89% would make this again

Strawberries and Pound Cake

Q: What makes a good strawberry pound cake?

A good strawberry pound cake has a moist, tender crumb with fresh strawberry flavour throughout and the berries should be evenly distributed so each bite has a fruity note. Many bakers recommend tossing sliced strawberries with a little flour before folding them into the batter to keep them from sinking and adding too much moisture.

Q: How do I prevent strawberries from making the cake soggy?

To keep the cake from becoming soggy, pat strawberries dry and toss them lightly in flour before adding them to the batter so they don’t release excess water while baking. Some recipes suggest using puree just in the glaze or filling instead of inside the cake if you want a lighter texture.

Q: Can I use frozen strawberries for this dessert?

You can use frozen strawberries, but many bakers say fresh is best because frozen berries contain more water, which can make the cake too moist or heavy. If you do use frozen, thaw and pat them extremely dry before mixing so you don’t add extra moisture to the cake.

Q: Why did my pound cake turn out dense instead of light?

Dense cake often comes from overmixing the batter once the flour is added, which develops gluten and tightens the crumb. Be sure to cream the butter and sugar thoroughly first, then mix the dry ingredients in gently until just combined.

Q: How long should I bake a strawberry pound cake?

Most strawberry pound cakes baked in a standard loaf pan take about 50 to 60 minutes at a moderate oven temperature and you should test with a toothpick, it should come out clean when done. Baking time can vary with pan size and oven so start checking around the lower end of the time range. Avoid opening the oven door any earlier as this can stop it from rising properly.

Q: What should I serve with strawberries and pound cake?

This dessert pairs beautifully with fresh whipped cream, extra sliced strawberries, a dusting of icing sugar, vanilla ice cream or even a citrus glaze, depending on how rich you want it to be. Many people also enjoy it with a cup of coffee or tea for an afternoon treat.

Q: Can I make this cake ahead of time?

Sure you can, most strawberry pound cakes can be made in advance and kept at room temperature covered for a couple of days or refrigerated for several days once filled and glazed. Just bring back to room temperature before serving. You can also freeze plain slices wrapped well and add the filling and strawberries after thawing to keep them fresh.

Vish G

January 16, 2026

This Strawberries and Pound Cake with cream is the perfect dessert that you didn’t know you needed. A light and fluffy cake filled with a layer of whipped cream cheese filling and fresh strawberry slices makes this a dessert taste like a delicious dream. Bake this to share with your friends and family and it will definitely steal the spotlight.

PREP TIME

30 MIN

COOK TIME

60 MIN

SERVINGS

Ingredients

Pound Cake
225 g or 1 cup unsalted butter softened
225 g or 1 cup caster sugar
4 large eggs at room temperature
240 g or 2 cups plain flour
1 teaspoon baking powder
½ teaspoon fine salt
2 teaspoons vanilla extract
60 ml or ¼ cup whole milk at room temperature
Cream Cheese Filling
200 g or 7 oz cream cheese softened
240 ml or 1 cup double cream or heavy cream cold
40 g or ⅓ cup icing sugar
1 teaspoon vanilla extract
Strawberry Layer
400 g or about 14 oz fresh strawberries hulled and sliced
1 tablespoon caster sugar optional
Zest of half an organic lemon optional
To Finish
Icing sugar for dusting

Instructions

Preheat the oven to 170 C or 340 F and line a loaf tin with baking paper, leaving some overhang for easy lifting.
Cream the butter and sugar together until very pale and fluffy, scraping the bowl well so everything mixes evenly.
Add the eggs one at a time, beating well after each and mixing just until smooth to avoid curdling.
Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the batter in two additions, alternating with the milk, mixing gently each time just until combined.
Spoon the batter into the tin and smooth the top then tap the tin lightly on the counter to remove air pockets.
Bake for 55 to 60 minutes until golden and a skewer inserted into the centre comes out clean.
Cool the cake in the tin for 15 minutes, then lift out and let it cool completely on a rack before slicing.
While the cake cools, mix the strawberries with caster sugar and lemon zest if using, then set aside for 10 minutes.
Beat the cream cheese until smooth with no lumps.
Add the icing sugar and vanilla and mix until fully combined.
Pour in the cold cream and whip until light, fluffy, and thick enough to hold its shape.
Slice the cooled pound cake horizontally through the centre using a long serrated knife.
Spread an even layer of the cream filling over the bottom half of the cake.
Arrange the strawberries evenly over the cream, keeping the layer flat so the cake sits neatly.
Place the top half of the cake over the filling and press gently to secure.
Dust generously with icing sugar just before serving.
Slice with a clean sharp knife and serve immediately or chill for up to one hour for neater slices.