Introduction
Fruit Pound Cake with Strawberries is a rich and buttery cake that marries the dense, moist texture of classic pound cake with the light, juicy sweetness of fresh strawberries. This dessert is perfect for spring and summer gatherings, brunches, or simply as a beautiful teatime treat. It’s simple yet refined, timeless yet customizable — a dessert that always impresses.
—
Origin and Cultural Significance
Pound cake traces its origins to 18th-century Europe, named for its traditional proportions: a pound each of butter, sugar, eggs, and flour. It became a culinary staple across England, France, and later the United States due to its simplicity and richness. Over time, bakers began adapting the basic recipe, incorporating flavorings, dairy, fruits, and glazes.
Pairing pound cake with fresh strawberries reflects the popularity of strawberries and cream in European and American desserts — think of classic strawberry shortcake or English trifle. This recipe is a modern fusion of buttery cake and fresh seasonal fruit, offering a perfect balance of comfort and freshness.
—
Ingredients Quantity (Serves 8–10)
Base Cake:
1. 1 cup (2 sticks) unsalted butter, softened
2. 2 cups granulated sugar
3. 4 large eggs
4. 2½ cups all-purpose flour
5. 1 teaspoon baking powder
6. ½ teaspoon salt
7. 1 teaspoon vanilla extract
8. ½ cup sour cream or plain Greek yogurt
Strawberry Topping & Filling:
2 cups fresh strawberries, hulled and sliced
2 tablespoons sugar (optional, to macerate)
Optional: lemon zest or juice for added brightness
Optional: ½ cup whipped cream, for serving
—
Optional Additions
Add lemon zest or almond extract to the batter
Mix ½ cup of chopped strawberries or blueberries directly into the batter
Drizzle with lemon glaze or cream cheese icing
Top with mint leaves or toasted almonds
Use mascarpone or yogurt cream for a more luxurious topping
—
Tips for Success
Bring butter, eggs, and sour cream to room temperature for smooth mixing.
Do not overmix once flour is added — this keeps the cake tender.
Use fresh, ripe strawberries for best flavor and presentation.
Let cake cool completely before topping or slicing.
If desired, macereate strawberries in sugar for 15 minutes to release juices and intensify flavor.
—
Instructions
1. Preheat Oven:
Preheat to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment.
2. Cream Butter & Sugar:
In a large bowl, beat softened butter and sugar until light and fluffy (about 3–4 minutes).
3. Add Eggs & Vanilla:
Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, and salt.
5. Mix Batter:
Add dry ingredients to the wet mixture in batches, alternating with sour cream. Mix just until combined.
6. Bake:
Pour batter into prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
7. Cool:
Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Prepare Strawberry Topping:
Toss sliced strawberries with sugar and lemon zest/juice (if using). Let sit 10–15 minutes.
9. Serve:
Slice cake, top with strawberries and whipped cream (optional). Serve chilled or at room temperature.
—
Description
This cake is buttery, moist, and tender, with a slight tang from the sour cream. The strawberries add juicy freshness and a touch of tartness that contrasts beautifully with the dense crumb of the cake. Every bite is a blend of richness and brightness, making it both indulgent and refreshing.
—
Nutritional Information (Per serving, approx.)
Calories: ~400 kcal
Fat: 20g
Carbohydrates: 50g
Sugar: 30g
Protein: 5g
Fiber: 1g
Sodium: 180mg
> Will vary slightly based on portion size and toppings.
—
Conclusion
Fruit Pound Cake with Strawberries is a timeless dessert that’s simple, stunning, and satisfyingly rich. Perfect for spring picnics, summer brunches, or elegant tea times, it delivers traditional flavor with a fresh twist — proof that the best desserts are often the most straightforward.
—
Recommendation
Serve with:
Hot tea, espresso, or a glass of champagne
A dollop of lightly sweetened whipped cream
A side of fruit salad or citrus sorbet for balance
Store leftovers covered at room temperature for 2 days, or refrigerated for up to 5 days.
—
Embracing Healthful Indulgence
To make this cake more wholesome:
Swap half of the flour for whole wheat pastry flour
Use Greek yogurt instead of sour cream
Reduce sugar to 1½ cups or use a mix of honey and coconut sugar
Add chia seeds or ground flax to the batter
Top with fresh berries only and skip the added sugar for a naturally sweet touch