Can I use all-purpose flour instead of cake flour?

You can substitute all-purpose flour, but the texture won't be quite as tender. If using all-purpose, remove 2 tablespoons per cup and replace with 2 tablespoons cornstarch to better approximate cake flour.c

Why did my pound cake crack on top?

A crack along the top is actually characteristic of pound cakes and shows you've gotten a good rise! The cracks happen as the outside sets while the inside continues to expand. Since we're using a bundt pan and flipping it, any cracks will be on the bottom anyway.

Can I make this without an electric mixer?

While technically possible, achieving the proper creaming of butter and sugar is very difficult by hand. A stand or hand mixer is strongly recommended for best results.

What if I can't find freeze-dried strawberries?

Look in the snack section of grocery stores or near the dried fruits. If unavailable, you can order online, or substitute strawberry extract and a drop of pink food coloring, though the flavor won't be as vibrant and natural.

Pound Cake with Strawberry Icing Recipe

Name: Pound Cake with Strawberry Icing Recipe
Prep time: 35 min
Cook time: 55 min
Total time: 2 h
Cuisine: American
Ingredients: 3 cups sifted cake flour; 1 teaspoon kosher salt; 1 cup unsalted butter, (2 sticks) at room temperature; 2 ½ cups granulated sugar; 6 large eggs, at room temperature; 3 teaspoons vanilla extract; 1 cup heavy cream; 2 ¼ cups powdered sugar; ⅓ cup crushed freeze-dried strawberries; 1 teaspoon vanilla extract; 2 tablespoons heavy cream; 2 ½ tablespoons milk

This elegant Pound Cake with Strawberry Icing is a true game-changer for dessert lovers. Rich, buttery cake perfectly complemented by a vibrant strawberry glaze creates a stunning centerpiece for any occasion. The contrast between the golden, dense crumb and the pretty pink icing makes this cake as beautiful as it is delicious—and you won’t believe how simple it is to create this bakery-worthy dessert at home!

Why You’ll Love This Recipe

Classic with a Twist: Traditional pound cake gets an exciting upgrade with that gorgeous strawberry icing that adds both visual appeal and fantastic flavor.
Foolproof Results: Even if you’re not an experienced baker, this recipe creates consistently perfect results with a golden exterior and velvety interior.
Make-Ahead Friendly: This cake actually tastes even better the day after baking, making it perfect for planning ahead for gatherings or special occasions.
Versatile Serving Options: Works beautifully for everything from elegant dinner parties to casual afternoon coffee with friends.

Ingredients You’ll Need

For the Pound Cake:

Cake flour: Creates a finer, softer crumb than all-purpose flour—don’t skip this specialized flour for the perfect texture.
Kosher salt: Enhances all the flavors and balances the sweetness.
Unsalted butter: The foundation of any good pound cake—provides that rich, unmistakable flavor.
Granulated sugar: Sweetens while helping create that characteristic dense crumb.
Eggs: Provide structure and richness—room temperature is crucial for proper incorporation.
Vanilla extract: Adds warmth and depth to the flavor profile.
Heavy cream: Creates incredible moisture and tenderness in the finished cake.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

For the Strawberry Icing:

Powdered sugar: The base for our smooth, pourable icing.
Freeze-dried strawberries: The secret ingredient that gives intense, natural strawberry flavor and beautiful color without added moisture.
Vanilla extract: Complements the strawberry flavor beautifully.
Heavy cream: Creates richness and helps achieve the perfect consistency.
Milk: Allows you to fine-tune the thickness of your icing.

Variations

Want to switch things up? Try these creative twists:

Lemon Pound Cake: Add 2 tablespoons of lemon zest to the batter and substitute lemon extract for half the vanilla.
Alternative Icings: Try using freeze-dried raspberries, blueberries, or mangoes instead of strawberries for different fruit flavors.
Chocolate Marble: Divide the batter and add cocoa powder to half, then swirl together for a marble effect.
Mini Cakes: Bake in mini bundt pans for adorable individual servings (reduce baking time accordingly).

How to Make Pound Cake with Strawberry Icing

Step 1: Prepare Your Pan

Spray a 12-cup bundt pan thoroughly with nonstick baking spray. Be sure to use baking spray (with flour) rather than regular cooking spray for proper release.

Step 2: Mix Dry Ingredients

Whisk the sifted cake flour and kosher salt together in a bowl until well combined.

Step 3: Cream Butter and Sugar

In your electric mixer, beat the room temperature butter and sugar together until light and fluffy—this should take a full 5 minutes. Don’t rush this step as it creates the foundation for your cake’s texture.

Step 4: Add Eggs and Vanilla

Beat in each egg one at a time, allowing each to fully incorporate before adding the next. Mix in the vanilla extract until just combined.

Step 5: Alternate Wet and Dry Ingredients

Add half the flour mixture to the batter and mix until just combined. Pour in the heavy cream and mix, then finish with the remaining dry ingredients. Don’t overmix!

Step 6: Bake the Cake

Pour the batter into your prepared bundt pan. Place the pan on a baking sheet, then put it in the oven and set the temperature to 350°F. This cold oven start is intentional! Bake for 50-55 minutes until golden and a toothpick inserted comes out clean.

Step 7: Cool and Release

Allow the cake to cool in the pan for 30 minutes before inverting onto a cake stand or plate. Let it cool completely before icing.

Step 8: Prepare the Strawberry Icing

Process the freeze-dried strawberries into a fine powder. Whisk together the powdered strawberries, powdered sugar, vanilla, heavy cream, and milk until smooth and pourable.

Step 9: Finish with Icing

Drizzle the vibrant strawberry icing over your cooled pound cake, allowing it to cascade down the sides. Let it set for a few minutes before serving.

Pro Tips for Making the Recipe

Room Temperature Ingredients: Make sure butter, eggs, and cream are all at room temperature for the best volume and texture.
Don’t Skip the Sifting: Sifted cake flour creates that perfect, fine crumb—it’s worth the extra minute.
The Five-Minute Cream: Beat the butter and sugar for the full 5 minutes to incorporate air and ensure a tender cake.
Strawberry Powder Fineness: Really focus on getting your freeze-dried strawberries into the finest powder possible to avoid lumps in your glaze.
Cooling Patience: Let the cake cool in the pan for the full 30 minutes—rushing this step can lead to breaks and cracks.

How to Serve

This pound cake shines in so many serving scenarios:

As a Dessert:

Serve slices with a dollop of whipped cream and fresh strawberries for a stunning dessert plate.

For Brunch:

Pair with coffee or tea for an elegant addition to a weekend brunch spread.

Dress It Up:

For special occasions, add edible flowers or gold leaf to the icing for a show-stopping presentation.

Make Ahead and Storage

Storing Leftovers

Store this cake at room temperature under a cake dome or in an airtight container for up to 3 days. The flavor actually develops and improves overnight!

Freezing

Freeze uniced cake wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw at room temperature and add fresh icing before serving.

Reheating

For a warm slice, microwave briefly (10-15 seconds) or place in a 300°F oven for 5 minutes—though this cake is perfectly delicious at room temperature.

FAQs

Can I use all-purpose flour instead of cake flour?

You can substitute all-purpose flour, but the texture won’t be quite as tender. If using all-purpose, remove 2 tablespoons per cup and replace with 2 tablespoons cornstarch to better approximate cake flour.c
Why did my pound cake crack on top?

A crack along the top is actually characteristic of pound cakes and shows you’ve gotten a good rise! The cracks happen as the outside sets while the inside continues to expand. Since we’re using a bundt pan and flipping it, any cracks will be on the bottom anyway.
Can I make this without an electric mixer?

While technically possible, achieving the proper creaming of butter and sugar is very difficult by hand. A stand or hand mixer is strongly recommended for best results.
What if I can’t find freeze-dried strawberries?

Look in the snack section of grocery stores or near the dried fruits. If unavailable, you can order online, or substitute strawberry extract and a drop of pink food coloring, though the flavor won’t be as vibrant and natural.

Final Thoughts

This Pound Cake with Strawberry Icing transforms a classic dessert into something truly special. The rich, buttery cake paired with that vibrant, fruity glaze creates a perfect balance that will have everyone asking for your secret. Whether for a special celebration or simply to brighten a weekday, this cake brings joy with every slice. Give it a try—I promise it’s easier than it looks and definitely worth every minute spent making it!