There’s something truly special about a Sweet Strawberry Pound Cake that instantly brings me back to my childhood kitchen, where Mama Lou’s gentle hands would coax magic from simple ingredients. Whenever my sister Ouma and I came home from school, the aroma of freshly baked pound cake infused with sweet strawberries would wrap around us like a warm hug. This isn’t just a dessert; it’s a memory, a moment, a tradition baked into every bite. I’m excited to share with you this heartfelt recipe that has been a staple in our family gatherings, a cake that carries stories of love, laughter, and the simple joy of sharing something homemade.
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Why You’ll Love This Sweet Strawberry Pound Cake
What makes this Sweet Strawberry Pound Cake so irresistible? For me, it’s the perfect balance of rich, buttery crumb and the bright, fresh sweetness of strawberries that keeps everyone coming back for seconds. Mama Lou always said that the heart of any good cake was in the care you put into it, and this recipe embodies that wisdom. It’s moist without being heavy, tender with a golden crust, and bursting with natural fruit flavor in every slice.
One of my fondest memories is sitting at Mama Lou’s kitchen table, watching her carefully fold diced strawberries into the batter, her eyes sparkling as she told stories of her youth. My sister Ouma and I would eagerly wait for the moment the cake came out of the oven, still warm, perfect for an afternoon tea or a sweet finish to a family meal. This cake is more than just dessert—it’s a connection to those moments, a way to bring a little bit of that warmth and love into your own home.
Ingredients You’ll Need for This Sweet Strawberry Pound Cake
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, but adds a lovely depth)
- 1 cup whole milk, at room temperature
- 1 ½ cups fresh strawberries, diced (plus extra for garnish)
- 2 tablespoons all-purpose flour (to toss with strawberries, preventing sinking)
If you want to make this cake a little lighter, you can substitute half of the all-purpose flour with cake flour. For a dairy-free version, swap the butter for a plant-based alternative and use almond milk instead of whole milk. Either way, the cake will still carry that sweet strawberry goodness that makes it a family favorite.
Nutrition Facts
- Calories: Approximately 420 per serving (based on 12 servings)
- Protein: 5g
- Fat: 18g (with 11g saturated fat)
- Carbohydrates: 60g
- Fiber: 2g
- Sugar: 38g
- Sodium: 210mg
Remember, this cake is a treat meant to be savored in moments of togetherness. The richness comes from butter and eggs, which give it that tender crumb reminiscent of Mama Lou’s classic baking. It’s a dessert you make with intention, not for everyday snacking, but for those special occasions or a cozy afternoon with family.
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Irresistibly Moist Sweet Strawberry Pound Cake Recipe You Need to Try
Learn how to make delicious Sweet Strawberry Pound Cake. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, but adds a lovely depth)
- 1 cup whole milk, at room temperature
- 1 ½ cups fresh strawberries, diced (plus extra for garnish)
- 2 tablespoons all-purpose flour (to toss with strawberries, preventing sinking)
If you want to make this cake a little lighter, you can substitute half of the all-purpose flour with cake flour. For a dairy-free version, swap the butter for a plant-based alternative and use almond milk instead of whole milk. Either way, the cake will still carry that sweet strawberry goodness that makes it a family favorite.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the 2 ½ cups flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed. Beat until the mixture is light, fluffy, and pale in color, about 4-5 minutes. This step is crucial—Mama Lou always said, “Patience makes the cake lighter.”
- Add the eggs one at a time, beating well after each addition. This helps the batter emulsify and gives the cake its tender texture.
- Mix in the vanilla extract and almond extract gently.
- With the mixer on low speed, alternate adding the dry flour mixture and the milk, beginning and ending with the flour. Mix just until combined. Overmixing can make the cake dense, so stop as soon as you see no streaks of flour.
- Toss the diced strawberries with the 2 tablespoons of flour to prevent them from sinking to the bottom during baking.
- Gently fold the floured strawberries into the batter with a spatula, being careful not to crush them.
- Pour the batter into your prepared loaf pan, smoothing the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Around the 50-minute mark, I like to cover the cake lightly with foil if the top is browning too quickly—Mama Lou’s trick to keep the crust just right.
- Once baked, let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Sweet Strawberry Pound Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the 2 ½ cups flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed. Beat until the mixture is light, fluffy, and pale in color, about 4-5 minutes. This step is crucial—Mama Lou always said, “Patience makes the cake lighter.”
