Strawberry Vanilla Pound Cake Recipe – Easy Homemade Dessert Steps

The aroma of vanilla and strawberries swirling together in my kitchen always signals something special is about to happen. I remember the first time I baked this strawberry vanilla pound cake—my kids were running around, hands sticky with strawberries, and the oven timer was my only hope for peace. Honestly, this cake has become my go-to homemade dessert for birthdays, lazy Sundays, and even those “just because” moments. There’s just something about the way the sweet strawberries melt into the buttery vanilla crumb that makes every bite feel like a hug. You know, I’ve tested this recipe more times than I can count—tweaking the amount of vanilla, experimenting with fresh versus frozen berries, and even swapping out the flour for gluten-free versions. It’s safe to say this strawberry vanilla pound cake has earned a permanent spot in our family’s dessert rotation.

Why do I keep coming back to it? For one, it’s so simple—no fancy gadgets, and no complicated steps (perfect for those who don’t want to spend half their day baking). The classic combination of strawberries and vanilla is comforting, but the pound cake itself is sturdy enough to hold up for picnics or potlucks. Plus, it works for everyone: busy families who need a quick dessert, home bakers looking for something show-stopping, or anyone trying to sneak a little fruit into their sweets. I’ve shared this recipe at least a dozen times, and every time someone tells me it’s “the best strawberry cake I’ve ever had.” Maybe that’s why, as a recipe developer, I trust this strawberry vanilla pound cake to win over even the pickiest eaters. If you’re searching for a dessert that’s easy, beautiful, and absolutely delicious, you’re in the right place—let’s bake something wonderful together!

Why You’ll Love This Recipe

• Quick & Easy: You’ll have this strawberry vanilla pound cake ready in under 90 minutes (including baking time)—no need for cake decorating skills or elaborate techniques.
• Simple Ingredients: Everything you need is probably already in your pantry or fridge. No wild goose chases for rare ingredients!
• Perfect for Any Occasion: From brunch with friends to a cozy family dinner, this cake fits right in. It’s also a hit at potlucks and makes a gorgeous birthday treat.
• Crowd-Pleaser: This recipe gets rave reviews from kids, adults, and even skeptical grandmas. The flavor is universally loved—sweet strawberries and rich vanilla in every bite.
• Unbelievably Delicious: The texture is dense yet fluffy, with pockets of juicy strawberry and a buttery crumb that practically melts on your tongue. You’ll want to savor every bite!

So what sets this strawberry vanilla pound cake apart from all the others? For starters, it’s all about technique—I blend the strawberries into the batter for a subtle pink hue and bursts of flavor, and I always use pure vanilla extract (never the imitation stuff). The balance of sweet and tart is just right, and the pound cake base is rich without feeling heavy. Plus, I’ve tested variations—like swapping in almond flour for a lower-carb version or adding a lemon glaze for brightness—so you know you’re getting a reliable recipe. This cake is more than dessert; it’s a little slice of happiness that’s simple enough for a beginner but impressive enough to wow a crowd.

I’ll admit, I’m not always the most patient baker. That’s why I love how forgiving this recipe is—you don’t need to be a perfectionist, and even if your strawberries aren’t perfectly chopped, it’ll still come out delicious. It’s comfort food at its best: nostalgic, satisfying, and just the right amount of sweet. Whether you’re making it for a celebration or just because strawberries are on sale, this pound cake will make your day a little brighter.

Ingredients Needed

This recipe uses wholesome ingredients with bold flavors—nothing complicated, just the good stuff. Most items are pantry staples, and you can easily switch them out based on dietary needs or what’s in season.

• For the Pound Cake Batter:
  • 1 cup (225 g) unsalted butter, softened (adds richness and structure)
  • 2 cups (400 g) granulated sugar (for sweetness and tender crumb)
  • 4 large eggs, room temperature (helps with lift and texture)
  • 3 cups (375 g) all-purpose flour (or use gluten-free blend if needed)
  • 1/2 cup (120 ml) whole milk (or dairy-free milk—makes the cake moist)
  • 1 tablespoon pure vanilla extract (I recommend Nielsen-Massey for best flavor)
  • 1/2 teaspoon salt (balances the sweetness)
  • 2 teaspoons baking powder (for rise)
• For the Strawberry Swirl:
  • 1 1/2 cups (225 g) fresh strawberries, finely chopped (or frozen, thawed and drained)
  • 2 tablespoons granulated sugar (helps macerate the berries)
  • 1 tablespoon lemon juice (brightens the flavor)
• Optional Glaze:
  • 1 cup (120 g) powdered sugar
  • 2-3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Ingredient Notes: If you want a gluten-free version, swap out the all-purpose flour for a 1:1 gluten-free blend like King Arthur or Bob’s Red Mill. For a dairy-free pound cake, use a vegan butter alternative and oat or almond milk. I love using small, ripe strawberries—they give the cake a punchy flavor and a beautiful color. If berries aren’t in season, frozen works just fine; just make sure to thaw and drain them well to avoid excess moisture.

