Fresh Strawberry Pound Cake

When summer’s finest strawberries come into season, there’s nothing quite like indulging in a slice of Fresh Strawberry Pound Cake. This treat boasts a buttery, moist texture that practically melts in your mouth, making it a standout dessert for family gatherings or cozy evenings at home. Did you know that pound cake dates back to the 1700s? Although it may carry a traditional charm, this modern twist with fresh strawberries adds a vibrant splash of flavor and color. It’s not just a dessert; it’s a memory waiting to happen, reminiscent of warm afternoons spent sharing laughter with loved ones. If you’re a fan of classic desserts, you might also love my popular vanilla bean cake recipe, but trust me, nothing can quite compare to the delightful freshness of this pound cake.

What is Fresh Strawberry Pound Cake?

So, what’s in a name? Fresh Strawberry Pound Cake sounds fancy, but it’s really just a delightful cake that’s fluffy, fruity, and totally fulfilling. With its roots in simplicity, the pound cake gets its name from its original recipe of a pound each of butter, sugar, eggs, and flour. But here’s a fun twist – we’re adding fresh strawberries to create a delectable, juicy surprise in every bite. Could it be true that the way to a man’s heart is through his stomach? I like to think so, especially when he savors this cake! So why not grab your mixing bowl and let’s get baking this delicious treat to showcase at your next family gathering or cozy evening in?

Why You’ll Love This Fresh Strawberry Pound Cake

The beauty of Fresh Strawberry Pound Cake lies in its versatility. As a crown jewel of your dessert table, its soft crumb and luscious flavor will surely impress your family and friends. Plus, cooking at home is budget-friendly! Think about it—what could be more satisfying than creating this scrumptious cake without breaking the bank? Add some fresh whipped cream or a sprinkle of powdered sugar, and you’ve transformed a simple dessert into something extraordinary for your guests. Compared to other pastries, like a sponge cake, this pound cake has a denser texture that truly holds its shape and keeps its strawberry-filled heart intact. So, why wait? Let’s get started on this delightful adventure together!

How to Make Fresh Strawberry Pound Cake

Quick Overview

Creating Fresh Strawberry Pound Cake is not only easy but also incredibly satisfying. With a preparation time of only 20 minutes and a bake time of about an hour, you’ll have a delightful dessert to share in no time. Picture this: your kitchen filled with the sweet aroma of baking strawberries, just before you take that first luscious slice. The irresistible combination of sweet strawberries and buttery cake is simply unmatched!

Key Ingredients for Fresh Strawberry Pound Cake

To make the perfect Fresh Strawberry Pound Cake, you’ll need the following ingredients:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup sour cream (or Greek yogurt for a lighter option)
• 1 tsp vanilla extract
• 1 1/2 cups fresh strawberries, hulled and diced
• Optional: Powdered sugar for dusting

Step-by-Step Instructions

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This will ensure that your cake starts baking at the right temperature.
2. Prepare the Pan: Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy release.
3. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and sugar for about 2-3 minutes until light and fluffy.
4. Add Eggs: Mix in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
5. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt.
6. Mix in Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the flour mixture, mixing until just combined.
7. Fold in Strawberries: Gently fold in the diced strawberries, being careful not to overmix.
8. Pour and Bake: Pour the batter into the prepared pan and spread it evenly. Tap the pan gently on the counter to eliminate air bubbles. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
9. Cool and Serve: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust with powdered sugar if desired and slice to serve!

Top Tips for Perfecting Fresh Strawberry Pound Cake

• Ingredient Substitutions: If you want to lighten the cake slightly, feel free to use Greek yogurt instead of sour cream; it adds a lovely tang!
• Timing Matters: Make sure your butter is at room temperature to ensure a smooth batter. Cold butter can lead to lumps!
• Avoid Common Mistakes: Be cautious not to overmix the batter once you add the flour—this could lead to a tough cake rather than the tender crumb we want.

Storing and Reheating Tips

To keep your Fresh Strawberry Pound Cake at its best, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, consider refrigerating it for up to a week. For freezing, wrap the cake tightly in plastic wrap and then in aluminum foil. It can last in the freezer for about 2-3 months. When ready to enjoy, simply thaw at room temperature and serve straight away, or if you prefer, warm individual slices in the microwave for about 10-15 seconds for that fresh-out-of-the-oven moment.

Now that you know how to whip up this delightful Fresh Strawberry Pound Cake, get those ingredients together and bring some sweetness to your next family gathering or cozy evening! Enjoy!

Fresh Strawberry Pound Cake

A buttery, moist pound cake filled with fresh strawberries, perfect for summer gatherings or cozy evenings at home.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 10 slices

Course: Dessert, Snack

Cuisine: American

Calories: 360

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup unsalted butter, softened Ensure butter is at room temperature
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup sour cream (or Greek yogurt for a lighter option) Greek yogurt adds a lovely tang
• 1 tsp vanilla extract
• 1 1/2 cups fresh strawberries, hulled and diced
• optional Powdered sugar for dusting For serving

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
3. In a large bowl, use an electric mixer to beat softened butter and sugar for about 2-3 minutes until light and fluffy.
4. Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. In another bowl, whisk together flour, baking powder, and salt.
6. Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Start and end with the flour mixture, mixing until just combined.
7. Gently fold in the diced strawberries, being careful not to overmix.
8. Pour the batter into the prepared pan and spread it evenly. Tap the pan gently on the counter to eliminate air bubbles.

Baking

1. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Cooling and Serving

1. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
2. Once cooled, dust with powdered sugar if desired and slice to serve.

Notes

Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for 2-3 months. Thaw at room temperature or warm individual slices in the microwave for about 10-15 seconds.