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slice of pound cake on a plate with whipped cream and fresh strawberries

Strawberry Pound Cake

  • Author: Brittney
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8


This simple strawberry pound cake is soft, buttery and will melt in your mouth! 


  • butter 10 tbsp (140 g)
  • vanilla extract 1 tsp
  • all purpose flour 1 ⅔ cup (210 g)
  • (spooned and leveled*)
  • baking powder 1 tsp
  • salt ½ tsp
  • eggs 3 large
  • granulated sugar 1 c (200 g)
  • sour cream, room temperature ½ c (120 g)
  • fresh strawberries, diced ⅓ c (50 g)
  • powdered sugar for dusting


  1. Preheat oven to 350 F (180 C). Butter and lightly flour a 9×5 inch (23×13 cm) loaf pan.
  2. Melt the butter in a small bowl. Whisk in the vanilla extract and set aside until cooled to about room temperature.
  3. Sift and combine the flour, baking powder and salt in a separate bowl. Set aside.
  4. Using an electric mixer, whip the eggs and sugar on high speed until the mixture is light in color and expands to about 3 times its original volume.
  5. Gradually fold in the sifted flour mixture and room temperature sour cream by hand.
  6. Mix a large spoonful of the batter into the melted butter, then incorporate the butter mixture into the remaining batter.
  7. Gently fold in the strawberries.
  8. Pour the batter into the prepared pan and spread evenly. Bake for 50-60 minutes or until an inserted toothpick comes out mostly clean.
  9. Cool the cake in the pan on a wire rack for 20 minutes. Then remove the cake from the pan and allow to finish cooling on the wire rack.
  10. Dust with powdered sugar if desired.


Measuring Flour: We highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.

Storing: Store leftover cake in an airtight container at room temperature for up to 2 days or cover tightly and store in the refrigerator for up to 5 days.

  • Category: dessert
  • Method: baking
  • Cuisine: european

Keywords: strawberry pound cake