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    Home » Recipes » Recipes

    Strawberry Rhubarb Pound Cake

    Published: Apr 23, 2021 · Modified: Feb 14, 2025 by Sherri · This post may contain affiliate links · 5 Comments

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    a stack of three slices of strawberry pound cake

    This old-fashioned Strawberry Rhubarb Pound Cake is a simple, moist, lightly sweetened cake loaded with fresh fruit and summertime charm!

    If you have a ton of strawberries leftover, lucky you! Learning how to make fresh strawberries last longer means you can use the rest to top off your homemade fat-free Greek yogurt or add it into a fruit salad with a honey and lime dressing. All of these deliciously light and fresh recipes work for both breakfast and dessert! 

    strawberry pound cake on a white parchment paper with two slices cut

    Table of Contents

    • Easy Pound Cake with Strawberries and Rhubarb
    • Why we love this recipe
    • Ingredients/shopping list
    • How to Make this Recipe
    • Variations/Substitutions
    • Tips
    • FAQ’s
      • Other Recipes Using Fruit

    Easy Pound Cake with Strawberries and Rhubarb

    Once warmer weather is here, I love all things strawberry and rhubarb, including jams, pies, muffins, and of course cake! Rhubarb has this amazing sweet and sour taste to it when cooked down with sugar, which pairs so well with fresh juicy strawberries. They both share a sweet and tart flavor profile and the classic combination of the two is just magic!

    Making a classic strawberry rhubarb pound cake is a simple way to have a dessert made from scratch with so little effort but sure to impress a crowd. It’s a summer treat that is subtly sweet which means not only does it make a scrumptious dessert but it’s also perfect for a quick morning breakfast or an afternoon snack. Thanks to the natural juices from both the strawberry and rhubarb this cake is so tender, moist, and buttery!

    You can make this quick and easy pound cake in no time!

    a stack of three slices of strawberry pound cake on a wire rack

    Why we love this recipe

    • Quick and easy because most of the time spent is waiting for it to bake!
    • Freezes well so you can even make an entirely separate loaf to freeze for later.
    • Great way to use up fruits from your garden.
    • Sweet but not too sweet which means you can eat it on its own or level up the dessert with a scoop of ice cream.
    • Customizable in that you can use this same recipe and swap out the fruits for any other kind.
    several bowls of flour, sugar, fresh strawberries and rhubarb, 2 sticks of butter and 4 eggs

    Ingredients/shopping list

    • Butter – You want it softened to room temperature so it’s easy to work with. There is no added salt in this recipe so whether you use salted or unsalted butter is up to you.
    • Sugar – Needed for added sweetness especially to counterbalance the tart rhubarb.
    • Eggs – Bring these to room temperature when you take out the butter. It’ll help with even baking.
    • Vanilla extract – Gives a lovely subtle vanilla flavor to this pound cake!
    • All-purpose flour – Creates the foundation and structure for the cake. No sifting needed!
    • Fresh rhubarb – Technically a vegetable, but used as a fruit. Washed and diced.
    • Fresh strawberries – Washed and diced.

    How to Make this Recipe

    This recipe will come together in a few simple steps and is a great beginner recipe for those new to homemade desserts!

    Step 1: Preheat the oven and lightly grease a loaf pan. Using a piece of parchment paper to line the pan can help with easy lifting.

    Step 2: In a large bowl, beat butter and sugar until fluffy. Add in one egg at a time and incorporate fully before adding the next egg. Then mix in vanilla and gradually add in the flour. Mix on low speed and be careful not to overmix.

    several mixing bowls making strawberry pound cake

    Step 3: Gently fold in the diced strawberries and rhubarb and pour batter into the prepared loaf pan. Sprinkle with remaining sugar and bake on the middle rack until a toothpick comes out clean when inserted in the middle.

    Step 4: Allow the loaf to cool for 5 minutes before removing it from the pan to continue cooling on a wire rack.

    Variations/Substitutions

    1: Add in chopped walnuts or pecans for a little extra crunch.

    2: For lower calories, substitute ½ cup of unsweetened applesauce for one of the sticks of butter.

    3. Feel free to make it with all strawberries or all rhubarb. Or another berry of your choosing!

    closeup of a cut strawberry rhubarb pound cake on a parchment paper lined wire rack

    Tips

    • Fresh strawberries work best but use thawed frozen strawberries if needed.
    • Use cake flour instead of all-purpose if desired.
    • For more accurate ingredients, weigh the flour so you don’t mistakenly use too much making the batter denser.
    • Make sure your eggs and butter are at room temperature prior to use. You can leave the butter sitting out for several hours on the counter.
    • Be sure to mix the butter and sugar for a minimum of 3 minutes. Any quicker and there will not be enough air mixed in and result in a denser cake.
    • Preheat the oven for at least 15 minutes prior to baking.

    FAQ’s

    How to Store?

    This cake can be left at room temperature the day it’s made, covered to keep the moisture in. Any longer than that, keep it in the fridge in an airtight container for up to 4 days.

