Strawberry Pound Cake (6 Ingredients)
This classic strawberry pound cake combines rich vanilla sponge and sweet strawberry flavors. Perfect for summer tea parties, picnics, or as a delicious afternoon snack.
Why you’ll love this strawberry pound cake recipe
- Easy to make: With clear instructions and a few simple ingredients, even beginner bakers can follow this easy cake recipe.
- Eye candy: Just like my cinnamon pound cake and lemon pound cake, this strawberry swirl cake tastes as good as it looks.
- Versatile loaf cake: Pound cakes are perfect for potlucks, picnics, and even lunchboxes. No cutlery or even plates required!
Ingredients and substitutions
- Strawberries – Fresh strawberries are best for this pound cake. Thoroughly wash and de-stem the strawberries before using.
- Sugar – You’ll need granulated sugar for this cake. Powdered sugar can be used for serving (optional).
- Butter – I use unsalted softened butter but lightly salted butter can be used as well.
- Flour – Self-raising flour works well for convenience. You can also use all-purpose flour and add 2 tsp of baking powder instead.
- Eggs – Fresh medium-sized eggs, stored at room temperature are needed for this recipe.
- Vanilla – I use vanilla extract but you can also choose vanilla syrup, paste, or fresh beans.
See the recipe card for full information on ingredients and quantities.
Variations
Freeze-dried strawberries: Add freeze-dried strawberries or strawberry powder to the batter instead of the puree to make a strawberry tea cake.
Strawberry glaze: Add a simple strawberry glaze instead of powdered sugar for serving. Simply combine 1 tbsp of strawberry puree, with 1/2 cup of powdered sugar.
How to make strawberry pound cake
Step 1: Cream the butter and sugar for 2-3 minutes. Add the vanilla extract and eggs one by one until you have a light and fluffy mixture.
Step 2: Add the self-raising flour and mix until just combined. You’re after a smooth batter.
Step 5: Add 1/3 of the vanilla batter to a greased and lined loaf tin.
Step 6: Add a layer of sliced strawberries on top of the batter.
Step 6: Repeat for another layer and finish off with a row of strawberry slices.
Recipe FAQs
This cake will keep fresh for up to 3 days when stored in an airtight container at room temperature.
Yes, you can freeze it whole or in slices for convenience in a freezer-proof container for up to 3 months.
Yes, this cake batter can also be used in a bundt pan, ring tin, or a 9-inch round pan. Adjust the baking time accordingly.
More easy cake recipes
For more quick and easy cakes, check out the following recipes:
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Strawberry Pound Cake
Ingredients
- 1/2 lb butter unsalted, softened
- 1/2 lb granulated sugar
- 4 eggs room-temperature
- 2 tsp vanilla extract
- 1/2 lb self-raising flour
- 1/2 lb strawberries washed and dried, de-stemmed
- 1 tsp powdered sugar to serve, optional
Instructions
- Preheat your oven to 350°F (180°C). Grease a 9×5 inch loaf pan with butter and line it with parchment paper.
- In a large bowl, cream together the butter and sugar with a handheld electric mixer or stand mixer until light and fluffy. About 2-3 minutes.1/2 lb butter, 1/2 lb granulated sugar
- Beat in the eggs one at a time, then mix in the vanilla extract.4 eggs, 2 tsp vanilla extract
- Gradually add the self-raising flour to the wet ingredients, mixing until just combined.1/2 lb self-raising flour
- Slice the de-stemmed strawberries into 1/4-inch slices lengthways.1/2 lb strawberries
- Pour 1/3 of the vanilla batter into the prepared loaf pan. Add a layer of strawberry slices on top of the vanilla batter. Repeat the process another time and finish off with a single line of strawberries at the end.
- Bake the strawberry pound cake for 60 minutes, or until a toothpick inserted into the center comes out clean. Cover it after 30 minutes to prevent it from getting too dark.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Add some powdered sugar before serving (optional).1 tsp powdered sugar
