This strawberry pound cake is a delightful twist on the traditional recipe, bringing together the richness of butter, the tender crumb of buttermilk-based batters, and the sweet tang of real strawberries. With a light dusting of powdered sugar on top, this cake is as pretty as it is delicious. It’s the kind of loaf you’ll want to bake again and again—whether for family brunches, springtime celebrations, or a cozy weekend treat.
Preparation Time: 25 minutes
Cooking Time: 55 minutes
Cooling Time: 45 minutes
Total Time: 2 hours 5 minutes
Yield: 10 slices
Cuisine: American / Classic Baking
Ingredients
Dry Ingredients
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2 ¼ cups (280 g) all-purpose flour
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2 tsp (8 g) baking powder
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½ tsp (3 g) salt
Wet Ingredients
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1 ¼ cup (250 g) sugar
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6 tbsp (85 g) unsalted butter, room temperature
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6 tbsp (85 g) vegetable oil
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3 medium eggs
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1 tsp (5 g) vanilla extract
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¾ cup (180 g) buttermilk
Add-ins
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7 oz (200 g) fresh strawberries, chopped
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1 tbsp (10 g) flour (for coating the strawberries)
Decoration
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Powdered sugar for dusting (optional)
Instructions
Step 1: Preheat the Oven and Prepare Pan
Preheat your oven to 350°F (180°C). Prepare a 9×5-inch (23×13 cm) loaf pan by greasing it well and lining it with parchment paper. This ensures easy release and prevents sticking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. This step ensures that the leavening agents are evenly distributed, which helps the cake rise uniformly.
Step 3: Cream Butter, Oil, and Sugar
In a large mixing bowl, add the sugar, softened butter, and vegetable oil. Beat with a hand mixer or stand mixer on medium speed until light and fluffy—this should take about 2–3 minutes. The combination of butter and oil provides both richness and a moist texture.
Step 4: Add Eggs and Vanilla
Crack the eggs one at a time into the mixture, beating after each addition until fully incorporated. Add the vanilla extract and mix briefly to combine.
Step 5: Combine Wet and Dry Ingredients
Gradually add the flour mixture to the wet ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the flour mixture. Mix just until combined—overmixing can lead to a dense cake.
Step 6: Prepare and Fold in the Strawberries
Chop the fresh strawberries into small pieces. Toss them in 1 tbsp of flour—this prevents them from sinking to the bottom of the loaf during baking. Gently fold the coated strawberries into the batter with a spatula.
Step 7: Transfer to Pan and Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden, and the cake should spring back lightly when touched.
Step 8: Cool Completely
Allow the cake to cool in the pan for 10–15 minutes, then carefully lift it out using the parchment paper and place it on a wire rack. Let it cool completely—this helps the cake set and enhances its flavor.
Step 9: Dust and Serve
Once cool, dust the top of the loaf with powdered sugar for a light, elegant finish. Slice and enjoy!
Nutritional Information (Per Slice)
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Calories: 310 kcal
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Fat: 15 g
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Carbohydrates: 40 g
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Sugar: 22 g
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Protein: 4 g
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Fiber: 1 g
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Sodium: 180 mg
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Cholesterol: 55 mg
Origins and Popularity
Pound cakes date back to 18th-century Europe and were named for their traditional ingredient ratio—one pound each of butter, flour, sugar, and eggs. Over time, this formula evolved into a more flexible, lighter version we know today. Adding strawberries gives this classic a fresh, seasonal twist and makes it an especially popular bake in spring and summer when berries are at their peak.
Reasons to Love This Recipe
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Easy to prepare with simple pantry ingredients
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Fresh strawberries in every bite
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Moist, buttery texture from the combination of butter and oil
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Perfect loaf cake for gifting, gatherings, or afternoon tea
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Versatile—can be dressed up or enjoyed plain
Health Benefits
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Strawberries offer vitamin C, antioxidants, and fiber
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Buttermilk adds calcium and improves digestibility
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No frosting required, reducing overall sugar content
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Lower fat option thanks to partial oil substitution
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Simple ingredients with no artificial additives
Serving Suggestions
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Serve with a dollop of whipped cream or yogurt
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Pair with iced coffee, herbal tea, or lemonade
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Top slices with fresh berries and a mint sprig for an elevated look
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Enjoy warm with a drizzle of honey or maple syrup
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Use leftovers to make cake trifles or berry parfaits
Cooking Tips
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Ensure butter is room temperature for smooth blending
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Don’t skip flouring the strawberries—it keeps the texture even
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Bake the loaf in the center rack for even heat distribution
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Test doneness early—every oven varies slightly
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Cool fully before slicing for the cleanest cuts
Variations
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Lemon twist: Add 1 tbsp lemon zest to the batter
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Berry blend: Use a mix of raspberries and blueberries
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Nutty touch: Fold in ½ cup chopped pecans or almonds
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Glaze option: Mix powdered sugar with lemon juice for a drizzle
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Mini loaves: Bake in smaller pans for gifting (reduce bake time by 10–15 minutes)
Conclusion
This Strawberry Pound Cake offers everything you love about a classic loaf—moist, rich texture and simple, timeless ingredients—enhanced with the juicy brightness of fresh strawberries. It’s an easy, foolproof recipe that delivers flavor, beauty, and a comforting homemade feel. Whether you’re baking for a special occasion or just because, this cake is sure to win hearts and taste buds alike.
FAQ
1. Can I use frozen strawberries?
Yes, but thaw and pat dry first. Coat with flour as usual.
2. Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend.
3. Can I substitute the buttermilk?
Yes, mix ¾ cup milk with 1 tbsp lemon juice or vinegar as a quick buttermilk substitute.
4. Can I reduce the sugar?
You can use ¾ cup sugar, but it will be less sweet. Adjust based on taste.
5. Can I use whole wheat flour?
Yes, substitute half the flour for whole wheat for a denser, nuttier loaf.
6. Why did my strawberries sink?
They likely weren’t coated in flour or the batter was too thin.
7. Can I add a glaze instead of powdered sugar?
Absolutely—lemon or vanilla glaze pairs beautifully.
8. How should I store the cake?
Wrap and store at room temperature for 2 days or refrigerate for up to 5.
9. Can I freeze this cake?
Yes. Wrap tightly and freeze for up to 2 months. Thaw in the fridge.
10. Can I use sour cream instead of buttermilk?
Yes, the texture will be slightly denser, but still moist and rich.