The Story & Intro
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.
I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.
Today I want to share my Classic Strawberry Pound Cake, a recipe that fills my whole kitchen with the smell of butter, sugar, and sweet strawberries. When I bake this Classic Strawberry Pound Cake, I feel like I am bringing sunshine into the house. The strawberries melt gently into the rich pound cake batter, creating little pockets of fruity sweetness in every slice.
I first made this Classic Strawberry Pound Cake on a spring afternoon when the strawberries at the market looked too beautiful to ignore. Their red color reminded me of the gardens in Crete, where fruit grows with such deep flavor under the warm sun. Since then, this strawberry pound cake has become one of my favorite desserts to prepare for family gatherings, coffee with friends, or even quiet Sunday afternoons.
There is something timeless about a pound cake. It feels comforting and traditional. When I add fresh strawberries to a classic pound cake recipe, I give it a bright, joyful twist that makes everyone smile.
Why I Love Making This Recipe
I love this Classic Strawberry Pound Cake because it feels both simple and special at the same time. I don’t need fancy ingredients. I don’t need complicated steps. I just need butter, sugar, eggs, flour, and beautiful strawberries.
The texture makes me fall in love every time. The crumb stays soft and tender, yet firm enough to slice perfectly. The butter gives richness. The strawberries bring freshness. Together they create balance.
I also love how this strawberry pound cake brings women together in my kitchen. When my friends visit, we sit around the table with coffee, and I slice the cake slowly. We talk about our children, our dreams, our worries. Food opens hearts. This cake always disappears quickly, but the conversations stay.
And honestly, I love that this recipe works. It does not surprise me with disasters. It does not collapse. It does not dry out. It simply delivers a beautiful, moist strawberry pound cake every single time.
Ingredients & Little Kitchen Secrets
Here is what I use for my Classic Strawberry Pound Cake:
🛒 Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (240ml) whole milk
- 2 cups (300g) fresh strawberries, diced
- 1 tablespoon flour (for coating strawberries)
My Little Secrets
Room temperature ingredients matter. I always take my butter, eggs, and milk out early. Soft butter creams better, and room temperature eggs mix smoothly.
I coat the strawberries in flour. This small step keeps them from sinking to the bottom of the cake.
I don’t overmix. Once I add the flour, I mix gently. Overmixing makes the cake dense.
I use fresh strawberries whenever possible. Frozen strawberries release too much water unless I drain them very well.
How I Make It, Step by Step
I always bake this cake slowly and with love.
👩🍳 Instructions
- I preheat my oven to 350°F (175°C). I grease and flour a 9×5-inch loaf pan carefully, making sure nothing sticks.
- In a large bowl, I beat the softened butter and sugar together until the mixture looks pale and fluffy. This takes about 3 to 4 minutes.
- I add the eggs one at a time, mixing well after each one. I scrape down the sides of the bowl to keep everything even.
- I stir in the vanilla extract.
- In a separate bowl, I whisk together the flour, baking powder, and salt.
- I add the dry ingredients to the butter mixture in three parts, alternating with the milk. I begin and end with the flour mixture. I mix gently and stop as soon as everything combines.
- I toss the diced strawberries with one tablespoon of flour. Then I fold them gently into the batter using a spatula.
- I pour the batter into the prepared loaf pan and smooth the top.
- I bake the cake for 60 to 70 minutes. Around the 60-minute mark, I check with a toothpick. If it comes out clean, the cake is ready.
- I let the cake cool in the pan for 15 minutes. Then I transfer it to a wire rack and allow it to cool completely before slicing.
The smell fills my kitchen. Butter and strawberries together create magic.
How I Serve It at Home
I serve my Classic Strawberry Pound Cake in thick slices. Sometimes I dust it lightly with powdered sugar. Sometimes I add a spoonful of whipped cream and a few extra fresh strawberries on the side.
When I want to make it extra special, I drizzle a simple glaze made from powdered sugar and a little milk over the top. It makes the cake look beautiful and adds a gentle sweetness.
My children love it slightly warm. My friends love it with coffee. I love it any time of day.
Storage, Reheating & Make-Ahead Tips
I store this strawberry pound cake tightly wrapped at room temperature for up to 3 days. If the weather feels warm, I place it in the refrigerator, where it stays fresh for up to 5 days.
To reheat, I warm a slice in the microwave for 10–15 seconds. The butter softens again, and the strawberries taste fresh.
