Description
A delicious and moist strawberry pound cake topped with a sweet strawberry glaze, perfect for any occasion.
Ingredients
- 225 g unsalted butter, softened
- 300 g granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 120 g sour cream
- 240 g all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 180 g fresh strawberries, finely chopped
- 1 tbsp all-purpose flour, for coating the strawberries
- 150 g powdered sugar
- 60 g fresh strawberries
- 1–2 tbsp lemon juice or milk
- ½ tsp vanilla extract
Instructions
- Prepare the Strawberries: Wash and dry the strawberries thoroughly. Remove the stems and finely chop them. Toss the chopped strawberries with 1 tablespoon flour. Set aside.
- Make the Cake Batter: Preheat the oven to 175°C. Grease and flour a 23 × 13 cm loaf pan or a standard 10-inch bundt pan. In a large bowl, beat the softened butter and sugar for 4–5 minutes, until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla. Add the sour cream and mix until combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients. Mix just until combined—do not overmix. Gently fold in the floured strawberries.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top starts browning too quickly, loosely cover it with foil during the last 15–20 minutes. Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
- Make the Strawberry Glaze: Puree or mash the fresh strawberries until smooth. Strain the strawberry puree if you want a smoother glaze. In a bowl, whisk together the powdered sugar, strawberry puree, vanilla, and enough lemon juice or milk to create a thick but pourable glaze.
- Glaze the Cake: Once the pound cake is completely cool, drizzle the strawberry glaze generously over the top. Let the glaze set for about 15–20 minutes before slicing.
Notes
- Dry the strawberries well so they don’t add too much moisture to the batter.
- Tossing strawberries with flour helps prevent them from sinking to the bottom.
- Don’t overmix after adding the flour.
- Let the cake cool completely before glazing.
- For a stronger strawberry flavor, add ½–1 tsp strawberry extract to the batter.
- Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Optional: Garnish with fresh strawberry slices just before serving for an extra-pretty finish.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg