delicious Chocolate Pound Cake is a heavenly delight for chocolate lovers everywhere.

Our Snickerdoodle Chocolate Pound Cake is an amazing blend of cinnamon and chocolate in an unforgettable treat.

For more similar recipes check our full collection of  Bundt, Loaf and Pound Cakes .

YOU MAY ALSO LIKE: Strawberry Lemon Bundt Cake Pumpkin Cream Cheese Bundt Cake Blueberry Lemon Bundt Cake Chocolate Cream Cheese Bundt Cake Marble Bundt Cake Chocolate Almond Battenberg Cake Zebra Cake Lemon Bundt Cake with Lemon Glaze Chocolate Chip Bundt Cake

Ingredients    1x 2x 3x

• 2 ¼ cups (280g) all-purpose flour
• 2 tsp (8g) baking powder
• 1/2 tsp (3g) salt
• 1 ¼ cup (250g) sugar
• 6 tbsp (85g) butter , room temperature
• 6 tbsp (85g) vegetable oil
• 3 medium eggs
• 1 tsp (5g) vanilla extract
• 3/4 cup (180g) buttermilk
• 7 oz (200g) fresh or frozen strawberries , cut in smaller pieces
• 1 tbsp (10g) flour, to add over the strawberries

Instructions  

• Preheat the oven to 350F (180C). Grease and line with parchment paper a 9x5in (23x13cm) loaf pan.
• In a large bowl whisk flour with salt and baking powder. Set aside.
• In a large bowl, add the sugar, butter and vegetable oil and mix until creamy. Incorporate eggs one at a time. Add vanilla extract and mix to combine.
• With the mixer on low, gradually incorporate the flour mixture alternating with buttermilk until all is well incorporated.
• In a medium bowl add the strawberry pieces and a tablespoon of flour and toss to coat evenly.
• Add the strawberries to the cake batter and gently fold them in.
• Pour the batter into the prepared pan and smooth the top.
• Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
• Let the bread cool slightly.
• Dust with powdered sugar before serving and enjoy!

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure .

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Strawberry Pound Cake

Spring brings strawberries, and strawberries are perfect for pound cake.

Jen Causey; Food Stylist: Margaret Dickey; Prop Stylist: Hannah Greenwood

This bright and springy Strawberry Pound Cake is a joy to make and eat—and a thing of beauty to behold, with a beautiful pink glaze that gets slightly crunchy when set. The classic pound cake is great for breakfast , dessert , or a snack any time of day.

Test Kitchen Tip

Mash some strawberries to use in the cake batter as well as in the icing for an irresistible double whammy of flavor and color.

Ingredients for Strawberry Pound Cake

All ingredients for strawberry pound cake are widely available at any local grocery store. Start with fresh strawberries . You’ll need granulated as well as powdered sugars. Dairy ingredients include unsalted butter, cream cheese, and eggs. You’ll also need all-purpose flour, salt, baking powder, and lemon zest.

Can You Make Strawberry Pound Cake Ahead of Time?

You can make strawberry pound cake ahead of time. It's also great to make on the weekend and enjoy all week as dessert, snack, or (dare we suggest) breakfast.

To keep it fresh and moist, cover the pound cake tightly for storage, or store in an air-tight container. 

How To Store Strawberry Pound Cake 

Cover Strawberry Pound Cake tightly before serving. Glazing the cake before storage will help seal in the moisture.

Or you can hold the glaze until just before serving for a more freshly prepared look (the glaze will add moisture whenever you add it).

Frequently Asked Questions

This recipe calls for a 9-by-5-inch loaf pan lined with parchment paper coated in baking spray with flour. This size and type of pan allows for even baking and a golden crust.

Pound cake and Bundt cakes are two different types of cakes, both in terms of ingredients and preparation. The main difference is that a pound cake is buttery and quite dense, and can be made in a loaf pan or a Bundt pan. Bundt cake is made exclusively in a Bundt pan and can contain a range of flavors and textures. These are typically moist, tender cakes. 

A pound cake is made with equal portions of flour, butter, sugar, and eggs. A typical pound cake includes one pound of each of these ingredients—an even ratio from which the name pound cake derives—and is often more dense and buttery than other types of cake and sponge.

There are multiple methods for moistening a pound cake that tastes too dry. First, try brushing it with a simple syrup to add moisture . You can also add glaze (or additional glaze) to a dry cake. Lastly, try serving the cake with whipped cream or ice cream to help moisten it and add a creamy texture. 

Let the pound cake cool in the pan for 10 minutes before removing it. Then, let it cool completely on a wire rack (about one hour). 

More Southern Pound Cakes

• Million Dollar Pound Cake
• Triple-Chocolate Buttermilk Pound Cake
• Strawberry Swirl Cream Cheese Pound Cake
• Lemon Blueberry Pound Cake
• Mini Triple-Chocolate Buttermilk Pound Cakes
• Mini Apple Cider Pound Cakes  

Editorial contributions by Alesandra Dubin .

Ingredients

Baking spray with flour

1/2 cup (4 oz.) unsalted butter , softened

4 oz. cream cheese , at room temperature

1 1/2 cups granulated sugar

3 large eggs

1 1/2 cups (about 6 3/8 oz.) all-purpose flour , sifted 

3/4 tsp. kosher salt

1/2 tsp. baking powder

3/4 cup mashed fresh strawberries (about 8 oz.), divided

1 Tbsp. grated lemon zest (from 2 lemons)

1 1/2 cups powdered sugar

Fresh strawberries , for garnish

Prepare pan and oven:

Preheat oven to 325°F. Grease a 9- x 5-inch loaf pan with baking spray with flour. Line pan with parchment paper; coat parchment with baking spray with flour.

Cream butter, cream cheese, and sugar:

Beat butter in a stand mixer fitted with a paddle attachment on medium-high speed until smooth, about 1 minute. Add cream cheese, and beat on medium-high speed until smooth, about 1 minute, stopping to scrape sides of bowl as needed. Add sugar, and beat on medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl as needed. Add eggs, one at a time, beating well after each addition.

Finish batter:

Stir together sifted flour, salt, and baking powder in a medium bowl.

With mixer on low speed, gradually add flour mixture alternately with 1/2 cup of the mashed strawberries, beginning and ending with flour mixture. Stir in lemon zest. Pour batter into prepared pan.

Bake pound cake:

Bake in preheated oven until a wooden pick inserted in center comes out clean, 65 to 75 minutes. Let cool in pan 10 minutes. Remove cake from pan, and cool completely on a wire rack, about 1 hour.

Make strawberry glaze:

Whisk together powdered sugar and remaining 1/4 cup mashed strawberries until smooth.

Drizzle over cooled cake.

Garnish with fresh strawberries.

Related Articles

Strawberry Pound Cake

The strawberries: The shining star in this recipe is freeze-dried strawberries. Though they may seem like a specialty ingredient with a high price point, they are worth seeking out to bring out a deep strawberry flavor throughout the cake. They’re ground into a fine powder and used to amp up the bright berry notes in the jam and the glaze. Store-bought jam and confectioners’ sugar-based glazes can often be one-note and cloyingly sweet, but the freeze-dried powder provides a bright berry flavor, balances out the sweetness, and adds gorgeous color. Any leftover strawberry powder is a great addition to your morning Greek yogurt , whipped into a compound butter to slather on biscuits , and mixed into dough and batter applications as you would a flavor enhancement like espresso powder.

The vanilla: Though optional, the vanilla bean adds elegance and nuance to a typical pound cake. By rubbing the seeds into the sugar, the vanilla flavor permeates the cake. Vanilla bean paste can be used as a direct swap for the vanilla bean if you can find it. Not optional is the vanilla extract , which brings home the classic pound cake flavor. The combination of the two is highly encouraged!

The method: Most pound cakes require an electric mixer to cream the butter and sugar until light and fluffy. This recipe uses just a bowl and a whisk to whip up the batter with ease thanks to melted butter. The key is to radically undermix—stopping the moment the lumps begin to fade for an ultra-plush and tender cake.

The swirls: Speaking of undermixing, the downfall of marbled cakes is the innate need to over-swirl the batter. When going to combine the batter and jam, a light hand when swirling the mixture will yield the most definition. Stop one swirl before you feel done and you’ll be happy with the results. To ensure the jam doesn’t burn, be careful to not get any jam too close to the edge of the pan or exposed on the surface.

Did you try the recipe? Let us know in the comments below!

Ingredients

Cooking spray

freeze-dried strawberries

strawberry jam (not jelly)

Kosher salt

(200 g.) granulated sugar

packed light brown sugar

vanilla bean, split lengthwise, seeds scraped, or 2 tsp. vanilla bean paste (optional)

