This strawberry pound cake is moist and buttery, studded with pockets of fresh strawberries and topped with a sweet and tangy glaze. Topped with fresh strawberries this cake is the definition of fruity!

Jump to:

What is a pound cake?
Tips to creating the perfect cake crumb
How to create the signature pound cake shape?
Frequently asked questions
Substitutions
📖 Recipe
💬 Comments

Strawberries are such a fresh, delicious and summery fruit that are perfect in a buttery pound cake. I was looking to make a fruity dessert for the warm weather and I thought the combination of strawberry and lemon was perfect.

This strawberry pound cake has a moist and velvety crumb studded with bursts of fresh strawberries and a sweet and tangy glaze. The lemon enhances the strawberry flavour to create a deliciously tangy cake full of flavour. With a cup of tea or coffee you have yourself the perfect afternoon treat (or anytime of the day really)!

Moist strawberry pound cake with lemon glaze and fresh strawberries

Moist strawberry pound cake with lemon glaze and fresh strawberriesMoist strawberry pound cake with lemon glaze and fresh strawberries

What is a pound cake?

A pound cake is a basic cake made from butter, eggs, sugar and flour. The name 'pound' cake comes from the original method in which this cake was made. Traditionally this cake was made with a pound each of butter, sugar, flour and eggs. The resulting cake is much heavier than regular cakes due to the high fat and sugar ratio. The cake also has a lot more flavour and a plusher texture due to the extra fats.

Pound cakes these days don't use the typical 1:1:1:1 ratio, because there are small adjustments that can create an even better cake! Although the ratio is not the same it follows the same basic principle and baking method, and the result is sooooo much better.

You might wonder what is the difference between a regular cake and a pound cake. A regular sponge cake will be a lot fluffier and lighter in texture. It will also have less flavour as they are usually decorated with buttercreams, ganaches and jams. You'll find it easier to eat more sponge cake than pound cake due as pound cakes are much richer in flavour and denser in texture. Both have their charms so I guess it's up to you what you feel like eating!

Tips to creating the perfect cake crumb

One of the most important, if not the most important part of the pound cake is the crumb. Because pound cakes aren't decorated with fancy syrups and glazes the star of the show is the cake itself. A soft, moist and velvety texture is a sign of a perfect pound cake. Here are a couple of tips to ensure you create your best pound cake.

Cream the butter and sugar together

Creaming the butter and sugar is the most important step to achieve the perfect texture. Pound cakes have a high butter content, and it's the all the air in the butter that helps it rise. Make sure the butter is beat until lightened in colour and doubled in volume.

Beating the eggs after adding to the butter

While the butter gives the cake rise, the eggs also play a role. Beating the eggs after they have been added will provide the cake a lightness to the otherwise dense cake.

Folding the flour into the batter

After you have added all the air into the butter and eggs you want to fold the flour into the batter, rather than mixing vigorously. Folding the flour into the batter helps to preserve the air created.

Fold until just combined

Over-mixing cake batter will always be detrimental to the cake crumb. Too much mixing creates a dense and rubbery crumb rather than a soft, fluffy one. Always mix your cake batter until just combined to prevent this.

How to create the signature pound cake shape?

Pound cakes have a particular shape and way they are baked. You'll notice that most pound cakes have a crack down the centre. This is the way the cake bakes up due to the ratio of ingredients. However, you can either have a random, lopsided crack down the centre of your cake, or a perfectly aligned crack down the centre.

I made this cake with a glaze and strawberries over the top, so the crack is covered. However these are both optional and you are more than welcome to serve the cake just as it is. Sometimes simple is best, and to make that base pound cake the best it can be there are a couple of ways to control the way the cake cracks.

Take the cake out halfway through baking and use a sharp knife to make a slit down the centre of the cake

This method is the traditional and most fuss free way to control the way the cake splits. However you have to be aware that it is easy to tear the surface of your cake if your knife isn't sharp enough to create a clean cut.

Heavily oil a knife and make a cut down the middle of the batter before baking

This method is essentially leaving a trail of oil down the centre of the cake, so that it'll split where that trail is created. However, if you don't oil your knife enough it won't split properly, so make sure your knife is heavily oiled!

Fill a piping bag with softened butter and pipe a thin line down the centre of the cake

This is the most fool-proof method to creating the signature pound cake crack, however it is a bit of a fuss to soften butter and fill a piping bag. That being said it'll look perfect I promise!

Frequently asked questions

Why is my cake so dense?

If not enough air is beat into the butter, sugar and eggs the resulting cake can be very dense. make sure your butter and sugar is creamed until light and fluffy.

This can also happen if your baking powder is old. Old baking powder may lose its leavening properties, so when added it won't do anything!

Why is my glaze so runny?

The glaze will be runny if there is too much moisture in the icing sugar. The consistency of the glaze depends not only on the amount of liquid added, but also the humidity of your environment and the amount of moisture already present in your icing sugar.

This is an easy fix! Just add a little more icing sugar to the glaze it'll be perfect. The same goes if your glaze is too thick, just add a splash of water or milk to thin it out. Careful not to add too much as a little goes a long way.

Why are my strawberries sinking to the bottom?

This is a common problem when adding fruits to cakes. Here are a couple of tips to prevent this:

Use fresh fruit: Fresh fruit has less moisture in it, and will sink less when baked
Toss your fruit in flour before folding into your batter: Tossing your fruit in flour it prevents it from sliding to the bottom of your pan, instead sitting in the middle of your batter. I've already added a step to do this in the method, so don't skip it!

How long will this cake last?

This cake will last 3 days at room temperature and up to a week in the fridge.

Substitutions

Can I use a different fruit?

Yes of course! Any kind of berry or stone fruit will work perfectly in this cake. Try to avoid fruits that are firm, like apples. These fruits usually need a bit of cooking down before being added as they don't soften up the same way.

Can I use frozen strawberries?

Yes! You can use frozen strawberries, but be aware that they will bleed into the batter, making the cake look a little grey.

Can I bake this in a different tin?

Of course, you can use whatever pan you have on hand, just keep an eye on it in the oven. You don't want to under-bake or over-bake the cake! The cake is ready when an inserted skewer comes out clean.

Let's Get Cooking

If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.

Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!

Strawberry Pound Cake