Strawberry Pound Cake

This dessert cake is also covered in homemade strawberry glaze for even more strawberry flavor.
Course Dessert
Cuisine American
Keyword Pound Cake, strawberry
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 9
Calories 417 kcal
Author Lyuba Brooke


Pound Cake:

  • 3 eggs room temperature
  • 3 Tbsp whole milk also room temperature
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups cake flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup white granulated sugar
  • 13 tbs unsalted butter softened
  • 1 cup diced strawberries +1 Tbsp flour

Strawberry Glaze:

  • 3/4 cup diced strawberries
  • 1 tsp lemon juice
  • 1/2 cup white granulated sugar
  • 1 cup powdered sugar


Pound Cake:

  1. Preheat the oven to 350. Grease a loaf pan (9x5x3) and place a piece of parchment paper on the bottom. Lightly grease the parchment paper too.
  2. In a mixing bowl, whisk together eggs, milk and vanilla. Set aside.
  3. In a bowl of an electric mixer, sift in flour.
  4. Add sugar, salt, and baking powder. Mix dry ingredients on low until well combined.
  5. Add butter and half of the egg mixture. Mix on low until just combined. Scrape the sides and bottom of the bowl. Beat for a couple of minutes on medium-high speed. (The batter will start get light and airy.)
  6. Add the other half of egg mixture in two batches, beating for about 30 seconds after each addition. The cake batter will be light and fluffy at that point.
  7. Coat diced strawberries in 1 tbsp of flour and gently fold it into the batter.
  8. Add batter to the loaf pan and even out the top. Bake for about 55-60 minutes or until the toothpick inserted in the center comes out clean. Cool the cake to room temperature.

Strawberry Glaze:

  1. Chop strawberries and add them to a small sauce pot, heating over medium heat.

  2. Add white granulated sugar and lemon juice. Stir well and keep stirring as strawberries give out juice and sugar melts. Simmer for about 10 minutes, stirring often. Use your immersion blender to puree strawberry mixture.

  3. Use 1/3 cup of strawberry sauce per 1 cup of powdered sugar.
  4. Whisk the 1/3 cup of strawberry sauce with powdered sugar until all smooth.
  5. Drizzle strawberry glaze all over the cooled pound cake.

Recipe Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition Facts
Strawberry Pound Cake
Amount Per Serving
Calories 417 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Cholesterol 99mg33%
Sodium 236mg10%
Potassium 152mg4%
Carbohydrates 59g20%
Fiber 1g4%
Sugar 43g48%
Protein 5g10%
Vitamin A 600IU12%
Vitamin C 16.7mg20%
Calcium 50mg5%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.