Strawberry Pound Cake Recipe

Strawberry Pound Cake is the ultimate dessert for fruit and cake lovers alike. This recipe combines the rich, buttery flavor of traditional pound cake with the fresh, juicy taste of strawberries. Whether you serve it as a teatime treat, a party centerpiece, or an after-dinner dessert, this cake is sure to impress with its beautiful texture and flavor.

Equipment:

• Mixing bowls
• Electric mixer
• Spatula
• 9×5-inch loaf pan or bundt pan
• Parchment paper (optional)
• Cooling rack

Ingredients:

For the Cake:

• 2 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1 1/2 cups fresh strawberries, diced

For the Glaze:

• 1 cup powdered sugar
• 2–3 tbsp strawberry puree (or milk for a lighter flavor)
• 1/2 tsp vanilla extract

Instructions:

1. Preheat and Prepare the Pan:
   Preheat your oven to 350°F (175°C). Grease a loaf or bundt pan and line with parchment paper for easy removal.
2. Mix the Dry Ingredients:
   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar:
   In a large mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 3–4 minutes.
4. Incorporate Eggs and Vanilla:
   Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract.
5. Add Sour Cream and Dry Ingredients:
   Mix in the sour cream. Gradually add the dry ingredients, mixing until just combined.
6. Fold in Strawberries:
   Gently fold in the diced strawberries using a spatula, being careful not to overmix.
7. Bake the Cake:
   Pour the batter into the prepared pan, smoothing the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the Cake:
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
9. Prepare the Glaze:
   In a small bowl, whisk together the powdered sugar, strawberry puree, and vanilla extract until smooth. Adjust the consistency with more liquid if needed.
10. Glaze the Cake:
    Drizzle the glaze over the cooled cake, letting it run down the sides.

Presentation Ideas:

• Garnish the cake with fresh strawberry slices and a sprinkle of powdered sugar for an elegant touch.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Place the cake on a cake stand for a centerpiece-worthy presentation.

Tips:

• Ensure strawberries are patted dry to avoid excess moisture in the batter.
• Substitute frozen strawberries if fresh ones aren’t available, but thaw and drain them first.
• Store leftovers in an airtight container for up to three days.

Strawberry Pound Cake is a sweet celebration of classic flavors and fresh fruit. Its rich, buttery texture paired with bursts of juicy strawberries makes it a crowd-pleaser for any occasion. Try this recipe and bring a slice of summer to your table!