Want to play with flavors? Try adding a teaspoon of almond extract for a nutty twist, or mix in a handful of blueberries for a summer berry blend. For the glaze, you can substitute lemon juice instead of milk for a sharp, citrusy finish. And if you like your cake extra moist, brush the top with a little strawberry jam before glazing. (I picked up that trick from my grandma!)

This strawberry vanilla pound cake is so flexible—you can make it with what you have, and it always turns out delicious. Just remember, quality ingredients make a difference. Grab the best vanilla you can afford and use fresh eggs for a richer batter. If you’re lucky enough to stumble on farmers market strawberries, snatch them up for an unbeatable flavor!

Equipment Needed

• 9×5-inch (23×13 cm) loaf pan: Traditional pound cake shape—if you don’t have one, a round cake pan works but may affect baking time.
• Mixing bowls: At least two—one for batter, one for strawberries.
• Stand mixer or hand mixer: Makes creaming the butter and sugar easy (though you can use a sturdy whisk and some elbow grease if needed).
• Spatula: For folding in strawberries and scraping the bowl.
• Measuring cups and spoons: Accuracy is key for pound cakes—don’t eyeball it!
• Cooling rack: Helps prevent sogginess.
• Small saucepan (optional): For making the glaze or reducing strawberries if you want a thicker swirl.

Honestly, I’ve made this cake with just a bowl and a fork when my mixer was packed away. If you’re short on tools, don’t stress—just make sure to cream the butter and sugar well. For loaf pans, I’ve bought budget-friendly ones at discount stores, and they work fine. Just grease well to avoid sticking. And pro tip: always wash your mixer paddles right after use (dried cake batter is a beast to remove!).

Preparation Method

1. Prep the strawberries: In a small bowl, toss 1 1/2 cups (225 g) chopped strawberries with 2 tablespoons sugar and 1 tablespoon lemon juice. Let them sit for about 10 minutes until juicy. If using frozen, drain them well after thawing.
2. Preheat your oven: Set it to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan with butter or nonstick spray, then line with parchment paper for easy removal.
3. Cream the butter and sugar: In a large bowl, beat 1 cup (225 g) softened butter and 2 cups (400 g) sugar until light and fluffy (about 3-4 minutes). The mixture should look pale and airy.
4. Add eggs and vanilla: Beat in 4 large eggs, one at a time, mixing well after each. Scrape the bowl as needed. Stir in 1 tablespoon vanilla extract until smooth.
5. Combine dry ingredients: In a separate bowl, whisk together 3 cups (375 g) flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. This helps distribute leavening evenly.
6. Mix wet and dry: Add the dry mixture to the butter mixture in three parts, alternating with 1/2 cup (120 ml) milk. Begin and end with flour. Mix gently—don’t overwork the batter or your cake may get tough.
7. Fold in strawberries: Drain off excess juice, then gently fold the strawberries into the batter using a spatula. If you want a swirl effect, spoon half the batter into the pan, add half the strawberries, then repeat.
8. Bake: Pour batter into your prepared pan and smooth the top. Bake at 350°F (175°C) for 60-70 minutes. Check at 55 minutes—if a toothpick comes out clean or with just a few moist crumbs, it’s done.
9. Cool: Let the cake cool in the pan for 10-15 minutes, then lift it onto a rack to finish cooling. Don’t rush this step; cooling helps set the crumb and keeps the cake moist.
10. Glaze (optional): Mix 1 cup (120 g) powdered sugar, 2-3 tablespoons milk, and 1/2 teaspoon vanilla. Drizzle over cooled cake. For a pink glaze, add a teaspoon of strawberry juice.

Notes: If your cake browns too quickly, tent with foil during the last 20 minutes. If the center sinks, the batter was likely overmixed or underbaked—been there, done that! For extra flavor, brush the cake with warm strawberry jam before glazing. And don’t worry about a few cracks on top; that’s classic pound cake character.

The batter is thick, but that’s normal for pound cakes. When folding in strawberries, be gentle—overmixing can turn the cake pink all over (not a bad thing, but you lose those pretty pockets of fruit). If you notice the strawberries sinking, toss them with a tablespoon of flour before folding into the batter. Sensory cue: the baked cake should smell buttery with hints of vanilla and strawberry, and the crust should be golden.

Cooking Tips & Techniques

• Room temperature ingredients: Butter and eggs mix more smoothly and help the cake rise evenly. I learned this the hard way—cold butter makes for lumpy batter!
• Don’t overmix: Once you add the flour, use a gentle hand. Overmixing makes pound cake tough instead of tender.
• Toss berries with flour: If you want to prevent strawberries from sinking, dust them lightly with flour before adding to the batter.
• Check for doneness: Ovens can be unpredictable. Start checking at 55 minutes. If the top jiggles, give it more time; if a toothpick comes out clean, you’re golden.
• Cooling matters: Letting the cake cool before slicing keeps it moist and prevents crumbling. I once cut into a hot cake—regret!
• Multitasking tip: While the cake bakes, clean up and prep your glaze. It makes the final step feel quick and easy.

If you’re a perfectionist, you can use a digital scale for accuracy. But honestly, even with simple measuring cups, this recipe is forgiving. I’ve had cakes crack, sink, and brown unevenly, but they still tasted amazing. If you want a super-smooth glaze, sift your powdered sugar first. For a bakery-style finish, top with fresh strawberries after glazing. And here’s a weird little trick: run a butter knife through the batter before baking to help prevent air pockets.

Variations & Adaptations

• Gluten-Free: Use a 1:1 gluten-free flour blend. I like Bob’s Red Mill—it keeps the texture close to classic pound cake.
• Dairy-Free: Swap out the butter for a vegan alternative and use almond or oat milk. The cake will be slightly less rich but just as tasty.
• Berry Twist: Mix in blueberries, raspberries, or even blackberries for a mixed berry pound cake. This works especially well in summer!
• Flavor Add-Ons: Add a teaspoon of almond extract or a tablespoon of lemon zest for extra depth. Lemon pairs beautifully with strawberries.
• Cooking Method: You can bake this cake in a bundt pan or muffin tins for individual servings. Just adjust the baking time (muffins bake in 20-25 minutes).

For allergies, you can use egg replacer (like flax eggs) if you need to avoid eggs—just know the texture will be a bit different. If you want to cut down on sugar, use 1 1/2 cups (300 g) instead of 2 cups; the cake will be less sweet but still flavorful.

My favorite personal variation: I once added a swirl of strawberry jam in the middle of the batter before baking. It created a gooey, fruity ribbon that my family devoured in minutes! If you’re feeling adventurous, try layering with whipped cream and fresh strawberries for a strawberry shortcake vibe.

Serving & Storage Suggestions

Serve the strawberry vanilla pound cake at room temperature for the best flavor and texture. Slice thick pieces and arrange on a pretty platter—trust me, the pink flecks of strawberry look gorgeous! For an extra touch, drizzle with glaze and top with fresh berries.

This cake pairs perfectly with coffee, tea, or a glass of cold milk. For brunch, serve alongside scrambled eggs and fruit salad. At dessert time, add a scoop of vanilla ice cream or a dollop of whipped cream.

To store, wrap the cooled cake tightly in plastic wrap or place in an airtight container. It stays fresh at room temperature for up to 3 days, and in the fridge for up to a week. You can freeze slices for up to 2 months—just thaw on the counter before serving. If you want to reheat, pop a slice in the microwave for 10-15 seconds, or warm gently in the oven.

The flavors actually deepen after a day or two, so if you have patience, save a slice for later. (I rarely do, but it’s worth it!)

Nutritional Information & Benefits

Each slice of strawberry vanilla pound cake (based on 12 servings) delivers approximately 320 calories, 15g fat, 44g carbohydrates, and 5g protein. Strawberries add vitamin C and a little fiber, while using whole milk and real butter provides some calcium and healthy fat.

If you opt for gluten-free or dairy-free ingredients, the nutritional values will shift slightly—less saturated fat and fewer carbs. This cake is not low-carb or vegan by default, but can be adapted. Potential allergens include eggs, dairy, and wheat; always check ingredient labels if you’re baking for sensitive eaters.

I love that this cake sneaks in fruit and avoids artificial flavors. For me, it feels good to serve a dessert where the ingredients are simple and recognizable. It’s a treat, but one you can feel good about sharing.