(1 1/2 sticks) unsalted butter, melted, room temperature

large eggs, room temperature

sour cream, room temperature

pure vanilla extract

plus 2 tsp. fresh lemon juice, divided

(180 g.) all-purpose flour

baking powder

(85 g.) confectioners’ sugar, sifted

• Step  2 In a blender, food processor, or spice mill, blend strawberries to a fine powder. Measure out 1 tablespoon strawberry powder; reserve for glaze. In a small bowl, mix jam, 2 heaping tablespoons strawberry powder, and a pinch of salt until combined.
• Step  3 In a large bowl, whisk granulated sugar and brown sugar until combined. Rub vanilla seeds (if using) into sugars until fragrant. Add butter and 1 teaspoon salt and whisk until smooth. Add eggs, one at a time, whisking to blend after each addition. Add sour cream, vanilla extract, and 2 teaspoons lemon juice and whisk to combine. Add flour and baking powder and whisk just until smooth, being sure to not overmix.
• Step  4 Pour one-quarter of batter into prepared pan, spreading evenly. Gently spoon small amounts of jam mixture over, making sure to not let it touch sides of pan (it will caramelize during the long bake). Repeat 3 times with remaining batter and 2 times with remaining jam mixture, alternating and ending with batter. Using a chopstick or small butter knife, gently swirl batter and jam together, then smooth top.
• Step  5 Bake cake 30 minutes. Reduce oven temperature to 325° and continue to bake until a tester inserted into the center comes out clean with a few moist crumbs attached, 30 to 40 minutes.
• Step  6 Let cool 15 minutes, then invert cake onto a wire rack. Let cool completely.
• Step  7 Meanwhile, in a medium bowl, whisk confectioners’ sugar, reserved strawberry powder, a pinch of salt, and remaining 2 tablespoons lemon juice until smooth. Add a small splash of water or milk if glaze is too thick.
• Step  8 Pour glaze over cake, then spread to coat top. Let sit at room temperature until glaze is set, 15 to 20 minutes.

Related Video: Strawberry Jam

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Amanda's Cookin'

Delicious recipes and easy desserts!

Strawberry Pound Cake

Author by Kristen Rittmer on June 16, 2024 Updated on June 16, 2024

This beautiful fresh strawberry pound cake recipe is studded with ripe, juicy berries and topped with a pink strawberry glaze! It’s everything you could ask for in a fruity quick bread – moist, lightly dense, and sweet with a tender crumb.

Why this recipe works

Strawberry pound cake makes one heck of a deliciously moist quick bread with a crumb so tender it makes you swoon. Dotted with fresh plump berries and topped with a sweet strawberry glaze, I can’t imagine a world without this cake in it!

Those strawberries on the counter are practically begging to be baked into a soft strawberry muffin , pound cake, or bundt cake . I heard them say it myself. Who are we to deny?

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

STRAWBERRIES – A 1-pound container of strawberries will provide you with more than the needed amount of strawberries for this recipe. Choose ripe, bright red strawberries with fresh green caps for the best flavor. This is an excellent recipe to use your bounty of freshly picked berries from the garden or local farm!

Tips for Making Fresh Strawberry Pound Cake

• Make sure all your ingredients are at room temperature, not doing so will result in a cake that won’t have the right texture.
• The most crucial step is the proper beating of the sugar and butter. Although 5 minutes may seem like a long time, your cake will have a nice rise with the extra time taken to aerate the sugar and butter.
• Check halfway through baking to make sure the top is not too brown, if so, loosely tent aluminum foil over the pound cake for the remainder of the bake.
• The strawberry glaze should have the consistency of toothpaste and be thick enough to hold a drip without it running straight down the sides of the cake.

How to Make Strawberry Pound Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

• Preheat the oven to 350°F. Grease a 9 x 5-inch metal loaf pan and line the bottom and sides with parchment paper.

• Add the egg and egg yolk and mix until just combined.

• Bake for 60-65 minutes or until a toothpick inserted comes out clean.

Making the Glaze

• Add 1 cup of diced strawberries to a small bowl and sprinkle with the sugar. Allow the strawberries to sit for 10 minutes for the juices to accumulate.

• Allow the glaze to set before slicing and serving your strawberry pound cake.

Frequently Asked Questions & Expert Tips

• Fresh strawberries work best in this recipe. Frozen berries take on too much water and will result in a gluey-textured pound cake.
• A metal pan conducts heat better which allows the cake to have a better rise compared to its glass or ceramic counterparts. Therefore I would recommend sticking to a metal loaf pan.

One of the culprits in your pound cake collapsing during baking may be because the eggs were over-whipped, resulting in too much air that deflated during baking. Make sure to only mix them in until combined. Try not to open the oven door often when baking as both maintaining the proper temperature and closing the door too hard can also cause the pound cake to fall. 

Store your strawberry pound cake in an air-tight container or wrapped well with plastic wrap. Keep at room temperature for 2-3 days or in the refrigerator for 5-6 days.

Yes, absolutely. Firstly, I would recommend holding off on the glaze if you plan on freezing it that way it doesn’t get smushed when wrapped. To freeze, wrap the pound cake a few times in plastic wrap followed by a layer of aluminum foil (or place in a gallon size freezer bag) and store in the freezer for up to 3 months. Thaw at room temperature. 

Serving Suggestions

Slice and serve baby, that’s all there is to it! Strawberry pound cake is divine with and without a glazed top. You can even swap the glaze for a dusting of powdered sugar if that’s your fancy. Enjoy a slice alongside a cup of coffee or tea in the morning, as a mid-day snack, or as a sweet treat after dinner. 

