If you’re looking for a dessert that feels like a warm sunny day—regardless of the season—this Pound Cake with Strawberry Icing Recipe will sweep you off your feet. Imagine a buttery, golden cake that’s perfectly tender inside, topped with a vivid pink icing that bursts with strawberry flavor. It’s as gorgeous as it is delicious, and it brings classic comfort together with a playful, fruity finish. Whether you’re baking for a special gathering or just an afternoon treat, this recipe earns rave reviews every single time it graces the table.

Pound Cake with Strawberry Icing Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about this Pound Cake with Strawberry Icing Recipe is how it celebrates simple, pantry-friendly ingredients. Each element in the ingredient list has its own important role, building flavor or delivering that trademark moistness and sweetness. Let’s take a closer look at what you’ll need and why!

Unsalted Butter (1 cup, softened): The key to a rich, melt-in-your-mouth crumb. Always use real butter for the best flavor and texture.
Granulated Sugar (1 1/2 cups): Sweetens the cake and helps create a delicate, tender structure.
Large Eggs (4): Bind everything together and contribute to the cake’s luxurious texture.
Vanilla Extract (2 teaspoons for cake, 1/2 teaspoon for icing): Adds depth and wonderful aroma; make sure to use pure extract.
Salt (1/2 teaspoon): A little salt sharpens all the sweet flavors.
All-Purpose Flour (2 cups): The backbone of the cake, yielding a sturdy yet tender loaf.
Baking Powder (1/2 teaspoon): Adds just enough lift without making the cake too airy.
Whole Milk (1/2 cup for cake, 2–3 tablespoons for icing): Keeps the crumb tender and helps the batter come together smoothly.
Freeze-Dried Strawberries (1/2 cup, finely crushed): Infuses natural strawberry flavor and beautiful color into the icing.
Powdered Sugar (1 1/2 cups): Ensures the icing is silky-smooth and perfectly sweet.

How to Make Pound Cake with Strawberry Icing Recipe

Step 1: Prep Your Loaf Pan and Oven

Start by preheating your oven to 350°F. Grease a 9×5-inch loaf pan very well, and if you want seriously clean edges, line it with parchment paper as well. This makes unmolding the finished pound cake a breeze and helps prevent any sticking, giving you perfect slices later.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, use either a handheld mixer or stand mixer to cream the softened butter and granulated sugar together. This step is essential—it aerates the mixture, giving your cake that light, decadent crumb. When it’s ready, the mixture will look fluffy and almost pale in color.

Step 3: Incorporate the Eggs & Flavorings

Add the eggs one by one, beating well after each addition. Take your time here to make sure the eggs are fully incorporated; you want a smooth batter. Next, stir in the vanilla extract and the salt—the vanilla perfumes the whole cake, while salt enhances every flavor.

Step 4: Combine the Dry Ingredients

Grab a separate bowl to whisk together your all-purpose flour and baking powder. This ensures the leavening agent is evenly distributed and helps you avoid any pockets of flour or lumps in your batter.

Step 5: Alternate Adding Dry Ingredients and Milk

Now, add the dry mixture to your butter-egg mix in three additions, alternating with the whole milk (begin and end with flour). This gentle method keeps the batter from deflating, ensuring a moist and even crumb. Mix until just combined and avoid over-mixing at this stage.

Step 6: Bake to Perfection

Spoon the batter into your prepared pan and smooth out the top. Slide the pan into the oven and let it bake for 55 to 65 minutes. You’re looking for a cake that’s golden and a toothpick inserted in the center comes out clean. The wait is hard, but it’s worth every second for that irresistible aroma!

Step 7: Cool the Cake

Let the pound cake rest in its pan for about 10 minutes after baking. This allows it to firm up a bit so it’s easier to remove. Then transfer the loaf to a wire rack to cool completely—this step is crucial before adding the gorgeous strawberry icing.

Step 8: Make the Strawberry Icing

While your cake cools, whisk together the crushed freeze-dried strawberries, powdered sugar, milk, and a splash of vanilla extract in a bowl until the mixture is smooth and pourable. Adjust the amount of milk to get the perfect drizzling consistency and watch the icing turn that beautiful berry-pink right before your eyes.

