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 something that makes my whole kitchen smell like spring: my Strawberry Purée Pound Cake. This Strawberry Purée Pound Cake feels soft, buttery, and full of fresh strawberry flavor in every bite. When I first made this Strawberry Purée Pound Cake, I wanted to capture the sweetness of ripe strawberries in a simple, comforting cake that reminds me of afternoons with my grandmother.
In Crete, strawberries arrive bright and fragrant in the markets. I still remember holding a small basket of strawberries as a little girl, sneaking one into my mouth before we even reached home. Their sweetness inspired me to create this Strawberry Purée Pound Cake, where real strawberry purée melts into the batter and gives it a natural pink color and delicate fruity taste.
When I slice this cake, I see the soft blush inside, and I feel proud. This is not a complicated dessert. This Strawberry Purée Pound Cake stays humble and honest. But it carries love in every crumb.
Why I Love Making This Recipe
I love making Strawberry Purée Pound Cake because it brings comfort without stress. I do not need fancy tools or rare ingredients. I use fresh strawberries, butter, sugar, eggs, flour, and patience. That is all.
I also love how this cake makes women feel confident in the kitchen. Many of my friends tell me they feel nervous about baking pound cake because they worry it will turn dry. I always tell them: if you cream the butter properly and respect the ingredients, your Strawberry Purée Pound Cake will stay moist and tender.
This cake feels perfect for so many moments. I serve it at birthdays, baby showers, Sunday coffee, and even quiet evenings when I want something sweet after dinner. Children love the pink color. Adults love the buttery richness balanced with real fruit flavor.
Most of all, I love that this Strawberry Purée Pound Cake looks beautiful without too much decoration. A simple glaze or even just powdered sugar makes it shine. It feels elegant but still homemade.
Ingredients & Little Kitchen Secrets
Let me walk you through the ingredients, because every one of them matters.
Ingredients
- 1 cup (240 g) unsalted butter, softened
- 1 ¾ cups (350 g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract (optional but lovely)
- 2 ¾ cups (345 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (180 ml) fresh strawberry purée (from about 1 cup strawberries)
- ½ cup (120 ml) whole milk
- 1 cup (150 g) finely chopped fresh strawberries
My Little Secrets
Use real strawberry purée.
I blend fresh strawberries and strain them lightly. I never use artificial flavoring. The purée gives the Strawberry Purée Pound Cake its natural taste and gentle pink color.
Cream the butter properly.
I beat butter and sugar for at least 4–5 minutes. I watch it turn pale and fluffy. This step creates air and keeps the cake soft.
Do not overmix.
Once I add flour, I mix gently. Overmixing makes pound cake heavy.
Toss chopped strawberries in a spoon of flour.
This simple trick prevents them from sinking to the bottom.
Reduce purée for stronger flavor (optional).
Sometimes I simmer the strawberry purée for 5 minutes to concentrate the flavor. I cool it completely before adding it to the batter.
These small steps make a big difference in your Strawberry Purée Pound Cake.
How I Make It, Step by Step
I always start by turning on soft music and tying my apron. Baking feels peaceful when I move slowly and enjoy each step.
- I preheat my oven to 325°F (165°C).
- I grease a 9×5-inch loaf pan and line it with parchment paper.
- In a large bowl, I beat the softened butter until creamy.
- I add the sugar and beat for 4–5 minutes until light and fluffy.
- I add the eggs one by one, mixing well after each egg.
- I stir in vanilla extract and almond extract.
- In another bowl, I whisk together flour, baking powder, and salt.
- In a measuring cup, I mix the strawberry purée and milk.
- I add the flour mixture to the butter mixture in three parts, alternating with the strawberry mixture. I begin and end with flour.
- I mix gently, just until combined.
- I fold in the chopped strawberries carefully.
- I pour the batter into the prepared pan and smooth the top.
- I bake for 70–80 minutes. 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.
- I transfer it to a wire rack and let it cool completely before slicing.
While it bakes, my kitchen smells buttery and sweet. The strawberry aroma fills the air. I always feel proud at this moment.
How I Serve It at Home
I love serving Strawberry Purée Pound Cake slightly warm with a cup of Greek coffee. Sometimes I drizzle a simple strawberry glaze on top. I mix powdered sugar with a spoon of strawberry purée and a little milk. The glaze runs gently down the sides and looks beautiful.
For special occasions, I add fresh strawberries on top. I arrange them like a little crown. When I serve guests, I slice the cake thick. I believe generous slices make people feel welcome.
In summer, I serve this cake with a scoop of vanilla ice cream. The cold ice cream melts against the warm cake, and everyone smiles.
When my nieces visit, they ask for “the pink cake.” That makes my heart full.
Storage, Reheating & Make-Ahead Tips
This Strawberry Purée Pound Cake stays moist for days if you store it correctly.
- I wrap it tightly in plastic wrap once it cools.
- I keep it at room temperature for up to 3 days.