- Add the eggs one at a time, beating well after each addition. This helps the batter emulsify and gives the cake its tender texture.
- Mix in the vanilla extract and almond extract gently.
- With the mixer on low speed, alternate adding the dry flour mixture and the milk, beginning and ending with the flour. Mix just until combined. Overmixing can make the cake dense, so stop as soon as you see no streaks of flour.
- Toss the diced strawberries with the 2 tablespoons of flour to prevent them from sinking to the bottom during baking.
- Gently fold the floured strawberries into the batter with a spatula, being careful not to crush them.
- Pour the batter into your prepared loaf pan, smoothing the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Around the 50-minute mark, I like to cover the cake lightly with foil if the top is browning too quickly—Mama Lou’s trick to keep the crust just right.
- Once baked, let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.
Tips for Making the Best Sweet Strawberry Pound Cake
From years of baking alongside Mama Lou and sharing kitchen laughs with Ouma, I’ve learned a few secrets that make all the difference in this cake: Learn more: Irresistible Pumpkin Cream Cheese Bundt Cake Recipe You Need to Try
- Use fresh, ripe strawberries: They bring natural sweetness and moisture. Frozen berries tend to add too much liquid and can make the cake soggy.
- Don’t skip the step of tossing strawberries in flour: This prevents them from sinking and keeps them evenly distributed throughout the cake.
- Room temperature ingredients: Always use eggs, butter, and milk at room temperature. It helps the batter come together smoothly and traps air for a tender crumb.
- Take your time creaming butter and sugar: This aerates the mixture and creates a lighter texture—a lesson Mama Lou emphasized every time.
- Cover with foil if browning too fast: This ensures the cake cooks through without burning the top.
- Let it cool before slicing: It’s tempting to dig in early, but letting the cake rest allows the flavors to meld and the texture to set beautifully.
Serving Suggestions and Pairings
Sweet Strawberry Pound Cake is a versatile treat that shines in many settings. I love serving it warm with a scoop of vanilla bean ice cream during summer family barbecues. On quieter mornings, a slice with a cup of strong coffee and a dollop of whipped cream feels like a little celebration. For a nostalgic twist, spread a thin layer of homemade strawberry jam on top—Mama Lou’s favorite way to enjoy leftovers.
Sometimes, Ouma and I like to get creative and layer slices with mascarpone and fresh mint for a simple strawberry shortcake-inspired dessert. For brunches, pair it with fresh fruit salad or a light citrus glaze to brighten the flavors. The key is to keep accompaniments simple so the cake’s buttery richness and strawberry sweetness remain the star.
Storage and Reheating Tips
Like any homemade cake, this pound cake tastes best fresh but stores well if handled properly. Wrap it tightly in plastic wrap or place it in an airtight container at room temperature for up to 3 days. For longer storage, wrap well and freeze for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge and bring it to room temperature before serving.
If you want to warm up slices, gently heat them in a microwave for 15-20 seconds or in a low oven (around 300°F) for 5-7 minutes. This revives the softness and brings out the strawberry aroma beautifully—just like Mama Lou’s kitchen on a sunny afternoon.
Frequently Asked Questions
What are the main ingredients for Sweet Strawberry Pound Cake?
The main ingredients for Sweet Strawberry Pound Cake include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Sweet Strawberry Pound Cake?
The total time to make Sweet Strawberry Pound Cake includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Sweet Strawberry Pound Cake ahead of time?
Yes, Sweet Strawberry Pound Cake can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Sweet Strawberry Pound Cake?
Sweet Strawberry Pound Cake pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Sweet Strawberry Pound Cake suitable for special diets?
Depending on the ingredients used, Sweet Strawberry Pound Cake may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Sharing this Sweet Strawberry Pound Cake recipe feels like passing on a treasured family heirloom. It’s more than just ingredients and steps—it’s a slice of my past, a connection to Mama Lou’s loving kitchen, and the laughter-filled moments with my sister Ouma. Baking this cake invites you to slow down, savor the process, and create your own memories around the table.
Whether you’re new to baking or a seasoned home cook, I hope this recipe brings you joy and warmth, just as it has for me and my family. So gather your ingredients, preheat the oven, and let the sweet, fragrant magic of strawberries and butter fill your home. Here’s to making memories one slice at a time.