Step 9: Ice and Set

Drizzle the strawberry icing generously over the cooled pound cake, using a spoon or small pitcher for even coverage. Let the icing set before slicing so you get those picture-perfect drips with every piece. Now, try to resist sneaking a taste too soon!

How to Serve Pound Cake with Strawberry Icing Recipe

Garnishes

Give your Pound Cake with Strawberry Icing Recipe an extra flourish with a scatter of fresh sliced strawberries, a dusting of powdered sugar, or a few edible flowers. These easy touches amplify the color and add a little wow factor that makes your dessert table shine bright.

Side Dishes

This cake pairs wonderfully with whipped cream, a scoop of vanilla ice cream, or a side of lightly sweetened yogurt. If you’re serving for brunch, it’s also lovely with a fruit salad or even a glass of iced tea—the bright strawberry icing ties everything together.

Creative Ways to Present

For a charming twist, slice the loaf and stack the pieces artfully on a tiered stand, or cut into cubes for dessert skewers with fresh berries. Try serving each slice with a drizzle of chocolate sauce for a playful riff, or add some candied lemon peel for a citrusy zing alongside the strawberry icing.

Make Ahead and Storage

Storing Leftovers

To keep your Pound Cake with Strawberry Icing Recipe fresh, store it covered at room temperature for up to three days. Place slices in an airtight container or wrap the whole loaf in plastic wrap to prevent the cake from drying out and losing its delightful softness.

Freezing

This cake freezes beautifully. For best results, slice the cooled cake and wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. The strawberry icing holds up well, but you can also add fresh icing after thawing for a just-made look and taste.

Reheating

If you want to enjoy a warm slice, reheat individual pieces in the microwave for about 10–15 seconds. This softens the cake and slightly melts the icing, releasing all those gorgeous strawberry aromas—almost as if it’s fresh from the oven again!

FAQs

Can I use fresh strawberries instead of freeze-dried for the icing?

Fresh strawberries unfortunately add too much moisture, which can make the icing runny and less vibrant. Freeze-dried strawberries give you potent flavor and that signature pink color without watering things down.

Is it possible to use a bundt pan instead of a loaf pan?

Absolutely! Just be sure to adjust the baking time, as a bundt pan may bake faster; check for doneness around the 45-minute mark. Your Pound Cake with Strawberry Icing Recipe will get a beautiful, sculpted look!

How do I make the strawberry flavor even more intense?

For the boldest berry kick, blend your freeze-dried strawberries into a fine powder. It not only boosts the icing’s color, but amps up the fruity flavor in every bite. You can also sprinkle more strawberry dust over the top as a garnish!

What’s the best way to crush freeze-dried strawberries?

A food processor or spice grinder gives you the finest powder, but you can also place the strawberries in a zip-top bag and crush them with a rolling pin for a more rustic texture in your icing.

Can I double the recipe for a crowd?

Yes, simply double each ingredient and divide the batter between two loaf pans. For larger gatherings, the Pound Cake with Strawberry Icing Recipe is always a crowd-pleaser, and extra loaves freeze perfectly for future treats!

Final Thoughts

There’s something so joyful about baking a classic, especially when it’s as irresistible as this Pound Cake with Strawberry Icing Recipe. Bright, soft, and delicious, it’s a dessert you’ll return to again and again. I hope you try it soon and share a slice (or two) with the people you love!

Pound Cake with Strawberry Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 19 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of a moist, buttery pound cake topped with a sweet and tangy strawberry icing. This Pound Cake with Strawberry Icing recipe is a classic dessert that’s perfect for any occasion.

Ingredients

Scale

For the pound cake:

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 cup whole milk

For the strawberry icing:

1/2 cup freeze-dried strawberries, finely crushed
1 1/2 cups powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 350°F and grease a 9×5-inch loaf pan, lining it with parchment paper if desired.
Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract and salt.
Combine dry ingredients: In a separate bowl, whisk flour and baking powder. Add dry ingredients to wet mixture alternately with milk.
Bake: Pour batter into prepared pan and bake for 55–65 minutes. Let cool before icing.
Make the icing: Whisk together strawberries, powdered sugar, milk, and vanilla extract. Drizzle over cooled cake.

Notes

For a more intense strawberry flavor, blend the freeze-dried strawberries into a fine powder using a food processor.
This icing works well on cupcakes or sugar cookies.
Store the cake covered at room temperature for up to 3 days.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American