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Strawberry Pound Cake Recipe

Savor the sweet, fruity delight of Strawberry Pound Cake—a moist, buttery dessert loaded with fresh strawberries and topped with a luscious glaze. Perfect for any occasion!
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Ingredients Equipment Method

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

Equipment

  • Mixing bowls
  • Electric mixer
  • Spatula
  • 9x5-inch loaf pan or bundt pan
  • Parchment paper (optional)
  • Cooling rack

Method
 

  1. Preheat and Prepare the Pan:
  2. Preheat your oven to 350°F (175°C). Grease a loaf or bundt pan and line with parchment paper for easy removal.
  3. Mix the Dry Ingredients:
  4. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  5. Cream Butter and Sugar:
  6. In a large mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 3–4 minutes.
  7. Incorporate Eggs and Vanilla:
  8. Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract.
  9. Add Sour Cream and Dry Ingredients:
  10. Mix in the sour cream. Gradually add the dry ingredients, mixing until just combined.
  11. Fold in Strawberries:
  12. Gently fold in the diced strawberries using a spatula, being careful not to overmix.
  13. Bake the Cake:
  14. 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.
  15. Cool the Cake:
  16. Allow the cake to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
  17. Prepare the Glaze:
  18. In a small bowl, whisk together the powdered sugar, strawberry puree, and vanilla extract until smooth. Adjust the consistency with more liquid if needed.
  19. Glaze the Cake:
  20. Drizzle the glaze over the cooled cake, letting it run down the sides.