Strawberry Pound Cake Loaf 🍓🍰

A Buttery, Moist Cake Bursting with Fresh Strawberry Flavor

If you love classic pound cake with a fruity twist, this Strawberry Pound Cake Loaf is the perfect dessert to bake. Rich, buttery, and incredibly moist, this loaf cake is filled with sweet strawberries that add beautiful flavor and color to every slice.

This cake is simple to make and perfect for breakfast, brunch, dessert, or an afternoon treat with coffee or tea. Baking it in a loaf pan makes it easy to slice and serve, while the strawberries keep the cake soft and delicious.

You can enjoy this cake plain, dusted with powdered sugar, or topped with a light strawberry glaze for extra sweetness.

Why You’ll Love This Strawberry Pound Cake

Rich and buttery texture
Fresh strawberry flavor in every bite
Easy loaf-style cake
Perfect for dessert or brunch
Simple ingredients and easy steps

Ingredients

For the Pound Cake

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk
1 cup fresh strawberries, diced

Optional Strawberry Glaze

1 cup powdered sugar
2 tablespoons strawberry puree or milk
½ teaspoon vanilla extract

Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

2. Mix the Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt.

3. Cream Butter and Sugar

In a large bowl, beat the butter and sugar until light and fluffy.

4. Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

5. Combine the Batter

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.

6. Add the Strawberries

Gently fold in the diced strawberries.

7. Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool the Cake

Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

9. Add the Glaze (Optional)

Mix powdered sugar, strawberry puree or milk, and vanilla until smooth. Drizzle over the cooled cake.

Tips for the Best Strawberry Pound Cake

🍓 Toss strawberries with 1 tablespoon of flour to keep them from sinking.

🧈 Use room temperature butter and eggs for a smooth batter.

🍰 Do not overmix the batter to keep the cake soft and tender.

Serving Suggestions

This strawberry loaf cake tastes amazing with:

Fresh whipped cream
Vanilla ice cream
Extra fresh strawberries
A hot cup of coffee or tea

Storage Tips

Room Temperature: Store in an airtight container for 2 days.

Refrigerator: Keeps fresh for up to 5 days.

Freezer: Wrap tightly and freeze for up to 2 months.

Frequently Asked Questions

Can I use frozen strawberries?

Yes, but thaw and drain them first to prevent extra moisture.

Can I make muffins instead?

Yes! Divide the batter into a muffin tin and bake for 18–22 minutes.

Can I add lemon flavor?

Absolutely. Adding 1 tablespoon lemon zest gives the cake a bright flavor.

✨ Final Thoughts

This Strawberry Pound Cake Loaf is a deliciously moist and buttery cake with bursts of sweet strawberry flavor in every slice. It’s simple to make, beautiful to serve, and perfect for sharing with family and friends.