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Strawberry Pound Cake

A delightful and moist dessert featuring fresh strawberries and a luscious glaze, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup unsalted butter, softened Adds a rich and creamy base.
  • 2 cups granulated sugar Sweetens the cake to perfection.
  • 4 large eggs Ensures a moist and fluffy structure.
  • 1/2 cup sour cream Provides tenderness and a subtle tang.
  • 1/4 cup milk Keeps the batter smooth and pourable.
  • 2 teaspoons vanilla extract Infuses the cake with warmth.
  • 2 3/4 cups all-purpose flour The foundational ingredient.
  • 1/2 teaspoon baking powder Helps create the perfect rise.
  • 1/2 teaspoon salt Enhances all the flavors.
  • 1 1/2 cups chopped fresh strawberries The star of the dish, bursting with flavor.
For the glaze
  • 1 cup powdered sugar Sweetens the glaze.
  • 2-3 tablespoons strawberry puree or lemon juice Adds a delicious finishing touch to the glaze.

Method
 

Preparation
  1. Preheat your oven to 325°F. Grease and flour a 9x5-inch loaf pan or Bundt pan.
  2. In a mixing bowl, cream the butter and sugar together for 4-5 minutes until light and fluffy.
  3. Add the eggs one at a time, beating thoroughly after each addition.
  4. Stir in sour cream, milk, and vanilla extract until smooth.
  5. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture.
  6. Fold in the chopped strawberries gently.
  7. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Glazing
  1. In a small bowl, whisk together powdered sugar and strawberry puree or lemon juice until smooth.
  2. Drizzle the glaze over the cooled cake.

Notes

Store leftovers in an airtight container for up to a week. Consider adding lemon zest or almond extract for a twist.