Strawberry Pound Cake

Pound cakes are pure nostalgia for me. I grew up eating lemon-lime pound cake—flavored with 7-Up, of course! Recently, I started playing around with new flavor combinations, and this strawberry pound cake quickly became a family favorite. My kids love it, and honestly, so do I.

This pretty loaf cake has all the richness you want from a classic pound cake, plus sweet strawberry flavor swirled right through the batter. Frozen strawberries and strawberry jam cook down into a thick, fruity mixture that gets layered into the cake, creating a beautiful ribbon of berry flavor in every slice.

And then there's the glaze! A simple strawberry cream cheese glaze drizzled over the cooled cake makes it look extra special and adds even more berry flavor. Serve this strawberry pound cake for Mother's Day brunch, for dessert on a warm summer night with a scoop of vanilla ice cream, or at any gathering that calls for something sweet and pretty.

Can you use fresh strawberries instead of frozen strawberries?

Yes! Fresh strawberries work just as well in this recipe. Just chop them and cook them with the strawberry jam as directed. Depending on how juicy the berries are, you may need to simmer the mixture a little longer to achieve a thick, jam-like consistency.

Why is there sour cream in pound cake?

Sour cream adds moisture and richness to the batter, helping create a soft, tender crumb. It also gives the cake a subtle tang that balances the sweetness of the strawberries and glaze.

How do you store strawberry pound cake?

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Because the glaze contains cream cheese, refrigeration is recommended for longer storage.