I bake this strawberry cake when I want a tender crumb and bright fruit in every bite. It tastes like spring even in January. The batter mixes quick. The loaf rises tall. A light glaze sets on top and keeps the berries happy. You get a slice that feels balanced not heavy. I use simple steps so the process stays calm. Cream butter with sugar. Add eggs one by one. Fold in flour and diced berries with a soft hand. The kitchen smells like warm jam as it bakes. Friends hover. I pretend not to see them steal the end piece. It is fine. The end holds the most glaze anyway. This is one of my favorite strawberry pound cake recipes and it reads like the best strawberry cake recipe for busy days. You can riff with a chocolate strawberry cake recipe idea by adding chips. Leftover batter makes a strawberry cake cookies recipe in a muffin pan. If you want a moist strawberry cake recipe this one delivers. Craving a fast dessert that feels classic try an easy strawberry shortcake recipe vibe with whipped cream on top.
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 desserts next
- 9) Strawberry Pound Cake
- 10) Nutrition
1) Key Takeaways
I write this with a warm slice near my plate. The crumb sits soft. The berries stay bright. The glaze sets thin and sweet. You get a fresh strawberry dessert that works for weeknights and birthdays. On Elena Cooks at https://www.elenacooks.com I keep the method clear and calm.
The batter comes together with pantry items. Butter and sugar whip until light. Eggs join one by one. Flour folds in with milk. Strawberries go in dry so the cake bakes even. The loaf cools and takes a simple glaze. Slices lift clean and hold shape.
I test this many times in my small kitchen. I taste for balance not just sugar. I want a homemade berry cake feel with a tender bite. If you love a strawberry loaf cake with gentle citrus, this one fits. Elena signs it with care.
2) Easy Strawberry Pound Cake Recipe
I reach for this on busy days when I crave strawberry cake and I need it simple. The batter beats fast and stays smooth. Strawberry cake flavor feels bold even with few steps. Two bowls, one pan, a whisk or a mixer, and we are set.
The method favors rhythm. I cream butter and sugar until pale. I add eggs and scrape the bowl. I whisk dry items in a second bowl. I pour milk and a spoon of sour cream for a soft crumb. I fold in berries with a light hand.
The loaf rises tall and keeps a fine grain. A quick glaze lands on warm cake and locks in shine. Friends peek into the kitchen and ask for the end slice. I nod. The end holds extra glaze and makes a neat treat for the baker.
3) Ingredients for Strawberry Pound Cake
These are simple items that live in many homes. I keep them on a small tray so prep runs smooth. Fresh strawberries need a quick pat dry so they do not bleed into the crumb.
Unsalted butter softened brings body and a fine crumb. Soft butter traps air and helps lift the cake during baking.
Granulated sugar sweetens and helps the crust turn golden. The mix whips light and gives tender texture.
Large eggs add structure and richness. I add them one by one for a smooth batter with no streaks.
All purpose flour forms the base. I measure by weight for steady results and a soft slice.
Baking powder gives lift without harsh taste. It keeps the crumb even from edge to center.
Fine sea salt sharpens flavor and balances sweet notes. A small pinch does the job.
Whole milk loosens the batter and keeps texture soft. Room temp milk blends better with butter.
Sour cream adds tang and tender bite. It helps the cake stay fresh on day two.
Vanilla extract rounds the berries with warm notes that feel cozy with tea.
Lemon zest wakes up the fruit and keeps the flavor bright from first slice to last.
Fresh strawberries diced and dry give pockets of fruit in every bite. Dry berries keep the crumb neat.
Powdered sugar for glaze makes a smooth finish that sets thin and shiny on top.
Strawberry puree or milk thins the glaze. A spoon at a time finds the right flow.
Vanilla and a pinch of salt round the glaze so the sweet does not shout.
4) How to Make Strawberry Pound Cake
Step one set the pan Heat the oven to medium low bake at one six five C. Grease a loaf pan and line the long sides with a strip of parchment so the cake lifts clean.
Step two prep the berries Dice the strawberries and pat them dry with towels. Dry fruit keeps the crumb tight and helps the strawberry cake hold shape.
Step three mix the base Beat butter with sugar until pale and fluffy. Add eggs one at a time and scrape the bowl. Whisk flour with baking powder and salt in a second bowl.
Step four bring it together Stir milk with sour cream and vanilla. Add dry and wet in turns to the butter mix. Start with dry and end with dry. Mix on low until combined.