    Can I freeze it?

    Yes! If you’ve made more than one loaf or just want to freeze your leftovers, wrap it tightly in plastic wrap and keep in a freezer friendly bag or airtight container and freeze it for up to 3 months!

    Why is my pound cake dense and heavy?

    There could be a few reasons to pay attention to for next time. First thing is to make sure you’re measuring out your ingredients properly. Baking is a science after all! If you’ve got too much flour that could be a contributing factor. You also need to make sure you’re beating the butter and sugar long enough to incorporate enough air into the mixture and not to overmix once everything is combined. Overmixing will allow the trapped air to be released which is not what you want. And last, adding in the flour gradually and the eggs one at a time is important in making sure not everything is combined too quickly.

    Can I freeze leftover rhubarb?

    Yes! If you’ve bought fresh rhubarb or picked a bunch and have some leftover, wash it, chop it up into 1 inch pieces and flash freeze them on a baking sheet. Then transfer them to an airtight freezer friendly bag and they will keep for up to 1 year.

    Other Recipes Using Fruit

    Banana Rhubarb Muffins

    Lemon Cake

    Blueberry Lemon Bread

    Strawberry Banana Oatmeal Bars

    If you like this recipe, please leave us a comment and rate the recipe below. You can also find us on Facebook, Pinterest, Twitter and Instagram!

    closeup of a stack of three slices of pound cake on a wire rack

    Strawberry Rhubarb Pound Cake

    This old-fashioned Strawberry Rhubarb Pound Cake is a simple, moist, lightly sweetened cake loaded with fresh fruit and summertime charm!
    5 from 14 votes
    Prevent your screen from going dark
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    Course: Breakfast, Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 10 slices
    Calories: 287kcal
    Author: Sherri Hagymas

    Ingredients

    • 2 sticks butter softened, 1 cup
    • 1 cup plus 2 additional tablespoons sugar divide
    • 4 large eggs room temperature
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 1 cup fresh rhubarb diced
    • 1 cup fresh strawberries diced

    Instructions

    • Preheat oven to 350 degrees F
    • Lightly grease a 9×5 loaf pan. (you can also place a piece of parchment paper down the center of the pan to more easily lift the loaf out after baking).
    • Add the butter and one cup of sugar to a large bowl and blend with an electric mixer (or a stand mixer)
      2 sticks butter, 1 cup plus 2 additional tablespoons sugar
    • Beat on medium speed for 3 minutes until fluffy.
    • Add in one egg at a time and blend each one completely in before adding another one.
      4 large eggs
    • Then add vanilla extract and blend in thoroughly.
      1 teaspoon vanilla extract
    • Gradually add in the flour and mix on low speed. After adding in all the flour, stop mixing to be careful not to overmix. It is okay to have some flour not completely mixed in.
      2 cups all-purpose flour
    • Add the diced fresh strawberries and rhubarb and gently fold into the batter.
      1 cup fresh rhubarb, 1 cup fresh strawberries
    • Continue turning the dough until flour is fully mixed in.
    • Add the batter to the greased loaf pan
    • Top with the remaining 2 tablespoons of sugar.
    • Bake 55-60 minutes on the middle rack or until a toothpick inserted into the center is clean.
    • Allow it to cool in the loaf pan for 5 minutes. Then remove from the pan and place it on a wire rack to completely cool. You can use a knife to run around the sides of the pan to loosen the sides of the pan

    Notes

    Preheat oven at least 15 minutes prior to baking
    Add chopped pecans or walnuts if desired.
    For lower calories, substitute ½ cup (1 stick) of butter for ½ cup of unsweetened applesauce.
    Fresh strawberries work best but use thawed frozen strawberries if needed.
    Store in an airtight container in the fridge for 3-4 days.

    Nutrition

    Serving: 1slice | Calories: 287kcal | Carbohydrates: 20g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 190mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 675IU | Vitamin C: 8mg | Calcium: 23mg | Iron: 2mg

    Nutritional Disclosure

    Nutrition information is automatically calculated and should only be used as an approximation.

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    Reader Interactions

    Comments

    1. Kathleen McBrair

      August 05, 2024 at 5:04 pm

      5 stars
      It’s very freezable, though better on the short-term, wrapped well. Nice to have on hand as a side to brunch or as a coffee accompaniment. Or to waylay that nagging sweet tooth. I like to make it in small loaves, and walnuts are a wonderful addition. Smaller loaves ensure baking consistency and make great gifts!

      Reply
      • Sherri

        August 06, 2024 at 4:37 pm

        I am so happy you enjoyed it!

        Reply
    2. Carole

      June 13, 2024 at 8:51 am

      I’m not familiar with ‘stick of butter’. Is that a 1/2 cup measurement

      Reply
      • Sherri

        June 21, 2024 at 11:51 am

        Yes it is 🙂 I will note that! Enjoy!

        Reply
    3. Ella

      May 19, 2022 at 7:54 pm

      Can you freeze this bread?

      Reply
    5 from 14 votes (13 ratings without comment)

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