This strawberry pound cake is incredibly moist, with a rich buttery flavor and denser yet more tender texture than a traditional cake. It is filled with fresh, juicy chopped strawberries, then topped with a pretty pink frosting.
This strawberry cake is perfect for making when strawberries are in season and at their very best, although it can be made with frozen strawberries too!
Ingredients and substitutions
- Eggs - 3 large sized eggs were used in this cake.
- Milk - Whole fat milk was used in this cake, but lower fat varieties could also be used.
- Vanilla extract - The vanilla extract can be substituted with with vanilla essence.
- All purpose flour - Pound cakes don’t rise as much as a typical cake, so using all purpose flour rather than self rising flour is essential.
- Granulated sugar - This cake is best made with granulated sugar, however brown sugar could be used instead if preferred.
- Baking powder - Not to be confused with baking soda.
- Salt - The amount of salt in this cake can be increased or decreased to suit personal preferences.
- Butter - Unsalted butter was used in this recipe, but this can be substituted with salted butter. If using salted butter, consider omitting the salt from the recipe.
- Strawberries - Fresh strawberries taste best in this recipe., but frozen strawberries could be used is fresh strawberries are not available.
- Powdered sugar - Used in the frosting.
- Pink food coloring - The pink food coloring is used to color the frosting, and can be omitted if preferred.
See recipe card for quantities.
Whisk together the eggs, milk and vanilla.
Combine the flour, sugar, baking powder and salt in a stand mixer, along with the egg mixture and butter.
Fold through the strawberries.
Pour into a baking tin and bake for 45 minutes, before cooling and frosting.
Hint: The cake is cooked through if it springs back when lightly touched in the center. A skewer or toothpick can also be used. Insert the skewer or toothpick into the center of the cake. If the skewer or toothpick comes out clean the cake is cooked through.
You will need the following supplies:
- 8 ½ inch x 4 ½ inch baking tin
- Parchment paper or non-stick cooking spray
- Stand mixer with flat beater attachment
- Smaller mixing bowl
Store this cake in an airtight container at room temperature for up to 3 days.
This cake is suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying.
It’s important to not overmix the cake batter.
Butter cake is lighter and fluffier, while pound cake is usually denser.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with strawberry pound cake:
- 3 eggs
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- 1 cup granulated sugar
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ½ cups chopped strawberries
- 2 cups powdered sugar
- 1 tablespoon butter, softened
- ½ teaspoon vanilla extract
- 2-3 tablespoons boiling water
- pink food coloring, optional
- Preheat the oven to 350°F/180°c. Grease an 8 ½ inch x 4 ½ inch baking tin, or line the tin with parchment paper. Set aside.
- Add the eggs, milk and vanilla extract to a small mixing bowl. Whisk until well combined and set aside.
- Add the flour, granulated sugar, baking powder and salt to the bowl of a stand mixer. Mix with the flat beater attachment on a low speed until well combined. Add the softened butter and half of the whisked egg mixture, then beat until combined. Add the remaining egg mixture and beat once again until just combined. Fold through the chopped strawberries.
- Pour the batter into the prepared baking tin. Bake for 45 minutes, or until cooked through. Allow to cool in the tin for 10 minutes before turning onto a cooling rack to cool completely.
- To make the frosting, add the powdered sugar, butter, vanilla extract and food coloring (if using) to a small mixing bowl. Add enough boiling water to make a smooth frosting. Mix until well combined.
- Spread the frosting over the cooled cake.