Step five fold and bake Fold in berries with a light hand. Spoon batter into the pan. Bake until a tester comes out with small crumbs. Tent with foil if the top browns fast.
Step six glaze and slice Whisk powdered sugar with puree and a pinch of salt. Pour over warm cake. Let it set. Slice and serve.
5) Tips for Making Strawberry Pound Cake
I weigh flour for steady texture. If you use cups, fluff the flour and level the top with a knife. Dry berries on towels so the crumb stays neat and the fruit does not sink.
Let butter and eggs sit out so they meet the flour at the same temp. A mixer helps but a whisk and a steady arm work. For a fresh strawberry dessert feel, add a squeeze of lemon over the sliced cake right before serving.
If you want the best strawberry cake recipe mood, chill the loaf for a short time, then slice thin. For short keyword needs add pound cake and fresh strawberries to your notes. If you prefer a tender top, spoon a light coat of glaze twice.
6) Making Strawberry Pound Cake Ahead of Time
I bake the loaf at night and let it cool on a rack. In the morning I glaze and pack for school drop off or a friend visit. The crumb sets and cuts clean with less crumb loss on the board.
Wrap the unglazed loaf in parchment then in foil. Hold at room temp for one day or in the fridge for two days. When ready to serve, warm the top for a short time and add fresh glaze for shine.
This plan keeps a homemade berry cake vibe without stress. If you track keywords, work in strawberry pound cake recipes or moist strawberry cake recipe in your notes. The cake stays soft and the flavor stays bright.
7) Storing Leftover Strawberry Pound Cake
Cool slices on a rack so steam does not soften the crust. Slip pieces into a tin or a sealed box. Paper between slices keeps glaze from sticking. On day two the flavor deepens and the crumb holds a gentle bite.
For the freezer, wrap pairs of slices in parchment then place in a bag. Thaw on the counter. Warm in a low oven for a short time. You will get that fresh strawberry dessert feel again with little work.
Label the box with loaf cake and date. If you manage tags for Elena Cooks, note best strawberry cake recipe so readers find it fast. Share a link and a smile from Elena.
8) Try these desserts next
9) Strawberry Pound Cake
Strawberry Cake Pound Cake With Fresh Strawberries And Glaze
Ingredients
For the cake
- 230 g unsalted butter softened
- 220 g granulated sugar
- 3 large eggs at room temp
- 300 g all purpose flour
- 2 tsp baking powder
- 0.5 tsp fine sea salt
- 120 ml whole milk at room temp
- 60 ml sour cream at room temp
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 250 g fresh strawberries diced and patted dry
For the glaze
- 140 g powdered sugar sifted
- 2 to 3 tbsp fresh strawberry puree or milk
- 0.25 tsp vanilla extract
- Pinch of salt
Instructions
Prep
- Heat oven to 165 C. Grease a 23 by 13 cm loaf pan. Line the long sides with a strip of parchment for easy lift.
- Pat the diced strawberries dry with towels so the crumb stays tender.
Make the batter
- Beat butter and sugar in a bowl on medium speed for 3 minutes until pale and fluffy.
- Beat in eggs one at a time scraping the bowl between each.
- Whisk flour baking powder and salt in a separate bowl.
- Stir milk sour cream vanilla and lemon zest in a cup.
- Add dry and wet in turns starting and ending with dry. Mix on low only until combined.
- Fold in strawberries with a spatula. Do not overmix.
Bake
- Spoon the batter into the pan and level the top.
- Bake for 55 to 65 minutes until a tester comes out with a few moist crumbs. Tent with foil near the end if browning fast.
- Cool in the pan for 15 minutes. Lift out and cool on a rack until just warm.
Glaze and serve
- Whisk powdered sugar with strawberry puree and vanilla plus a pinch of salt until smooth and pourable.
- Spoon over the warm loaf. Let the glaze set. Slice with a sharp knife and serve.
10) Nutrition
One slice gives energy and comfort. I count about four hundred calories per slice with a small spoon of glaze. You get fat for flavor, a bit of protein, and carbs that pair well with tea. Add fresh berries on the side and you get color and fiber.
Salt sits low. Sugar reads present but not loud. A thin glaze keeps sweetness in check. For those who track, a slice fits well after a light supper or with coffee for a small break.
This guide comes from Elena on Elena Cooks where clear steps lead home bakers to wins. I love when readers share their tweaks. Tell me if you add zest or swap dairy. I learn, and we bake better as a group.
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