Description
Strawberry Pound Cake is a moist, buttery cake filled with fresh strawberries and topped with a sweet strawberry glaze. It’s a delightful dessert perfect for spring and summer gatherings.
Ingredients
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- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 1/2 cups chopped fresh strawberries
- For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons strawberry puree or mashed strawberries
- 1/2 teaspoon lemon juice (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- Cream butter and sugar together until light and fluffy, about 3–4 minutes.
- Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to wet mixture in three additions, alternating with sour cream, beginning and ending with flour. Mix until just combined.
- Fold in chopped strawberries gently.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, mix powdered sugar, strawberry puree, and lemon juice until smooth. Drizzle over cooled cake before serving.
Notes
- Use fresh, firm strawberries to prevent sogginess.
- Do not overmix the batter to keep the cake tender.
- Store covered at room temperature for up to 3 days or refrigerate for up to 5.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg