Homemade Strawberry Italian Cream Pound Cake

The first bite is a pillowy slice of butter, tender crumb, and a bright burst of strawberries — this Homemade Strawberry Italian Cream Pound Cake tastes like summer in every forkful. I developed this version after testing it 8 times to balance richness and moisture without a gummy center. It borrows the dense, buttery crumb of a classic pound cake and brightens it with sour cream and macerated strawberries for both texture and tang. Readers who love dense, old-fashioned cakes will find this one reliably moist and easy to slice. If you enjoyed a similar loaf, you might like my take on a strawberry crunch pound cake that uses a crisp topping for contrast. Now let’s walk through ingredients, the exact method, and pro tips so your cake comes out perfectly every time.

Why This Recipe Works

Butter and sugar creamed until light trap air for lift; eggs added slowly keep the batter emulsified and stable.
Sour cream adds moisture and slight tang, keeping the crumb tender without weakening structure.
Folding in macerated strawberries (not raw) prevents excess liquid in the batter and concentrates flavor.
A simple powdered-sugar glaze adds shine and sweetness without making the crust soggy.
Resting the baked loaf for 20–30 minutes before unmolding preserves shape and prevents cracks.

Ingredients Breakdown

Flour: 250 g (2 cups) all-purpose flour — structure and crumb. Do not substitute a high-protein flour or the cake will be chewy.
Leavening: 1 tsp (4 g) baking powder and 1/2 tsp (3 g) fine sea salt — give just enough lift while keeping a tight, pound-cake crumb.
Butter: 227 g (1 cup) unsalted butter, room temperature — provides flavor and tender crumb. Use high-quality butter for the best taste.
Sugar: 400 g (2 cups) granulated sugar — sweetens and aids caramelization and structure.
Eggs: 4 large eggs, room temperature — emulsify and add richness. If using medium eggs, add one extra egg white.
Sour cream: 240 g (1 cup) full-fat sour cream — keeps crumb moist and adds tang. You can substitute Greek yogurt, but expect a tangier finish.
Vanilla: 2 tsp (10 ml) pure vanilla extract — amplifies flavor.
Strawberries: 340 g (about 2 cups) diced fresh strawberries — macerated with 1 tbsp (12 g) sugar and 1 tsp (5 ml) lemon juice to concentrate flavor. Avoid canned or watery berries.
Glaze: 200 g (1 2/3 cups) powdered sugar and 30–45 ml (2–3 tbsp) milk or cream, plus a few tsp of strawberry purée for color (optional) — makes a glossy finish.

Substitution notes: If using Morton’s kosher salt, reduce to 3/4 tsp because Morton’s is denser than Diamond Crystal. For a lighter loaf, replace half the butter with neutral oil (use 110 g butter + 110 ml oil), but the texture will be less rich.

Essential Equipment

9 x 5-inch (23 x 13 cm) loaf pan — not 8-inch; this recipe fills a 9-inch pan properly.
Stand mixer or handheld mixer — for efficient creaming. You can cream by hand with a sturdy wooden spoon, but it will take longer.
Kitchen scale — for accurate dry-ingredient weights (recommended).
Rubber spatula — for folding berries without crushing.
Instant-read thermometer — to check doneness if unsure.
Cooling rack — removes steam and prevents soggy bottoms.
If you don’t have a stand mixer, use a large bowl and a handheld mixer; scrape the bowl often to ensure even mixing. For an 8 x 4-inch pan, reduce batter by roughly 25% and shorten baking time by 10–12 minutes.

Step-by-Step Instructions

Step 1: Prep the strawberries

Toss 340 g (about 2 cups) diced strawberries with 12 g (1 tbsp) granulated sugar and 5 ml (1 tsp) lemon juice. Let sit 15–20 minutes until juicy; drain most of the liquid and reserve a tablespoon for the glaze. This concentrates flavor and prevents excess moisture in the batter.

Step 2: Preheat and prepare pan

Preheat oven to 175°C (350°F). Grease and flour a 9 x 5-inch loaf pan or line with parchment, leaving an overhang on two sides for easy lift-out. Lining helps unmold without damage.

Step 3: Combine dry ingredients

Whisk together 250 g (2 cups) all-purpose flour, 4 g (1 tsp) baking powder, and 3 g (1/2 tsp) fine sea salt in a bowl. Set aside. This ensures even leavening distribution.

Step 4: Cream butter and sugar

In a mixer, cream 227 g (1 cup) unsalted butter and 400 g (2 cups) granulated sugar on medium speed for 3–4 minutes until pale and fluffy, scraping the bowl every 60 seconds. This traps air for lift.

Step 5: Add eggs and vanilla

Add 4 large eggs, one at a time, beating 20–30 seconds after each addition until combined. Stir in 10 ml (2 tsp) vanilla extract. Do not overmix after the eggs are added; stop as soon as the mixture looks uniform.

Step 6: Alternate dry and wet

With the mixer on low, add the dry ingredients in three parts, alternating with 240 g (1 cup) sour cream, beginning and ending with flour. Mix only until no dry streaks remain, about 10–15 seconds per addition. Overmixing will make the cake tough.

Step 7: Fold in strawberries

Gently fold the drained macerated strawberries into the batter with a spatula until evenly distributed, about 6–8 strokes. Transfer batter to prepared pan and smooth top.

