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!
Equipment
- Mixing bowls
- Electric mixer
- Spatula
- 9x5-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
- 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.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- 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.
- Incorporate Eggs and Vanilla:
- Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract.
- Add Sour Cream and Dry Ingredients:
- Mix in the sour cream. Gradually add the dry ingredients, mixing until just combined.
- Fold in Strawberries:
- Gently fold in the diced strawberries using a spatula, being careful not to overmix.
- 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.
- Cool the Cake:
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
- 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.
- Glaze the Cake:
- Drizzle the glaze over the cooled cake, letting it run down the sides.