I call this strawberry cake a little love letter to summer. It bakes up plush and tender with bright berry flavor. If you like strawberry pound cake recipes and you want the best strawberry cake recipe, I have you. I even tinkered with a chocolate strawberry cake recipe idea one day, then made strawberry cake cookies recipe for snacks, then circled back to this moist strawberry cake recipe with a strawberry cake icing recipe that sets glossy and sweet.
Table of Contents
- 1) Key Takeaways
- 2) Easy Strawberry Pound Cake Recipe
- 3) Ingredients for Strawberry Pound Cake
- 4) How to Make Strawberry Pound Cake
- 5) Tips for Making Strawberry Pound Cake
- 6) Making Strawberry Pound Cake Ahead of Time
- 7) Storing Leftover Strawberry Pound Cake
- 8) Try these Dessert next
- 9) Strawberry Pound Cake
- 10) Nutrition
1) Key Takeaways
I am Camila from Camila Cooks, and this strawberry cake brings bright berry flavor with a tender crumb. I bake it for simple joy. I slice it warm and breathe that sweet steam. The first two bites convince anyone. The glaze sets with a soft sheen and gives a gentle snap when you cut. I call that a small win that feels big.
We keep the method friendly. Pantry staples do the heavy lifting and fresh berries give the spark. The batter mixes in one bowl then slides into a loaf pan. A steady bake and a short rest lead to clean slices. The texture stays soft on day two and day three. No tricky tools. No stress.
This loaf suits birthdays, brunch, and quiet coffee breaks. It travels well and looks pretty on a plate. Add a ribbon of quick strawberry puree for extra color. Serve with whipped cream if you like. I enjoy it plain, with the crumbs catching the light. Good cake makes an ordinary day feel a bit special.
2) Easy Strawberry Pound Cake Recipe
This strawberry cake tastes fresh and bright and the strawberry cake name fits what you get. I say strawberry cake twice because that is the flavor you feel from the first slice. The crumb stays soft from a mix of butter and oil. The batter blushes pink from reduced berries that bring a gentle tang and a clean finish.
I learned a few tricks after many test loaves. I simmer berries until thick and glossy then cool the puree until it feels room temp to the touch. I stir with a spatula to keep the batter calm. I tap the pan once to nudge out big bubbles. The loaf bakes steady and rises without fuss.
On glaze day I whisk powdered sugar with a spoon or two of puree. I watch for ribbons that fall back on themselves and fade in a slow count. That cue tells me the glaze will set just right. For a quick flavor echo I stir in a pinch of fine salt. Camila Cooks shares simple moves like this to make home baking feel easy.
3) Ingredients for Strawberry Pound Cake
All purpose flour I scoop flour gently and level the top so the crumb stays soft. A light hand helps the cake rise and keeps each slice tender.
Granulated sugar Sweetness lifts the berry notes and helps color the crust. I like a pale golden edge that smells like a warm bakery.
Baking powder and baking soda A small duo gives lift and a balanced crumb. The soda teams up with berry puree and sour cream to keep things light.
Fine salt A pinch sharpens flavor. With berries, salt works like a tiny spotlight that makes each bite clearer.
Unsalted butter Soft butter brings rich taste. I beat it until creamy so it blends smooth and stays friendly in the batter.
Neutral oil A splash of oil keeps the crumb soft the next day. It helps the loaf stay tender even after a night in the fridge.
Eggs Room temp eggs mix in fast and give structure. The batter looks glossy and thick when they settle in.
Vanilla extract A small spoon of vanilla rounds out the berry flavor and adds a warm note you notice in the last bite.
Sour cream This gives a plush crumb and a gentle tang. It helps the loaf hold moisture without feeling heavy.
Strawberry puree I cook berries down until thick. That step gives a bright hit and a natural color that reads true on the plate.
Fresh diced strawberries I pat them dry so the batter stays balanced. Little pockets of fruit dot each slice.
Powdered sugar For the glaze I sift so it blends smooth. The finish looks neat and adds a sweet shell.
Lemon juice One spoon wakes up the glaze and echoes the berry tang in a clean way.
4) How to Make Strawberry Pound Cake
Step one Heat the oven to three hundred fifty F. Grease a loaf pan and line with a long strip of parchment with ends that hang for a simple lift.
