A moist, buttery pound cake swirled with fresh strawberry puree and a crunchy top. Easy step-by-step recipe, tips, storage instructions, and nutrition per serving.
Why you’ll fall in love with this recipe
This cake hugs you back — it’s rich and buttery like a classic pound cake, but the bright strawberry puree cuts through the richness and the crunchy topping gives a playful contrast. It’s the kind of bake that feels comforting and celebratory at once: slow, warm, and impossible to resist.
Tools you’ll need
- 9×5-inch loaf pan (or bundt pan if preferred)
- Electric mixer (hand or stand) or a sturdy whisk and some elbow grease
- Two mixing bowls (one for dry, one for wet)
- Rubber spatula
- Measuring cups and spoons (or kitchen scale for precision)
- Fine mesh sieve (optional, for smooth strawberry puree)
- Cooling rack
- Toothpick or cake tester
Ingredients (makes about 12 slices)
For the cake:
- 1 cup (227 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120 g) sour cream, room temperature
- 2 1/2 cups (300 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup (120 ml) whole milk, room temperature
- 1/2 cup (approx. 120 g) strawberry puree (fresh or thawed frozen strawberries, blended and lightly strained if you prefer)
For the crunch topping (optional but recommended):
- 1/3 cup (40 g) chopped freeze-dried strawberries or crushed cornflakes/panko for a different crunch
- 2 tablespoons (25 g) granulated sugar (sprinkle on top)
- 1 tablespoon melted butter (brush before sprinkling sugar so it sticks)
Step-by-step method
1 — Prep
Preheat the oven to 350°F (175°C). Grease and flour a 9×5 loaf pan, or line with parchment leaving an overhang for easy removal. If using a bundt pan, grease thoroughly.
2 — Combine dry ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3 — Cream butter and sugar
In a large bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy (about 3–4 minutes with a stand mixer, a bit longer by hand). Pause, breathe, and watch how it turns pale — that’s flavor building.
4 — Add eggs and vanilla
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Scrape the bowl as needed so everything combines evenly.
5 — Alternate milk and dry mix
Reduce speed to low. Add one-third of the dry ingredients, then half of the milk, then another third of the dry, then the sour cream, then the remaining dry, finishing with the remaining milk. Mix just until combined — avoid overmixing to keep the cake tender.
6 — Fold in strawberry puree
Gently fold in the strawberry puree with a spatula. If you want swirls instead of fully mixed color, fold only a few times so pink streaks remain.
7 — Pour and add crunch
Pour batter into the prepared pan and smooth the top. Brush top with 1 tablespoon melted butter, sprinkle the 2 tablespoons sugar, and scatter the freeze-dried strawberries or chosen crunchy element evenly.
8 — Bake
Bake at 350°F (175°C) for 50–65 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Oven temperatures vary; start checking at 50 minutes.
9 — Cool
Let the cake rest in the pan for 15 minutes, then transfer to a cooling rack to cool completely. Cutting too early will make it crumble; patience here is rewarded.
Troubleshooting & tips for success
- Dense cake? Make sure your butter and eggs are at room temperature so they emulsify properly. Don’t overload with flour — spoon and level rather than scooping directly with the cup.
- Dry cake? Don’t overbake. Start checking at 50 minutes. Also, folding the batter gently prevents overdeveloping gluten.
- Too tart or not enough strawberry taste? Use a mix of fresh strawberries and a tablespoon of strawberry jam folded in, or increase puree to 2/3 cup but reduce milk to 1/3 cup to keep batter consistency.
- Even rise: Sift dry ingredients and don’t open the oven in the first 30–35 minutes.
- Crunch stays crisp: Use freeze-dried strawberries or toast the panko/cornflakes briefly before topping so they don’t go soggy while baking.
Variations & additions
- Strawberry-Almond: Add 1/2 teaspoon almond extract (replace half vanilla) and sprinkle sliced almonds on top.
- Cream cheese swirl: Drop small spoonfuls of sweetened cream cheese (4 oz cream cheese + 2 tbsp sugar) into batter and swirl with a knife before baking.
- Lemon lift: Add 1 tablespoon lemon zest to batter for brightness.
- Gluten-free: Substitute 1:1 gluten-free flour blend and add 1/2 teaspoon xanthan gum if the blend lacks it.
- Chocolate-strawberry: Fold in 1/2 cup mini chocolate chips for a classic pairing.
Storage & reheating
- Room temperature: Wrap cooled cake in plastic wrap or keep in an airtight container for up to 2 days.
- Refrigerator: Store for up to 5 days (wrap well to avoid drying). Let return to room temperature before serving for best texture.
- Freezing: Wrap tightly in plastic and foil, freeze up to 3 months. Thaw overnight in the fridge, then bring to room temperature.
- Reheating: Microwave single slices for 10–15 seconds (watch closely) or warm in a 300°F (150°C) oven for 6–8 minutes to revive softness. If frozen, allow thawing first.
Approximate nutrition (per serving — 1 of 12 slices)
Calories: ≈ 415 kcal
Carbohydrates: ≈ 54 g
Fat: ≈ 19 g
Protein: ≈ 5 g
Note: These values are approximate, calculated from the recipe ingredients and rounded. Exact values will vary by specific brands and portion size.
Timings
- Active prep: ~20 minutes
- Bake time: 50–65 minutes (depends on oven and pan)
- Cooling: 15–30 minutes before slicing
- Total time: about 1 hour 30 minutes from start to finish (including cooling)
Frequently asked questions (FAQ)
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain excess water before blending into puree. If very watery, reduce milk by 1–2 tablespoons.
Q: Can I make this as cupcakes?
A: Yes — fill liners 2/3 full and bake at 350°F (175°C) for 18–22 minutes. Adjust checking time.
Q: My top cracks heavily. Is it ruined?
A: Not at all. A crack is normal for loaf-style pound cakes and can be charming. If you want a flatter top, reduce oven temperature by 10–15°F and bake a little longer.
Q: How do I make the cake more pink/visually strawberry?
A: Increase strawberry puree slightly, or add a teaspoon of natural red food coloring. Alternatively, fold in 1/4–1/2 cup finely chopped strawberries for visible fruit bits.
Q: Can I replace sour cream?
A: You can use plain Greek yogurt or full-fat crème fraîche; both keep moisture and tang. If using a thinner yogurt, you may need a touch less milk.
Final thoughts
There’s a small, honest thrill in slicing into a freshly baked loaf — the first breath of steam, the scent of butter and berries lifting from the kitchen. This Strawberry Crunch Pound Cake plays with textures and moods: tender, full-bodied crumb meets a cheeky crunch on top. It’s the kind of dessert you’ll bake for company and then find yourself making again the next weekend because you just can’t help it. Go ahead — try it, tweak it, and make it yours.