Strawberry Pound Cake

By Becky Hardin

Updated May 28, 2026

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I make this Strawberry Pound Cake recipe with fresh strawberries, strawberry syrup, and a strawberry glaze, so there’s a lot of fruity flavor to go along with the rich, moist texture of a pound cake. I love to make this show-stopping cake for Easter, Valentine’s Day, or during the spring and summer when fresh, local strawberries are abundant. There is a fair amount of prep, but once I take a bite, I know it’s completely worth it.

Easy Strawberry Pound Cake Recipe

I’ve been making traditional pound cake for years, and though this type of cake usually calls for a pound each of the main ingredients, I don’t use quite that much for this recipe. But don’t worry, it still comes out super rich and moist, and it’s loaded with layers and layers of strawberry flavor.

I’ve taken a basic pound cake and transformed it into this strawberry pound cake by poking holes in the cake and then pouring a sweet strawberry syrup into the holes, and then once it is fully cooled, I drizzle the whole cake with a strawberry glaze. I do have to say, this is one show stopper dessert. Because the cake does need to cool and I am preparing the cake, syrup, and glaze, there are a few steps to this recipe, but once you take a bite, you’ll see how worth it it all is. This strawberry buttermilk cake is another summertime favorite I like to make on repeat; it’s also loaded with fresh strawberries.

Tips for Beginners

• Swap the strawberries. Though this cake is divine with fresh strawberries, if you don’t have any, you can substitute with a different fruit. Follow the instructions here and substitute with whatever fruit you’d like to use.
• Use room temperature ingredients. This helps them combine more easily, so you get an even texture throughout the cake.
• Don’t poke the holes all the way to the bottom. If you do, the syrup will come out of the bottom, and the cake may fall apart.
• Let the cake cool fully before adding the glaze. If the cake is still warm, it will slide off.
• To easily remove the cake. I like to let the cake cool in the pan upside down for 30 minutes. I’ll put a large plate or cutting board on top of the pan while it sits. Then it should slide right out. If you used cooking spray, it should slide out fairly easily, but give it a little shake until it comes loose.
• Play around with the flavor of the syrup or glaze. Sometimes, if I don’t have strawberries, I’ll make a lemon glaze or use lemon curd.

Recipe Card

Strawberry Pound Cake

Difficulty: Easy

4.70 from 88 votes

Prep: 20 minutes mins

Cook: 1 hour hr 20 minutes mins

Total: 1 hour hr 40 minutes mins

Servings: 10 slices

Author: Becky Hardin

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This rich pound cake is filled with strawberries and topped with a strawberry glaze, for a sweet and fruity dessert.

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Ingredients 

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For the Cake

• ▢ 1½ cups unsalted butter 339g, room temperature (3 sticks)
• ▢ 3 cups granulated sugar 600g
• ▢ 5 large eggs 250g, room temperature
• ▢ 3 cups all purpose flour 408g
• ▢ 1 tsp kosher salt 3g
• ▢ 1 cup half-and-half 227g, room temperature
• ▢ 1 tbsp pure vanilla extract 12g
• ▢ 1 tsp almond extract 4g, or use more vanilla
• ▢ 2½ cups finely chopped strawberries 418g, if using frozen, thaw and blot

For the Strawberry Syrup

• ▢ 1 cup granulated sugar 200g
• ▢ ⅔ cup water 151g
• ▢ 1 cup pureed strawberries 232g

For the Strawberry Glaze

• ▢ 3 tbsp strawberry syrup 44g, reserved from above
• ▢ 2 cups powdered sugar 226g
• ▢ 3 tbsp lemon juice 43g from 1½ lemons, bottled also works

