Description

This Strawberry Pound Cake is a moist, buttery dessert with bursts of real strawberries and a sweet strawberry glaze. Perfect for spring and summer gatherings, it’s easy to make and customizable for different dietary needs and flavor variations.

Ingredients

2 ½ cups all-purpose flour

½ tsp baking powder

½ tsp salt

1 cup unsalted butter (softened, 2 sticks)

2 cups granulated sugar

4 large eggs (room temperature)

1 tsp vanilla extract

½ cup sour cream (or plain Greek yogurt)

½ cup whole milk

1 ½ cups fresh strawberries (finely chopped, patted dry)

1 cup powdered sugar

2 tbsp heavy cream

2–3 tbsp strawberry puree (from fresh strawberries)

½ tsp vanilla extract

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Instructions

Preheat oven to 325°F (163°C). Grease and flour a bundt pan or a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and sugar until light and fluffy, about 3–4 minutes.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Mix in half of the flour mixture. Add the sour cream and milk, then mix in the remaining flour mixture until just combined.
Gently fold in the chopped strawberries, being careful not to overmix or discolor the batter.
Pour the batter into the prepared pan and smooth the top.
Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
While the cake cools, blend a few strawberries into a smooth puree. In a small bowl, whisk together the powdered sugar, strawberry puree, heavy cream, and vanilla until smooth.
Drizzle the glaze over the cooled cake before serving.

Notes

Pat strawberries dry and lightly flour them to prevent sinking.
Use room-temperature eggs and butter for best texture.
For a dairy-free version, use plant-based alternatives.
Store unglazed cake in the freezer for up to 2 months.
Wait to glaze the cake until just before serving for best presentation.

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 32g
Sodium: 190mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0.5g
Carbohydrates: 52g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg