If there’s a dessert that screams summer wrapped in sweet nostalgia, it’s strawberry pound cake. This soft, buttery cake—studded with juicy strawberries and glazed to perfection—has become a year-round favorite in both kitchens and, surprisingly, body care aisles. From baking the ultimate strawberry pound cake recipe to sniffing the scent in your favorite Bath & Body Works line, this treat has carved its own delightful niche. In this guide, we’ll bake, sniff, and reminisce our way through every angle of this iconic cake, with answers to your most-searched questions and handy tips to enjoy it even more.
Strawberry Pound Cake
Equipment
- loaf or bundt pan
- Mixing bowls
- Electric mixer
- Spatula
- Cooling rack
Ingredients
- 1 cup unsalted butter (room temp)
- 2 cups granulated sugar
- 4 large eggs
- ½ cup sour cream
- ½ cup buttermilk
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 ½ cups chopped strawberries (tossed in 1 tbsp flour)
- 1 cup powdered sugar (for glaze)
- 2 tbsp strawberry puree or milk
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf or bundt pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating after each.
- Mix in sour cream, buttermilk, and vanilla.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet mix. Stir until just combined.
- Fold in floured strawberries gently.
- Pour batter into prepared pan and smooth the top.
- Bake 60–70 minutes, or until a toothpick comes out clean.
- Cool completely before glazing with powdered sugar + strawberry puree.
Notes
Use full-fat sour cream for best texture.
Add lemon zest for a citrusy twist.
Nutrition
Table of Contents
Table of Contents
Why Strawberry Pound Cake Feels Like Home
The Southern Strawberry Story
I’ve always had a soft spot for strawberry pound cake. It started with a berry-stained recipe card tucked in my grandma’s rusted tin. She called it “Berry Butter Cake” and insisted it was best with June strawberries and a generous pour of buttermilk. Every bite was thick and sweet, like a southern hug in dessert form. The cake was never fancy—baked in a chipped loaf pan, frosted with a fork—but the moment it hit the table, the kitchen smelled like celebration. That’s what makes strawberry pound cake more than just dessert—it’s a tradition, a mood, a memory.
That’s what makes strawberry pound cake more than just dessert—it’s a tradition, a mood, a memory, much like a whipped cream-topped Chantilly cake that turns every bite into comfort.
What Makes a Great Strawberry Pound Cake?
To perfect a strawberry pound cake recipe, it’s all about balance. You want a dense, moist crumb, not too airy, not too dry. The strawberries should be fresh or macerated—not frozen unless you’re draining them completely—to avoid a soggy middle. Buttermilk and sour cream are your allies here; they create tenderness and just enough tang to balance the sugar. A touch of vanilla or almond extract rounds it out. For added flair, try folding in chopped strawberries tossed in flour to keep them from sinking. The finish? A light glaze made with powdered sugar and real strawberry juice.
“For loaf lovers, you’ll appreciate the texture similarities between this and our moist vegan red velvet loaf cake—just denser, fruitier, and nostalgic.”
Creative Twists on Classic Strawberry Pound Cake
Turning the Cake into a Scent: Strawberry Pound Cake Perfume
It’s not every day a dessert becomes a perfume—but strawberry pound cake perfume is proof that scent and taste live close together in memory. First made famous by Bath & Body Works, this scent has become a fan obsession. The fragrance isn’t just fruity; it captures the buttery vanilla cake notes layered with sun-ripened strawberries. The Strawberry Pound Cake Bath and Body Works line includes everything from body lotion to room sprays, with a scent profile that smells like a bakery dream—sweet, creamy, and comforting. It’s nostalgic, wearable, and strangely mouthwatering.
Fun Recipe Variations to Try at Home
If you’ve already mastered a classic strawberry pound cake recipe, the next step is fun variations. One crowd-pleasing option? A layered strawberry pound cake trifle with whipped cream, mascarpone, and macerated berries. Or try baking mini loaf versions and gift them with a little glaze drizzle. For something extra-decadent, swirl in a bit of strawberry jam before baking. Want a shortcut? Turn your pound cake into a base for strawberry shortcake by slicing and topping with whipped cream and fresh berries. (More on that in the FAQ below!)
And if you’re dreaming of strawberry shortcake in other forms, this strawberry shortcake ice cream will keep that sweet memory going well into summer.
