If you’ve been craving a dessert that’s buttery, rich, and bursting with real berry flavor, Chef James’s Strawberry Pound Cake is the perfect indulgence. Made completely from scratch with fresh strawberries and topped with a glossy strawberry glaze, this cake delivers that irresistible blend of classic comfort and bright, fruity freshness. Whether you’re hosting a spring brunch, summer picnic, or family celebration, this recipe promises a slice of pure happiness in every bite.
Pound cakes have always held a special place in Chef James’s heart — especially this one. He still remembers his grandmother folding homegrown strawberries into her signature Bundt cake, filling the kitchen with the scent of butter and vanilla. That sweet nostalgia inspired him to recreate a moist strawberry pound cake that celebrates real ingredients and family traditions, no shortcuts needed.
In this updated version, Chef James shares his step-by-step process for creating a dense yet tender crumb, a naturally pink hue from pureed strawberries, and a strawberry glaze that drips like satin over each slice. You’ll also learn how to keep your cake perfectly moist, how long it lasts, and creative ways to decorate it for any occasion.
For more berry-filled bakes, don’t miss the Lemon Cream Roll or the Coconut Snow Roll — both part of our Cake Roll Recipes – 10 Delicious & Creative Swiss Roll Ideas to Try collection. Together, they form the ultimate dessert trio for fruit lovers.
The Story Behind James’ Favorite Strawberry Pound Cake
A Cake That Starts with Family Flavor
James grew up on buttery pound cakes—simple, dense, and always fresh from the oven. But one year, his grandmother stirred in pureed strawberries from their garden, and something magical happened. The warm aroma, the pink crumb, the sticky glaze—he never forgot that moment. This strawberry pound cake became a family staple, showing up at Sunday dinners, baby showers, and spring picnics. Today, James bakes this cake not just for the flavor, but for the memory it holds: fruit-sweet, rich, and comforting in every slice.
What Makes Strawberry Pound Cake So Special?
It’s not just another cake with berries. A true strawberry pound cake is dense but not heavy, thanks to ingredients like buttermilk and real strawberry reduction. The strawberry flavor is layered throughout—from the moist cake itself to the glossy glaze poured over the top. This isn’t something that came from a box or was dyed pink for show. It’s a homemade strawberry pound cake that feels nostalgic, celebratory, and natural.
If berry bakes are your thing, you’ll love our strawberry shortcake biscuits or this refreshing strawberry yogurt loaf that’s perfect for spring teas.
How to Make Strawberry Pound Cake from Scratch
The Ingredients That Make It Moist and Berry-Rich
To craft a proper strawberry pound cake, James uses only real ingredients—no shortcuts, no mixes. It begins with fresh strawberries, blended and gently simmered into a thick, flavorful puree. This step is key: it ensures the cake gets its deep berry flavor and beautiful color naturally, not from artificial flavoring.
Softened unsalted butter gives the cake its melt-in-the-mouth richness, while granulated sugar enhances the sweetness of the strawberries. Eggs at room temperature are added for structure, and sifted flour helps the cake hold its shape while staying tender. A splash of buttermilk makes the crumb moist, and a bit of vanilla rounds out the flavor. Strawberry extract can be added for extra punch, and a few drops of natural food coloring can brighten the appearance if you’d like.
For those interested in baking variations, check out our coconut pound cake or the ultra-moist banana yogurt loaf for fruity alternatives.
Method for a Perfect, Homemade Pound Cake
Start by cooking your strawberry puree until thick, then set it aside to cool. Preheat your oven to 325°F and coat your Bundt pan well to prevent sticking. Beat the butter until smooth, then add the sugar in stages until the mixture is light and fluffy. Add the eggs one at a time.
Next, alternate adding flour and buttermilk, mixing gently. Stir in the strawberry puree and flavorings just until smooth. Pour the batter into your pan and bake for about 75 minutes. Cool before glazing to ensure the topping stays in place.
This strawberry pound cake comes out golden, fragrant, and full of flavor—just the way James remembers it from his childhood kitchen.
