Frozen Strawberry Pound Cake (the summer-sweet slice I keep in my freezer)

Name: Frozen Strawberry Pound Cake
Prep time: 25 min
Total time: 8 h 25 min
Cuisine: American
Ingredients: 1 prepared pound cake (about 16 oz / 450 g), sliced 1.5–2 cm thick; 3 cups strawberries (fresh sliced or frozen thawed and sliced); 1/3 cup granulated sugar; 1 tablespoon lemon juice; 2 teaspoons vanilla extract, divided; Pinch of fine salt; 2 tablespoons strawberry jam (optional, for firmer slices); 2 cups cold heavy cream; 3 tablespoons powdered sugar (or 1/3 cup sweetened condensed milk); 1/2 cup Greek yogurt (optional, for tang); 4 oz cream cheese, softened (optional, for a cheesecake-like filling)

INAYA 1 day ago

0 0 7 minutes read

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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.

When I crave something cold and comforting, I reach for my Frozen Strawberry Pound Cake. I make Frozen Strawberry Pound Cake when the afternoons feel heavy, when the sun presses into the window, and when I want a dessert that tastes like a soft breeze. I love how Frozen Strawberry Pound Cake gives me all the joy of cake without the fuss of turning on the oven, and I love how I can slice it straight from the freezer like a secret treat. I keep Frozen Strawberry Pound Cake ready for the moments when friends appear at my door, when the children beg for “something sweet,” or when I simply want to sit down and taste summer.

This recipe brings me back to my grandmother’s kitchen, even though she never made a frozen dessert like this. She taught me the feeling behind it: a dessert should comfort, it should welcome, and it should stretch love across the table. I take that lesson and I tuck it into modern little shortcuts—like using a simple pound cake and frozen layers because life feels busy and hands still deserve sweetness.

Why I Love Making This Recipe

I love this dessert because I control everything about it without complicating my day.

I love the way strawberries behave when I treat them gently with sugar and lemon. They turn glossy and fragrant, and they taste brighter, like they just woke up. I love the contrast between creamy filling and buttery cake. I love the neat slices that look impressive even when I make them on a weekday. I love how I can make it ahead and forget about it until I need it.

Most of all, I love how this recipe invites sharing. I set a platter on the table, I watch faces soften, and I feel that quiet, happy moment when everyone takes a bite and stops talking for a second.

Ingredients & Little Kitchen Secrets

I keep the ingredient list simple, but I treat each ingredient with respect. That’s my secret.

My strawberries

I use frozen strawberries when I want the easiest path, and I use fresh strawberries when the market smells like perfume. I still call it Frozen Strawberry Pound Cake either way, because I freeze the final dessert.
I add lemon juice to wake up the berry flavor. Lemon never shouts here—it just lifts.

My cake

I use a prepared pound cake when I want speed. I also bake a homemade one when I feel dreamy and slow. Either way, I slice it thick enough to hold its shape in the freezer.

My cream layer

I whip cold heavy cream until it holds soft peaks, then I fold in sweetened condensed milk or powdered sugar depending on my mood. I also add a little Greek yogurt or cream cheese when I want a tangier, cheesecake-like bite.

My flavor extras

Vanilla makes everything taste like comfort.
A pinch of salt makes the sweetness taste cleaner.
A spoonful of strawberry jam helps the berry layer set and slice neatly.

How I Make It, Step by Step

I make this dessert like I build a soft bed: I layer, I press gently, and I chill until everything hugs together.

1) I prepare my pan

I line a loaf pan (or a small casserole dish) with parchment paper, and I leave overhang on both sides. I want an easy lift later, and I want clean slices.

2) I slice the pound cake

I slice the pound cake into even pieces. I aim for slices about 1.5 to 2 cm thick. I keep the slices tidy because I want the layers to look beautiful.

3) I make the strawberry layer

I place strawberries in a bowl. I add sugar, lemon juice, vanilla, and a pinch of salt.

If I use fresh strawberries, I let them sit 10–15 minutes until they release juices.
If I use frozen strawberries, I thaw them just enough to slice and stir, then I let them sit the same way.

When I want a firmer slice, I stir in a few tablespoons of strawberry jam. I taste. I adjust. I keep it bright and sweet.

4) I whip the cream layer

I chill my mixing bowl if my kitchen feels warm. I pour in cold heavy cream and whip it until it holds soft peaks. I add powdered sugar (or I drizzle in sweetened condensed milk) and vanilla. I whip just a little more until I see gentle structure.

When I want extra body, I beat softened cream cheese with a spoonful of yogurt first, then I fold in the whipped cream. I keep it fluffy, not stiff.

5) I build the layers

I lay pound cake slices in the bottom of my lined pan. I tear pieces to fill gaps, and I press lightly.

