Strawberry Pound Cake Recipe

A buttery, vanilla-scented strawberry cake that's perfect for spring. I like to serve it plain for breakfast, or dress it up for dessert.

Carrie Vasios Mullins

Updated February 27, 2025

WRITE A REVIEW

I'm not Miss Manners but there are some social graces that I hate to see fall out of fashion. Door holding is one, RSVPing another. (I can see when you've open my Paperless Post invitation—why not just respond?) I was brought up with the notion that you arrive on time, you dress for the occasion, and you always, always serve dessert to dinner guests.

Yes, dessert is a non-negotiable. Even at times when I can tell that people are stuffed, I offer dessert, because that is what a good host does. My mother knows this, and while she'll serve store-bought ice cream in a pinch, there's hardly a time when she can't at least fall back on the whipped cream-cake-and-fruit routine. The good old WCCF: learn it, live it, love it.

It's surprising how delicious this combination is: a cloud of light, milky, freshly whipped cream dolloped over sliced fruit (macerated in a little sugar if out of season) and a slice of cake. Doesn't cake take a long time to make? Not pound cake—it will take you about 15 minutes to throw together and you'll have breakfast for the next morning too.

As the first strawberries arrive, I like to make this version. It's delicious on its own thanks to the combination of the almost birthday cake-like vanilla crumb and the pockets of strawberries, but add some fresh fruit and some whipped cream on top and it rocks as a WCCF.

Recipe Details

Strawberry Pound Cake Recipe

Prep 10 mins

Cook 50 mins

Active 15 mins

Cooling Time 15 mins

Total 75 mins

Makes 1 loaf

Cook Mode (Keep screen awake)

Ingredients

1 1/2 cups (about 7 1/2 ounces) all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup (about 7 ounces) sugar
2 eggs plus 1 egg yolk
1 teaspoon vanilla
1/4 cup milk
3 tablespoons heavy cream
2 cups diced strawberries

Directions

Adjust oven rack to middle position and preheat oven to 350°F (180°C). Butter loaf pan. In a small bowl, whisk together flour, baking powder, and salt; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until light and fluffy, about 3 minutes. Add eggs, egg yolk, and vanilla. Add 1/2 dry ingredients, followed by milk. Add remaining dry ingredients, then cream, beating until just combined. Fold strawberries into batter with a spatula.
Pour batter into prepared pan and smooth top. Bake until a tester inserted into the middle of the cake comes out clean, about 50 to 60 minutes. Let cool 15 minutes then turn out to a wire rack to finish cooling. Serve, garnishing with additional strawberries or whipped cream if desired. Leftover pound cake can be stored in a sealed container at room temperature for up to 1 week.

Special Equipment

4 1/2- by 8 1/2-inch loaf pan, electric mixer

Nutrition Facts (per serving)
2874	Calories
126g	Fat
394g	Carbs
47g	Protein

Nutrition Facts
Amount per serving
Calories	2874
% Daily Value*
Total Fat 126g	162%
Saturated Fat 73g	366%
Cholesterol 856mg	285%
Sodium 1578mg	69%
Total Carbohydrate 394g	143%
Dietary Fiber 13g	45%
Total Sugars 221g
Protein 47g
Vitamin C 204mg	1,022%
Calcium 440mg	34%
Iron 14mg	80%
Potassium 1131mg	24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.