- I refrigerate it for up to 5 days if the weather feels warm.
To reheat, I warm a slice in the microwave for 10–15 seconds. It tastes freshly baked again.
I also freeze this cake often. I wrap slices individually and freeze for up to 2 months. When I need a quick dessert, I let a slice thaw at room temperature.
If I want to prepare ahead for guests, I bake it one day before serving. The flavor becomes even better the next day.
100-Word Short Version
This Strawberry Purée Pound Cake combines rich buttery flavor with fresh strawberry purée for a moist, tender crumb and natural pink color. I cream butter and sugar until fluffy, add eggs and extracts, then alternate flour with strawberry purée and milk. I fold in chopped strawberries for bursts of flavor and bake until golden and set. This cake feels perfect for spring gatherings, birthdays, or afternoon coffee. I serve it with glaze, powdered sugar, or fresh berries. It stores beautifully and freezes well. Simple ingredients, careful mixing, and love create the best homemade strawberry pound cake.
Recipe Card
⏱️ Time
Prep Time: 20 minutes
Cook Time: 75 minutes
Total Time: 1 hour 35 minutes
🛒 Ingredients
- 1 cup (240 g) unsalted butter, softened
- 1 ¾ cups (350 g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ¾ cups (345 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (180 ml) strawberry purée
- ½ cup (120 ml) whole milk
- 1 cup (150 g) chopped strawberries
👩🍳 Instructions
- Preheat oven to 325°F (165°C).
- Grease and line a loaf pan.
- Cream butter and sugar until fluffy.
- Add eggs one at a time.
- Mix in extracts.
- Whisk dry ingredients separately.
- Combine purée and milk.
- Alternate dry ingredients with strawberry mixture.
- Fold in chopped strawberries.
- Pour into pan and smooth top.
- Bake 70–80 minutes.
- Cool before slicing.
📝 Notes
- Reduce strawberry purée for stronger flavor.
- Toss strawberries in flour before folding in.
- Do not overmix the batter.
🍽️ Nutrition (per slice, approximate)
Calories: 420
Carbohydrates: 52g
Protein: 6g
Fat: 22g
Sugar: 32g
Cholesterol: 115mg
Strawberry Purée Pound Cake
- Total Time: 1 hour 35 minutes
- Yield: 1 loaf (10 slices) 1x
- Diet: Vegetarian
Description
This Strawberry Purée Pound Cake is a rich, buttery loaf with real strawberry purée folded into the batter for a naturally sweet berry flavor and a soft, tender crumb. It bakes up moist, lightly pink, and dotted with juicy strawberries—perfect for spring brunch, afternoon coffee, birthdays, or anytime you want a comforting homemade cake that tastes like fresh strawberries.
Ingredients
- 1 cup (240g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 3/4 cups (345g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3/4 cup (180ml) fresh strawberry purée (about 1 cup strawberries, blended and lightly strained)
- 1/2 cup (120ml) whole milk
- 1 cup (150g) fresh strawberries, finely chopped (tossed with 1 tablespoon flour)
- Optional glaze: 1 cup (120g) powdered sugar + 1–2 tablespoons strawberry purée + 1 teaspoon milk
Instructions
- Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang for easy lifting.
- In a large bowl, beat softened butter until creamy. Add sugar and beat 4–5 minutes until pale and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla (and almond extract if using).
- In a separate bowl, whisk flour, baking powder, and salt.
- Stir strawberry purée and milk together in a measuring cup.
- Add dry ingredients to the butter mixture in 3 additions, alternating with the strawberry-milk mixture in 2 additions. Begin and end with dry ingredients. Mix on low just until combined (do not overmix).
- Fold in chopped strawberries gently with a spatula.
- Pour batter into prepared pan and smooth the top.
- Bake 70–80 minutes, tenting loosely with foil during the last 15–20 minutes if the top browns too quickly. Cake is done when a toothpick comes out clean or with a few moist crumbs.
- Cool in pan 15 minutes, then lift out and cool completely on a wire rack before slicing. Glaze if desired once fully cool.
Notes
For stronger strawberry flavor, simmer the purée 5–7 minutes to reduce slightly, then cool completely before using. Always use room-temperature eggs for a smoother batter. Toss chopped strawberries with 1 tablespoon flour to prevent sinking. Store wrapped at room temperature up to 3 days, refrigerate up to 5 days, or freeze slices up to 2 months. Thaw at room temperature and warm slices 10–15 seconds if you like them soft.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg
Conclusion
Every time I bake Strawberry Purée Pound Cake, I feel connected to my childhood and to the women who taught me how to cook with heart. I believe this cake carries more than flavor. It carries comfort. It carries joy. It carries memories waiting to happen.
When you bake this Strawberry Purée Pound Cake in your own kitchen, I hope you feel confident. I hope you let the butter cream slowly and enjoy the sweet smell filling your home. I hope you share it with someone you love.
Because in the end, food always tastes better when we share it.
