There’s something undeniably joyful about biting into a slice of strawberry pound cake especially when it’s topped with fluffy whipped cream frosting and a glossy strawberry glaze that’s just begging to be devoured. This cake is a little slice of summer, whether you’re celebrating something special or just treating yourself to a weekday delight. Moist, rich, and packed with berry flavor, it’s a cake that feels as good as it tastes. Trust me, this one’s a game-changer.

Why You’ll Love Strawberry Pound Cake with Whipped Cream Frosting & Glaze

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Perfect for spring brunches, birthday parties, or a cozy dessert with tea. You can dress it up or enjoy it plain either way, it shines.

Budget-Friendly: Made with everyday staples and fresh or frozen strawberries, it’s a beautiful dessert that doesn’t break the bank.

Quick and Easy: While it looks impressive, the steps are simple and manageable, even for beginners.

Customizable: Switch up the berries, use flavored extracts, or drizzle with chocolate for a new twist each time.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients

Ingredients in Strawberry Pound Cake with Whipped Cream Frosting & Glaze

This cake brings a bright, fresh flavor and tender texture that’s truly special. Here’s what you’ll need to make it:

Butter: Adds richness and that classic pound cake texture we all love.

Sugar: For sweetness and to help create a golden crust.

Eggs: These give the cake structure and a wonderfully dense crumb.

Flour: The base of the cake—stick with all-purpose flour for the perfect balance.

Strawberries: Fresh or frozen, they add a pop of fruity flavor and vibrant color throughout.

Vanilla Extract: Deepens the flavor with a sweet, aromatic note.

Baking Powder & Salt: Essential for lift and balance.

Heavy Cream & Powdered Sugar: Whipped into a cloud-like frosting for a dreamy finish.

Strawberry Jam or Puree: For that glossy glaze that takes this over the top.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment

Start by preheating your oven to the recommended temperature. This ensures your cake bakes evenly and develops that golden crust.

Combine Ingredients

In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla.

Prepare Your Cooking Vessel

Grease and flour a loaf or bundt pan to prevent sticking and make for easy release after baking.

Assemble the Dish

Fold in the dry ingredients gradually, then gently mix in chopped strawberries. Pour the batter into the prepared pan and smooth the top.

Cook to Perfection

Bake until a toothpick inserted into the center comes out clean. Be sure not to overbake—moisture is key in a good pound cake.

Finishing Touches

Allow the cake to cool completely. While it cools, whip the heavy cream with powdered sugar until stiff peaks form.

Serve and Enjoy

Frost the top with whipped cream, then drizzle the strawberry glaze for that shiny, irresistible finish. Slice, serve, and savor every bite!

Nutrition Facts: Servings: 10

Calories per serving: ~350
(put them as notes)

Preparation Time

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

How to Serve Strawberry Pound Cake with Whipped Cream Frosting & Glaze

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Serve with a scoop of vanilla ice cream or a dollop of fresh whipped cream. Add extra sliced strawberries for a decorative (and tasty) touch. You can even serve it slightly warm with a drizzle of warm strawberry compote or chocolate syrup for a truly decadent dessert experience.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:
Let the cake cool completely before frosting to prevent the whipped cream from melting.
Use room-temperature ingredients for better mixing and smoother texture.
Chill your mixing bowl before whipping cream for the fluffiest results.
To prevent the strawberries from sinking, lightly coat them in flour before folding into the batter.
Store leftovers in the fridge to keep the whipped cream fresh.
Want a stronger berry flavor? Add a touch of strawberry extract to the glaze.
Make ahead! The cake can be baked a day in advance just add frosting and glaze before serving.
If using frozen berries, thaw and drain well to avoid excess moisture.
Use a serrated knife to cut clean slices without squishing the cake.
Add lemon zest for a bright, citrusy twist to complement the strawberries.

FAQ’s

1. Can I use frozen strawberries instead of fresh ones?
Yes! Just make sure to thaw and drain them well to avoid adding too much moisture to the batter.

2. How do I keep the whipped cream frosting from melting?
Frost the cake only after it has fully cooled, and keep it refrigerated until serving.

3. Can I make this pound cake in advance?
Absolutely! Bake the cake a day ahead and store it covered. Add the whipped cream and glaze right before serving.

4. What’s the best pan to use?
A bundt pan gives a beautiful shape, but a loaf pan works great too—just keep an eye on the bake time.

5. Can I freeze this cake?
You can freeze the unfrosted cake for up to 3 months. Thaw and then add the toppings fresh.

6. Why did my cake turn out dry?
Overbaking is often the culprit. Check for doneness a few minutes before the suggested time.

7. How long will the cake stay fresh?
Stored in the fridge, it’s best enjoyed within 3–4 days.

8. Can I use whipped topping instead of homemade whipped cream?
Sure, if you’re short on time! But homemade offers a fresher flavor and fluffier texture.

9. What other fruits can I use?
Try blueberries, raspberries, or even chopped peaches for a fun twist on the original.

10. Can I skip the glaze?
You can, but it adds an extra layer of flavor and visual appeal—totally worth the few extra minutes!

Conclusion

This Strawberry Pound Cake with Whipped Cream Frosting & Glaze is one of those desserts that makes people smile with every bite. It’s comforting, crowd-pleasing, and packed with berry goodness. Whether you’re baking for a special occasion or just want to treat yourself, this cake brings the joy. Go ahead grab your mixing bowl, turn on some music, and get baking. You’ve got this!

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