Step 8: Bake

Bake at 175°C (350°F) for 55–65 minutes, rotating the pan after 35 minutes. The loaf is done when a toothpick inserted near the center comes out with a few moist crumbs, or the internal temperature reads 96–97°C (205–207°F). Oven times vary; start checking at 50 minutes.

Step 9: Cool and glaze

Cool in the pan on a rack for 20–30 minutes, then lift out using the parchment overhang and finish cooling for 30 minutes. While slightly warm, mix 200 g (1 2/3 cups) powdered sugar with 30–45 ml (2–3 tbsp) milk or cream and 1 tbsp reserved strawberry juice to a pourable glaze. Drizzle over the loaf and let set 15 minutes before slicing.

Expert Tips & Pro Techniques

Common mistake: baking too hot. If the top browns quickly and the center is raw, tent foil over the loaf at 35 minutes and reduce oven by 10°C (25°F).
Use room-temperature eggs and butter to ensure proper emulsion; cold ingredients lead to curdled batter and dense cake.
Weigh your flour: spoon flour into the cup and level it, or better, use 250 g on a scale for accuracy.
Make-ahead: bake the loaf, cool completely, wrap tightly in plastic, and refrigerate up to 3 days. Glaze just before serving. For longer storage, see freezer note below.
Professional touch for home cooks: temper an extra egg yolk into the batter for a silkier crumb — beat one yolk with 1 tbsp of batter, then fold back in.
If you want a finer crumb, sift the dry mix twice. This reduces lumps and gives a smoother texture.

Essential equipment comparison and tips can help if you’re choosing between pans or mixers.

Storage & Reheating

Refrigerator: Wrap cooled cake tightly in plastic or place in an airtight container. Keeps 3–4 days refrigerated.
Freezer: Double-wrap slices or the whole loaf in plastic, then foil. Freeze up to 3 months. Thaw in the refrigerator overnight.
Reheating: Warm slices in a 175°C (350°F) oven for 8–10 minutes, or microwave 12–15 seconds per slice. Prefer oven warming to maintain crust texture.

Variations & Substitutions

Gluten-Free Version: Replace 250 g (2 cups) all-purpose flour with 250 g (2 cups) 1:1 GF blend (Bob’s Red Mill). Add ½ tsp xanthan gum. Baking time may increase by 3–5 minutes.
Lighter Loaf: Use 110 g butter + 110 ml neutral oil and 200 g (1 cup) Greek yogurt instead of sour cream; expect slightly softer crust and a less buttery flavor.
Lemon-Strawberry: Add 2 tsp lemon zest to batter and swap half the vanilla for lemon extract; the sour notes brighten the strawberries.
Dairy-Free: Use 250 g dairy-free butter substitute (stick-style) and 240 g dairy-free yogurt; texture will be slightly different and crumb less rich.
Upscale: Fold in 60 g (1/2 cup) finely chopped toasted almonds for texture. Keep all other measurements the same; bake time unchanged.

Serving Suggestions & Pairings

Serve warm with whipped cream or mascarpone and extra sliced strawberries. Pair with a mild espresso or a bright white wine.
For a simple dessert plate, offer vanilla gelato and a drizzle of aged balsamic with the cake — the acid cuts the richness.
Pair the cake with a vintage cream soda or a chocolate-Italian-cream pairing from this guide to chocolate Italian cream soda for a nostalgic combo.
Garnish with mint leaves and a dusting of powdered sugar for an elegant finish.

Nutrition Information

Per serving (1 slice of 12): Calories: 430 kcal; Total Fat: 24 g; Saturated Fat: 14 g; Cholesterol: 120 mg; Sodium: 250 mg; Total Carbohydrates: 52 g; Dietary Fiber: 1 g; Sugars: 32 g; Protein: 5 g.

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my pound cake turn out dry?
A: Dry cake usually means overbaking or too much flour. Weigh your flour and check the loaf at 50 minutes. Remove when a toothpick shows a few moist crumbs.

Q: Can I make this without eggs?
A: You can replace each large egg with 60 g (about 1/4 cup) unsweetened applesauce or a commercial egg replacer, but the texture will be denser and less tender.

Q: Can I double this recipe?
A: Yes. Use two 9 x 5-inch loaf pans and fill each pan no more than two-thirds full. Baking time will be similar; check for doneness at 50–60 minutes.

Q: Can I prepare this the night before?
A: Absolutely. Bake, cool completely, wrap airtight, and store at room temperature overnight. Glaze just before serving to keep the top fresh.

Q: How long does this keep in the fridge?
A: Wrapped tightly in plastic or in an airtight container, this cake keeps 3–4 days in the refrigerator.

Q: Can I use frozen strawberries?
A: Thaw and drain them thoroughly, then pat dry. Frozen berries release more liquid and can make the batter wet; consider reducing added sour cream by 15–30 g (1–2 tbsp).

Q: My cake cracked on top — did I do something wrong?
A: A slight crack is normal for pound cakes; it comes from the top setting while the center keeps rising. To minimize cracking, avoid overbaking and ensure even oven temperature.

Conclusion

This loaf is a reliable, crowd-pleasing dessert that balances rich butter cake with bright strawberry flavor. For an alternate take that leans on crisp toppings, compare technique with the Homemade Strawberry Italian Cream Pound recipe, and for inspiration on Italian-style strawberry cream cakes, see the Italian Strawberry Cream Cake Recipe for variations and presentation ideas.