Strawberry Pound Cake Recipe

I think this strawberry pound cake recipe might just be the best way to capture the taste of summer in a single slice. The smell of sweet strawberries baking with warm cardamom spice fills my kitchen, creating a truly comforting aroma and a beautiful texture.

This strawberry pound cake recipe takes a traditional favorite and elevates it with a secret ingredient: cardamom. We’re adding a generous amount of fresh strawberries to both the batter and a rich swirl, creating layers of flavor in every bite. This specific strawberry pound cake recipe guarantees a moist, buttery crumb that’s perfect for weekend brunch or a family gathering. It’s designed to be simple enough for a beginner baker to achieve a show-stopping result. Get ready for a cake that’s truly irresistible, balancing sweet, acidic, and warm spices.

Ingredients

For the Cardamom-Strawberry Swirl Jam

• 200 g (1 ½ cups) fresh strawberries, finely diced: Select ripe, juicy strawberries for maximum flavor.
• 50 g (¼ cup) granulated sugar: Helps break down the strawberries and sweetens the jam.
• 15 ml (1 tablespoon) fresh lemon juice: Balances the sweetness and enhances the strawberry flavor.
• 2 g (½ teaspoon) ground cardamom: The key spice that adds warmth and complexity to the swirl.
• Pinch of salt: Enhances the overall flavor profile of the jam.

For the Strawberry Pound Cake Batter

• 250 g (2 cups) all-purpose flour: Use standard all-purpose flour for a light but structured crumb.
• 5 g (1 teaspoon) baking powder: Provides necessary lift for the pound cake.
• 2 g (½ teaspoon) salt: Enhances the flavor and balances sweetness.
• 225 g (1 cup / 2 sticks) unsalted butter, softened: Ensure the butter is fully softened to room temperature for successful creaming.
• 250 g (1 ¼ cups) granulated sugar: Provides structure and sweetness to the pound cake.
• 4 large eggs, at room temperature: Room temperature eggs incorporate fully into the batter without curdling.
• 5 ml (1 teaspoon) alcohol-free vanilla extract: Adds essential vanilla flavor without the alcohol.
• 120 ml (½ cup) whole milk: Use whole milk for a rich, moist crumb (you can swap for buttermilk or sour cream for a tangier flavor).
• 150 g (1 cup) fresh strawberries, chopped: Chop these strawberries into small pieces, ensuring even distribution throughout the batter.

For Garnish

• 15 g (2 tablespoons) powdered sugar: Dust generously over the cooled cake before serving for a beautiful finish.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Prepare the Cardamom-Strawberry Swirl Jam: In a small saucepan, combine the finely diced strawberries, 50 g (¼ cup) granulated sugar, lemon juice, ground cardamom, and pinch of salt. Bring to a gentle simmer over medium heat, stirring occasionally, and cook for 8-10 minutes until thickened like jam. Remove from heat and let cool completely before proceeding; this can be made ahead and refrigerated.

2. Preheat oven and prepare pan: Preheat your oven to 175°C (350°F). Grease and flour a 23 cm x 13 cm (9-inch x 5-inch) loaf pan, or line with parchment paper for easy removal. Ensure the parchment paper hangs over the sides to create handles. Preheating your oven and preparing a 9″ x 5″ loaf pan is essential for a successful strawberry pound cake recipe.

3. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and 2 g (½ teaspoon) salt. Set this mixture aside.

4. Cream butter and sugar: In a large bowl, using an electric mixer, cream together the softened butter and 250 g (1 ¼ cups) granulated sugar on medium speed. Continue mixing until the mixture becomes light and fluffy, usually taking about 3-5 minutes.

5. Incorporate eggs and vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated into the mixture. Stir in the alcohol-free vanilla extract.

6. Alternate wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to a tough cake. Mix only until the flour streaks disappear; overmixing develops gluten and results in a dense cake rather than a soft one.

7. Add fresh strawberries to batter: Gently fold in the 150 g (1 cup) chopped fresh strawberries into the batter using a spatula.

8. Layer and swirl: Spoon about half of the pound cake batter into the prepared loaf pan and spread evenly. Dollop half of the cooled Cardamom-Strawberry Swirl Jam over the batter. Spoon the remaining batter over the jam layer, then dollop the remaining jam on top. Use a knife or skewer to gently swirl the jam into the batter for ribbons, being careful not to overdo it. I always make sure the jam is cool before adding it; if it’s too warm, it can make the batter gooey and dense.

9. Bake: Baking this strawberry pound cake recipe takes about 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. If the top begins to brown too quickly, loosely tent the loaf pan with aluminum foil for the last 15-20 minutes of baking.

10. Cool and garnish: Let the pound cake cool in the pan on a wire rack for 15 minutes before carefully inverting it onto the wire rack to cool completely. Slicing while warm can cause the cake to crumble, so wait until it’s fully cooled to ensure distinct slices. Dust generously with powdered sugar just before serving. Make sure this strawberry pound cake recipe is fully cooled before slicing.

Tips for a Beautiful Swirl and Moist Crumb

When making this strawberry pound cake recipe, avoid overmixing the batter after adding the flour. Overmixing develops gluten, which results in a tough, dense pound cake rather than a soft one. Stop mixing as soon as the flour streaks disappear.

The key to a good swirl is a gentle touch. Don’t overdo the swirling motion with the knife or skewer; gentle, figure-eight motions will create ribbons, while too much swirling will incorporate the jam completely into the batter. When I’m making this strawberry pound cake recipe, I make sure the jam is cooled completely before swirling; warm jam melts into the batter too easily, which prevents those beautiful ribbons from forming.

Don’t forget to tent the loaf pan loosely with foil halfway through baking. Pound cakes are dense and require a long baking time. Tenting prevents the top surface from burning while the interior continues to bake through. This small step ensures a perfectly golden crust without over-browning.

Make-Ahead Tips and Storage

Preparing the swirl jam ahead turns this strawberry pound cake recipe into an easy, family-friendly dessert. The Cardamom-Strawberry Swirl can be prepared up to a week in advance and stored in an airtight container in the refrigerator, ready to use when you bake.

Store leftover pound cake at room temperature in an airtight container for up to 3 days. The high sugar and fat content naturally keeps it moist. For longer storage, wrap the completely cooled strawberry pound cake tightly in plastic wrap, then wrap in foil. Freeze for up to 3 months; thaw overnight in the refrigerator before serving.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, for the jam, frozen strawberries work perfectly. For the cake batter itself, ensure the frozen strawberries are completely thawed and patted very dry to avoid adding excess moisture to the batter, which can impact the texture of this strawberry pound cake recipe.

Why did my pound cake crack on top?

A crack on top is completely normal for pound cakes; it’s a sign that the cake rose properly and released steam during baking. This is actually a desirable characteristic for this type of dense cake.

Can I make this pound cake into muffins?

Yes, you can divide the batter into muffin cups for easy portion control or for quick meal prep. Reduce the baking time to approximately 20-25 minutes, checking for doneness with a skewer. This makes a great high-protein snack for busy mornings.

What can I use instead of cardamom?

Cardamom adds a unique warmth. If you don’t have it, you can substitute it with cinnamon or a pinch of nutmeg, though the flavor profile will be different. The cardamom addition really elevates the standard strawberry pound cake recipe, but a substitution will still be delicious.

How do I keep the strawberries from sinking to the bottom?

Ensure your batter is thick enough (which it should be with this recipe). A great trick I always use for a strawberry pound cake recipe is tossing the chopped strawberries for the batter in a teaspoon of flour before folding them in. The flour coating helps them stay suspended evenly throughout the crumb.

How can I tell when the cake is done baking?

The primary check is the skewer test: a wooden skewer inserted into the center should come out completely clean, with no wet batter attached. You can also press lightly on the top; if it springs back quickly, it’s ready.

Conclusion

This strawberry pound cake recipe with its cardamom swirl is truly a game changer for a simple home-baked dessert. The rich, buttery crumb and juicy strawberry ribbons make it a perfect centerpiece for any gathering. Make sure to pin this easy dessert recipe for later and try it out for your next family weekend brunch.

strawberry pound cake recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sierra Lopez
• Total Time: 90 minutes
• Yield: 8 servings 1x
• Diet: general

Print Recipe

Pin Recipe

Description

This strawberry pound cake recipe elevates a traditional favorite with a cardamom swirl and fresh strawberries in every bite. It features a moist, buttery crumb that balances sweet, acidic, and warm spices, perfect for weekend brunch or family gatherings.

---

Ingredients

Scale 1x2x3x

• 1.5 cups fresh strawberries, diced (for jam)
• 0.25 cup granulated sugar (for jam)
• 1 tablespoon fresh lemon juice
• 0.5 teaspoon ground cardamom
• 1 pinch salt
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 1 cup unsalted butter, softened
• 1.25 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 0.5 cup whole milk
• 1 cup fresh strawberries, chopped (for batter)
• 2 tablespoons powdered sugar (for garnish)

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare Cardamom Swirl Jam: Combine diced strawberries, granulated sugar, lemon juice, cardamom, and salt in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, and cook for 8-10 minutes until thickened. Let cool completely.
2. Preheat Oven and Pan: Preheat oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by greasing and flouring, or lining with parchment paper.
3. Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, and salt in a medium bowl; set aside.
4. Cream Butter and Sugar: Beat softened butter and granulated sugar in a large bowl with an electric mixer until light and fluffy (3-5 minutes).
5. Add Eggs and Vanilla: Incorporate eggs one at a time, beating after each addition until fully mixed. Stir in the vanilla extract.
6. Combine Wet and Dry: Gradually alternate adding the dry ingredient mixture and whole milk to the creamed mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
7. Fold in Strawberries: Gently fold the chopped fresh strawberries into the batter using a spatula.
8. Layer and Swirl Batter: Spoon half of the batter into the prepared loaf pan and spread evenly. Dollop half of the cooled jam over the batter. Add the remaining batter, then dollop the rest of the jam on top. Gently swirl with a knife or skewer for ribbons.
9. Bake Cake: Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent the loaf pan with aluminum foil for the last 15-20 minutes.
10. Cool and Garnish: Let the pound cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Dust generously with powdered sugar just before serving.

Notes

To achieve a moist crumb, avoid overmixing the batter after adding the flour. Ensure the jam is completely cool before swirling; warm jam can make the batter gooey and dense. Tenting the loaf pan with foil halfway through baking prevents the top from burning during the long baking time.

• Prep Time: 25 minutes
• Cook Time: 65 minutes
• Category: dessert
• Method: baking
• Cuisine: american

Nutrition

• Serving Size: 1 slice
• Calories: 400 kcal
• Sugar: 38 g
• Sodium: 200 mg
• Fat: 21 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 90 mg