Conclusion

If you’re looking for a homemade dessert that’s easy, stunning, and absolutely crave-worthy, this strawberry vanilla pound cake is it. It’s reliable for both beginners and seasoned bakers—no stressful steps or fancy equipment required. Plus, the flavor combo is unbeatable: fresh strawberries and fragrant vanilla in a rich, buttery cake.

I hope you make this recipe your own—play with the berries, tweak the glaze, or try it gluten-free. That’s the beauty of baking at home; every cake tells a different story. Personally, I love how this pound cake brings my family together (and how it makes strawberries taste like candy!).

Let me know how yours turns out! Drop a comment below with your favorite variation, or tag me on Pinterest with your cake photos. Share the recipe with friends, and don’t forget—homemade desserts are meant to be enjoyed, not perfected. Happy baking!

Frequently Asked Questions (FAQs)

Can I use frozen strawberries in the strawberry vanilla pound cake?

Yes, you can! Just thaw and drain them well before adding to the batter to avoid extra moisture. The flavor is still delicious.

How do I prevent strawberries from sinking to the bottom?

Toss the chopped strawberries with a little flour before folding them into the batter. This helps suspend them in the cake.

Can I make this pound cake gluten-free?

Absolutely. Substitute a 1:1 gluten-free flour blend for the all-purpose flour. The texture will be slightly different but still tasty.

How long will the strawberry vanilla pound cake stay fresh?

It lasts about 3 days at room temperature and up to a week in the fridge. For longer storage, freeze slices and thaw as needed.

Can I bake this recipe as muffins or in a bundt pan?

Yes! Muffins bake in about 20-25 minutes, and a bundt pan will need 50-60 minutes. Always check for doneness with a toothpick.

Strawberry Vanilla Pound Cake

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• Author: Rachel Summers
• Total Time: 80-90 minutes
• Yield: 12 servings 1x

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Description

This easy homemade pound cake combines sweet strawberries and fragrant vanilla in a rich, buttery loaf. Perfect for birthdays, brunch, or any occasion, it’s a crowd-pleasing dessert with a tender crumb and pockets of juicy fruit.

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Ingredients

Scale 1x2x3x

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 3 cups all-purpose flour (or 1:1 gluten-free blend)
• 1/2 cup whole milk (or dairy-free milk)
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 1/2 cups fresh strawberries, finely chopped (or frozen, thawed and drained)
• 2 tablespoons granulated sugar (for strawberries)
• 1 tablespoon lemon juice
• Optional Glaze:
• 1 cup powdered sugar
• 2–3 tablespoons milk
• 1/2 teaspoon vanilla extract

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Instructions

1. In a small bowl, toss chopped strawberries with 2 tablespoons sugar and 1 tablespoon lemon juice. Let sit for 10 minutes until juicy. If using frozen berries, thaw and drain well.
2. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
3. In a large bowl, beat softened butter and sugar until light and fluffy (about 3-4 minutes).
4. Beat in eggs one at a time, mixing well after each. Stir in vanilla extract.
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. Add dry ingredients to butter mixture in three parts, alternating with milk. Begin and end with flour. Mix gently.
7. Drain excess juice from strawberries. Gently fold strawberries into the batter with a spatula. For a swirl effect, layer batter and strawberries in the pan.
8. Pour batter into prepared pan and smooth the top.
9. Bake for 60-70 minutes, checking at 55 minutes. Cake is done when a toothpick comes out clean or with a few moist crumbs.
10. Cool cake in pan for 10-15 minutes, then transfer to a rack to cool completely.
11. Optional: Mix powdered sugar, milk, and vanilla for glaze. Drizzle over cooled cake. For a pink glaze, add a teaspoon of strawberry juice.

Notes

For gluten-free, use a 1:1 blend. For dairy-free, use vegan butter and plant milk. Toss berries with flour to prevent sinking. Tent with foil if browning too quickly. Cake keeps 3 days at room temp, 1 week in fridge, or 2 months frozen. Brush with strawberry jam before glazing for extra flavor.

• Prep Time: 20 minutes
• Cook Time: 60-70 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/12 of cake)
• Calories: 320
• Sugar: 28
• Sodium: 180
• Fat: 15
• Saturated Fat: 9
• Carbohydrates: 44
• Fiber: 1
• Protein: 5

Keywords: strawberry pound cake, vanilla pound cake, easy dessert, homemade cake, summer cake, loaf cake, gluten-free option, dairy-free option, birthday cake, brunch dessert