Description
This moist and buttery Strawberry Pound Cake bursts with fresh strawberries in every bite. Made with simple ingredients and a luscious vanilla glaze, it’s a dreamy dessert for spring and summer gatherings, afternoon tea, or as a sweet treat year-round. Easy to prepare and always a hit!
Ingredients
Units
Scale
- For the Cake
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 cups fresh strawberries, diced and tossed with 1 tbsp flour
- For the Glaze
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
- Optional: 1-2 mashed strawberries for color and flavor
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
- Cream butter and sugar until light and fluffy (about 3–5 minutes).
- Add eggs one at a time, beating well after each.
- In a separate bowl, mix flour, baking powder, and salt.
- Alternately add dry ingredients and sour cream to the creamed mixture.
- Stir in vanilla extract.
- Fold in floured strawberries gently.
- Pour batter into pan, smooth the top.
- Bake for 60–70 minutes or until a toothpick comes out clean.
- Cool 15 minutes in the pan, then invert onto a rack to cool completely.
- Whisk glaze ingredients and drizzle over cooled cake.
Notes
- Flour-coating the berries prevents them from sinking.
- Frozen strawberries (thawed and well-drained) can be used.
- Add almond extract for extra flavor.
- Store in an airtight container for up to 4 days, or freeze for longer.
Nutrition
- Calories: ~390
- Sugar: ~32g
- Sodium: ~170mg
- Fat: ~20g
- Saturated Fat: ~12g
- Unsaturated Fat: ~7g
- Trans Fat: ~0g
- Carbohydrates: ~50g
- Fiber: ~1g
- Protein: ~5g
- Cholesterol: ~95mg
