Indulge in the delightful sweetness of this Easy Strawberry Pound Cake, a foolproof recipe designed to bring a taste of homemade joy to your table. This recipe is perfect for anyone looking for a delicious, crowd-pleasing dessert that’s both simple to prepare and incredibly satisfying.
Key Ingredients for Easy Strawberry Pound Cake
- 2 ½ cups all-purpose flour, plus more for dusting the pan
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3 cups granulated sugar
- 5 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup sour cream, at room temperature
- ½ cup fresh strawberry puree (from about 1 cup of fresh strawberries, hulled and blended until smooth)
- 1 teaspoon baking powder
- ½ cup finely chopped fresh strawberries (optional, for extra strawberry bursts)
How to Make Easy Strawberry Pound Cake
This Easy Strawberry Pound Cake is a testament to simple baking yielding extraordinary results. With its incredibly moist crumb and vibrant strawberry flavor, it’s a dessert that will have everyone asking for seconds. The preparation is straightforward, making it an ideal choice for a casual get-together or a special occasion. You can expect to spend about 20 minutes on prep and 60-75 minutes baking, with a total preparation and baking time of around 1.5 to 2 hours, which is quite reasonable for such a rewarding treat. Don’t forget to allow time for cooling, as this is crucial for the perfect slice!
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan or a 9×5 inch loaf pan thoroughly. This step is crucial for ensuring your pound cake releases cleanly after baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and salt. This ensures even distribution of these ingredients throughout the batter.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer on medium speed, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. This process incorporates air, which contributes to a lighter cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.
- Alternate Dry and Wet Ingredients: In a separate small bowl, whisk together the sour cream and strawberry puree.
- Combine Batter Components: Add about one-third of the flour mixture to the butter mixture and beat on low speed until just combined. Then, add half of the sour cream and strawberry mixture and beat until just combined. Repeat this process, alternating between the dry ingredients and the wet ingredients, ending with the dry ingredients. Be careful not to overmix; overmixing can develop the gluten too much, leading to a tough cake.
- Incorporate Optional Strawberries: If using, gently fold in the finely chopped fresh strawberries. This adds extra bursts of fresh strawberry flavor and texture throughout the cake.
- Pour and Bake: Pour the batter evenly into the prepared Bundt pan or loaf pan. Smooth the top with a spatula.
- Bake: Bake for 60-75 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Baking time can vary depending on your oven and the type of pan used.
- Cool the Cake: Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely. Allowing the cake to cool in the pan for a bit helps it set, preventing breakage when you invert it. Cooling completely on a wire rack ensures even air circulation, preventing a soggy bottom.
Why You’ll Love This Easy Strawberry Pound Cake
You’ll absolutely adore this Easy Strawberry Pound Cake for its exceptionally moist and tender crumb, bursting with authentic strawberry flavor that’s both delightful and refreshing. Unlike a store-bought cake, making this at home means you control the quality of ingredients, ensuring a superior taste and texture while also being significantly more budget-friendly. The subtle sweetness from the perfectly integrated strawberries, combined perhaps with a simple vanilla glaze or a dollop of fresh whipped cream, elevates this cake from simple to spectacular, making it a refreshing alternative to a richer, heavier chocolate cake.
This recipe is a true kitchen superhero – it’s incredibly forgiving, virtually foolproof, and always delivers a stunning result that tastes like it came from a high-end bakery, all without the premium price tag. Imagine the aroma filling your kitchen as it bakes, a sweet promise of the delicious treat to come. Give this Easy Strawberry Pound Cake a try; we’re confident it will become a beloved addition to your dessert repertoire!
Storing and Reheating Tips
To keep your Easy Strawberry Pound Cake at its peak flavor and texture, proper storage is key. For short-term storage, once completely cooled, wrap the cake tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 3 days. For longer storage, refrigerate the cake; it will stay fresh for up to a week.
If you wish to freeze portions for future enjoyment, allow the cake to cool completely. You can freeze the entire cake or individual slices. Wrap each portion tightly in plastic wrap, then in aluminum foil, or place in a freezer-safe airtight container or bag. Frozen pound cake will retain its best quality for up to 3 months. To reheat, thaw frozen slices overnight in the refrigerator and then warm them gently in a low oven (around 300°F or 150°C) for a few minutes, or microwave for short bursts until warmed through.
Final Thoughts
This Easy Strawberry Pound Cake recipe offers a delightful balance of simplicity and exquisite flavor, making it a perfect treat for any occasion. We encourage you to bake this at home and experience the joy of creating a truly delicious dessert from scratch.
Easy Strawberry Pound Cake
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan or a 9×5 inch loaf pan thoroughly. This step is crucial for ensuring your pound cake releases cleanly after baking.
- In a medium bowl, whisk together the all-purpose flour and salt. This ensures even distribution of these ingredients throughout the batter.2 1/2 cups all-purpose flour, 1/2 teaspoon salt
- In a large mixing bowl, using an electric mixer on medium speed, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. This process incorporates air, which contributes to a lighter cake texture.1 cup unsalted butter, 3 cups granulated sugar
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.5 large eggs, 1 teaspoon vanilla extract
- In a separate small bowl, whisk together the sour cream and strawberry puree.1 cup sour cream, 1/2 cup fresh strawberry puree
- Add about one-third of the flour mixture to the butter mixture and beat on low speed until just combined. Then, add half of the sour cream and strawberry mixture and beat until just combined. Repeat this process, alternating between the dry ingredients and the wet ingredients, ending with the dry ingredients. Be careful not to overmix; overmixing can develop the gluten too much, leading to a tough cake.2 1/2 cups all-purpose flour, 1 cup sour cream, 1/2 cup fresh strawberry puree
- If using, gently fold in the finely chopped fresh strawberries. This adds extra bursts of fresh strawberry flavor and texture throughout the cake.1/2 cup finely chopped fresh strawberries
- Pour the batter evenly into the prepared Bundt pan or loaf pan. Smooth the top with a spatula.
- Bake for 60-75 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Baking time can vary depending on your oven and the type of pan used.
- Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely. Allowing the cake to cool in the pan for a bit helps it set, preventing breakage when you invert it. Cooling completely on a wire rack ensures even air circulation, preventing a soggy bottom.