Here’s a simple flavor chart to guide your creativity:
| Add-In | Flavor Impact |
|---|---|
| Vanilla bean paste | Richer, aromatic vanilla base |
| Strawberry jam swirl | Intense berry punch |
| White chocolate chips | Creamy contrast to tart strawberries |
| Lemon zest | Bright citrus lift |
Mini loaf versions also make thoughtful edible gifts—kind of like bite-sized mini cupcakes, only more buttery and berry-filled
Tips, Troubleshooting & Common Questions About Strawberry Pound Cake
How to Make Strawberry Pound Cake Like a Pro
Even a simple strawberry pound cake can go sideways if you’re not watching the details. Here’s how to avoid the most common issues:
- Butter temperature matters: Always use room-temperature butter—it should give slightly when pressed but not be too soft. This ensures your pound cake has that signature dense-yet-light crumb.
- Don’t overmix: After adding the flour, go gentle. Overmixing develops gluten, which makes your cake rubbery.
- Toss berries in flour: Before folding fresh chopped strawberries into your batter, lightly coat them in flour. This keeps them from sinking and prevents sogginess.
- Glaze at the right time: Let your cake cool completely before glazing. If it’s too warm, the glaze will melt and soak in instead of creating that glossy finish.
Baking your strawberry pound cake in a loaf pan or bundt pan both work—just be sure to grease it generously and check for doneness by inserting a toothpick. If it comes out clean or with a few moist crumbs, you’re golden.
If you’re baking with little helpers, this is just as foolproof as our easy chocolate cake for kids—no fancy tools required.
Toss your berries in flour to keep them from sinking—just like you’d do for perfectly layered chocolate-covered strawberries.
Strawberry Pound Cake FAQs (PAA Section)
How to make a strawberry pound cake?
Start with a traditional pound cake base—usually butter, sugar, eggs, and flour. Add sour cream for tenderness and fold in fresh diced strawberries. Bake until golden and top with a strawberry glaze or cream cheese frosting.
Is strawberry pound cake discontinued?
If you’re asking about the Strawberry Pound Cakes Bath and Body Works scent, it has been a seasonal item but continues to return due to popular demand. As of now, it’s still available online and in select stores.
Can I use pound cake for strawberry shortcake?
Yes! In fact, many prefer it. The dense, buttery base of a pound cake soaks up strawberry syrup beautifully. Just slice, top with macerated berries and whipped cream, and enjoy.
Can you make strawberry shortcake with pound cake?
Absolutely. Swap out the traditional shortcake biscuit for thick slices of strawberry pound cake and you’ve got an indulgent, no-fuss twist on a classic.
Serving & Storing Strawberry Pound Cake the Right Way
The Best Ways to Serve Strawberry Cake
One of the joys of a strawberry pound cake is how versatile it is. Serve it plain with a dusting of powdered sugar or go all-in with toppings. For summer picnics, a chilled slice with whipped cream and fresh mint is a hit. Hosting a brunch? Toast thin slices and top them with mascarpone and balsamic strawberries. You can even turn leftovers into a layered parfait with vanilla yogurt and crushed almonds. Want something fancier? Try soaking slices in a bit of strawberry liqueur and plating them with basil-infused cream.
Presentation Tip: Slice with a serrated knife for the cleanest cuts, and always serve at room temperature for maximum flavor.
For a more elegant serving idea, try a glaze infused with citrus or even mascarpone, similar to our limoncello mascarpone cake.
How to Store and Repurpose Leftovers
A fresh strawberry pound cake stays moist for days if stored right. Wrap it tightly in plastic and keep it at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for 2–3 months—just slice first and separate with parchment.
Got leftovers? Make cake croutons! Cube and toast them to add a sweet crunch to yogurt or ice cream. Or crumble them into a blender with milk and strawberries for an indulgent milkshake. One of my favorite ways is to layer the cake into a trifle bowl with pudding, whipped cream, and jam—a next-day treat that’s just as satisfying.
Repurpose extra slices into parfaits or trifles—just like we do with our tender vegan carrot cake when it’s nearing the end of its prime.
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Conclusion: Why We Keep Coming Back to Strawberry Pound Cake
It’s not just the taste—it’s the feeling. Whether you’re pulling it fresh from the oven or catching a whiff of it in a body lotion, it brings comfort, sweetness, and a little bit of magic. From humble southern origins to shelves of bath stores across America, strawberry pound cake has become a symbol of joy in all its forms. And for me? It will always be tied to summer, to my grandmother’s chipped loaf pan, and to that quiet kind of love only food can carry.