More Strawberry Recipes

• Strawberry Lasagna
• Strawberry Slab Pie
• Strawberry Icebox Cake
• Strawberry Shortcake Trifle

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Ingredients

• ▢ 2 1/4 cups all purpose flour divided
• ▢ 2 teaspoons baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1 cup granulated sugar
• ▢ 1/2 cup unsalted butter softened at room temperature
• ▢ 1 large egg + 1 egg yolk, at room temperature
• ▢ 1/2 cup full fat sour cream at room temperature
• ▢ 1 1/2 teaspoons vanilla extract
• ▢ 1 1/2 cups diced fresh strawberries
• ▢ 2 teaspoons lemon juice freshly squeezed

Strawberry Glaze

• ▢ 1 cup diced strawberries
• ▢ 2 Tablespoons granulated sugar
• ▢ 3 Tablespoons lemon juice freshly squeezed
• ▢ 2 2/3 cups powdered sugar

Things You’ll Need

• ▢ 9×5 loaf pan metal
• ▢ Stand mixer or hand mixer
• ▢ Fine mesh strainer
• ▢ Wire cooling rack

Before You Begin

• A 1-pound container of strawberries will provide you with more than the needed amount of strawberries for this recipe. Choose ripe, bright red strawberries with fresh green caps for the best flavor. 
• Make sure all your ingredients are at room temperature , not doing so will result in a cake that won’t have the right texture.

Instructions

• In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and softened butter. Beat on high speed for five minutes until the mixture is very pale in color. TIP – The most crucial step is the proper beating of the sugar and butter. Although 5 minutes may seem like a long time, your cake will have a nice rise with the extra time taken to aerate the sugar and butter.
• Add half of the sour cream and vanilla extract and mix until just combined.
• Add 1 cup of the flour mixture and mix until just combined. Repeat the process by adding the remaining sour cream and 1 cup of the flour mixture, mixing after each addition.
• Add 2 teaspoons of lemon juice to the 1 ½ cups of diced strawberries and toss to coat. Let the strawberries stand for 2 minutes and then transfer them to the remaining ¼ cup flour mixture. Stir until the strawberries are well coated.
• Fold 1 cup of the coated strawberries into the batter using a soft silicone spatula.
• Transfer three-quarters of the batter to the prepared loaf pan and sprinkle in the remaining coated strawberries.
• Spread the remaining batter over the strawberries making sure to get into all the corners and smooth the top.
• Bake for 60-65 minutes or until a toothpick inserted comes out clean. TIP – Check halfway through baking to make sure the top is not too brown, if so, loosely tent aluminum foil over the pound cake for the remainder of the bake.
• Remove the loaf pan from the oven and let it cool for 1 hour.

To Make the Glaze

• Place the strawberries, (along with their juices) in a fine mesh sieve set over a bowl to collect the juice. You will need 3 tablespoons of strawberry juice (if you don’t have enough, you can muddle the strawberries to extract more of their juice).
• Transfer 3 tablespoons of the juice to a measuring cup (or other pourable bowl) and stir in the lemon juice and powdered sugar until it is smooth and thick. If you want the glaze more runny, add extra juice in 1 teaspoon increments until you reach the desired consistency. TIP – The strawberry glaze should have the consistency of toothpaste and be thick enough to hold a drip without it running straight down the sides of the cake.
• Remove the parchment from the pound cake and place it on a wire rack set over a baking sheet to collect any drips. Slowly pour the glaze over the top of the pound cake, letting it drip down the sides.
• Allow the glaze to set before slicing and serving.

Expert Tips & FAQs

• Storage – Store your strawberry pound cake in an air-tight container or wrapped well with plastic wrap. Keep at room temperature for 2-3 days or in the refrigerator for 5-6 days.
• Freezing – I would recommend holding off on the glaze if you plan on freezing it that way it doesn’t get smushed when wrapped. To freeze, wrap the fully cooled pound cake a few times in plastic wrap followed by a layer of aluminum foil (or place in a gallon size freezer bag) and store in the freezer for up to 3 months. Thaw at room temperature. 
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Strawberry Pound Cake

This strawberry pound cake is a recipe to write home to mama about.

Ingredients

1 ½ cups unsalted butter, at room temperature

1 (8 ounce) package cream cheese, at room temperature

2 ¼ cups white sugar

1 teaspoon vanilla extract

4 large eggs

2 ½ cups cake flour

½ teaspoon baking powder

2 cups chopped fresh strawberries

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

Beat butter and cream cheese together in a large mixing bowl until smooth. Add sugar and beat until smooth and fluffy. Add vanilla extract and beat in eggs one at a time. Add 1 cup of flour and baking powder and mix until smooth. Beat in another 1 cup of flour until smooth; mix in remaining flour. Fold in strawberries gently. Spoon batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely and serve.

Cook's Note:

You can use frozen strawberries instead of fresh.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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