Video

Instructions 

Make the Cake

• Preheat oven to 325°F. Spray a 10-cup Bundt cake pan with nonstick spray. Set aside.
• Using a hand mixer, cream the butter and sugar together on medium-high speed until fluffy and light, about 2 minutes.
  1½ cups unsalted butter, 3 cups granulated sugar
• Add the eggs one at a time with the speed on medium. Scrape down the sides as needed.
  5 large eggs
• Switch the mixer to low and add in the flour in batches. Add in the salt. Make sure everything is well combined and smooth.
  3 cups all purpose flour, 1 tsp kosher salt
• Add in the half-and-half and both extracts. Continue to mix.
  1 cup half-and-half, 1 tbsp pure vanilla extract, 1 tsp almond extract
• Turn off the mixer and fold in the chopped strawberries.
  2½ cups finely chopped strawberries
• Pour the batter into the prepared Bundt pan. Bake for 80 minutes, or until a toothpick comes out mostly clean.

Make the Syrup

• During the last 20 minutes of baking, prepare the strawberry syrup: Bring the sugar and water to a boil in a small saucepan. Allow to boil for 8 minutes. Add the pureed strawberries. Cover and simmer for 10 minutes. Stir occasionally.
  1 cup granulated sugar, ⅔ cup water, 1 cup pureed strawberries
• Remove the cake from the oven and let cool for 5 minutes.
• Using a wooden skewer (like you would use for kebabs), poke holes in the bottom of the cake, about 1½ inches apart. Make the holes about ⅛-inch wide, wiggling the skewer slightly. Be sure not to poke all the way through the cake.
• Set aside 3 tbsp of the strawberry syrup. Pour the remaining strawberry syrup over the bottom of the cake, still in the bundt pan. Use a spatula to press the syrup into the cake.
• Keep upside down and in the pan for 30 minutes as it cools.
• Turn over the cake to remove from the pan, continue to let cool for another hour.

Make the Glaze

• While the cake cools, make the strawberry glaze. Whisk together the glaze ingredients until smooth. If too thick, add more lemon juice. If too thin, add more powdered sugar.
  3 tbsp strawberry syrup, 2 cups powdered sugar, 3 tbsp lemon juice
• Once the cake is cooled, drizzle the glaze over the cake and top with chopped fresh strawberries.
• Slice and serve.

Equipment

• Kitchen Scale (optional)
• 10-Cup Bundt Pan
• Hand Mixer
• Wooden Skewer

Serving: 1sliceCalories: 870kcalCarbohydrates: 139gProtein: 8gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 164mgSodium: 286mgPotassium: 210mgFiber: 2gSugar: 108gVitamin A: 1064IUVitamin C: 37mgCalcium: 64mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Store

Once your strawberry pound cake has fully cooled, transfer it to an airtight container. It will keep well for up to 5 days at room temperature, or in the refrigerator for up to a week.

If you plan to freeze this cake, I recommend skipping the glaze until you’re ready to serve it. Let it cool completely, then wrap it in plastic wrap or foil, and place it in a freezer-safe container. It will keep for up to 3 months. Defrost before serving.

If you have already glazed the cake, you can still store leftovers. It may be easiest to store slices, but you can store the cake whole if you have the space and container for it.

Serving Suggestions

I like to serve this pound cake on its own or with a dollop of homemade whipped cream for an indulgent treat, or when I’m in the mood for something really decadent, a few spoonfuls of caramel takes the taste over the top. To wash it all down, nothing goes better than a cool and crisp iced chai tea latte.

I find this is a great cake to make in the summer when I have access to fresh strawberries, and it tastes great alongside our favorite BBQ eats. Though I do like to make it for special occasions during the year, like Valentine’s Day or Easter, so I’ll often resort to imported strawberries. Since this cake is really rich, a small slice will satisfy any sweet tooth, so I can usually feed a small crowd with just one cake.

More Pound Cake Recipes To Try

• Brown Sugar Pound Cake features a moist, tender, pound cake with a rich caramel glaze.
• For this Chocolate Pound Cake, I take a moist pound cake and top it with a dreamy chocolate glaze.
• Pecan Pie Pound Cake features all the flavors of your favorite Thanksgiving pie but in cake form.

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