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Strawberry pound cake recipes - Image 3

Classic Strawberry Pound Cake

This moist, buttery strawberry pound cake is bursting with fresh berry flavor. Made with simple ingredients, it's a foolproof dessert perfect for any occasion, from afternoon tea to summer picnics.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups fresh strawberries hulled and finely diced
  • 3 cups all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter room temperature (2 sticks)
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 1 tsp pure vanilla extract
  • 1/2 cup sour cream full-fat, room temperature
  • 1/4 cup whole milk room temperature
  • 2 tbsp all-purpose flour for coating strawberries

Equipment

  • 10-inch Bundt pan or 9x5-inch loaf pan
  • Stand mixer or hand mixer
  • Medium and small mixing bowls
  • Whisk and spatula
  • Wire cooling rack
  • Long wooden skewer or cake tester

Method
 

  1. Preheat your oven to 325°F (165°C). Thoroughly grease and flour a 10-inch bundt pan or a 9x5-inch loaf pan, tapping out any excess flour. In a medium bowl, whisk together the 3 cups of flour, baking powder, baking soda, and salt. Set aside. In a small bowl, toss the finely diced strawberries with the 2 tablespoons of flour until evenly coated. This crucial step prevents the berries from sinking to the bottom during baking.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the room-temperature butter and granulated sugar together on medium-high speed for 4-5 minutes. Trust me, this is not the time to rush. The mixture should become very pale, fluffy, and almost doubled in volume. This step incorporates air, which is essential for the cake's signature fine, tender crumb.
  3. With the mixer on low speed, add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla extract. The batter may look slightly curdled after adding the eggs—this is normal and will come together when you add the dry ingredients.
  4. Alternate adding the dry flour mixture and the wet ingredients (sour cream and milk) to the butter mixture. Start and end with the dry ingredients, mixing on low speed just until combined after each addition. Tip from me: Overmixing at this stage develops gluten and leads to a tough cake. Gently fold in the flour-coated strawberries with a spatula until just distributed.
  5. Spoon the thick batter into your prepared pan, smoothing the top with a spatula. Tap the pan firmly on the counter a few times to release any large air bubbles. Bake for 60-70 minutes (or 75-85 minutes for a loaf pan), or until a long wooden skewer inserted into the center comes out clean with just a few moist crumbs.
  6. Let the cake cool in the pan on a wire rack for 20 minutes. This allows the structure to set so it doesn't break when you turn it out. Then, carefully invert the pan onto the rack and lift it away. Allow the cake to cool completely before slicing. Believe me, the wait is worth it for clean slices and fully developed flavor.

Notes

Chef's Tips:
• For the best texture, all refrigerated ingredients (eggs, butter, sour cream, milk) must be at true room temperature (about 70°F).
• Do not overmix the batter after adding the flour. Mix just until no dry streaks remain.
• Serve with a dusting of powdered sugar, a dollop of whipped cream, or a simple strawberry glaze.
Food Safety:
• Cake containing dairy and eggs should not be left at room temperature for more than 2 hours in warm weather.
• Ensure cake is completely cool before wrapping for storage to prevent condensation and mold.