Moist Strawberry Pound Cake with The Best Icing

This strawberry pound cake is so delicious that you'll find every excuse to make it once a week! The moist strawberry pound cake is full of fresh strawberries and zingy lemon and drizzled with two kinds of incredible icing. Slice and serve this pound cake at your next gathering for a winning dessert!

Strawberry Pound Cake Made With Fresh Strawberries

I absolutely love the big pieces of fresh strawberries in this pound cake. It really brings the feeling of summer to the desert, even in the middle of winter. The fruit helps to keep the cake really moist, too. There's no dry, crumbly cake when you follow this recipe.

It's the perfect dessert to bring to your next family event, too. Who doesn't love fresh strawberries and cake? If you want to get really decadent, you can also serve it with a big scoop of strawberry ice cream! Whichever way you choose to serve this strawberry pound cake, it's sure to be a hit.

Something else I love about this recipe is that it's a great make-ahead dessert. If you want to plan ahead, you can make this strawberry pound cake and store it in the freezer until you're ready to serve it. It's so nice to have a loaf of this cake on hand at any given moment.

Ingredients For Strawberry Pound Cake

For the cake:

• Strawberries- fresh strawberries, washed and chopped.
• Lemon- juice and zest, brings brightness and acidity to the cake.
• Butter- unsalted, room temperature.
• Sugar- white sugar, adds lots of sweetness to the cake.
• Flour- all purpose flour is perfect for this cake.
• Salt- flavor enhancer.
• Eggs- room temperature, eggs cream together easier if they are room temperature.
• Baking powder and baking soda- leavening agents that create a fluffy cake.
• Sour cream- adds a tangy richness to the cake.

For the icings:

• Icing sugar- also known as powdered sugar.
• Strawberry lemon juice- left over from the strained strawberries.
• Milk- I recommend whole milk, but any milk will work fine.

How to make strawberry pound cake

Step 1: Prepare the strawberries

First, wash and chop the strawberries. Then, toss the chopped strawberries with lemon juice and zest. Set them aside for 5 minutes. Strain them after making sure to save the juice. 

Step 2: Cream the butter

Preheat the oven to 350°F and grease the loaf pan with butter. In a mixing bowl, beat the butter with the sugar until it is fluffy.

Step 3: Beat the eggs

Add the eggs, one at a time, to the bowl and beat well after each addition. Stir in the vanilla extract until combined.

Step 4: Add the sour cream

Next, fold in sour cream and stir until well combined. Don't over-mix the sour cream into the batter, or you'll risk ruining the texture.

Step 5: Add the dry ingredients

Now, add the flour, baking powder, baking soda, and salt to the bowl. Stir until just combined and you have a smooth batter.

Step 6: Add the strawberries

Add the fresh chopped strawberries to the mixing bowl. Gently fold them into the batter with a spatula. Again, be careful that you do not overmix the batter.  

Step 7: Bake the cake

Spoon the batter into the loaf pan and bake it for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool the cake completely before removing it from the loaf pan. Set the pan on a wire rack for even cooling. This will also help to speed up the process.

Step 8: Make the strawberry icing

To make the strawberry icing, combine the icing sugar, strained strawberry lemon juice, and milk. Drizzle the strawberry icing over the cooled pound cake.

Step 9: Make the white icing

To make the white icing, combine the icing sugar and milk in a small bowl. Spoon it over the cooled pound cake loaf. Set the cake aside for 30 minutes so the icing firms. Slice and serve the cake. Enjoy! 

Expert Tips

• Be sure to strain your chopped strawberries very well before adding them to the cake batter. Any extra moisture could make for a soggy cake.
• Over-mixing your cake batter will result in a heavy and dense cake. Be sure to combine your ingredients gently until they are just combined.
• Always allow your cake to cool completely before trying to take it out of the pan.
• Serve this strawberry pound cake with your favorite hot coffee, tea, or cocoa. Add a scoop of ice cream for an extra special treat.

How to store strawberry pound cake

Because this cake has fresh strawberries in it, it is best to store it in the fridge. You can wrap the leftover cake in plastic wrap or place it in an airtight container before storing it in the fridge. It will stay fresh for up to 3 days.

You can also store the leftovers (or whole loaves) in the freezer. Wrap the cake tightly in plastic wrap before storing it in a freezer-safe bag for up to 4 months. Defrost the cake in the fridge overnight to thaw before enjoying it.

Strawberry Pound Cake Recipe FAQS

Why is my pound cake not moist?

There are a couple of reasons you may not have a moist pound cake. It could be that the cake was over-baked, so you'll want to check on it frequently towards the end of baking. You also make have mixed the batter too much, so only mix until it's just combined.

What is the difference between cake and pound cake?

A pound cake is a denser cake that uses more fat in the recipe, whereas a regular cake is lighter and fluffier. Both are delicious!

Can I use frozen strawberries in this recipe?

If you don't have access to fresh strawberries, you can use frozen. Just defrost them first and pat them dry with a paper towel. Frozen berries have more water than fresh, so making sure they're completely dry is very important, or it will thin out the batter.

How do I keep strawberries from turning brown?

The lemon juice and lemon zest that is in this recipe will keep the strawberries from turning brown. 

More Pound Cake Recipes

• Buttermilk pound cake
• Cinnamon bundt cake
• Peach cobbler pound cake
• Copycat Nothing Bakeries lemon bundt Ccake