Moist Strawberry Pound Cake is one of those beautiful, vibrant desserts that feels like sunshine on a plate. With its rich buttery crumb, fresh strawberry flavor, and soft, melt-in-your-mouth texture, it’s the kind of cake you bring to family gatherings, spring brunches, or summertime celebrations. What makes this cake truly special is the way the strawberries transform the traditional dense pound cake into something bright, juicy, and incredibly tender.
Instead of artificial flavoring, this recipe uses real strawberries—fresh or frozen—reduced into a thick, flavorful purée that infuses every bite with natural sweetness and color. The added moisture from the berries ensures the cake stays soft for days, while the buttery base provides that classic pound-cake richness. Drizzled with a fresh strawberry glaze, this cake becomes irresistible, visually stunning, and full of fruity aroma.
Ingredients:
For the Strawberry Purée:
2 cups fresh or frozen strawberries, chopped
2–3 tablespoons sugar (optional, depending on sweetness)
For the Pound Cake:
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 ½ cups granulated sugar
6 large eggs, room temperature
1 cup strawberry purée (from above)
½ cup sour cream
1 tablespoon vanilla extract
Pink gel food coloring (optional for brighter color)
For the Strawberry Glaze:
1 cup powdered sugar
2–3 tablespoons strawberry purée
½ teaspoon vanilla extract
Preparation:
see next page
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