Description
This Strawberry Pound Cake is rich, buttery, and full of fresh strawberry goodness. It’s the perfect spring or summer dessert—great for brunch, potlucks, or a sweet treat with coffee. The tender crumb and sweet strawberry glaze make every bite irresistible.
Ingredients
For the cake:
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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4 large eggs
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1 teaspoon vanilla extract
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1/2 cup sour cream
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2 1/2 cups all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1 1/2 cups chopped fresh strawberries
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1 tablespoon flour (to toss with strawberries)
For the glaze:
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1 cup powdered sugar
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2-3 tablespoons fresh strawberry puree (or milk for a plain glaze)
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1/2 teaspoon vanilla extract (optional)
Instructions
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Preheat oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
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In a large bowl, cream the butter and sugar together until light and fluffy, about 3–4 minutes.
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Add eggs one at a time, beating well after each. Stir in vanilla extract and sour cream.
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In a separate bowl, whisk together flour, baking powder, and salt.
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Gradually add dry ingredients to the wet mixture and mix until just combined.
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Toss chopped strawberries with 1 tablespoon of flour, then gently fold into the batter.
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Pour batter into prepared pan and smooth the top.
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Bake for 60–70 minutes, or until a toothpick comes out clean from the center.
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Let cake cool in the pan for 15 minutes, then remove and cool completely on a wire rack.
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For the glaze, whisk together powdered sugar, strawberry puree, and vanilla. Drizzle over cooled cake.
Notes
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Make the strawberry puree by blending fresh strawberries in a blender or food processor.
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You can use frozen strawberries, just make sure to thaw and drain them well.
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Add lemon zest to the batter for a bright citrus twist.