Description
Sweet, moist, and bursting with fresh berry flavor, this Strawberry Pound Cake is the kind of dessert that steals the show. With a dense yet tender crumb, a beautiful pink hue, and a rich strawberry glaze, it’s a dreamy treat perfect for spring gatherings, summer picnics, or whenever you’re craving something fruity and nostalgic. Made with real strawberries and simple pantry ingredients, this cake is as easy as it is impressive.
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Ingredients
For the Strawberry Pound Cake:
1 cup fresh strawberries, finely chopped
2½ cups all-purpose flour
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
⅓ cup sour cream
⅓ cup milk (whole or 2%)
1 tsp vanilla extract
½ tsp almond extract (optional for added depth)
¼ cup strawberry puree (blended from fresh or thawed frozen strawberries)
For the Strawberry Glaze:
1 cup powdered sugar
2–3 tbsp strawberry puree
½ tsp vanilla extract
Pinch of salt (to balance sweetness)
Instructions
Step 1: Prep the Strawberries
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Wash and hull fresh strawberries.
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Finely chop 1 cup and set aside for the batter.
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Puree another ½ cup of strawberries until smooth—measure out ¼ cup for the batter and 2–3 tablespoons for the glaze.
Step 2: Mix the Dry Ingredients
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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Set aside.
Step 3: Cream the Butter and Sugar
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In a large mixing bowl, cream softened butter and sugar together until light and fluffy (about 3–4 minutes).
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Add eggs one at a time, beating well after each addition.
Step 4: Add Wet Ingredients
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Mix in the sour cream, milk, vanilla extract, almond extract (if using), and ¼ cup strawberry puree.
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Beat until well combined.
Step 5: Combine Wet and Dry Mixtures
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Gradually add the dry ingredients to the wet mixture, mixing until just combined.
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Gently fold in the finely chopped strawberries with a spatula.
Step 6: Bake the Cake
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Preheat your oven to 325°F (165°C).
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Pour the batter into a greased and floured loaf or bundt pan.
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Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack to cool completely.
Step 7: Make the Strawberry Glaze
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In a small bowl, whisk together powdered sugar, strawberry puree, vanilla extract, and a pinch of salt.
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Adjust consistency with more puree or powdered sugar as needed—it should be thick but pourable.
Step 8: Glaze and Serve
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Once the cake is completely cool, drizzle the glaze generously over the top.
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Let the glaze set for a few minutes before slicing and serving.
Notes
Use Room Temperature Ingredients – This ensures a smooth, even batter and perfect texture.
Don’t Overmix – Mix just until combined to keep the cake light and tender.
Use Fresh Strawberries – For the best flavor, especially in the glaze.
Grease Your Pan Well – Prevent sticking by using butter and flour or non-stick baking spray.
Let It Cool – Allow the cake to cool completely before glazing to avoid melting.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Cuisine: American