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Quick Strawberry Pound Cake (45 Minutes)

A tender, buttery pound cake loaded with fresh strawberries, ready in just 45 minutes from oven to plate. Perfect for a fast dessert or brunch treat.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert, strawberry pound cake recipes
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 1/2 cups 190g all-purpose flour, plus 1 tablespoon for strawberries
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 113g unsalted butter, softened
  • 3/4 cup 150g granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup 120ml sour cream, room temperature
  • 1 1/2 cups 225g fresh strawberries, hulled and chopped

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease an 8x4-inch loaf pan with butter and dust with flour, or line with parchment paper.
  • In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt. Set aside.
  • In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  • Add the sour cream and mix until just combined. The mixture may look slightly curdled – that's fine.
  • Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  • In a small bowl, toss the chopped strawberries with the remaining 1 tablespoon of flour until coated.
  • Gently fold the floured strawberries into the batter using a spatula. Be careful not to crush them.
  • Pour the batter into the prepared loaf pan and spread evenly. Tap the pan on the counter a couple of times to release air bubbles.
  • Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent with foil after 25 minutes.
  • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

1. For a dairy-free version, use plant-based butter and a non-dairy yogurt or sour cream alternative.
2. Oat milk yogurt works well.
3. If using frozen strawberries, do not thaw them. Toss them frozen with the flour and add to the batter immediately.
4. Store leftover cake in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
5. For a lemon twist, add the zest of one lemon to the sugar before creaming with butter.
6. To make a simple glaze, whisk 1 cup powdered sugar with 2-3 tablespoons of strawberry juice or milk until smooth.
7. Drizzle over cooled cake.