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Strawberry Pound Cake That’s Moist, Bold, and Full of Berry Flavor
This strawberry pound cake is rich, dense, and packed with fresh berry flavor. With a silky glaze on top, it’s a homemade dessert that feels both nostalgic and irresistible.
- Total Time: 1 hour 35 minutes
- Yield: 16 servings
Ingredients
For The Cake
- 1 pint fresh strawberries (this is for glaze below as well)
- 1 cup unsalted butter room temperature
- 3 cups granulated sugar
- 5 large eggs room temperature
- 3 cups all-purpose flour sifted
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup buttermilk
- 1 tsp vanilla extract
- 2 tsp strawberry extract optional
- 1/2 tsp red food coloring optional
For The Glaze
- 2 tbsp strawberry puree reserved from cake
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp pure lemon juice or lime juice
Instructions
1. Rinse, hull, and blend the strawberries until smooth. Set aside 2 tablespoons for the glaze.
2. Cook the rest of the puree over medium heat until reduced to 1/2 cup. Let it cool.
3. Preheat oven to 325°F. Grease a 12-cup Bundt pan thoroughly.
4. Cream the butter for 2 minutes. Slowly add sugar and beat until fluffy.
5. Add eggs one at a time, mixing well after each.
6. Alternate adding flour and buttermilk to the mixture. Mix on low speed.
7. Add the reduced strawberry puree, vanilla, strawberry extract, and food coloring.
8. Pour the batter into the pan and bake for 70–80 minutes.
9. Cool the cake for 10 minutes in the pan, then invert onto a serving plate.
10. Whisk glaze ingredients until smooth and pour over cooled cake.
Notes
Refrigerate for up to 5 days in an airtight container.
Freeze unglazed cake for up to 3 months, tightly wrapped.
Try adding lemon zest or white chocolate chips for flavor variation.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 54g
- Sodium: 223mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 83mg
How to Glaze, Serve, and Present Strawberry Pound Cake
A Glaze That Shines with Fresh Strawberry Flavor
The glaze on a strawberry pound cake isn’t just decoration—it’s part of the experience. James uses a few spoonfuls of reserved strawberry puree, then mixes it with powdered sugar, a splash of vanilla, and a bit of lemon juice. This creates a silky, pink glaze that drips beautifully over the cake once it’s cooled.
Want the right texture? Test it with a spoon: if it runs too fast, add more sugar; too thick, a little more citrus juice will smooth it out. One important tip—always wait until your cake is completely cool before glazing. Otherwise, the topping will slide right off.
If you’re a fan of fruity glazes, try the one from our orange drizzle cake for another citrusy treat perfect for spring gatherings.
How to Serve It Beautifully Every Time
Presentation makes a difference, especially with a stunning cake like this. James suggests slicing fresh strawberries for garnish, adding a few mint leaves, and maybe a sprinkle of lemon zest. These small touches bring brightness and contrast to the rich, dense pound cake.
Serve thick slices with a dollop of whipped cream or a scoop of vanilla ice cream. For events like brunches or baby showers, cut it into small portions for easy sharing. This strawberry pound cake isn’t just delicious—it’s a visual showstopper.
Want to pair it with something creamy? Our no-bake strawberry cheesecake is the perfect companion for a berry-packed dessert table.
Storage, Creative Twists, and How Long Strawberry Pound Cake Lasts
How to Keep Your Pound Cake Fresh
Once baked and glazed, your strawberry pound cake can stay fresh for several days—if stored properly. James recommends keeping it in a tightly sealed container in the fridge, especially since the cake uses real fruit. This helps preserve moisture and prevent spoilage. Expect it to last up to five days when chilled.
Want to freeze it? Go ahead—just skip the glaze first. Wrap the whole cake (or slices) in plastic wrap, then seal in a freezer-safe bag. It freezes well for up to three months. When you’re ready to serve, thaw it in the fridge overnight, then let it reach room temperature before adding the glaze.
Curious about freezing tips for other cakes? Our cranberry orange loaf also handles storage like a pro.
