Juicy Strawberry Pound Cake Cups

Finding a dessert that works for both casual snacking and fancy gatherings can feel like an impossible task. Between juggling potluck commitments, unexpected guests dropping by, and those times when you just need a sweet treat without making a whole cake, it’s nice to have a reliable recipe in your back pocket.

That’s where these pound cake cups come in: they’re perfectly portioned, easy to make ahead of time, and just as good with a cup of afternoon coffee as they are dressed up for a dinner party.

What Kind of Strawberries Should I Use?

Fresh strawberries are your best bet for these pound cake cups, and you’ll want to look for berries that are bright red all the way through with no white or green patches near the stem. The best ones will be firm but not hard, and they should have a sweet strawberry smell – if they don’t have any scent, they probably won’t have much flavor either. When you’re at the store, check the bottom of the container for any mushy or moldy berries, since one bad berry can quickly affect the others. If fresh strawberries aren’t in season, you can use frozen strawberries in a pinch, just make sure to thaw and drain them well to avoid making your dessert too watery.

Options for Substitutions

This sweet treat is pretty adaptable – here are some handy swaps you can try:

• Country Crock: You can replace Country Crock with regular unsalted butter in the same amount, or use margarine if that’s what you have. Just make sure it’s at room temperature before mixing.
• Sour cream: No sour cream? Greek yogurt works great as a 1:1 replacement. You could also use plain yogurt, but strain it first to remove excess liquid.
• Strawberries: Feel free to swap strawberries with other berries like raspberries, blueberries, or a mix. Just keep the same prep method – if using larger fruits like peaches, make sure to dice them small.
• Lemon juice: You can use lime juice instead, or try orange juice for a different citrus twist. If using orange juice, reduce the sugar slightly as it’s naturally sweeter.
• Whipped topping: Instead of store-bought whipped topping, you can make fresh whipped cream or skip it altogether. The dessert is just as good without it!
• All-purpose flour: This is one ingredient you shouldn’t substitute, as it’s key to the cake’s texture. Cake flour might work but will give you a much lighter, less dense result.

Watch Out for These Mistakes While Baking

The biggest challenge when making pound cake cups is overmixing the batter – once you add the flour, mix just until the ingredients are combined, as overmixing will lead to tough, dense cakes instead of the light, tender texture you’re after. Temperature matters significantly here – make sure your eggs, butter, and sour cream are at room temperature before starting, which helps them blend smoothly and creates a more consistent batter. Another common mistake is not properly macerating the strawberries – they need at least 30 minutes with the sugar and lemon juice to release their juices and develop a syrupy texture that perfectly complements the pound cake. To ensure even baking, avoid filling your cupcake tins more than 2/3 full, as these cakes will rise during baking and could overflow if overfilled.

What to Serve With Pound Cake Cups?

These sweet pound cake cups are perfect for a dessert spread or afternoon tea party! A scoop of vanilla ice cream makes an excellent companion to the lemony cake and fresh strawberries, especially when the cake is still slightly warm. You can also serve these with a hot cup of coffee or tea – the combination of warm drinks and sweet cake is so comforting. For a breakfast or brunch setting, try adding some extra fresh berries on the side, like raspberries or blueberries, along with a dollop of Greek yogurt instead of whipped topping.

Storage Instructions

Keep Fresh: These pound cake cups stay good in an airtight container at room temperature for up to 2 days. If you’ve added the strawberry topping, keep them in the fridge instead – they’ll last about 3-4 days that way. Just remember to add the whipped topping right before serving!

Freeze: The plain pound cake cups freeze really well! Place them in a freezer-safe container and they’ll keep for up to 3 months. I recommend freezing them without the strawberry topping or whipped cream – those are best when fresh.

Make Ahead: You can prep these a day before your event! Bake the pound cake cups and store them in an airtight container. Mix up the strawberry topping separately and keep it in the fridge. When you’re ready to serve, just assemble everything together with fresh whipped topping.

Preparation Time	15-20 minutes
Cooking Time	23 minutes
Total Time	40-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 20-25 g
• Fat: 80-90 g
• Carbohydrates: 250-270 g

Ingredients

For the cake:

• 1 stick country crock margarine
• 1 1/2 cups granulated sugar
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sour cream
• 4 tbsp lemon juice

For the strawberry topping:

• 2 lb strawberries, hulled and diced
• 2 tsp lemon juice
• 4 tsp granulated sugar
• Whipped topping (optional)

Step 1: Preheat Oven and Prepare Muffin Pans

Preheat your oven to 325°F (163°C).

Spray two 12-cup muffin pans with non-stick cooking spray or line them with cupcake liners to prevent sticking.

Step 2: Cream Margarine and Sugar

• 1 stick Country Crock margarine
• 1 1/2 cups granulated sugar
• 2 eggs

In a stand mixer or using a hand mixer, cream together the Country Crock margarine and granulated sugar until the mixture is light and fluffy.

Add the eggs one at a time, mixing well after each addition to ensure the batter is smooth.

Step 3: Combine Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp salt

In a separate bowl, sift together the all-purpose flour, baking soda, and salt.

This helps prevent any lumps and ensures the dry ingredients are evenly distributed.

Step 4: Mix Batter Together

• sifted dry mixture from Step 3
• 1/2 cup sour cream
• 4 tbsp lemon juice

Add about 1/2 cup of the sifted dry mixture to the creamed mixture from Step 2.

Alternate adding the dry mixture and the sour cream, starting and ending with the dry mixture, mixing just until combined.

Finally, add the lemon juice and mix until the batter is smooth.

I find that alternating the dry and wet ingredients helps keep the batter tender and prevents over-mixing.

Step 5: Portion Batter and Bake

• cake batter from Step 4

Using a 1/4 cup measuring cup, evenly distribute the batter among the prepared muffin pans.

Bake in the preheated oven for about 23 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for about 5 minutes before removing them.

This resting time helps the cakes set and makes them easier to release without breaking.