I love strawberry season and pound cake—so combining the two felt inevitable. This fresh strawberry pound cake is dense, tender, and deeply flavored with real strawberries that are cooked down into a concentrated puree. The pretty pink glaze is made with freeze-dried strawberry powder for vivid color and flavor. The cake is naturally gluten free and dairy free when made with non-dairy substitutes, but the texture and flavor are unmistakably rich and classic.
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Ingredient notes
- Fresh strawberries – Use ripe strawberries for the best flavor. Puree and then cook the puree down until thick to concentrate the strawberry taste.
- Gluten free flour blend – A 1-to-1 gluten free blend that contains a binder like xanthan gum works best. Adjust if your blend differs.
- Baking powder – A small amount lightens the texture, which helps when using gluten free flours.
- Salt – Just a pinch enhances the sweetness and balances the flavors.
- Sugar – Granulated white sugar is recommended; additional moisture from the strawberries makes brown sugar unnecessary.
- Vegan butter – Use a firm plant-based stick butter at room temperature, or regular unsalted dairy butter if you are not dairy free.
- Oil – A little neutral oil helps the cake remain moist and handle the extra moisture from the strawberry puree.
- Vanilla & almond extracts – Both deepen and complement the strawberry flavor.
- Eggs – This pound cake uses several eggs for structure and richness; they should be at room temperature. Egg replacements are not recommended.
- Non-dairy milk – Adds a touch of moisture; swap for dairy milk if preferred.
- Red gel food coloring – Optional; a few drops deepen the pink hue if desired.
For the icing: powdered sugar, freeze-dried strawberry powder, a small amount of corn syrup (or brown rice syrup for a corn-free option), and non-dairy cream or milk.
See the recipe card below for full measurements and step-by-step instructions.
Substitutions & variations
- Not dairy free: Use unsalted dairy butter and regular milk in the same amounts.
- Vegan/egg-free: This recipe relies heavily on whole eggs, so egg substitutes are unlikely to yield the same texture.
- Corn-free icing: Replace corn syrup with brown rice syrup for a corn-free glaze.
- No freeze-dried strawberries: Use a plain white glaze, a chocolate ganache, or a light dusting of powdered sugar instead.
How to make a fresh strawberry pound cake
Start by turning fresh strawberries into a thick, intensely flavored paste. About one pound of strawberries will puree to roughly 1½ cups before reduction. Simmer the puree over medium-low heat for approximately 45 minutes until it reduces to about ⅔ cup and becomes a paste that leaves a clear path when you scrape the pan. Let the paste cool completely before folding it into the batter.
When the puree has cooled, prepare the cake batter using the creaming method. The following steps summarize the process; see the recipe card below for exact ingredient amounts.
- Step 1: Whisk together the gluten free flour, baking powder, and salt.
- Step 2: Cream the butter and sugar on medium speed for about 5 minutes, until light and fluffy.
- Step 3: Add the oil, vanilla, almond extract, and food coloring if using, and mix briefly.
Step 4: Add the eggs one at a time, mixing thoroughly after each addition. Scrape the bowl as needed.
Step 5: Combine the cooled strawberry paste with the milk and stir until smooth.
Step 6: On low speed, alternate adding the dry ingredients and the strawberry-milk mixture, beginning and ending with the dry ingredients. Mix just until combined.
- Step 7: Spread the batter into a greased and floured 12-cup bundt pan (or your chosen pan).
- Step 8: Bake at 350°F for 75–80 minutes, or until a skewer comes out clean and the internal temperature reaches about 205–210°F. Remove from the oven and cool in the pan for 15 minutes, then invert onto a wire rack to finish cooling before glazing.
Top tip
Use an instant-read thermometer to check doneness. Remove the cake when the center reaches 205–210°F. If the cake goes above 212°F it can begin to dry out as moisture evaporates.
How to store strawberry pound cake
Once the cake has cooled completely, store it in an airtight container at room temperature for 3–4 days. Because the cake is very moist, refrigeration is not necessary and may dry the cake faster unless well wrapped.
To freeze: slice the cake and wrap individual slices in plastic wrap, then place them in a freezer-safe container. Freeze for up to 3 months. Remove the outer wrap before thawing to avoid sticking to the glaze and bring slices to room temperature before serving.
Can I bake this pound cake in a different pan?
Yes. This batter works in a bundt or tube pan and also fits into two 9×5 loaf pans—reduce baking time for loaves to about 55–60 minutes and test for doneness.
Other pound cake recipes to consider
-
Pistachio Chocolate Bundt Cake
-
Perfect Gluten Free Pound Cake
-
Gluten Free Banana Cake
-
Gluten Free Sweet Potato Pound Cake
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Recipe
Fresh Strawberry Pound Cake
Ingredients
For the cake
- 1 pound Strawberries, destemmed
- 2 ¾ cups Gluten Free 1-to-1 Flour Blend
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- 2 ¼ cups Sugar
- 1 cup Vegan Butter, room temperature (or unsalted butter)
- ⅓ cup Oil
- 2 teaspoons Vanilla
- ½ teaspoon Almond Extract
- 2–3 drops Red Gel Food Coloring (optional)
- 6 Eggs, room temperature
- ⅓ cup Non-Dairy Milk, room temperature (or regular milk)
For the icing
- 2 cups Powdered Sugar, sifted
- 3 tablespoons Freeze-Dried Strawberry Powder
- 1 tablespoon Corn Syrup (or brown rice syrup)
- ⅓ cup Plant-Based Cream or milk
- Freeze-dried strawberries for decoration (optional)
Instructions
Prepare the strawberry puree
- Wash and de-stem the strawberries. Puree them in a blender or food processor until smooth.
- Transfer the puree to a saucepan and simmer over medium-low heat, stirring occasionally, for about 45 minutes until it reduces to a thick paste (about ⅔ cup).
- Transfer the paste to a heatproof container and cool to room temperature (about 1 hour) before using in the batter.
For the cake
- Preheat the oven to 350°F. Grease and flour a 12-cup bundt pan (or prepare two 9×5 loaf pans).
- Whisk together the gluten free flour, baking powder, and salt. Set aside.
- In a stand mixer, beat the sugar and butter on medium speed for 5 minutes until light and fluffy, scraping the bowl as needed.
- Add the oil, vanilla, almond extract, and food coloring (if using). Mix for about 60 seconds and scrape down the bowl.
- Add the eggs one at a time, beating until each is fully incorporated.
- Stir the cooled strawberry paste and milk together until smooth.
- With the mixer on low, add half the dry ingredients, then half the strawberry mixture. Repeat with the remaining dry and wet ingredients. Mix until just combined.
- Finish folding the batter with a spatula to ensure everything is evenly incorporated, then spread the batter into the prepared pan.
- Bake for 75–80 minutes (55–60 minutes for loaf pans), until a skewer comes out clean and the center reaches about 205–210°F. Cool in the pan 15 minutes, then invert onto a wire rack to cool completely.
For the icing
- Whisk together the powdered sugar, freeze-dried strawberry powder, corn syrup, and plant-based cream until smooth. Adjust thickness with more powdered sugar or a splash of cream.
- Pour the glaze over the cooled cake and decorate with extra freeze-dried strawberries if desired.
Notes
Substitutions: Swap non-dairy milk and vegan butter for dairy equivalents in the same amounts if you are not dairy free.
Room temperature ingredients: For best results, bring butter, eggs, and milk to room temperature before mixing; the strawberry cooling time is usually sufficient for this.
Pan options: This recipe was tested in a 12-cup bundt pan and a tube pan and will also work in two 9×5 loaf pans (adjust bake time).
Storage: Store cooled cake in an airtight container at room temperature for up to 4 days. Freeze slices for up to 3 months.
Carbs: 66 g |
Protein: 5 g |
Fat: 17 g