I spread a thick layer of cream. I spoon strawberries over the cream, letting juices drip in little ribbons. I add another layer of cake, then cream, then strawberries. I finish with cake on top, because I like a sturdy base when I flip it out.

6) I freeze

I cover the pan tightly. I freeze for at least 6 hours, and I prefer overnight. I want the layers to set into one clean slice.

7) I slice and serve

I lift the dessert out using the parchment overhang. I set it on a cutting board. I let it rest 5–10 minutes so my knife glides smoothly. I slice, I plate, and I add extra strawberries on top.

How I Serve It at Home

I serve Frozen Strawberry Pound Cake in thick slices like a cafe treat, and I keep the plate simple. I add:

fresh strawberry slices (or a spoon of the juicy berry mixture)
a small dollop of whipped cream or Greek yogurt
lemon zest for perfume
crushed pistachios when I want a little crunch

When I host women at home—my neighbors, my cousins, my friends—I serve this after a long lunch. I bring it out like a surprise. I watch everyone lean in. I watch the stress leave their shoulders for a moment. That’s the feeling I chase in my kitchen.

Storage, Reheating & Make-Ahead Tips

I treat this dessert like a freezer treasure.

Freezer storage: I wrap the loaf tightly in plastic wrap, then I add foil. I keep it frozen up to 2 weeks for best flavor (I still eat it later, but I love the first two weeks most).
Slicing tip: I warm my knife under hot water, wipe it dry, then slice. I repeat for clean edges.
Serving tip: I let slices sit 5–10 minutes before serving. I like the creamy layer when it softens slightly.
Make-ahead magic: I make this a day or two before a gathering, and I feel calm when guests arrive.
Flavor swaps: I swap strawberries for raspberries, peaches, or mixed berries. I keep the lemon either way.

100-Word Short Version

I line a loaf pan with parchment. I slice pound cake and layer it with sweet whipped cream and a juicy strawberry mixture made with strawberries, sugar, lemon, and vanilla. I repeat layers until the pan feels full, then I cover and freeze overnight. I lift it out, rest it briefly, and slice it into cold, creamy pieces. I serve it with extra berries and a little lemon zest. I store leftovers wrapped tightly in the freezer. I love this dessert because it tastes like summer, slices beautifully, and always makes people smile.

Recipe Card Section

Frozen Strawberry Pound Cake (My Make-Ahead Freezer Dessert)

⏱️ Time
Prep: 25 minutes
Freeze: 8 hours (overnight preferred)
Total: 8 hours 25 minutes

🛒 Ingredients (8–10 slices)

1 prepared pound cake (about 450 g / 16 oz), sliced 1.5–2 cm thick
3 cups strawberries (fresh sliced or frozen thawed and sliced)
1/3 cup granulated sugar
1 tbsp lemon juice
2 tsp vanilla extract, divided
Pinch of fine salt
2 tbsp strawberry jam (optional, for firmer slices)
2 cups cold heavy cream
3 tbsp powdered sugar (or 1/3 cup sweetened condensed milk)
1/2 cup Greek yogurt (optional, for tang)
4 oz cream cheese, softened (optional, for cheesecake feel)

👩‍🍳 Instructions

I line a loaf pan with parchment paper and leave overhang for lifting.
I slice the pound cake and set it aside.
I mix strawberries, sugar, lemon juice, 1 tsp vanilla, and salt. I let the bowl sit 10–15 minutes, then I stir in jam if I want firmer slices.
I whip cold heavy cream to soft peaks. I add powdered sugar (or condensed milk) and 1 tsp vanilla. I whip until fluffy.
I spread cake slices in the pan, then I add a thick cream layer, then strawberries. I repeat layers and finish with cake on top.
I cover tightly and freeze at least 6–8 hours, preferably overnight.
I lift out, rest 5–10 minutes, slice, and serve with extra berries.

📝 Notes

I use jam when I want clean, sharp slices.
I add yogurt or cream cheese when I want a tangier, richer filling.
I wrap leftovers well and keep them frozen up to 2 weeks.

🍽️ Nutrition (approx per slice, assuming 10 slices)
Calories: ~320
Protein: ~4 g
Carbs: ~35 g
Fat: ~18 g
Sugar: ~22 g
Fiber: ~2 g
Sodium: ~180 mg

Conclusion (warm and personal)

I keep Frozen Strawberry Pound Cake in my freezer the way I keep extra candles in a drawer ready for the moments that need softness. I make it when I want to care for my family without exhausting myself, and I make it when I want a dessert that feels like a hug on a hot day. I love the way it slices, I love the way it melts slowly on the tongue, and I love the quiet happiness it brings to the table. In my kitchen in Crete, I measure sweetness with smiles, and this cake always gives me plenty.