Strawberry Pound Cake with Strawberry Frosting

Imagine slicing into a rich, buttery pound cake bursting with the sweetness of ripe strawberries, only to find it topped with a dreamy, pink cloud of strawberry frosting. That’s the magic of Strawberry Pound Cake with Strawberry Frosting. The dense, velvety crumb meets the bright zing of berries in every bite, while the smooth, fruity frosting melts like a kiss on your tongue. It’s vibrant, nostalgic, and undeniably irresistible. Let me tell you, it’s worth every bite.

Behind the Recipe

This cake came to life during strawberry season, when the berries were too sweet and juicy to ignore. Inspired by my grandmother’s classic pound cake and a childhood obsession with strawberry milk, I whipped up a batter rich in butter and layered with fresh strawberries, then crowned it with a lusciously creamy frosting made from real berry puree. One bite, and it became the kind of dessert that gets requested at every picnic, potluck, and birthday party.

Recipe Origin or Trivia

Pound cake has deep roots in European baking, traditionally made with equal parts butter, sugar, eggs, and flour. Its dense texture and long shelf life made it a staple in many households. By blending it with strawberries—especially in Southern U.S. traditions—you get a dessert that celebrates the fresh, fruity charm of summer. This modern twist adds pureed berries to the batter and frosting, creating layers of natural strawberry flavor without any artificial shortcuts.

Why You’ll Love Strawberry Pound Cake with Strawberry Frosting

There’s so much to adore about this vibrant dessert. Here’s why it deserves a place in your recipe box:

Versatile: Works for brunch, tea time, birthdays, or just because.

Budget-Friendly: Simple ingredients, no fancy tools or pricey extras.

Quick and Easy: Minimal prep with maximum reward.

Customizable: Add lemon zest, switch up berries, or use flavored extracts.

Crowd-Pleasing: It’s pink, it’s pretty, and everyone loves strawberries.

Make-Ahead Friendly: Stays moist for days and tastes even better the next.

Great for Leftovers: Slice, toast, or turn into trifles for a whole new treat.

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Chef’s Pro Tips for Perfect Results

Let’s make sure your cake turns out beautifully every single time:

• Use room temperature ingredients for a smoother batter and even bake.
• Toss the chopped strawberries in flour before folding into the batter to prevent sinking.
• Don’t overmix once the flour goes in—gentle folding keeps the cake tender.
• Use a light-colored loaf or bundt pan for even baking without over-browning.
• Allow the cake to cool completely before frosting to avoid melting.

Kitchen Tools You’ll Need

Having the right tools will make this baking experience smoother and sweeter:

Stand mixer or hand mixer: For creaming butter and sugar to a fluffy finish.

Mixing bowls: Essential for prepping batter and frosting separately.

Spatula: For folding in strawberries gently without breaking them up.

Loaf pan or bundt pan: Your canvas for the cake’s golden form.

Cooling rack: Lets air circulate and cool the cake evenly.

Blender or food processor: To puree the strawberries for the frosting.

Ingredients in Strawberry Pound Cake with Strawberry Frosting

Each element plays a flavorful role in this show-stopping treat:

Unsalted butter: 1 cup (226g), softened. The heart of any pound cake, giving richness and tenderness.

Granulated sugar: 1½ cups (300g). Sweetens and helps cream the butter light and fluffy.

Eggs: 4 large. Provide structure and richness.

All-purpose flour: 2 cups (250g). Gives the cake its dense, satisfying crumb.

Baking powder: 1 teaspoon. Adds a gentle lift without making it airy.

Salt: ½ teaspoon. Balances the sweetness and deepens flavor.

Vanilla extract: 2 teaspoons. Enhances the berry notes with cozy warmth.

Strawberry puree: ½ cup. Adds natural flavor and color to the batter.

Chopped strawberries: 1 cup, lightly floured. Brings pops of juicy berry in every bite.

Milk or buttermilk: ¼ cup. Keeps the batter smooth and moist.

Powdered sugar: 2 cups (240g). The base of the frosting, for sweet smoothness.

Butter (for frosting): ½ cup (113g), softened. Creates the creamy base.

Strawberry puree (for frosting): ¼ cup. Infuses fruity flavor and pink hue.

Vanilla extract (for frosting): ½ teaspoon. Adds depth to the frosting.

Ingredient Substitutions

Don’t worry if you’re short a few ingredients—here are some handy swaps:

All-purpose flour: Cake flour for a lighter crumb.

Milk: Buttermilk or plant-based milk like almond or oat.

Strawberries: Frozen strawberries (thawed and drained) work just fine.

Vanilla extract: Almond extract for a sweet twist.

Butter (for frosting): Vegan butter for a dairy-free version.

Ingredient Spotlight

Strawberry Puree: The star of both the cake and the frosting, it delivers bold berry flavor and a naturally pretty pink color without relying on artificial dyes.

Unsalted Butter: Creaming this until pale and fluffy is key to the cake’s signature texture. It brings richness, moisture, and that unmistakable pound cake decadence.

Instructions for Making Strawberry Pound Cake with Strawberry Frosting

Let’s bake something beautiful. Follow these steps for sweet success:

1. Preheat Your Equipment:
Preheat your oven to 350°F (175°C). Grease and flour a loaf or bundt pan.

2. Combine Ingredients:
Cream butter and sugar in a mixing bowl until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla and strawberry puree.

3. Prepare Your Cooking Vessel:
In another bowl, whisk together flour, baking powder, and salt. Add to the wet mixture in batches, alternating with milk. Fold in floured chopped strawberries.

4. Assemble the Dish:
Pour the batter into your prepared pan and smooth the top with a spatula.

5. Cook to Perfection:
Bake for 55–65 minutes or until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes, then turn out onto a rack to cool completely.

6. Finishing Touches:
To make the frosting, beat softened butter until fluffy. Add powdered sugar gradually, then mix in strawberry puree and vanilla. Beat until smooth and spreadable.

7. Serve and Enjoy:
Frost the cooled cake generously and garnish with sliced strawberries or a sprinkle of powdered sugar.

Texture & Flavor Secrets

What makes this cake truly divine is its balance: the dense, moist crumb hugs juicy bites of berry, while the frosting adds a silky, fruity finish that melts into the cake. The buttery richness grounds the bright strawberry notes, creating a harmonious contrast of sweet, tart, and creamy.

Cooking Tips & Tricks

Make this recipe shine even more with these helpful ideas:

• Let the cake rest overnight—it tastes even better the next day.
• Sift the powdered sugar for a smoother frosting.
• Add a dash of lemon zest to the batter or frosting for zing.

What to Avoid

A few gentle warnings to keep your bake on track:

• Don’t overbake—it leads to dryness. Check early!
• Avoid wet strawberries—pat them dry to prevent sogginess.
• Never frost a warm cake—the buttercream will slide right off.

Nutrition Facts

Servings: 10
Calories per serving: 410

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes

Make-Ahead and Storage Tips

This cake keeps like a dream. Bake it a day ahead—the flavors develop beautifully. Store covered at room temperature for 2 days or refrigerate up to 5. Freeze slices individually for quick dessert cravings. For frosting freshness, keep it sealed and chilled.

How to Serve Strawberry Pound Cake with Strawberry Frosting

Serve thick slices with a dollop of whipped cream or a scoop of vanilla ice cream. For a fancy brunch, pair with a strawberry mimosa or a fresh fruit salad. A sprinkle of crushed freeze-dried strawberries adds crunch and color.

Creative Leftover Transformations

Give those extra slices a second life:

• Cube and layer with whipped cream and berries for a strawberry trifle.
• Toast a slice and top with cream cheese and jam.
• Blend into a milkshake for a rich, fruity twist.

Additional Tips

• Use a serrated knife for cleaner slicing.
• Add edible flowers or strawberry halves on top for show-stopping presentation.
• Let the frosting sit for 10 minutes before spreading—it firms up for easier application.

Make It a Showstopper

Presentation is everything. Drizzle extra strawberry puree over the frosting, add fresh berries, and dust with powdered sugar. Serve on a white platter for contrast and elegance. Garnish with mint leaves for a pop of color.

Variations to Try

• Lemon Strawberry: Add lemon zest and juice for a citrusy lift.
• Chocolate Strawberry: Stir in mini chocolate chips to the batter.
• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Mini Cakes: Bake in muffin tins for individual treats.
• Strawberry Cream Cheese Frosting: Swap butter for cream cheese for tangy richness.

FAQ’s

Q1: Can I use frozen strawberries?

Yes, just thaw and pat them dry before using.

Q2: How do I make strawberry puree?

Blend fresh or thawed strawberries until smooth. Strain for a smoother texture if desired.

Q3: Can I use a bundt pan?

Absolutely—just grease and flour it well.

Q4: Can I make this dairy-free?

Yes, use plant-based butter and milk.

Q5: How do I store the cake?

Keep covered at room temp for 2 days or refrigerate up to 5.

Q6: Can I freeze it?

Yes, freeze slices wrapped in plastic and foil for up to 2 months.

Q7: Can I use strawberry jam instead of puree?

You can, but it will be sweeter and may alter texture slightly.

Q8: How can I make the frosting pinker?

Add a tiny bit of beet juice or natural pink food coloring if needed.

Q9: What kind of milk works best?

Whole milk or buttermilk for richness, or use oat milk for dairy-free.

Q10: Is this cake good for special occasions?

Yes, it’s stunning and delicious—perfect for birthdays, showers, or spring events.

Conclusion

Strawberry Pound Cake with Strawberry Frosting is pure joy in dessert form. It’s buttery, fruity, and beautifully pink, with a texture that’s as satisfying as its flavor. Whether you’re baking it for a celebration or just because strawberries are in season, this cake is guaranteed to steal the spotlight. Trust me—you’ll want to savor every sweet slice.

Watch How To Make Strawberry Pound Cake with Strawberry Frosting