I also freeze this cake. I wrap it tightly in plastic wrap and then in foil. It keeps beautifully for up to 2 months. I thaw it overnight in the refrigerator before serving.
If I plan ahead, I bake this cake the day before guests arrive. The flavor becomes even richer the next day.
100-Word Short Version
This Classic Strawberry Pound Cake combines rich butter, sweet sugar, and fresh strawberries for a moist and tender dessert. I cream butter and sugar, add eggs and vanilla, then mix in flour and milk. I fold in floured strawberries to keep them evenly distributed. I bake the cake at 350°F for about 65 minutes until golden and set. The result is a soft, buttery pound cake with bursts of juicy strawberry flavor in every bite. I serve it plain, with powdered sugar, or with whipped cream. It stores well and tastes even better the next day.
Recipe Card
⏱️ Time
Prep Time: 20 minutes
Cook Time: 65 minutes
Total Time: 1 hour 25 minutes
🛒 Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (240ml) whole milk
- 2 cups (300g) fresh strawberries, diced
- 1 tablespoon flour (for strawberries)
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time. Mix well.
- Stir in vanilla.
- Whisk flour, baking powder, and salt separately.
- Alternate adding dry ingredients and milk into batter.
- Coat strawberries with flour and fold into batter.
- Pour into pan and smooth top.
- Bake 60–70 minutes until toothpick comes out clean.
- Cool before slicing.
📝 Notes
- Use room temperature ingredients.
- Coat strawberries in flour to prevent sinking.
- Do not overmix the batter.
- Store at room temperature 3 days or refrigerate 5 days.
🍽️ Nutrition (per slice, approximate)
Calories: 420
Carbohydrates: 55g
Protein: 6g
Fat: 20g
Sugar: 32g
Cholesterol: 115mg
Classic Strawberry Pound Cake
- Total Time: 1 hour 25 minutes
- Yield: 1 loaf (10 slices) 1x
- Diet: Vegetarian
Description
My Classic Strawberry Pound Cake comes out buttery, tender, and beautifully moist, with sweet bites of fresh strawberries tucked into every slice. I keep it simple with real butter, vanilla, and a gentle mixing method so the crumb stays soft and rich. This strawberry pound cake feels like spring on a plate—perfect for coffee time, brunch, or a cozy family dessert when you want something homemade and comforting.
Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 cup (240ml) whole milk, room temperature
- 2 cups (300g) fresh strawberries, hulled and diced (about 1/2-inch pieces)
- 1 tablespoon all-purpose flour (to coat strawberries)
- Optional: 1 teaspoon lemon zest (for extra brightness)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or line with parchment for easy lifting).
- Cream the butter and sugar in a large bowl until pale and fluffy, about 3–4 minutes. Scrape down the sides.
- Add the eggs one at a time, mixing well after each addition so the batter stays smooth.
- Mix in the vanilla (and lemon zest if using).
- Whisk the flour, baking powder, and salt in a separate bowl.
- Add the dry ingredients to the batter in 3 additions, alternating with the milk in 2 additions. Start and end with the dry ingredients. Mix just until combined.
- Toss the diced strawberries with 1 tablespoon flour. Gently fold the strawberries into the batter with a spatula.
- Spoon the batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes, until the top is golden and a toothpick inserted in the center comes out clean (a few moist crumbs are okay, but no wet batter).
- Cool in the pan for 15 minutes, then lift out and cool completely on a rack before slicing for the cleanest cuts.
Notes
Tips: Use room-temperature butter, eggs, and milk for the smoothest batter and best rise. Coat strawberries in flour to help prevent sinking. If the top browns too quickly, tent loosely with foil during the last 15–20 minutes. Substitutions: You can swap half the strawberries for blueberries, or add 1/2 teaspoon almond extract for a bakery-style flavor. Storage: Wrap tightly and keep at room temperature for up to 3 days, or refrigerate up to 5 days. Freezing: Wrap slices individually and freeze up to 2 months; thaw at room temperature or warm briefly.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg
Conclusion
When I bake this Classic Strawberry Pound Cake, I feel connected to my grandmother, to my island, and to every woman who steps into her kitchen with love. This cake carries warmth. It carries sweetness. It carries memories waiting to be made.
I hope you bake this strawberry pound cake for someone you love. I hope your kitchen smells like butter and strawberries. And I hope you sit down, slice it slowly, and share a beautiful moment.
Because in the end, that is what cooking is truly about.