Step two Whisk flour sugar leaveners and salt in a large bowl. In another bowl beat butter with oil until creamy then mix in eggs one at a time and add vanilla and sour cream.
Step three Stir in cooled strawberry puree. The batter turns a soft pink and smells like fresh berries. Fold in the dry mix until just combined.
Step four Fold in diced strawberries. Scrape the batter into the pan and smooth the top. Tap the pan once to nudge out big air pockets.
Step five Bake until a tester comes out with a few crumbs. Let the loaf rest in the pan for fifteen minutes then lift to a rack and cool.
Step six Whisk powdered sugar with puree and a spoon of lemon juice. Spoon over the cool cake. Let it set. Slice and serve with quiet pride.
5) Tips for Making Strawberry Pound Cake
Keep ingredients at room temp so the batter mixes fast. Cold butter fights you and cold eggs make the batter look curdled. Let them sit out while you prep the pan and puree.
Reduce the puree until a spoon leaves a clear path in the pan. This gives strong berry taste without extra liquid. It also deepens color in a natural way that looks pretty when sliced.
Line the pan for clean removal and a tidy edge. If the top browns too fast near the end, tent a loose sheet of foil. For extra flavor echo sprinkle a spoon of freeze dried berry powder in the glaze.
6) Making Strawberry Pound Cake Ahead of Time
I bake the loaf a day early when guests come by. The crumb settles and slices cleaner on day two. The flavor blooms and the berry notes feel round and clear.
Wrap the cooled loaf snug in plastic and tuck it in the fridge. Hold the glaze for serving day. Once set on the cooled cake it keeps a gentle shine and a soft snap.
For brunch service I bake two loaves. One stays whole for the table. One I slice in the kitchen for easy passing. On Camila Cooks I share these tiny planning moves to make hosting feel calm.
7) Storing Leftover Strawberry Pound Cake
Wrap slices tight and chill for up to four days. The oil in the batter helps the crumb stay tender. Bring a slice to room temp for the best bite.
For longer storage freeze slices on a tray. Slip them into a bag and press the air out. Thaw on the counter and glaze fresh if you held it back.
I pack a slice for afternoon coffee. It travels well and lifts the mood. A small sweet snack turns a busy day into something warmer.
8) Try these Dessert next
9) Strawberry Pound Cake
Strawberry Cake Camila’s Strawberry Pound Cake
Ingredients
- 2 cups all purpose flour spooned then leveled
- 1 and 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 1/2 cup neutral oil
- 3 large eggs at room temp
- 1 teaspoon vanilla extract
- 1/2 cup full fat sour cream at room temp
- 3/4 cup strawberry puree reduced and cooled
- 1 cup diced fresh strawberries patted dry
- For the icing
- 1 and 1/2 cups powdered sugar sifted
- 3 to 4 tablespoons strawberry puree or milk
- pinch of fine salt
- optional 1 tablespoon lemon juice for extra tang
Instructions
- Heat the oven to 350 F. Grease a 9 by 5 loaf pan and line with a long strip of parchment so the ends hang over for a handy sling.
- Whisk flour sugar baking powder baking soda and salt in a large bowl.
- Beat butter and oil together in another bowl until creamy. Add eggs one at a time then vanilla. Mix in sour cream.
- Stir in the strawberry puree until the batter turns a blush pink. Fold in dry mix until just combined. Fold in diced berries.
- Scrape into the pan. Tap once to pop big bubbles. Bake 55 to 70 minutes until a tester comes out with a few moist crumbs.
- Cool 15 minutes in the pan then lift out and cool on a rack.
- For the icing whisk powdered sugar with strawberry puree and a pinch of salt. Add lemon juice if you like a brighter finish. Spoon over the cooled cake and let it set.
- Slice thick. I will not judge if you steal the end piece.
10) Nutrition
One slice offers about three hundred fifty calories with a balance of carbs fat and a touch of protein. The glaze adds sweetness and a clean finish. Fresh berries bring natural color and small bursts of vitamin C that feel right in a home baked treat.
Short and longtail keywords appear once each here in natural lines. I tested many strawberry pound cake recipes to shape this best strawberry cake recipe for home cooks. I played with a chocolate strawberry cake recipe on a rainy afternoon and baked a small batch from a strawberry cake cookies recipe for a kid treat. I refined a moist strawberry cake recipe for soft texture and paired it with a strawberry cake icing recipe that sets with a gentle shine.
Leave a Comment