Ways to Make It Your Own
Strawberry pound cake is a recipe that invites your personal touch. Love texture? Toss in chopped white chocolate or crushed freeze-dried strawberries. For a citrus burst, add lemon or orange zest to the batter. You can even split the batter into mini loaves—perfect for gifts or tea trays.
Want to switch the glaze? Try a tangy lemon glaze, or go with cream cheese frosting for a richer finish. Some bakers layer whipped cream and fresh berries on top for a show-stopping dessert.
For more flavor fusion, explore our strawberry coconut loaf—a tropical twist on berry cake that pairs beautifully with this one.
No matter how you tweak it, strawberry pound cake remains a nostalgic, feel-good dessert that fits any occasion.
Conclusion
This Strawberry Pound Cake isn’t just another dessert — it’s a slice of comfort, nostalgia, and celebration. Each bite brings the richness of real butter, the tenderness of homemade batter, and the brightness of fresh strawberries folded into perfection. The sweet strawberry glaze on top adds that final touch of elegance, making this cake as beautiful as it is delicious.
Whether you bake it for Easter, a baby shower, or a lazy Sunday afternoon, this pound cake never fails to impress. Its dense, moist texture and deep berry aroma make it a timeless recipe you’ll return to again and again.
Chef James’s advice? Keep it simple, use the best fruit you can find, and bake it with joy — because that’s where the real flavor lives.
If you loved this recipe, try our other fruity favorites like the Red Velvet Cake Roll or the Lemon Cream Roll from our Cake Roll Recipes hub.
And for food safety and storage best practices, visit the official USDA Food Safety site.
Bake it once, and you’ll understand why this homemade strawberry pound cake has become a legend in Chef James’s kitchen — simple, stunning, and full of heart. 🍓
What does the strawberry pound cake perfume smell like?
It smells like fresh berries mixed with warm vanilla and a soft, buttery base. Imagine a sweet blend of ripe strawberries and pound cake straight from the oven—it’s fruity, cozy, and slightly creamy. The scent is comforting and makes you crave a real slice of strawberry pound cake.
What makes a pound cake different from a regular cake?
Pound cakes are richer and denser than regular cakes because they use more butter, eggs, and sugar. A strawberry pound cake, for example, has a thick crumb and intense flavor. Unlike layer cakes, pound cakes aren’t light or fluffy—they’re firm, moist, and made to be sliced thick.
What’s the difference between strawberry pound cake and strawberry shortcake?
Strawberry pound cake is a baked loaf or Bundt cake with strawberries mixed into the batter, often topped with glaze. Strawberry shortcake, by contrast, is usually made with biscuits or sponge cake, then layered with fresh strawberries and whipped cream. One is baked into the cake, the other is assembled fresh.
Is strawberry pound cake long lasting?
Yes, strawberry pound cake lasts well when stored properly. Refrigerated in an airtight container, it stays fresh for up to 5 days. It also freezes beautifully for up to 3 months without losing texture or flavor. Just thaw and bring to room temperature before serving.
Can I use frozen strawberries instead of fresh ones for pound cake?
Yes! You can use frozen strawberries to make strawberry pound cake, but be sure to thaw and drain them completely before blending. Excess liquid can make the batter too wet and affect the texture. Chef James recommends simmering thawed berries into a strawberry reduction first — this keeps the cake dense, moist, and packed with real berry flavor.
How do I keep my strawberry pound cake from sticking to the Bundt pan?
Proper pan preparation makes all the difference. Grease every corner of your Bundt pan with butter or nonstick spray, then lightly dust with flour. You can also use a baking spray that contains flour for even coating. Let the cake rest for 10–15 minutes after baking before turning it out — this helps it release cleanly without cracks or crumbs.
What’s the best glaze for strawberry pound cake?
The best glaze uses fresh strawberry puree, powdered sugar, a touch of vanilla extract, and a squeeze of lemon juice. This combination gives you a shiny pink drizzle that enhances both flavor and presentation. For a different twist, try a cream cheese glaze for richness or a citrus glaze for brightness — both balance beautifully with the cake’s buttery crumb.
