Print

Strawberry Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Strawberry Pound Cake is a moist, dense, and buttery cake infused with fresh strawberries and topped with a sweet strawberry glaze — perfect for spring and summer gatherings.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups diced fresh strawberries
  • 1 tablespoon flour (for coating strawberries)
  • 1 cup powdered sugar (for glaze)
  • 2–3 tablespoons strawberry puree or mashed strawberries (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition. Stir in sour cream, milk, and vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add dry ingredients to the wet mixture, mixing just until combined.
  6. Toss diced strawberries in 1 tablespoon of flour, then gently fold into the batter.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Whisk powdered sugar with strawberry puree to make the glaze. Drizzle over cooled cake before serving.

Notes

  • Use fresh strawberries for best texture; frozen may release too much moisture.
  • Cake can be stored covered at room temperature for up to 2 days or refrigerated for 5 days.
  • For extra flavor, add a splash of lemon juice to the glaze.

Nutrition

Find it online: https://ukfinda.com/strawberry-pound-cake/